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4 Ingredient Peanut Butter Brownies

By | Published: | Posted In: Bars, Brownies

Rich in peanut butter flavor, these super chewy blonde brownies are made without any dairy or grains and they're naturally gluten free.

Rich in peanut butter flavor, these super chewy blonde brownies are made without any dairy or grains and they're naturally gluten free.

These incredibly simple, fudgy and chewy brownies are a great flourless peanut butter alternative to classic gluten free brownies. They're made with peanut butter, brown sugar, eggs, and finely ground blanched almond flour plus a few optional chocolate chips. 

Baking with nut butter like peanut butter and Nutella

I love baking with nut butter in general, and my favorites tend to be peanut butter and Nutella, the chocolate hazelnut spread. Whenever I publish a recipe that uses peanut butter, I'm asked if you can use Nutella, which is peanut-free.

Whenever I publish a recipe that uses Nutella, I'm asked if you can use another nut butter, like peanut butter. But they're sadly just not interchangeable in that way, but I hadn't figured out quite why—until now. 

Nothing illustrates the difference between baking with peanut butter (or almond butter) and baking with Nutella better than a comparison of this recipe for 4 ingredient peanut butter brownies with our 3 ingredient Nutella brownies. 

Rich in peanut butter flavor, these super chewy blonde brownies are made without any dairy or grain and they're naturally gluten free.

Baking with peanut butter

I always bake with “no-stir peanut butter,” which just means that it's the kind that doesn't need to be stirred after opening. It typically has some oil and some sugar added to it, which creates a perfectly blended, emulsified nut butter.

The drippy kind of natural peanut butter, which contains only peanuts and salt, is much trickier to use in baking. But even the less pure, no-stir peanut butter varieties are mostly peanuts (unlike Nutella—scroll down for that discussion).

Peanut butter is a great substitute for flour, often, like in our flourless chocolate peanut butter muffins, which are rich and flavorful, but still have a light and tender crumb like a proper muffin.

Peanut butter is also the base of classic flourless peanut butter cookies, which have no flour of any kind, but still have that crisp outside and chewy inside that some of the best cookies have. They're even made with similar ingredients to these 4 ingredient peanut butter brownies (sugar, eggs, peanut butter, with a bit of baking powder).

The main difference between these other peanut butter recipes and this brownie recipe is the addition here of finely ground, blanched almond flour. It creates that fudgy, chewy texture of the best brownies. 

Rich in peanut butter flavor, these super chewy blonde brownies are made without any dairy or grains and they're naturally gluten free.

Baking with Nutella

Nutella has nothing short of a cult following. I had never even heard of it until I spent a semester in Spain when I was in my junior year of college. I saw children eating it spread on toast for breakfast, and was somehow completely confused by it when they explained it to me.

Nutella is a great peanut-free alternative for households where someone is allergic to peanuts. It's not at all the same as peanut butter, though. 

Even though the recipe has no added oil, the natural oils in the peanut butter leaked out during baking and essentially the cookies and brownies fried in their own oil. The result was a greasy, dense and sadly inedible mess. 

Hazelnuts are not that different than peanuts or almonds in baking, so why the dramatic difference? Well, I finally realized that the first ingredient in Nutella is sugar.

Sugar isn't just for sweetening baked goods. It's a tenderizer, too, which is why low-fat baked goods often have so much sugar. So by combining sugar (brown sugar in this recipe) with peanut butter, we're able to mimic the behavior of Nutella in this recipe—and probably in other recipes that are developed with Nutella instead of another nut butter. 

Rich in peanut butter flavor, these super chewy blonde brownies are made without any dairy or grains and they're naturally gluten free.

4 ingredient peanut butter brownies ingredients and substitution suggestions

There are 3 eggs in this recipe, and the recipe itself only contains 4 essential ingredients. I'm afraid you can't make these egg-free.

Can you make these peanut butter brownies without peanut butter?

In place of peanut butter, almond or cashew butter would probably work really well (and have a more neutral flavor profile, making these more like blondies than peanut butter brownies). The ingredient list specifies “no-stir” peanut butter, which is the type of peanut butter that is fully integrated the moment you open the jar, with no need to stir. 

About the almond flour

Be sure you are using blanched almond flour, not almond meal which is more coarsely ground and made from almonds that still have their skins intact. I like Honeyville brand almond flour or almond flour from nuts.com.

You can actually make this recipe with oat flour in place of almond flour. Just grind certified gluten free old fashioned rolled oats in a blender until a smooth powder forms. I find that a blender works better than a food processor for grinding oats. You could also try using finely ground hazelnut flour.

Chocolate Chips

You can leave out the chocolate chips entirely, or replace them with another type of chip or even chopped nuts. White chocolate chips would be excellent.

Alternative sugars

Swerve brand non-sugar sweeteners makes a brown sugar variety. Swerve and other alternative sugars do tend to be drying to baked goods, so you might need to add a bit of milk or water to reach the desired consistency in the raw batter.

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4 Ingredient Peanut Butter Brownies

These chewy, rich and fudgy 4 ingredient peanut butter brownies are made with smooth peanut butter, eggs, brown sugar, and almond flour.
Course: Bars
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 9 brownies
Author: Nicole Hunn

Ingredients

  • 1 cup (256 g) smooth no-stir peanut butter
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • ¾ cup (164 g) packed light brown sugar
  • 1 cup (120 g) finely ground blanched almond flour
  • 4 ounces semi-sweet chocolate chips (optional 5th ingredient)

Instructions

  • Preheat your oven to 325°F.
  • Line an 8-inch square baking pan with unbleached parchment paper, making sure it overhangs the edges on all 4 sides. Set the pan aside.
  • In a large bowl, place the peanut butter. You can warm it in the microwave for about 1 minute to loosen it and make it easier to blend, but it’s not essential.
  • Add the eggs and sugar, and beat with a hand mixer on high speed until as smooth and light as possible.
  • Add the almond flour, and beat again on medium-high speed until as smooth as possible. The batter will be very sticky.
  • Add the optional chocolate chips, reserving a few to sprinkle on top of the batter in the pan.
  • Transfer the batter to the prepared baking pan, and spread into an even layer using a moistened offset spatula or knife.
  • Sprinkle the reserved (optional) chocolate chips evenly over the top.
  • Place the baking pan in the center of the preheated oven and bake for about 30 minutes, or until the brownies are puffed and set all the way in the center.
  • They will be firm to the touch as well. Don’t overbake or they will be dried out.
  • Remove the pan from the oven and allow the brownies to sit at room temperature for at least 30 minutes or until no longer hot to the touch.
  • Using the overhung parchment, lift the brownies out of the pan and place on a cutting board.
  • Slice into 9 equal squares using a sharp knife.
  • Wrap any leftovers tightly and store at room temperature or in the freezer.

Notes

Nutritional information includes optional chocolate chips, is approximate, and should not be relied upon.

Nutrition

Calories: 405kcal | Carbohydrates: 34g | Protein: 12g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 150mg | Potassium: 278mg | Fiber: 4g | Sugar: 26g | Vitamin A: 86IU | Calcium: 71mg | Iron: 2mg

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Rich in peanut butter flavor, these super chewy blonde brownies are made without any dairy or grains and they're naturally gluten free. #glutenfree #dairyfree #grainfree #peanutbutter

3 Ingredient Nutella Brownies | Naturally Gluten Free

By | Published: | Posted In: Bars, Brownies

These chewy, rich 3 ingredient Nutella brownies are naturally gluten free and are made with just Nutella hazelnut spread, eggs, and almond flour.

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

What makes these 3 ingredient Nutella brownies so special

These amazingly chewy, chocolate hazelnut brownies are made without any rice flour at all. They're not Paleo since Nutella most certainly has refined sugar and milk, but I don't like to put that kind of pressure on my brownies anyway.

If you love to make your own Paleo-friendly chocolate hazelnut spread, maybe that would work in this recipe (but I'm honestly not sure!).

That really seems like a lot of work just to avoid refined sugar, but I won't judge if you want to put in the effort. Baking can be its own form of peaceful meditation.

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

How to get a crackle top on these 3 ingredient Nutella brownies

That glossy crackle on top, like we get in our chewy gluten free brownies, seems to be created when the beaten eggs mix with the sugar during baking to create a thin meringue on top of the brownies. Since successful gluten free baking has meant that I've had to learn quite a bit about food science, I'm dying to know if that's true. I guess it doesn't really matter, but I still wish I knew for sure.

Perhaps because there are so many eggs in this recipe, and the Nutella spread has enough sugar that we don't need one granule more to make brownies, the shiny crackle on these brownies is strong. In fact, the crackle develops not only the top but also along the sides of the brownies as they bake.

To ensure the best crackle, beat the Nutella and eggs very well. I like using a hand mixer for this task, instead of a stand mixer (or mixing by hand) because it's easier to aerate the mixture with a hand mixer. Try pumping the beaters of the hand mixer a bit as you work the eggs and Nutella for the best results.

These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. 

How Nutella works so well here

If you're a fan of Nutella, you are going to love these brownies—even if you're not much of a “brownie” person. My son doesn't like anything with deep, rich chocolate flavor, and he's said that these are his go-to brownies. He loves the crazy hazelnut flavor of the spread and the chocolate flavor is distinctly milk chocolate based.

I was dead set on this remaining a 3-ingredient recipe (like my favorite vanilla no-churn ice cream and our 3-ingredient oatmeal cookies). Nutella has all the sugar you could need, and even the salt that all baked goods need.

Keeping this to a true 3-ingredient recipe meant that I had to resist the urge to add chopped, toasted hazelnuts to the brownie batter. But the next time I make them if I have (admittedly spendy) hazelnuts on hand, I'm going to add them. And maybe scatter a few semi-sweet chocolate chips on top.

Chewy, rich brownies in a baking tin lined with baking paper.

There are only three ingredients in this super simple recipe. They all contain potential allergens, though. The news isn't great, but here goes nothing…

Dairy free

There is dairy in Nutella, but there is a dairy-free version of the beloved chocolate hazelnut spread. The brand is Nicciolata and they have a dairy free variety of their hazelnut cocoa spread. Be careful, though, because they have a dairy-containing variety, too.

Nutella itself has a thinner consistency than the Nicciolata spread, though, at room temperature. I think it would work in this recipe, but I'm not entirely sure. It's definitely worth a try.

Egg-free?

For every half cup of Nutella and one-third cup of blanched almond flour this recipe calls for one egg. I'm not overly optimistic that you could replace the egg with an egg replacement like a “chia egg,” since the recipe is so simple and does rely quite heavily on eggs.

Nut-free?

No, you can't make this recipe nut-free, I'm afraid. Not only does it have hazelnut spread, which is unique in taste and texture, but it has blanched almond flour. For a 3-ingredient recipe, that is way too much to substitute and still expect results.

Almond free

I do think that blanched, finely ground hazelnut flour would work well in place of the almond flour. Please be sure to use finely ground blanched almond flour (or hazelnut flour), like the kind that Honeyville and Nuts.com sell.

Almond meal or coarsely ground flour of any kind will not work in this recipe.

FAQs

Is Nutella gluten free?

Yes! Nutella brand chocolate hazelnut spread is gluten free, according to the manufacturer. It is free of all gluten-containing grains, and there is also no risk of cross-contamination from gluten-containing grains. It's also peanut-free, which makes it a very popular alternative to peanut butter especially for peanut-free schools.

Can you make these brownies with almond meal?

