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Homemade Gluten Free Pancakes

By | Published: | Posted In: Basics, Breakfast & Brunch, Pancakes

These gluten free pancakes are light and fluffy, just like a proper pancake should be. The dry ingredients mix is perfect for everything from gluten free pancakes to breakfast bakes.

Assemble the dry ingredients ahead of time, add milk and eggs, and you'll have simple, classic pancakes in minutes. Plus, they freeze so well that you can make them ahead of time, wrap them tightly, and freeze—then defrost in the toaster for busy weekday mornings.

You can also modify the recipe to make extra fluffy diner style buttermilk pancakes, and add vanilla extract for more depth of flavor. It's time to ditch that box and D.I.Y. a better pancake!

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A stack of gluten free pancakes with a pat of butter on top and syrup running down the side

What makes these pancakes special

This is an all purpose gluten free pancakes recipe that begins with the simplest, well-balanced gluten free pancake mix. It doesn't need to be modified to make anything and everything you might make with Bisquick, but better.

You may even be able to find packaged gluten free Bisquick, but unfortunately it's just not very good. It's gritty, not smooth, which can only mean that their rice flour is not superfinely ground.

Before going gluten free, maybe you used a packaged pancake mix to make dumplings, cobblers, breakfast bakes, or even an easy funnel cake. Now, with this recipe, you can do that again!

Plus, of course, this mix makes the lightest, fluffiest, most tender traditional gluten free pancakes. If you're hoping for a heartier, more filling pancake, try our gluten free oatmeal pancakes.

You don't need a different gf pancake mix to make a gluten free breakfast bake, gluten free Bisquick-style apple coffee cake, classic light and fluffy pancakes, or miniature or standard sized pancake bites. This mix does it all!

ingredients for gluten free pancakes in small bowls with words

Key ingredients

  • Gluten free flour: A high quality gluten free flour that doesn't already have xanthan gum added to it is ideal here. You can either make one from rice flour, potato starch, and tapioca starch, or use Nicole's Best, which doesn't have any gum. Too much gum makes chewy, gloopy pancakes.
  • Xanthan gum: Just a touch of xanthan gum added to the flour helps keep the pancakes from turning out too flat and the edges from feathering. You can leave it out, though!
  • Baking powder & soda: Help give the pancakes lift and help them brown on the griddle
  • Salt: brightens all the other flavors
  • Granulated sugar: Sweetens the pancakes and keeps them tender
  • Milk: Use your favorite type of milk, just avoid anything nonfat because fat is a tenderizer
  • Egg: Adds lift and helps to bind the pancake batter together

How to make classic gluten free pancakes

Make the batter in a bowl

This is the classic way to make pancake batter, with a bowl, and a whisk:

  • In a large bowl, whisk the dry ingredients (gf flour blend, xanthan gum, baking power, baking soda, salt, sugar)
  • In a measuring cup or small bowl, whisk milk and an egg
  • Pour milk and egg mixture in to the dry ingredients, and whisk until smooth.
  • The batter will thicken a bit while you heat the griddle
round metal mixing bowl with white dry ingredients and wire whisk with egg and milk in glass measuring cup
hand holding glass measuring bowl with fork having whisked egg and milk
hand pouring egg and milk mixture from glass measuring cup into dry ingredients in same mixing bowl
hand holding wire whisk in pancake batter in same mixing bowl

Make the batter in a blender bottle (alternative)

If you'd like to try a cool little gadget to mix your pancake batter like you would a protein shake, try a pancake batter dispenser with blender ball.

  • Secure the spout very well, and turn it over onto the base like a stand
  • Whisk together the egg and milk, and pour into the wide open mouth of the dispenser
  • Add the dry ingredients and the blender ball
  • Reassemble, screwing the base back on very tightly and shake to blend
hand pouring egg and milk mixture into plastic pancake blender bottle
hand holding spoon putting dry ingredients into blender bottle
open plastic blender bottle with metal blender ball
hand holding shaken plastic pancake blender bottle with raw pancake mixture and white top and bottom secured

Cook the pancakes

Whichever way you've made the pancake batter, it's time to make pancakes!

  • Let the batter sit and heat a griddle or pan on the stovetop. Grease it when it gets hot
  • The batter should thicken a bit as it sits, so give it another shake or whisk
  • Pour the batter onto the hot griddle about 1/4 cup at a time
  • Let it cook until the top of each pancake has plenty of bubbles and the sides have begun to cook
  • Use a wide flat spatula to cook, and press down a bit
  • Let the pancakes finish cooking, and remove from the griddle
  • Finish the remaining batter and serve hot!
hand pouring raw pancake mixture onto greased black hot griddle
4 raw round pancakes cooking on hot greased black griddle
3 pancakes cooked and one uncooked on black griddle
4 light brown cooked pancakes on black griddle with blue silicone spatula picking one up
closeup of all 12 light brown cooked pancakes on plate from side angle

How to make gluten free buttermilk pancakes

Stack of 5 extra fluffy gluten free pancakes made with buttermilk on a white plate with a fork and some berries

Real commercial buttermilk is thick, rich, and has a delightfully tangy taste. It's not at all like plain cow's milk, even if you add an acid like lemon juice to it. Since it's so much thicker, it also has quite a bit less moisture than cow's milk.