No. This recipe only works with blanched finely ground almond flour, where the almonds have had their skins removed and are ground very fine. Almond meal is made with almonds with their skins intact and it's coarsely ground.

dark brown 3 ingredient Nutella brownie with bite taken sitting on white paper
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3 Ingredient Nutella Brownies Recipe

These 3 ingredient Nutella brownies are super chewy, rich in chocolate flavor, and even have that crinkly top. Naturally gluten free!
Course: Bars, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Chilling time (for easy slicing): 20 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Handheld mixer

Ingredients

  • 1 ½ cups (450 g) Nutella hazelnut spread
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • 1 cup (120 g) finely ground blanched almond flour

Instructions

  • Preheat your oven to 325°F. Grease and line an 8-inch square baking pan with parchment paper and set it aside.
  • In a large, heat-safe bowl, place the Nutella and warm it in the microwave or over a simmering pot of water just until it thins out a bit. This will make it easier to beat.
  • Add the eggs, and using a handheld mixer, beat until smooth and fluffy. Add the almond flour and beat again until well-combined. The mixture will be very thickly pourable and very sticky.
  • Transfer the brownie batter to the prepared baking pan and, using a small offset spatula, spread into an even layer. Smack the bottom of the pan a few times on the counter to break any large air bubbles.
  • Place the baking pan in the center of the preheated oven and bake for 35 to 40 minutes or until the center of the pan of brownies is firm to the touch.
  • Remove from the oven and allow to cool to room temperature in the pan.
  • To make the brownies easier to slice, chill in the refrigerator for about 20 minutes. Remove the brownies from the pan and use a sharp knife to slice into 9 or 12 equal squares.
  • Store any leftover brownies in a sealed container in the refrigerator or freezer.

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These chewy, rich Nutella brownies are naturally gluten free and are truly made with just 3 simple ingredients: Nutella hazelnut spread, eggs, and almond flour. #glutenfree #gf #nutella #brownies

Two Bite Brownies

By | Published: | Posted In: Brownies, Desserts

These two bite brownies are a cross between a rich chocolate cake and a brownie, and gone in just two bites! They're your new go-to GF brownie recipe.

A box with white paper and two bite brownies

What sort of gluten free brownies are these?

I used to pine for that deep plastic tub of two-bite brownies that you could find at Whole Foods. Do you know the one? Before going gluten free, I never ever left that store without at least one tub of them.

I wasn't sure if they were brownies or rich cupcakes, but I didn't care. They were perfect in every way: size, taste, and texture. We were eating gluten free in my house for nearly 10 years before I developed this recipe for two bite gluten free brownies.

These are not the super fudgy gluten free brownies we've made before. If you try to bake a traditional brownie in the wells of a miniature muffin tin, no matter how fudgy, it will burn. Ask me how I know that!

A miniature muffin tin with two bite brownies

Better than a brownie mix

Whether you're gluten free or not, most likely your history of making brownies involved a brownie mix of some sort. But we can do so much better than that.

I'm always happy to when food manufacturers make things available gluten free that they've always made available in conventional form. I'm thrilled that tons of companies make packaged gluten free bread and gluten free pasta.

And much as I used to love the brownies that are made with a regular boxed mix, I have never tried a boxed mix of gluten free brownies that were even deserving of the name. They're often gritty, rarely chocolatey enough and just don't taste, well, like brownies at all.

Since there's no melted chocolate in the batter for this recipe, you could easily combine all the dry ingredients (including the sugars) into a mix. Store it in a sealed container in a cool, dry pantry, then just add the wet ingredients (melted butter, yogurt, eggs and vanilla) and bake.

Now, everyone knows how much I bake, so I'm often asked to make brownies for a gathering. Since they come in all shapes, sizes, textures and tastes, I'll ask what kind of brownies. When no one can choose whether they want cakey brownies, fudgy brownies, blonde brownies or peanut butter brownies, I usually make these two bite brownies.

These might look kind of like chocolate muffins. But I promise they're so much more. If you're still interested in the boxed mixed type of brownies, I do have a recipe for chewy gluten free brownies that even have that crackly top. 

Raw and baked two bite brownies in miniature muffin tins

A word about miniature muffin tins

I've found over the years that not all miniature muffin tins are created equal. Many of them have very shallow wells, which means they'll never produce a beautiful shaped baked good. You want sloped (not entirely vertical) sides and a relatively deep well.

After trying so many brands, the only one I reach for consistently is USA Pans. I have a mini muffin pan made by USA Pans, but it isn't the one that Amazon.com carries. USA Pans also makes pans for Sur La Table and Williams Sonoma, so you might find it there as well.

A close up two bite brownies baked in a muffin tin

Ingredients and substitutions

Dairy-free two bite brownies

Part of the reason that I wanted to create a video for this post and republish it was because I was determined to make it dairy free. And I succeeded!

I used vegan butter (I've made the recipe using both Melt brand vegan butter and Miyoko's Kitchen cultured vegan butter (now available at my local Trader Joe's!)) in place of the butter. In place of the yogurt, I used plain So Delicious brand yogurt. Both substitutes worked great, but to get the proper thick, glossy consistency in the batter, I had to add 1 tablespoon of lukewarm water.

Egg free two bite brownies

I haven't made this recipe egg-free, but you could try replacing the 2 eggs with 2 “chia eggs.” To make a “chia egg,” just combine 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water and allow it to sit. It should gel as it stands.

Sugar free two bite brownies

There are two types of granulated sugars in this recipe: granulated and light brown. They can't be replaced with liquid sugars, but you should be able to replace each with its own specific sugar-free substitute.

I've generally had success with Swerve brand. Keep in mind that sugar substitutes tend to be drying, so you'll likely need to add some lukewarm water to the batter to create the proper consistency. Take a close look at the video to see the type of batter you need to achieve.

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Two Bite Brownies

These two bite brownies are a cross between a rich chocolate cake and a brownie, and gone in just two bites!
Course: Brownies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 24 mini brownies
Author: Nicole Hunn

Ingredients

  • 1 cup (140 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
  • ½ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ cup (40 g) unsweetened cocoa powder (I prefer Dutch-processed, but natural works as well)
  • ½ cup (100 g) granulated sugar
  • ½ cup (109 g) packed light brown sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 6 tablespoons (84 g) unsalted butter melted and cooled
  • 2 tablespoons (28 g) plain yogurt at room temperature
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract

Instructions

  • Preheat your oven to 325°F. Grease a 24-cup miniature muffin pan and set it aside.
  • In a large bowl, place the flour blend, xanthan gum, cocoa powder, granulated sugar, brown sugar, salt and baking soda, and whisk to combine well.
  • Break up any lumps in the brown sugar, and create a well in the center of the dry ingredients.
  • Into the well, place the melted butter, yogurt, eggs and vanilla, and mix to combine. The batter will be thick and glossy.
  • Divide the batter evenly among the 24 prepared muffin cups.
  • Shake the muffin tin back and forth vigorously until the batter in each cup is smooth and even on top.
  • Place the tin in the center of the preheated oven and bake until puffed and round, and a toothpick inserted in the center comes out clean (about 12 minutes).
  • Remove from the oven and allow to cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.

Notes

Nutrition information is approximate and per individual two-bite brownie. It is approximate and not to be relied upon.

Nutrition

Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 42mg | Fiber: 1g | Sugar: 9g | Vitamin A: 109IU | Vitamin C: 0.01mg | Calcium: 11mg | Iron: 0.3mg

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These two bite gluten free brownies are a cross between a rich chocolate cake and a brownie, and gone in just two bites! They're your new go-to GF brownie recipe. #glutenfree #gf #brownies

Fudgy Coconut Flour Brownies

By | Published: | Posted In: Bars, Brownies, Paleo

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

Baking with coconut flour

If you've been reading this blog for a little while, you know that I've embraced the “substitution question” that can be the bane of a food blogger's existence. Just scroll down to the bottom of this email and you'll find a laundry list of information about how you can change this recipe to suit your needs and tastes.

But if you're hoping to replace the coconut flour in these coconut flour brownies with quite literally anything else at all in the universe, you're going to end up very unhappy! Baking with coconut flour is a tricky business since coconut flour is a tricky flour.

Coconut flour is made from the meat of a coconut that has been defatted and dried before being ground. It's super high in fiber and low in carbohydrates. I don't know of any other gluten free flour at all that has those qualities.

For those reasons, it's often necessary to pair coconut flour with a starch like tapioca flour, which is still Paleo-legal. That at least means that the Paleo police won't come after me for my light and fluffy coconut flour pancakes.

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

In baking, coconut flour absorbs a ton of moisture, which means it has a tendency to make baked goods dry and unappetizing. The batter tends to thicken as it stands and gets mixed, too, which means that the photo above is of the raw brownies, but almost looks like it's already been baked.

The “usual” way of handling all the fiber of coconut flour is to add tons of eggs to the batter or dough, since eggs add moisture. But that also means that those baked goods have a tendency to taste “eggy”, like an omelet. And only an omelet should taste like, well, like an omelet.

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

I've been baking a lot with applesauce recently both because of some new vegan recipes and also because of some Weight Watchers-friendly recipes. Applesauce is a great way to deliver moisture to recipes and, in some measure, can stand in for fat in a recipe as well as for eggs a bit.

I've found that applesauce can be a great way to reduce the tendency to add too many eggs to coconut flour recipes. That means that this recipe has less fat than other brownie recipes, like my almond flour brownies recipe.

It also means that it has fewer eggs, making the brownies super fudgy and rich. I tried using an extra egg in the recipe, especially when baking these with a sugar substitute, but the texture was cakey. There's nothing wrong with a cakey brownie, but that just wasn't the goal here.

Remind me to try replacing some of the egg in my Paleo blueberry muffins recipe with applesauce. I think that improve the texture and make them less souffle-like…

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

Pay special attention to the texture of the batter (which really looks more like dough) if you're making any substitutions as described in the “ingredients and substitutions” section below.

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

Ingredients and substitutions

Coconut flour: You absolutely cannot replace the coconut flour with any other flour at all. Coconut flour is a tricky, unique flour. Nothing behaves like it, and it behaves like nothing else.

If you can't have coconut flour, try my almond flour brownies and just omit the 1 tablespoon of coconut flour. The brownies will be a bit more fragile, but they'll still taste great.

Virgin coconut oil: You can replace the coconut oil with an equal amount, by weight, of nonhydrogenated vegetable shortening or Melt brand VeganButter replacement. If you can have dairy, try using unsalted butter!

Coconut sugar: You can replace the coconut sugar with another granulated sugar, like light brown sugar (which of course is a refined sugar and not Paleo). I'm afraid you can't replace it with a liquid sweetener, like honey or maple syrup, though.

I did test the recipe with Lankato Monkfruit Sweetener (Classic White) (that's an affiliate link, but please feel free to shop around), which is a granulated blend of erythritol and monkfruit. It's a zero calorie sweetener, so it's a great way to make this recipe much lower carb.

The recipe did work quite well with the Lankato, but I had to add 2 more tablespoons (36 g) unsweetened applesauce to the batter. In my experience, these granulated sugar substitutes have a drying effect.

Eggs: A coconut flour recipe will always call for eggs (unless it's vegan—but that's hard to imagine) as coconut flour absorbs a ton of moisture and eggs help to keep baked goods moist and prevent the batter from becoming too stiff.

There are 3 eggs in this recipe, which is too many to be replaced by a “chia egg” or even a boiled flax egg here. Coconut flour is not an easy bedfellow, I'm afraid! I avoided using even more eggs by including unsweetened applesauce in the recipe, which also added some sweetness so we could keep the sugar relatively low.

Applesauce: The applesauce adds moisture, sweetness and some structure. It's really there primarily to add moisture without adding more eggs, which tends to make a spongy, “eggy” brownie (ew). If you were to replace it with mashed bananas, the brownies would taste … like bananas. I'm afraid I can't think of any proper substitute!

Xanthan gum: You can leave the xanthan gum out of the recipe if you prefer. It helps create the perfect dense, fudgy texture, and helps these brownies stay fresh longer.

Cocoa powder/chocolate: These are brownies! You need both the cocoa powder and the unsweetened chocolate in this recipe or it will have absolutely no richness. No substitutes allowed—except that you can use semi-sweet chocolate if you don't care about the extra (refined) sugar.

You don't have to use Dutch-processed cocoa powder. If you use natural cocoa powder, though, add 1/4 teaspoon baking soda to the recipe.

Chocolate chips: You can leave out the chips, add a few more (not too many!) or substitute in another sort of chip or chopped nut.

coconut flour brownies
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Fudgy Coconut Flour Brownies

These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie.
Course: Bars, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Handheld mixer

Ingredients

  • 3 tablespoons (42 g) virgin coconut oil
  • 2 ounces unsweetened chocolate chopped
  • 3 (150 g) eggs at room temperature
  • ½ cup (126 g) smooth unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • ½ cup (64 g) coconut flour
  • ½ cup (40 g) unsweetened Dutch-processed cocoa powder
  • ½ cup (115 g) coconut palm sugar
  • ½ teaspoon xanthan gum
  • ½ teaspoon kosher salt
  • 3 tablespoons (45 g) dark chocolate dairy-free chips (optional)

Instructions

  • Preheat your oven to 350°F. Line an 8-inch square baking dish with unbleached parchment paper and set it aside.
  • In a small, heat-safe bowl, place the coconut oil and unsweetened chocolate. Melt in the microwave in 30-second bursts, mixing in between until smooth, or over a double boiler. Set aside to cool briefly.
  • In a large mixing bowl, place the eggs, applesauce, and vanilla, and beat with a handheld mixer until well-combined.
  • Add the melted oil and chocolate mixture, and beat again until well-combined.
  • Add the coconut flour, cocoa powder, sugar and salt, and mix to combine. The batter will be thick.
  • Add 2 tablespoons of the optional chocolate chips and mix until evenly distributed throughout.
  • Transfer the batter to the prepared baking dish and, using a small offset spatula or another spreader, smooth the batter into a single, even layer. Scatter the remaining 1 tablespoon of chocolate chips evenly over the top and press gently to help them adhere to the batter.
  • Place in the center of the preheated oven and bake until mostly firm to the touch, about 20 minutes.
  • The brownies will rise in the oven and then fall as they cool. Do not overbake.
  • Remove from the oven and allow to cool in the pan for 10 minutes before lifting the brownies by the parchment paper and transferring to a wire rack to cool completely. Once cool, slice into 9 equal squares with a large, sharp knife.

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These coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. They'll never guess it's actually healthy!

Avocado Brownies

By | Published: | Posted In: Bars, Brownies, Desserts

These fudgy avocado brownies are actually good for you. So easy to make, they're gluten free, and guilt-free!

A avocado brownie with white zigzag pattern on top on a white plate with avocados and 5 avocado brownies with white zigzag pattern on top in white background

Ever since I made black bean brownies that actually taste good, I've been terribly curious about the possibility of avocado brownies about which I could say the same. Good news! I've hit avocado paydirt.

Whether you love avocados, or just love brownies and think avocados taste terrible, these are a must-try. They taste nothing like avocados (thank you, cocoa powder!), but boast all the health benefits of them.

A baking dish of avocado brownie batter and an avocado on white background

As it turns out, baking with avocados in place of butter cut back on saturated fat—and adds 20 vitamins, minerals and nutrients (source). Look, it's not like I'm advocating ditching butter altogether. I love the stuff.

But if we can save ourselves some bad stuff, pick up some good stuff, and have our brownies still taste heavenly, then why not give it a shot?

9 avocado brownies with white zigzag pattern on top and avocados on white background

When I was developing this recipe, I began with my recipe for flourless brownies. Naturally, then, I tried making them flourless at first.

I ended up with something that looked like a brownie from overhead, but from the side resembled, well, Jello. You simply need some flour (just 1/4 cup!) in these avo brownies. You can certainly use refined granulated sugar in place of lower-glycemic, nutrient-containing coconut palm sugar. But since I was removing saturated fat, I didn't want to use refined sugar.

A plate with avocado brownie with white zigzag pattern on top


The resulting brownies are truly fudgy, delightfully rich but not at all heavy. I don't provide nutritional facts for my recipes, but if you were to plug these into an online nutrition calculator and compare them to a traditional sort of gf brownie, I think you'd be pleased.

I love avocados, but my oldest child does not. I'm happy to report that she gave these avocado brownies an enthusiastic thumbs up, with no trace of avo taste. Baking with chocolate has its benefits!

Oh, and if you're interested in the drizzle on top of the brownies, it's just about a tablespoon of mashed avocado, plus a bit of milk, mixed with confectioners' sugar. Definitely not healthy!

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Avocado Brownies

These fudgy avocado brownies are actually good for you. So easy to make, they're gluten free, and guilt-free, too. No butter at all.
Course: Bars, Brownies
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 9 brownies
Author: Nicole Hunn

Equipment

  • Blender

Ingredients

  • 1 (7 ounces) large ripe avocado pitted and peeled
  • 3 tablespoons (42 g) virgin coconut oil melted
  • 1 cup (160 g) coconut palm sugar (or 3/4 cup (150 g) granulated sugar)
  • 3 (150 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  • ⅜ cup (50 g) unsweetened cocoa powder (natural or Dutch-processed)
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup (35 g) gum-free gluten free flour (or an equal amount sweet white rice flour)

Instructions

  • Preheat your oven to 350°F. Line an 8-inch square baking pan with parchment paper and set it aside.
  • In a blender or food processor, place the avocado flesh, coconut oil and sugar, and blend or process until smooth
  • In a large bowl, place the eggs, vanilla, and avocado mixture, and whisk to combine well.
  • Add the cocoa powder, baking soda, salt and flour, mixing to combine after each addition. The mixture will be thick, soft and shiny.
  • Scrape the batter into the prepared pan and, using a wet spatula, spread into an even layer.
  • Tap the bottom of the pan on the counter firmly to break any large air bubbles.
  • Place the pan in the center of the preheated oven and bake until set in the center and a toothpick inserted comes out with a few moist crumbs attached, about 20 minutes. Do not overbake.
  • Remove from the oven and allow to cool completely in the pan.
  • After 10 minutes at room temperature, the pan can be placed in the refrigerator to chill, which will make slicing a bit easier.
  • Remove from the pan by holding onto the parchment paper and placing on a flat surface.
  • With a sharp knife or pizza wheel, slice into 9 equal squares and serve chilled or at room temperature.

Notes

Nutritional information is an estimate per brownie, assuming you have sliced 9 equal sized brownies. It is created using an online nutritional calculator and should not be relied upon.

Nutrition

Serving: 1brownie | Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 155mg | Potassium: 184mg | Fiber: 3g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

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One avocado brownie with white zigzag patter on top on a white surface and avocado brownie batter in bowl with whisk

Gluten Free Crunch Top Brownies

By | Published: | Posted In: Bars, Brownies, Desserts

Get this tested, easy-to-follow recipe for gluten free crunch brownies—chewy brownies with chocolate crisp rice treat tops.

A close up of crunch brownies on a white surface

These gluten free crunch brownies are a welcome addition to any cookie plate (or box!), as they're a lovely change of pace from your regular cookie fare. My children always want me to make them Rice Krispies Treats, and since I bake all.the.time anyway I just don't do it for them, like, ever. My recipe with the homemade marshmallows is so super easy, though.

Side view of crunch brownies on brown surface

The brownie layer I made has a bit of sour cream in place of some butter I'd normally use in chewy, rich brownies.

overhead view of crunch brownies on wooden surface

I also baked some miniature marshmallows into the brownie batter (not a lot—just a cup), but you can leave them out. It helps tie the brownie layer itself to the rice krispie treat layer.

Overhead view of crunch brownies on white surface

These really are simple to put together, and you can make them almost as far ahead of time as you'd like (with only 3 days left before Christmas, I see how that isn't a big selling point, but it's a concept—go with it). I drizzled the top lightly with some melted chocolate, but I have to be honest that I'm not even so sure you can taste it. It's more for dramatic effect than anything else.

Ingredients and substitutions

If you don't have sour cream, you can try replacing it with Greek-style yogurt (nondairy should work just fine, too).

To make these dairy-free, I'd try replacing the butter with butter-flavored Spectrum nonhydrogenated shortening, or Earth Balance buttery sticks. Either should work fine, but you'll have to experiment because I haven't tried it.

For gluten free crisp rice cereal, be careful. Not all rice krispies are gluten free.

In the U.S., Kraft Jet-Puffed miniature marshmallows are gluten free, as are Campfire brand.

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Gluten Free Crunch Top Brownies

These gluten free crunch top brownies are rich chewy brownies with a chocolate crisp rice treat topping for lots of texture.
Course: Bars
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Setting time: 1 hour 15 minutes
Yield: 16 bars
Author: Nicole Hunn

Ingredients

Brownie Layer

  • 6 ounces (170 g) bittersweet or semi-sweet chocolate chopped
  • 5 tablespoons (5 tablespoons) unsalted butter chopped
  • 3 ounces (85 g) sour cream at room temperature
  • ¾ cup (102 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
  • ¼ teaspoon (¼ teaspoon) xanthan gum (omit if your blend already contains it)
  • ¼ teaspoon (¼ teaspoon) kosher salt
  • ¾ cup (150 g) granulated sugar
  • 2 (2) eggs at room temperature, beaten
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • 1 cup (50 g) gluten free miniature marshmallows

Crisp Rice Layer

Instructions

  • Preheat your oven to 350°F.
  • Grease an 8-inch x 8-inch baking sheet, line with crisscrossed sheets of unbleached parchment paper, both sheets long enough to overhang the sides of the pan and greased in between. These will be the “handles” you use to lift the brownies out of the pan. Set the pan aside.

Make the brownie layer.

  • In a small, heat-safe bowl, place the chopped chocolate and butter, and place over a pan of simmering (not boiling) water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until melted and smooth. Remove the bowl and set it aside to cool briefly. Add the sour cream to the melted chocolate mixture, and mix to combine.
  • In a large bowl, place the flour blend, xanthan gum, salt, and granulated sugar, and whisk to combine well. Create a well in the center of the dry ingredients. add the eggs and vanilla, and mix to combine.
  • Add the melted chocolate and butter mixture, and mix again to combine. The batter should be thick but smooth.
  • Stir the (optional) miniature marshmallows into the brownie batter until evenly distributed throughout.
  • Scrape the batter into the prepared pan and spread into an even layer with a wet spatula. If you’ve added the marshmallows to the batter, they will make it lumpy.
  • Place the pan in the center of the preheated oven and bake just until firm to the touch and a toothpick inserted in the center comes out mostly clean (about 22 minutes if you haven’t added the marshmallows, and 25 minute if you have). Allow to cool completely in the pan.

Make the crisp rice layer.

  • Place the crisp rice cereal and salt in a large bowl, and toss to combine. Set the bowl aside.
  • Place the butter and cocoa powder in a medium-size, heavy-bottom saucepan and melt the butter over medium heat, stirring the mixture occasionally.
  • Add the marshmallows and continue to cook, stirring constantly, until the marshmallows are just melted.
  • Remove from the heat and allow to cool briefly until the marshmallow mixture is no longer hot to the touch (otherwise, the crisp rice layer may taste as if it is stale, even if the cereal is fresh).
  • Pour the marshmallow mixture into the bowl of crisp rice cereal and stir to coat the rice cereal completely in the marshmallow mixture without crushing the cereal.
  • Transfer the cereal mixture to the pan of cooled brownies and press firmly into an even layer on top of the brownies.
  • Allow to sit at room temperature until set (about an hour).
  • Drizzle with the (optional) melted chocolate and allow to sit again until set (5 minutes).
  • Remove the brownies from the pan using the overhung parchment paper, place on a cutting board and slice into 16 squares before serving.

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Classic Gluten Free Blondies

By | Published: | Posted In: Bars, Desserts

These extra thick and chewy, buttery gluten free blondies with white chocolate chips even have that crackly top everyone loves.

9 gluten free blondie squares, 3 in center of photo in a vertical stack, all on white parchment paper

What makes these gluten free blondies special

These gluten free blondies are the rich, chewy, buttery bar dessert with the subtle butterscotch or caramel flavor. I like them best with a mix of white chocolate chips and/or butterscotch chips to go with all that molasses-rich brown sugar.

To get that crackly top, like in the best gluten free brownies, you'll need to cook down the butter with the white sugar, and then add the brown sugar and melt everything together. Other than whisking together the few dry ingredients, you make the bars in one mixing bowl, so it's easy to throw together any time.

Blondies are also sometimes called blonde brownies. The main difference is that, in brownies, the main flavor is chocolate. In blondies, the flavor of brown sugar, which tastes faintly like butterscotch, is strongest.

overhead image of small bowls with ingredients for gluten free blondies

Recipe ingredients

  • Gluten free flour blend and cornstarch – I like to add a bit of cornstarch to an all purpose gluten free flour blend like Better Batter, for a bit of a chewier, softer touch. Make sure your flour blend contains xanthan gum, or be sure to add 1/2 teaspoon to the dry ingredients
  • Butter – Add flavor, and helps keep the blondies chewy in texture
  • Granulated sugar – Adds sweetness and tenderness.
  • Brown sugar – Adds sweetness, texture, and the molasses in brown sugar is what gives the bars their signature taste and color
  • Eggs – Provide rise, and bind the other ingredients together into a chewy texture
  • Vanilla extract – Adds depth of flavor and richness
  • Baking soda – Helps the bars brown in the oven and neutralizes the acidity in the brown sugar
  • Salt – Enhances the other flavors and balances the sweetness
  • Baking chips – I find that a mix of white chocolate and butterscotch chips is perfect, but be careful with milk or dark chocolate as they might overpower the overall taste. Select your chips carefully, too, because some white and butterscotch chips contain gluten!

How to make gluten free blondies

Similar to gluten free chocolate chip cookies, these blondies have two types of sugar: granulated sugar and light brown sugar for the perfect balance of sweetness, texture and flavor. Here's how to make them.

Whisk dry ingredients; melt butter and sugars

  • Whisk together the dry ingredients (gluten free flour blend, cornstarch, baking soda, and salt) in a small bowl. Set it aside.
  • In a saucepan, place the granulated sugar with the butter over medium-low heat until melted and simmering lightly.
  • Remove the pan from the heat, add the brown sugar, and stir until everything is melted.
Round metal mixing bowl with white flour and wire whisk
Round metal saucepan with simmering melted butter and sugar mixture on blue potholder
Same saucepan with brown sugar on top of melted butter mixture
Saucepan with wire whisk and whisked dark brown liquid mixture

Finish making the raw batter

  • In a large mixing bowl, beat the eggs until foamy with a mixer or by hand with a whisk.
  • Add the melted butter and sugar mixture, and beat until well-combined.
  • Add the whisked dry ingredients, and mix with a spoon or spatula to combine. The batter will be very sticky and thickly pourable.
  • Add most of the chocolate chips (here, I used all white chips) to the batter, reserving a few to place on top.
Hand holding white handheld mixer beating yellow egg mixture in large round metal mixing bowl
Hand tipping saucepan with brown liquid into mixing bowl with beaten eggs
foamy light brown liquid mixture in large mixing bowl with hand holding white handheld mixer
White flour mixture on top of light brown mixture in mixing bowl
hand mixing light brown gluten free blondie mixture with white silicone spatula in mixing bowl
white chips on top of light brown mixture in mixing bowl with white spatula

Bake the blondies at 325°F

  • Scrape the batter into a prepared square baking pan. Nonstick aluminum foil makes it easy to spread the sticky batter in the pan.
  • Scatter the remaining chips evenly on top of the batter.
  • Bang the pan on the counter a few times to break big air bubbles and help the chips on top sink a bit into the batter.
  • Bake at 325°F for up to 50 minutes for an 8-inch square pan. A toothpick should come out with just a few moist crumbs.
  • Let cool completely before slicing.
light brown raw blondie batter with white chocolate chips on top in foil-lined square metal baking pan
brown baked gluten free blondies in same pan

Recipe tips

Line the pan for easier cutting and cleanup

I like to line the baking pan with nonstick aluminum foil, if you have it. If not, I suggest that you use parchment paper. Lining the pan ensures more even baking and easier cleanup.

When you pour the blondie batter into the lined baking pan, the nonstick foil or parchment will keep it from sticking to the walls of the pan. Instead, it will stick to the paper, which you peel off easily later.

Once the blondies have had time to cool, just lift the sides of the paper, and your blondies will come right out. Peel away the foil or paper and slice.

Melt the butter and sugars the right way

Place the chopped butter and white sugar over medium-low heat until very lightly simmering. Both should be melted and smooth. Melt the brown sugar off the heat by adding it to the hot butter and white sugar so that the brown sugar doesn't burn. Then, let the mixture cool until it's not hot to the touch before you add it to the beaten eggs, so you don't cook the eggs.

Don't cut those blondies until they're cool

These buttery treats still need time to firm up before you cut them. If you try to handle them right out of the oven, they're unstable so they'll crumble and fall apart.

At the very least, let them sit in the pan for 20 to 30 minutes. I recommend that you allow them more time to cool after removing from the pan, and if you want clean slices, refrigerate them for at least 30 minutes, too.

Closeup image of square gluten free blondies on white paper with more blondies in background

Storage instructions

These will stay fresh for about 2 days at room temperature in a sealed container. If you wrap each of them tightly in plastic wrap, you can refrigerate them for up to a week.

For longer storage, freeze the cut and cooled brownies in a freezer-safe container or zip-top bag for up to 3 months. To defrost, let sit at room temperature or microwave one blondie for 15 to 20 seconds.

Square metal pan with baked uncut gluten free blondies

Ingredient substitutions

Dairy free

For the butter, try vegan butter like Miyoko's Creamy or Melt brand. If you can't find dairy free white chocolate chips, try replacing them with dairy free chips of another kind or with chopped walnuts or pecans.

Egg free

You can try replacing all of the eggs with your favorite egg replacer, but I'm not sure if it will work since there are 3 eggs in this recipe and they provide a lot of rise and binding. If you try 3 “flax eggs,” you will probably taste it in the bars. “Chia eggs” may work, but you'll have to experiment.

Mix-in variations

If you're not a fan of white chocolate or butterscotch chips, just make up the difference with the one you do like.

If you like nuts, replace half of the baking chips with a tender variety like pecans or walnuts. Just be sure that whatever mix-ins you add, they will complement the buttery, brown sugar flavor of blondies.

Cut square gluten free blondies on white paper with one broken in half in the center

FAQs

Are blondies gluten free?

Typically, blondies are not gluten free because they're made with wheat flour. However, you can enjoy that same great flavor without risk of gluten contamination when you follow my gluten free blondie recipe.

Are blondies just brownies without chocolate?

No! Blondies have their own distinct flavor that has a lot of notes of butterscotch because of an abundance of brown sugar.

Is there gluten in white chocolate chips?

White chocolate chips, like butterscotch chips, sometimes contain gluten. Hershey's brand, at least in the U.S., is usually gluten free. Just be sure to read labels and check websites to make sure.
In fact, if you want white chocolate with real cacao butter, you often have to make your own. If you're feeling adventuresome, you can try our recipe for homemade vegan white chocolate.

Why are my blondies fluffy instead of chewy?

Did you use baking powder instead of baking soda in the recipe? The baking soda in these blondies is to help them brown in the oven and to neutralize some of the acidity in the brown sugar. Baking powder would definitely add lift that we don't want here.

What's the best way to store these and how long will they last?

You can store them at room temperature, covered, for 2 days, wrapped tightly in the refrigerator for up to a week, and in the freezer for up to 3 months.

Why are my blondies gooey in the middle?

If your blondies are gooey in the middle, they are underbaked. Try returning them to the oven to finish baking until a toothpick inserted in the center comes out with no more than a few moist crumbs attached. If it's wet, they're not done baking. Remember that they'll take longer to bake in an 8-inch x 8-inch baking pan, since they're thicker.

Can I bake these in a 9-inch x 13-inch pan?

This recipe makes 8 to 9 cups of batter, and a 9-inch x 13-inch pan holds 13 to 14 cups of batter. Try increasing the yield from 9 bars to 14 bars for about 13 cups of batter, and bake until a toothpick inserted in the center comes out nearly clean. It should take at least an hour.

Overhead image of cut blondies on a wire rack with one broken in half
Stack of 3 gluten free blondies on white paper
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Gluten Free Blondies Recipe

This recipe for classic gluten free blondies are rich, chewy, and satisfying. Plus, they're made easily in one pan so there's no waiting!
Course: Bars, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 9 blondies
Author: Nicole Hunn

Ingredients

For the blondies

  • 1 ¾ cups (245 g) all purpose gluten free flour blend I used Better Batter; please click thru for full info on appropriate blends
  • ½ teaspoon xanthan gum omit if your blend already contains it
  • ¼ cup (36 g) cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 12 tablespoons (168 g) unsalted butter chopped
  • ½ cup (100 g) granulated sugar
  • 1 cup (218 g) packed light brown sugar
  • 3 (150 g (weighed out of shell)) eggs at room temperature
  • 1 tablespoon pure vanilla extract
  • 6 ounces white chocolate chips or a combination of gluten free butterscotch and white chocolate chips (See Recipe Notes)

Instructions

  • Preheat your oven to 325°F. Grease and line an 8-inch x 8-inch (for thicker bars) or 9-inch x 9-inch (for thinner bars) baking pan, and set it aside.

Make the blondies.

  • In a large bowl, place the flour blend, xanthan gum, cornstarch, salt, and baking soda, and whisk to combine well. Set the mixture aside.
  • In a small, heavy-bottom saucepan, place the butter and granulated sugar. Place over medium-low heat and bring to a very light simmer, whisking frequently. The butter and sugar should be melted and smooth.
  • Remove the pan from the heat, and add the brown sugar. Whisk to combine and to melt the brown sugar until smooth. Set the saucepan aside to cool briefly.
  • In a large mixing bowl, place the eggs and vanilla and beat with a handheld mixer or whisk with a large balloon whisk until foamy.
  • While whisking or beating constantly, add the butter and sugars mixture. Continue whisking or beating until very smooth.
  • Add the dry ingredients, and mix by hand until well-combined. The batter will be very sticky, and very soft and pourable.
  • Add most of the chips (about 5 of the 6 ounces), and mix until evenly distributed throughout the batter.
  • Pour the batter into the prepared baking pan, and shake and spread it into an even layer. Bang the pan flat on the countertop to break any large air bubbles in the batter.
  • Sprinkle the remaining chips evenly on top of the batter. Bang the pan again a few times to help the chips adhere.
  • Place the pan in the center of the preheated oven and bake until a toothpick inserted in the center comes out nearly clean, with just a few moist crumbs attached (about 40 minutes for the 9-inch x 9-inch pan, and about 50 minutes for the 8-inch x 8-inch pan).
  • Remove the pan from the oven, place the pan on a wire rack and allow the bars to cool in the pan until stable enough to move without cracking (at least 20 minutes).
  • Remove the bars from the pan, place on the wire rack and allow to cool completely.
  • For cleaner slices, place the cooled pan of brownies in the refrigerator for 30 minutes. Slice into 9 equal squares.

Notes

For the chips
You can use any sort of stable mix-ins that you like. If you’re using white chocolate and butterscotch chips, like I do mostly, read labels carefully to ensure that everything you’re using is safly gluten free.
If you like nuts in your blondies, I recommend replacing half of the chips with chopped raw pecans. You can also use walnuts, or any other nut that is tender when raw.

Nutrition

Serving: 1blondie | Calories: 508kcal | Carbohydrates: 71g | Protein: 4g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 306mg | Potassium: 87mg | Fiber: 2g | Sugar: 35g | Vitamin A: 546IU | Calcium: 59mg | Iron: 1mg

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Maple Butter gluten free Blondies with ice cream and Carmel drizzle on a white plate

Gluten Free Monster Cookies

By | Published: | Posted In: Cookies, Desserts

This simple and customizable recipe for gluten free monster cookies is packed with peanut butter, oats, and chocolate. Plus, they're made without any rice flour or flour blend at all.

Stack of 8 light brown round gluten free monster cookies with colored candy pieces on brown paper

Why you'll love these monster cookies

The hearty, chewy texture, derived from the clever use of old-fashioned rolled oats and oat flour, creates a satisfying and filling cookie. Their versatility allows you to adapt the recipe to suit your preferences or cater to other dietary restrictions easily.

The simple preparation method minimizes cleanup and makes the baking them really easy. The base is very similar to a classic gf oatmeal cookie, but since there's no all purpose flour at all and only whole grains, it's heartier and has more of the nutty, chewy flavor of oats.

The cookie is bound together with an egg, an egg yolk, and peanut butter. Along with oat flour and gluten free quick oats, the combination creates a chewy cookie that's really stable (great for shipping in a care package!) and crispy on the outside.

The candy shell on the miniature chocolate M&Ms candies in these peanut butter oatmeal M&M cookies adds even more texture to these sweet chocolate chip cookies.

Overhead image of light brown round cookies with colored candy pieces baked in on brown paper and one cookie broken.

Key ingredients

overhead image of gluten free monster cookies ingredients in small bowls with names of ingredients, all on a marble surface
  • Gluten free quick oats – Since these are gluten free monster cookies, be sure to use gluten free oats. You can begin with rolled certified gluten free oats and process them briefly in a blender or food processor, or buy gluten free quick oats, which are already more processed.
  • Oat flour – Since this recipe also has quick oats which have texture, we don't need a very smooth, sifted oat flour. Rather than buying oat flour like I do for my oat flour brownies, I just grind some of my old fashioned or gluten free quick oats into oat flour in a blender or food processor.
  • Butter – Your butter should be at “room temperature,” which means that you can leave a fingerprint in it, but your finger doesn't come away greasy
  • Gluten free peanut butter – I love baking with no-stir smooth peanut butter, since it combines so well with other ingredients, much like room temperature butter does. I usually buy Skippy brand.
  • Eggs – We use 1 whole egg for lift and as a binder, and 1 egg yolk, which helps soften the cookies' texture (peanut butter tends to make baked goods crunchy)
  • Light brown sugar – Light brown sugar has more moisture from the added molasses than granulated sugar; it tenderizes cookies and adds depth of flavor
  • Chocolate chips and mini M&Ms – Some people make monster cookies with regular size M&Ms, but I really prefer semi-sweet chocolate chips, and miniature M&Ms for added texture and flavor.
Small mound of light brown cookie dough with colored candy pieces and oats on brown paper-lined metal baking tray

How to make gluten free monster cookies

Mix dry ingredients, then wet

  • First, mix the dry ingredients (oat flour, quick gluten free oats, baking soda and salt) in a separate bowl.
  • Mix the butter, gluten free peanut butter, egg and egg yolk, vanilla and brown sugar separately. This makes it easier to get the lumps out of the brown sugar.
  • Add the oat and oat flour mixture to the wet ingredients.
Medium size round metal mixing bowl with gluten free quick oats, oat flour and a large wire whisk
Large round metal mixing bowl with softened butter, gluten free peanut butter, brown sugar, beaten eggs, and vanilla
Same metal mixing bowl with large metal mixing spoon and mixed wet ingredients into a soft peanut butter colored mixture
Same mixture in same bowl with metal mixing spoon with oat flour and quick oats added on top
  • Mix the dry ingredients into the wet until just combined.
  • Add the chips and candies, and mix again gently to combine.
  • Scoop the dough into mounds with a medium ice cream scoop placed about 2 inches apart from one another. Aim to make the pieces of dough about 2 1/2 tablespoons each.
Same metal mixing bowl with oats and oat flour mixed into peanut butter mixture to form a thick light brown pasty cookie dough with a metal mixing spoon
Same mixture in same bowl with mini M&Ms colored candies and chocolate chips sitting on top of dough
Raw thick light brown gluten free monster cookie dough with colored candy pieces and chocolate chips in same mixing bowl
4 mounds of gluten free monster cookie dough with medium spring-loaded ice cream scoop sitting on one mound, all on a white paper-lined gold colored rimmed baking sheet

Press into disks and bake at 350°F

  • With wet fingers, press the cookie dough into disks about 1/2-inch thick
  • Bake at 350°F/177°C for about 14 minutes or until the cookies are lightly brown on the edges and the cookies look crackled on top.
  • Allow the cookies to set on the baking sheet for a few minutes before moving them, or they'll fall apart. After cooling, the cookies are very stable.
4 flat disks of monster cookie dough with fingers of one hand pressing down one piece of dough on same lined baking sheet
4 round light brown baked gluten free monster cookies with colored mini M&Ms candies and chocolate chips on same baking sheet

Recipe tips & tricks

This recipe is so easy, it's difficult to get wrong. But, there are a few quick tips that ensure your gluten free monster cookies are the best they can be.

Use a combination of oats and oat flour

Baking with oats (which substitute for oats, if you're unable or unwilling to eat them!) can be tricky. Old fashioned rolled oats, which are one of the least processed forms of oats, are relatively thick.

One way to make a stable cookie that holds together is to add a rice flour blend to it. But in this gluten free chocolate chip monster cookies recipe, I simply ground some old fashioned rolled oats into a flour in a food processor and added that to the recipe.

The rest of the oats in this recipe are quick-cooking oats. Rather than buying gluten free quick oats, I usually just pulse old-fashioned oats a few times very quickly in a food processor.

Use an ice cream scoop for easy portioning

Right after the dough is assembled, scoop large rounded balls of dough using a spring-loaded ice cream scoop that's packed tight to help create a round shape. If you have trouble getting the cookie dough out of the scooper, rinse it with warm water in between scoops.

Use no-stir peanut butter for better results

Truly all natural peanut butter that requires stirring is usually too oily for baking, and tends to separate in the cookie dough. No-stir peanut butter has emulsifiers that keep the oil mixed in to the nut butter.

Use parchment paper for quick cleanup

Line your baking sheets and pans with parchment paper to ensure even baking, and to make cleanup a breeze. I keep and reuse sheets of parchment multiple times, to avoid so much waste.

Don't mix too much

When baking with oat flour especially, the baked goods can become tough if you work the batter or dough too hard. This way, the oats can be handled much less when everything is combined.

Closeup image of round light brown cookie with brightly colored candy pieces on brown paper lined metal tray

You can make this gluten free monster cookie dough ahead of time, as long as you shape the balls of cookie dough right after you make the mixture. As the cookie dough sits, the oils get more fully absorbed into the flours, and the dough may not hold together as well. Just shape the cookie dough balls, then cover the portions and you can bake it hours later.

Refrigerating gluten free monster cookies dough

If you'd like to make the monster cookie dough farther in advance, you can refrigerate the shaped portions for 2 to 3 days. Be sure to cover them first so they don't dry out, and allow the cookie dough to come to room temperature before baking.

Freezing gluten free monster cookies dough

For longer storage, try flash freezing the dough balls on a baking sheet in a single layer. Transfer them to a zip-top bag for longer storage. To ensure that the cookies spread properly, let them come to room temperature before baking.

How to store monster cookies

Monster cookies are really stable and stay fresh for days in a sealed glass container at room temperature. Don't store them in a plastic container at room temperature, or they'll lose their crisp exterior and become more fragile.

Freezing baked monster cookies

You can freeze these baked monster cookies in a freezer safe zip-top bag and enjoy them right from the freezer, or warmed up a bit in the microwave or on the counter. Squeeze as much air as possible out of the bag to avoid freezer burn.

Overhead image of light brown round cookies baked on white paper-lined gold-colored tray

These crisp-outside, chewy inside cookies have a fair number of additional allergens in them. Here are my best guesses for how to avoid them.

Please keep in mind that this recipe was formulated to work precisely as written. The more substitutions you make, the more you are veering toward a separate recipe entirely.

Dairy-free

The only dairy in these cookies is from the unsalted butter and the M&Ms chocolate candies. The M&Ms can easily be replaced with more chocolate chips, and you can of course use dairy free chocolate chips.

I haven't tried replacing the butter, but you should be able to use Melt or Miyoko's Kitchen brand vegan butter. I don't generally like Earth Balance buttery sticks because they have so much moisture which will likely cause the cookies to spread too much during baking.

You can also try replacing the butter with virgin coconut oil. It's the type that's solid at cool room temperature.

Egg-free

The single whole egg in this recipe should be able to be replaced with 1 “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel).

The egg yolk is in the recipe for moisture, so you can try replacing it with about a tablespoon or so of smooth applesauce. I'm afraid you'll just have to experiment!

Peanut butter-free

If you need to make this recipe without gluten free peanut butter, I'm sure a similar style of almond butter (like Barney Butter) would work great. I also have a recipe for Nutella monster cookies that is peanut-free.

If you need the recipe to be nut-free, you can try replacing the nut butter with Wowbutter, made with toasted soy nuts, which seems nice and creamy. You could also try sunflower seed butter, but your cookies may spread more, and they may even turn a harmless green color when mixed with baking soda.

Oat-free

In baking, oat flour can often be replaced with quinoa flakes, and old-fashioned oats can be replaced with beaten rice or sometimes coconut flakes/chips. For more information, see our post on how to substitute for oats.

More delicious mix-ins for gf monster cookies

  • For even more peanut flavor, try replacing some of the mix-ins with chopped roasted peanuts or other chopped nuts.
  • Swap in white chocolate chips instead of some or all of the semi-sweet chocolate chips.
  • Add crushed mini gluten free pretzel twists or sticks instead of some of the chocolate chips or mini M&Ms
5 light brown cookies with colored candy pieces on round white plate on black surface

FAQs

What are monster cookies?

Monster cookies are basically just peanut butter cookies or oatmeal cookies with M&M chocolate candies and chocolate chips mixed in. They're called “monster cookies” since they're like the Frankenstein's monster of cookies.

What is the best type of peanut butter for baking?

I specify “no-stir”, regular creamy peanut butter in this recipe, as I do in most recipes that I write that contain peanut butter as an ingredient. All “no-stir” means is that the oil in the jar of peanut butter doesn’t separate significantly from the rest of the nut butter in the jar.
Most commercially prepared peanut butter is no-stir. My favorite brand is Skippy, since it's great-tasting, always smooth, and all varieties of Skippy are gluten free. but I also sometimes use Barney Butter—although it tends to be quite expensive. Even Skippy “Natural” peanut butter says on the outside that there's “no need to stir.”

Can I use crunchy peanut butter in these cookies?

Chunky peanut butter doesn't mix in quite as well as smooth peanut butter in this recipe, so I'd avoid using it in this recipe. Stick with the creamy smooth peanut butter, and replace some of the chips or mini M&Ms with some chopped peanuts for a nutty crunch if you'd like that.

Why did my monster cookies come out flat?

If your butter was melted or oily because it was too warm, your cookies may spread too much and come out flat.

Are M&Ms gluten free?

If you live in the U.S., most plain varieties of M&Ms chocolate candies are gluten free. I do understand that if you're in Australia, M&Ms aren't gluten free. Just use miniature chocolate chips or even raisins.

Can I make these gluten free monster cookies with almond flour?

No, these cookies can't be made with almond flour, since it has very different qualities from oats. Sometimes, it works to replace oat flour with blanched almond flour, but I haven't tried that. And, of course, you'll still need rolled oats or a substitute for oats.

gluten free monster cookies
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Gluten-Free Monster Cookies Recipe

These gluten free monster cookies, made with oats, peanut butter, and plenty of chocolate pieces, are perfectly crisp outside & chewy inside.
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 14 minutes
Yield: 16 cookies
Author: Nicole Hunn

Ingredients

  • 1 cup (120 g) oat flour (certified gluten free if necessary) (See Recipe Notes)
  • 1 ½ cups (150 g) quick cooking oats or rolled oats, processed slightly in a food processor or blender (certified gluten free if necessary) (See Recipe Notes)
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter at room temperature
  • ½ cup (128 g) smooth, no-stir peanut butter the kind that doesn't separate in the jar
  • 1 (50 g (weighed out of shell)) egg beaten, at room temperature
  • 1 (25 g) egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (218 g) packed light brown sugar
  • 5 ounces semi-sweet chocolate chips
  • 5 ounces miniature M&Ms chocolate candies (gluten free in the U.S.)

Instructions

  • Preheat your oven to 350°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
  • In a medium-size bowl, place the oat flour, oats, baking soda, and salt, and whisk to combine. Set the bowl aside.
  • In a large bowl, place the butter, peanut butter, egg and egg yolk, vanilla, and brown sugar, and mix well. Add the oat flour mixture to the large bowl, and mix until just combined.
  • Add the chocolate chips and M&Ms candies and mix until the pieces are evenly distributed throughout the dough. The dough will be thick but should not be stiff.
  • Using a spring-loaded ice cream scoop or two spoons and scoop the dough into mounds about 2 1/2 tablespoons each onto the prepared baking sheet, about 2 inches apart from one another.
  • Using wet fingers, press each mound down into a disk about 1/2-inch thick.
  • Place the baking sheet in the preheated oven and bake for 12 to 14 minutes, or until the cookies are lightly brown around the edges, set in the center and the top of each cookie has taken on a crackled appearance.
  • Allow the cookies to sit on the baking sheet for 10 minutes or until set. Serve slightly warm or at room temperature.
  • These cookies also freeze amazingly well in a sealed freezer-safe container.

Notes

About oats and oat flour
I don't often buy oat flour or even quick-cooking oats. For gluten free quick oats, I just process old-fashioned rolled oats in a food processor or blender for a few pulses. You can make oat flour by grinding rolled oats quite a bit more, and that's perfect for a recipe like this. I do buy oat flour when I need a very finely ground, sifted product.
Nutrition information.
Nutrition information is an estimate, per cookie, based on information from an online calculator. It is provided as a courtesy and should not be relied upon.

Nutrition

Serving: 1cookie | Calories: 289kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 140mg | Potassium: 176mg | Fiber: 3g | Sugar: 23g | Vitamin A: 143IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 2mg

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These easy, giant gluten free chocolate chip monster cookies are made with oats, peanut butter, and plenty of brown sugar, but without any rice flour.  #glutenfree #gf #cookies #chocolatechip #flourless
Baked monster cookies on white paper-lined baking tray
These easy, giant gluten free chocolate chip monster cookies are made with oats, peanut butter, and plenty of brown sugar, but without any rice flour. 

Gluten Free Diet: Beginner-Friendly Basics

By | Published: | Posted In: Basics

So, you, or someone in your household suddenly finds they have to start a gluten free diet right away. It can most definitely catch you off-guard and may lead to some panic. But don't worry: the learning curve seems steep, but you can understand the gluten free basics quite easily.

When I was told my very young son needed a strict gluten free diet in 2005, I had to adapt quickly, without much information. Today, my life's work is to help you get started and to hold your hand along the way as you learn all about eating gluten free.

We have endless gluten free recipes for all your favorites, so you won't have to give up anything. And many of them are way easier than you might think. This article is about the gluten free diet for beginners. If you're more advanced, you may want to dive right in to the gluten free baking guide, or straight into the gluten free recipe index to look for your old favorites.

gluten free diet basics words on marble surface with fresh brightly colored red and blue fruits

Disclaimers: All of the content on this website, including this page, is for educational purposes only and does not constitute medical advice, which I am not in any way qualified to give. All information, especially about processing and labeling, is specific to the United States.

Affiliate disclosure: Product links contain affiliate codes. Please see our disclosure policy.

What is a gluten free diet?

A gluten free diet is one that excludes gluten. Gluten is a family of proteins found in grains like wheat, barley, and rye. It acts like a glue that holds food together, maintaining its shape and giving it that characteristic chewy texture we often associate with bread, pasta, and other baked goods.

A gluten free diet for beginners and the more experienced among us is a lifestyle that requires careful attention to what we eat. It means avoiding obvious sources of gluten, like bread or pasta, but also hidden sources of gluten in many processed foods, and anything you put on your skin or otherwise in your body.

But don't let that intimidate you. While it may seem daunting at first, a gluten free diet quickly becomes second nature. 

Why follow a gluten free diet?

Anyone with a gluten-related disorder should follow a gluten free diet. This generally includes people with celiac disease and non-celiac gluten sensitivity (NCGS). Whether you have a diagnosis, a doctor suggested you might try a gluten free diet, or you've found you feel better without gluten, you are welcome here!

Non-celiac gluten sensitivity (NCGS)

People with non-celiac gluten sensitivity (NCGS) experience symptoms similar to those of celiac disease, but without the damage to the small intestine of celiac disease.

Symptoms of NCGS begin after eating gluten and can include abdominal pain, bloating, diarrhea, constipation, headaches, bone or joint pain, and chronic fatigue.

Diagnosing NCGS can be hard because there's no specific test for it. Doctors rule out other conditions (like celiac disease and wheat allergy) first. Regardless, it is a real condition that can significantly impact an individual's quality of life.

If you suspect you might have NCGS, please seek medical advice before starting a gluten free diet. The elimination of gluten from your diet can affect test results if you haven't already been tested for celiac disease.

Celiac disease

Celiac disease is an autoimmune disorder that occurs in genetically predisposed people where the ingestion of gluten leads to damage in the small intestine.

When someone with celiac disease eats gluten, their body's immune system attacks the attacks villi in the small intestine, which are small finger-like projections that are responsible for nutrient absorption. This can lead to malnutrition, among other things.

Celiac disease symptoms vary widely, from bloating, pain, diarrhea, weight loss, and malnutrition, to pain in the nerves or joints. Some silent celiacs show no outward symptoms, yet their small intestine is still being damaged.

The only currently known effective treatment for celiac disease is strict adherence to eating gluten free.

Benefits of a gluten free diet

If gluten is affecting your health for any reason, adopting a gluten free lifestyle can be transformative. Some of the potential benefits are:

  • Reduced pain and inflammation, which can reduce pain and discomfort.
  • Improved digestive health, including potential benefits like less bloating, cramping, constipation and/or diarrhea.
  • Increased energy levels, leaving you more vibrant and alert
  • Improved nutrient absorption if you have celiac disease particularly, as the villi in the small intestine have a chance to heal.
  • Weight management may come along with making better and healthier food choices, or as a result of having more energy and a renewed ability to exercise.

What gluten-containing ingredients should you avoid?

There are four main types of gluten-containing grains: wheat, barley, rye, and triticale:

  • Wheat is the most common source of gluten, and all varieties of it must be avoided on a gluten free diet. These varieties include: spelt, kamut, farro, and einkorn.
  • Barley is another common gluten-containing grain. In addition to being added to soups and stews for its chewy texture, barley is often used to make malt, which you also must avoid
  • Rye is another gluten-containing grain, and it's commonly found in rye bread, pumpernickel bread, many beers, and some breakfast cereals
  • Triticale is a hybrid grain that was made by crossing wheat with rye. It's often used as a flour in breads and other baked goods.

Common food products containing gluten

Gluten is in food, of course, but it also appears in the most random products, even shampoo. Those with significant sensitivity or gluten-related disease, including dermatitis herpetiformis, need to avoid even this level of gluten exposure.

Here is an overview of these common examples:

  • Breads and baked goods: It's safe to assume that all traditional breads and baked goods that are made with some form of wheat. Gluten gives these baked goods their structure and chewy texture.
  • Processed meats: Many deli meats and hot dogs contain gluten as a filler or binder; meatballs and meatloaf usually contain traditional breadcrumbs, which are off-limits. There are some brands of processed meats that are safe on a gluten-free diet, like Applegate, Boar's Head, and Dietz & Watson, but always read labels.
  • Sauces, soups, and condiments: Gluten is often used as a thickener in gravies and sauces and as an anti-caking agent in marinades. Soy sauce is made from wheat, so avoid it in favor of gluten free tamari or gluten free soy sauce brands. Consider making your own sauces and condiments at home so you can control the ingredients. For example, my gluten free barbecue sauce is so easy and tastes better than store-bought.
  • Anything with malt: included malted milk beverages, candies, and snacks, plus malt vinegar.
  • Cereals and breakfast foods: Most traditional breakfast cereals, pancakes, waffles, and breakfast bars contain gluten. Look for products made from gluten-free grains like rice or corn.
  • Snack foods and candies: Regular pretzels, many chips (opt for corn-based chips), some gummy candies and even licorice usually contain wheat flour.
  • Beverages: Most beer is gluten-containing and some spirits are, too. There are many gluten free beers on the market today, though, so you don't have to do without!
  • Medications and supplements: Prescriptions and over the counter medications used to use wheat as a binder very frequently. It's less common now, but it's always smart to check. If you're unsure, as the pharmacist, call the company, and check this drugs database maintained by a pharmacist as a public service as a starting point.
  • Other products: Check products like toothpaste, shampoo, skincare products, mouthwash, and lipstick.

5 Steps to kick-start your gluten free diet

Check labels

Some products will tell you if they're processed in a facility and/or on equipment that also processes gluten-containing foods. Check manufacturing processes, learn which companies you can trust, like Trader Joe's and Kraft, which practices truth in labeling and will always call out gluten in any form on its labels.

Be vigilant when eating out

When dining out or ordering in, ask how the food is prepared, and whether the restaurant has a way of avoiding cross-contamination of gluten free food with gluten-containing foods.

Research before you go out to find out if there's a restaurant that has a gluten free menu or safe menu items marked clearly. Try using the app Find Me Gluten Free to find safe places to eat wherever you are. And if you think a restaurant has good intentions but you're still unsure, select naturally gluten free dishes prepared simply, liked grilled meats and steamed vegetables and potatoes.

Separate utensils and cookware

At home, consider having separate utensils, cutting boards, and pots (especially ones used to make pasta, which is sticky) for your gluten free cooking. Ask others to use only a clean knife that hasn't touched gluten when dipping into the peanut butter jar.

Store foods separately

If you share your home with gluten-eaters, come up with a plan for storing your gluten free pantry items on a separate shelf of the pantry and fresh foods on a separate shelf of the refrigerator, if possible.

Be totally gluten free

This was the option I chose because my son went gluten free when he was just a small child. Instead of trying to run two kitchens in one, I made my whole house gluten free. This is not an option that everyone can choose, though, and it's not the only way.

Where to find the best gluten free recipes?

Well, I thought you'd never ask! Gluten Free on a Shoestring is the blog that I started in 2009 when my son was newly gluten free. I have over 800 gluten free recipes here on the blog from gluten free basics to advanced-techniques like gluten free puff pastry. I began to develop these recipes because I loved to bake, and there simple weren't that many resources available at the time.

If you'd like to start gluten free baking, but you don't have a good all purpose gluten free flour blend yet, try some of our flourless baking recipes. They're made with regular pantry ingredients, and you can make a flourless chocolate cake and flourless brownies to start.

You'll also find lots of gluten free dinner recipes so you don't have to rely on expensive takeout all the time. When you have a flour blend and you're ready, there will be plenty of time to make the perfect gluten free cake and turn Friday night back into pizza night with our gluten free pizza dough.

FAQs

How much does a gluten free diet cost?

A gluten free diet can be expensive for a couple reasons. The cost of alternative ingredients is higher, it's more expensive to maintain dedicated gluten free production facilities, the overall market for these products is smaller, so they're less efficient. All naturally gluten free foods, like fruits, vegetables, meats, rice, and many other gluten free grains don't cost any more.

How can I reduce the cost of gluten free food?

Try making it yourself, and you'll find that even gluten free bread is less expensive. Try buying non-perishable staples like pasta, flour, and grains in bulk at stores like Costco. Plan your meals ahead of time so you avoid waste, and of course shop sales and use coupons. There are enough gluten free packaged foods on the market these days that grocery stores run sales on them, too.

What laws govern gluten free labeling in the U.S.?

The Food Allergen Labeling and Consumer Protection Act applies to most packaged food products sold in the United States. It requires that packaged food products that include an ingredient that contains a protein from any of the top eight allergens (milk, eggs, peanuts, tree nuts, fish, soy, wheat and Crustacean shellfish) be either named clearly in the ingredient list, or in a separate “contains” statement near the ingredient list on the package.
Food bearing a claim of “gluten free” that was labeled after August 5, 2014 must be inherently gluten free, or does not contain an ingredient that is derived from a gluten-containing grain that has not been processed to remove gluten to less than 20 parts per million (ppm). Since the use by manufacturers is entirely optional, many non-labeled products are gluten free. The difference now is that no foods that bear the term gluten free may have more than 20 ppm gluten. See FDA Guidance and an FDA Consumer Update on the subject.

What grains are gluten free?

All rice is gluten free. So is quinoa, corn in all forms (including corn tortillas), millet, sorghum, buckwheat (despite the name), amaranth, teff, and oats.

Are packaged gluten free foods healthy?

Packaged gluten free foods are about as likely to be healthy as their gluten-containing counterparts, with the possible exception of bread products. Most conventional bread products contain “enriched wheat” that has had vitamins and minerals added to it and most gluten free bread products don't.

What is Gluten Free Flour? A Complete Guide

Deciding what gluten free flour blend to use for baking is the most important choice you'll make on your gluten free journey. I've been baking gluten free since 2004, and I've tried it all. I can help you make the right choice so no one would be able to tell that your baked goods are gluten free. Choose the wrong gluten free flour mix, and your baked goods will be just “good, for gluten free”—regardless of the recipe you're using. So let's get it right, together!

This post contains affiliate links. Please read our disclosure policy.

gluten free flour blend in round glass mixing bowl with whisk

Understanding gluten free flour

What makes a flour gluten free?

A flour is gluten free if it's made from grains or other ingredients that are free gluten, which is the protein found in wheat, barley and rye. No single gluten free flour can behave like an all purpose wheat flour in baking.

When we blend the right individual gluten free flours in proper proportions, that blend can behave like an all purpose flour. And then we can bake literally anything gluten free that they can make with gluten.

Should you buy or make a blend?

You should purchase a pre-mixed blend if you want the work done for you, and are willing to order something online in the U.S.. If you live outside the U.S., or are unable or unwilling to order a blend, you can make your own from one of my tried and true recipes.

If you buy a blend, you should buy one of the following 3 blends, which I will discuss in greater detail:

  • Nicole's Best Multipurpose Gluten Free Flour Blend
  • Better Batter Gluten Free Original All Purpose Flour Blend
  • Cup4Cup Multipurpose Flour Gluten Free

Making your own blend will require some specialty ingredients, time, and math. Buying a premade gluten free flour mix will save you time and wasting ingredients, with the biggest bonus being that all the guess work is removed from your gluten free baking.

front of 5 pound package of Nicole's Best gluten free multipurpose flour with stack of 3 cookies on front

You can purchase Nicole’s Best multipurpose gluten free flour only on our new Nicole’s Best sales website, Bestgfflour.com. It’s the best blend available, but it’s not yet widely available. Don’t worry, Better Batter (linked below) works in all my recipes that call for an all purpose gluten free flour mix.

Buy Nicole's Best Blend →

The role of rice flour

All the all purpose gluten free flour blends that I buy, build or recommend are rice flour-based blends. White rice is high in starch and relatively low in protein; brown rice is higher in protein but absorbs more water than white rice.

A blend of white and brown rices, along with the added starches like tapioca and potato starch, and sometimes milk powder creates a blend of gluten free flours that produces all the qualities we look for in baked goods: a tender crumb, good volume, crispy edges, chewiness, and appropriate browning in the oven.

It’s important to use a very finely-milled rice flour in your blend, or your baked goods will be gritty and the flours will not blend into the other ingredients properly.

You can purchase a finely ground rice flour online. I like Authentic Foods superfine rice flours best, but the Nuts and Vitacost websites also sometimes sell superfinely ground gluten free brown and white rice flours. You can make your own rice flour using a grain mill, but it's time-consuming and labor-intensive.

The myth of a cup for cup replacement for wheat flour

Gluten-free baking calls for gluten-free recipes. Plain and simple. There is no such thing as a cup-for-cup gluten-free flour blend that mimics conventional flour enough to be used in all of your conventional recipes.

Gluten-free recipes and conventional recipes are different from one another. Even the best all purpose gluten free flour blend will absorb more moisture than conventional all purpose wheat flour. Even a perfect gluten free flour blend will need more structure to support it in the oven, to ensure that your cookies are crisp, your bread chewy, and your cakes moist and tender.

A great all purpose gluten free flour performs well for all purposes. But that doesn’t mean it performs the same as gluten-containing flour. And it doesn’t have to.

Gluten free recipes call for other ingredients like milk, eggs, butter, sugar, and yeast to be in different proportions , and often to be handled differently in the process. But with the right flour blend, and the right recipe, your baked goods will taste at least as good, if not better, than you remember.

Types of gluten free flours

There are many individual gluten free flours available to buy. They fall into a few different categories and each has its own general uses:

Starchy flours

  • White rice flour: provides structure and a base on which to build other flours; it must be finely ground or it will create a gritty mouth feel that leads people to think gluten free baked goods are sub-par
  • Potato starch: broken down potatoes release their starch, which is then dried and forms this powder; it helps create crispiness in baked goods
  • Tapioca starch: also called tapioca flour, is made from the starch of the cassava root. It adds lift and elasticity to baked goods
  • Glutinous white rice flour: Made from short grain white rice, it's also called sweet white rice flour; it is great at holding things together and can sometimes replace tapioca starch in baked goods
  • Cornstarch: Easy to find, inexpensive, and adds crispness to baked goods; can balance the heaviness of higher protein flours
  • Arrowroot: Can often substitute for cornstarch; comes from the arrowroot plant and is used as a thickener, like most starches

Protein-rich and whole grain flours

You can find a full discussion of gluten free whole grains on the blog, but here are a few selections that I use in baking:

  • Brown rice flour: still starchy, but contains more protein than white rice flour; often used in equal amounts with white rice flour because alone it can make baked goods heavy, like whole wheat flour does. Be sure yours is superfinely ground.
  • Potato flour: potato flour is made from whole potatoes that have been peeled and ground into a fine powder. It can be hard to find, but you can grind pure dried potato flakes into a powder and use that
  • Chickpea flour: Made from ground garbanzo beans, it is high in protein but has a very distinct odor during baking. For a similar flour that has a more mild smell, try navy bean flour.
  • Quinoa flour: Made from the pseudo-cereal quinoa, it's high in protein, tends to be bitter. It can do well if baked with a strong chocolate flavor to mask the bitterness and smell
  • Buckwheat flour: Adds some earthiness to baked goods; it has a strong flavor so use sparingly
  • Sorghum flour: Together with teff flour, sweet white sorghum flour adds a lightly sweet, wheaty flavor to our gluten free “wheat thins” crackers (along with an all purpose gluten free flour blend).

Nut & alternative flours

  • Almond flour: Very high in healthy fats and high in protein, almond flour has a pronounced nutty flavor and can be oily. Source yours carefully, and use only finely ground and sifted blanched almond flour, which has had its skins removed (unlike almond meal). Behaves really well in baking with tapioca starch to absorb some of its oil.
  • Oat flour: Higher in protein, has a lightly nutty and sweet flavor. If you don't mind texture in the baked goods you're creating, grind your own oat flour, but if you're making oat flour brownies and you want its texture to disappear, buy a commercially ground oat flour like Blue Diamond brand.
  • Coconut flour: Made from the dried meat of coconuts, coconut flour is super high in fiber. It can be useful in adding to almond flour to lend more structure to baked goods, but it requires lots of moisture and eggs or it will dry out your baked goods.
  • Cassava flour: Also called yuca, it's a fine powder of the peeled cassava root vegetable. It's really mild, and light, and absorbs a ton of moisture. It's very mild in flavor.
  • Cornmeal: Made from ground corn, it can be finely or coarsely ground, and it makes excellent gluten free cornbread, with or without the addition of other gluten free flours.

Binders and gluten replacers

  • Xanthan gum: a powder that results from fermentation of glucose by xanthomonas campestris bacterium. It is an excellent binder of gluten free baked goods, especially in heated applications and also helps baked goods retain moisture so they stay fresher, longer
  • Guar gum: a fiber from the seed of the guar plant, it is a good binder in cold applications, like smoothies and ice cream
  • Konjac powder: also called glucomannan powder, is a root vegetable used for the its starchy stem. I've experimented with it a bit, and I have been successful in in gluten free gum-free biscuits to replace xanthan gum as a 1:1 replacement in baking.
  • Psyllium husk: a form of plant fiber, the most commonly used type of it used as a binder in gluten free baked goods is blond psyllium husk, either whole or ground into a powder. The most common recommendation is to use 5 grams of psyllium husk powder per 100 grams of gluten free flour in baking yeast bread.

Best store-bought gluten free flour brands

  1. Use Nicole’s Best multipurpose gluten free flour for all of my recipes that call for an all purpose gluten free flour blend, except those that call specifically for my “gluten free bread flour” blend. It's also perfect as is when a recipe calls for my “gum-free gluten free blend.”
  2. Use Better Batter all purpose original gluten free flour blend everywhere my recipes call for an “all purpose gluten free flour.” You can purchase it on their website (betterbatter.org), and you’ll get a better price when you buy in bulk, wherever you buy it in bulk.
  3. Cup4Cup multipurpose gluten free flour blend where recipes call for an “all purpose gluten free flour.” It's relatively high in starch, though, which is why I have a “Better Than Cup4Cup” flour blend, which I believe it the best there is. Cup4Cup won’t produce ideal results in every category of my recipes, but it will still work reliably in everything other than gluten free bread. It is also often available in grocery stores, which is a bonus. NOTE: Unfortunately, they have very recently reformulated Cup4Cup, and it does not behave quite like it did. The product is grittier and just not as versatile. I'm so disappointed that they made this decision. My mock Cup4Cup is just like the old version, so I'd really recommend you make that rather than buying the new product.

Nicole's Best Multipurpose Gluten Free Flour

Simply the best. This is my own blend, newly for sale. Made with premium ingredients, it has a smooth-flowing texture that can be used in breads, pastries, sauces, pancakes, and more.

Shop Now →

Better Batter Original All Purpose Gluten Free Flour Blend

Perfect for gluten intolerant, vegetarian, and vegan lifestyles. Make sure you purchase the “original” blend only!

Shop Now →

Cup4Cup Multipurpose Gluten Free Flour

This blend is lighter than Better Batter and has more starch, but it also has milk powder which adds great texture and some additional structure. They have changed the blend, so please consider making your own mock Cup4Cup instead.

Shop Now →

Brands to avoid

There are many other packaged blends on the market, and I'm afraid I can't recommend them. Here are the blends that that I’m afraid I don’t care for. I know how readily available most of these blends are, and I would like to be able to recommend them, but your results will not be consistently good:

  • King Arthur Gluten Free Flour Blends: Their rice flour is relatively grainy, and the blend is simply too high in starch; avoid their blends at all costs when making gluten free yeast bread! I haven’t tried their new “bread flour” blend, yet, though.
  • Jules Gluten Free: it’s made with a very, very high percentage of Expandex modified tapioca starch, so it’s very starchy and also rather gummy.
  • Tom Sawyer blend: too starchy so it doesn't act like an all purpose blend and doesn't brown well
  • Namaste: not properly balanced and doesn't perform well in my recipes
  • Krusteaz: again, imbalanced component ingredients and doesn't perform well
  • Bob’s Red Mill blends: their bean flour blend is simply unpleasant; their rice flour blends are unbalanced, grainy, and of inconsistent quality
  • Pillsbury: the rice flour is very grainy.
  • Betty Crocker Rice Flour Blend: grainy rice flour
  • Trader Joe’s Blend: too starchy, grainy rice flour
  • Better Batter’s “Artisan Blend”: it does not work properly in my recipes as it’s rice-free and was a good idea for those who must avoid rice, but unfortunately it just doesn't work as an all purpose gluten free flour blend

Making your own gluten free flour blend

infographic on how to build an all purpose gluten free flour blend using percentages of the total amount of flour you want to create with 5 blends represented by illustrations of black bowls with whisks

Basic principles to make your own blend

To build your own all purpose gluten free flour blend, you will need to purchase the component flours listed in each blend, and measure them according to their percentage of the total amount of flour you want to make as defined by each graphic.

If you'd rather not do the math using a calculator, I have a downloadable Excel file with a calculator for each blend! All the information explaining the blends, their usefulness, etc. is on this webpage. The link below is only to an Excel spreadsheet to do the math for you.
Download the Calculator →

Measure by weight, not volume

To prepare each all purpose gluten free flour blend below in whatever quantity you’d like, simply apply the various percentages listed for each component gluten-free flour to the total quantity, one by one.

You'll need a simple digital kitchen scale to build your blend. This one from Escali is inexpensive and has an 11 pound capacity. I own it myself. This one from Amazon Basics is even less expensive and I bet it's just as good. Both come with the batteries needed to operate them.

Place the batteries in the scale and turn it on. Place a bowl or other container on it, and press the “tare” button to zero out the weight of the container. Add, for example, enough superfine brown rice flour until the scale reads “42” grams, and then push “tare” again to zero out that amount. Continue with each ingredient on the list.

For example, if you wanted to put together 140 grams of flour (which is the proper measurement for “1 cup” of an all-purpose flour blend by volume in my recipes), using the Mock Better Batter Blend, here’s the math:

30% BRF = 30% (or 0.30) x 140 grams = 42 grams Superfine Brown Rice Flour
30% WRF = 30% (or 0.30) x 140 grams = 42 grams Superfine White Rice Flour
15% TS/F = 15% (or 0.15) x 140 grams = 21 grams good quality Tapioca Starch/Flour
15% PS = 15% (or 0.15) x 140 grams = 21 grams Potato Starch
5% PF = 5% (or 0.05) x 140 grams = 7 grams Potato Flour
3% XG = 3% (or 0.03) x 140 grams = 4 grams Xanthan Gum
2% PPP =  2% (or 0.02) x 140 grams = 3 grams Pure Powdered Pectin

If you add up all of the numbers, it will equal 140 grams (go ahead and check!). So make as much or as little as you like. I generally make 10 cups at a time of my favorite blend (which at this point is the “Better Than Cup4Cup Flour Blend”).

For the math-phobic: Reader Ryan Hunt also provided us with this handy Excel document that does the calculations for you for most of the following blends

Click “download” and save it to your own computer, then use it to do the calculations for you: DOWNLOAD HERE

Essential blend recipes

Mock Better Batter

This blend behaves just like Better Batter itself in recipes:

  • 30% superfine white rice flour
  • 30% superfine brown rice flour
  • 15% tapioca starch/flour
  • 15% potato starch
  • 5% potato flour
  • 3% xanthan gum
  • 2% pure powdered pectin (I use Pomona brand; discard the calcium packet)

Better Batter is what I use when I need a bit more structure (like rolled and cut-out gluten free sugar cookies since it’s a very simple dough and I don’t want it to fall apart at all) and/or a bit more chew (like gluten free gingerbread cake and classic gluten free muffins).

It's also good for recipes like gluten free chocolate cake since I want them to rise evenly, and a lower starch blend is very helpful in that endeavor. Higher starch blends don’t usually hold together as well or rise as evenly.

Finally, with sturdy cookie recipes like thick and chewy gluten free chocolate chip cookies, the butter in the blends tenderizes the heavier Better Batter flour perfectly. This is my go-to blend for standard drop cookies.

I also use it, or Better Batter's original blend itself, to make my gluten free bread flour along with whey protein isolate, and Expandex modified tapioca starch.

Mock Cup4Cup

This blend behaves just like the old formulation of Cup4Cup's multipurpose blend in recipes. I do understand that they have reformulated the blend to exclude milk powder, but my blend is the same as their original, beloved version:

  • 31% superfine white rice flour
  • 25% cornstarch
  • 15% tapioca starch/flour
  • 14% superfine brown rice flour
  • 10% nonfat dry milk powder
  • 3% potato starch
  • 2% xanthan gum

Although I haven’t tried this, the cornstarch and/or potato starch may be able to be replaced with arrowroot, and the xanthan gum with an equal amount of konjac powder.

Cup4Cup is really a pastry flour. High in starch, lower in protein, it’s just a dream for pastry. It surrounds the cold butter in gluten free puff pastry smoothly, and then puff effortlessly when the cold butter hits the heat of the oven and gives off steam.

The milk powder and xanthan gum in Cup4Cup give it enough protein and structure to trap the steam given off in the oven, so you get the flaky goodness of the beautiful gluten free biscuits, gluten free scones, and gluten free pie crust.

Better Than Cup4Cup

This is a tweaked version of Cup4Cup, which I affectionately call the Better Than Cup4Cup Flour. It corrects what I believe to be the imbalances in that blend:

  • 31% superfine white rice flour
  • 18% cornstarch
  • 17% superfine brown rice flour
  • 15% tapioca starch/flour
  • 14% nonfat dry milk powder
  • 3% potato starch
  • 2% xanthan gum

It’s just light enough without being too starchy, never tough, and it’s particularly good for doughs that you have to roll out since it rolls out really smooth (like gluten free pierogi). It's great for slightly more delicate recipes like gluten free churros and recipes that I want to make more tender, like gluten free pound cake. I also really like it for lighter cookies, like gluten free snickerdoodles, gluten free butter cookies and gluten free drop sugar cookies.

Specialty purpose blends

Basic Gum-free Gluten Free Blend

This blend is good for recipes that either should not have any xanthan gum, or should have a reduced amount of xanthan gum. Anywhere you can use this blend, you can also use Nicole's Best, which does not contain xanthan gum.

It has only 3 simple ingredients:

  • 66% superfine white rice flour
  • 22% potato starch
  • 12% tapioca starch/flour

I like to use this blend in delicate things like and gluten free pancakes, gluten free crepes, and gluten free puddings. It's also perfect in the roux that thickens gluten free gravy, gluten free cream of chicken soup, and in gluten free lemon bars that need some, but not a lot, of xanthan gum for a smooth custard filling.

Better Batter Pastry Flour Hack

As another alternative to Cup4Cup, if you don't want to buy both blends, you can turn Better Battter into a gluten free pastry flour by adding milk powder and cornstarch. For 1 cup (140 grams) of pastry flour, you'll need:

Since Cup4Cup is a dairy-containing flour, I also created a dairy-free way to hack Better Batter into pastry flour:

Gluten Free Bread Flour

In one of my cookbooks, Gluten Free on a Shoestring Bakes Bread, I share yeast bread recipes that are made in a different way, with a gluten free bread flour that I created by combining Better Batter with whey protein isolate and Expandex modified tapioca starch in specific proportions. You can only use this blend successfully in recipes that specifically call for it. Any of my all purpose recipes will not work using my bread flour.

We do have a complete discussion of gluten free bread flour for you to read here on the blog, along with some recipes to make with it. For now, the basic proportions for 1 cup (140 grams) gluten free bread flour are:

Common questions about gluten free flour

Can I substitute gluten free flour 1:1 in regular recipes?

That can work sometimes, but usually it won't work or will make baked goods that look, taste, and feel different than you'd expect. The best gluten free baking calls for the best gluten free recipes. Even the best gluten free flour mixes will require more structure, often more moisture, and to be handled differently than all purpose wheat flour.

Is gluten free flour better for you than regular flour?

No! Not unless you have to avoid gluten for other health reasons. Gluten free flour isn’t naturally better for you than wheat flour.

What's a good substitute for rice in a gluten free flour mix?

Unfortunately, there really isn't a substitute for rice in all purpose gluten free flour blend. You are better off baking with almond flour and tapioca starch like we do in our almond flour banana bread or oat flour like we do in our oat flour brownies. If you can't have rice flour, you can also bake any of our flourless recipes, which don't call for any flour of any kind, rice or otherwise!

Does the flour blend you're using have to have xanthan gum?

No! You can either add xanthan gum wherever it's called for in a recipe, or use a substitute like konjac powder as a binder in place of xanthan gum.

Can I use arrowroot in place of all other starches?

You can probably use arrowroot in place of cornstarch and potato starch. It won't replace tapioca starch, though.

How can I replace tapioca?

Tapioca starch has unique stretchy properties, but you can try replacing it with superfine glutinous rice flour, also known as sweet white rice flour.

I have measured a cup of flour 3 times and got different results each time. Why?

Measuring a cup of flour by weight, whether you “scoop and level” or not, will always yield at least slightly different results. Some measuring cups are just larger than others, and human error can't be avoided. Measure by weight and you'll have accurate results every time!

Can you buy gluten free flour?

Yes, you can! I recommend my new flour blend, Nicole's Best, Better Batter original blend all purpose gluten free flour, or Cup4Cup multipurpose gluten free flour.

How do I make your Gluten Free Bread Flour blend to make the bread recipes in Gluten Free on a Shoestring Bakes Bread?

Per 140 gram cup, it’s just 100 grams Better Batter all purpose gluten free flour + 25 grams whey protein isolate + 15 grams Expandex modified tapioca starch.

Ready to bake? Try these 5 beginner-friendly recipes

Now that you understand the most basic element of baking gluten free baked goods, here are some great starter recipes. Develop some confidence by baking some of these simple one-bowl recipes using your new gluten free flour. Then, move on to the rest of the recipes on the blog and bake all of your favorites!

Gluten Free Chocolate Chip Cookies
stack of 5 gluten free chocolate chip cookies top one broken
Made in one bowl with a simple all purpose gluten free flour blend, these cookies are crisp on the very edges, thick enough to sink your teeth into, and chewy all the way to the center. If you've made your own blend and you're not sure that your rice flour is finely ground enough, let the cookie dough chill in the refrigerator for 12 hours to soften any grittiness first.
TRY THIS RECIPE
Gluten Free Artisan Bread
This is a yeast bread, but it is made in one bowl, with one spoon, and a simple all purpose blend. Many of my breads must be made in a stand mixer, but this is a wet dough that you mix by hand as hard as you can, let it rise in a heat-safe bowl, and then bake it right in that bowl (or in a cake pan). It has a nice crust and a soft, tender crumb.
TRY THIS RECIPE
Gluten Free Sheet Pan Pancakes
gray baking sheet pan with light brown squares of pancakes with blueberries
This recipe calls for a basic gluten free flour blend with a touch of xanthan gum. But rather than pouring batter over and over onto a hot griddle, you can make the whole batch of pancakes at one time in a sheet pan in the oven. Add berries, chips, drizzle some syrup, or make them plain!
TRY THIS RECIPE
Gluten Free Chocolate Cake
slice of single layer chocolate cake with chocolate frosting on white plate with fork
This rich chocolate cake is made easily in one bowl with plenty of cocoa powder for a rich chocolate taste. There's no melted chocolate in the batter, so it's a great beginner recipe, and it will keep in the freezer for months waiting for someone's birthday!
TRY THIS RECIPE
Easy Mix-in Gluten Free Muffins
gluten free muffins on small round plates
This basic muffins recipe is also made in one bowl and gives you the opportunity to take your new gluten free flour and make it into a crumble topping, and also into a tender muffin with or without mix-ins like chocolate chips or dried fruits.
TRY THIS RECIPE

Thanks for stopping by!

Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!

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