If you love the taste of buttermilk and like extra fluffy gluten free pancakes, you will need a different list of ingredients to make them. They are:

  • 1 1/4 cups (175 g) basic gum-free gluten free flour blend, or Nicole's Best multipurpose gluten free flour
  • 1/4 teaspoon xanthan gum (optional)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (24 g) granulated sugar
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 3/4 cup (6 fluid ounces) buttermilk, at room temperature
  • 2 tablespoons (28 g) unsalted butter, melted and cooled
gluten free pancake batter in a bowl, and pancake batter being cooked into pancake

Here's how to make diner style gluten free pancakes with buttermilk, using these ingredients:

  1. In a large bowl, place the flour blend, optional xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Set the bowl aside.
  2. In a large spouted measuring cup, place the eggs, buttermilk and butter, and whisk vigorously to combine well and beat the eggs completely.
  3. Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly. Continue to whisk until the mixture is smooth. It will be thick.
  4. Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly,
  5. Pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching.
  6. When pouring the batter, don’t swirl it around; pour straight down. For extra thick pancakes, allow the pancakes to cook until the edges are beginning to set, and then add more batter right to the center of the pancake.
  7. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes).
  8. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes).
  9. Remove from the skillet, and repeat with the remaining batter.

Which gluten free flour blend makes the best pancakes?

Gluten free pancakes are one of the few recipes that simply are better made with a super-simple 3-ingredient blend of gluten free flours (superfine white rice flour + potato starch + tapioca starch/flour). I like to add a touch of xanthan gum, too, so that the edges of my pancakes are round and smooth. If you omit the xanthan gum, they'll have slightly feathered edges, but they'll still taste great!

Since Nicole's Best, my own gluten free multipurpose flour blend, doesn't contain any added xanthan gum, you can also use it in place of the 3-ingredient flour blend here. Part of the reason Nicole's Best is, well, the best is because it's a perfectly balanced blend that can be used to make any baked goods you can imagine, but it doesn't contain xanthan gum.

Since xanthan gum isn't already in the mix, we can vary the amount of it that we use to create the perfect texture for each type of baked good. So we can use just a touch of xanthan gum here, but a full teaspoon of xanthan gum per cup of flour to make chewy gluten free bagels, for example.

Avoid using too much xanthan gum

You can make pancakes with one of the all purpose gluten free flour blends that already has xanthan gum in the blend, like Better Batter or Cup4Cup. I don't recommend it, though, since they both have way more xanthan gum than we need here.

That leads to a less delicate result than you'd expect from good pancakes—and pancake batter that is difficult to pour or spread into a round pancake shape.

Plus, the process of making pancakes with a lot of xanthan gum becomes a race against the clock. Xanthan gum absorbs lots of moisture and will continually cause the pancake batter to thicken as it stands. To keep the batter pourable and not gummy, you'll need to keep adding more milk. You'll still have delicious pancakes, though, so try not to overthink it!

Dry mix for gluten free pancakes in a glass jar with milk and egg in background

How much xanthan gum to use

You have two choices:

  1. Add 1/4 teaspoon xanthan gum for every 1 1/2 cups of the 3-ingredient flour blend or Nicole's Best (technically, 1/6 teaspoon per cup of flour blend) for perfect fluffy pancakes with round edges; or
  2. Leave out the xanthan gum entirely. Just reduce the amount of milk in a single recipe of pancakes from 1 1/4 cups to 1 cup, for thinner, slightly more delicate pancakes.

I prefer to make pancakes using option #1 above, adding 1/4 teaspoon xanthan gum. That little bit of gum makes for the perfect, pourable pancake batter that isn't too thick and isn't too thin. The pancakes hold their shape with no “feathering” around the edges, and, like the batter, they're a bit thicker and more fluffy.

Gluten free pancake batter being made with a whisk, then baked on a griddle

How to use the dry mix

A pancake mix like Bisquick is generally considered quite versatile, for all sorts of gluten free breakfasts. And this mix works just like the store-bought kind.

Bisquick does make a gluten free mix, actually, but it's quite gritty. I've tried nearly all the available gluten free pancake mixes and come up with a list of my favorite store bought gluten free pancake mixes.

How to make classic pancakes using this mix

Making pancakes from this mix is as easy as making pancakes using any mix. Just add milk and an egg to the dry ingredients, pour on a hot, greased griddle and wait to flip.

If you're adding a touch of xanthan gum to the recipe, as I prefer to do, you'll need a bit more milk as directed in the recipe instructions below. The recipe doesn't call for enough xanthan gum to thicken the batter so much that it's no longer pourable, but you'll still find that the batter thickens as it stands.

If you prefer slightly thicker pancakes, continue to whisk the batter and wait about 7 or 8 minutes before pouring the batter onto the griddle. For thinner pancakes like you see in the photo just above, have the hot, greased griddle waiting and begin to pour it soon after everything is fully combined.

Using the griddle or a pan

You can make these gluten free pancakes anywhere and any way you would have made conventional pancakes in the past. They don't behave any differently.

If you have a nonstick stovetop or electric griddle, by all means use that. A griddle is especially good for making big batches of pancakes at once.

If you don't have a griddle, any nonstick pan will work. But whether you use a pan or griddle, make sure it's nonstick or you'll end up having to use so much grease that you're basically frying the pancakes not just cooking them.

If your nonstick surface is new enough that it's still really nonstick, you don't have to grease it. You can just make lovely, fluffy pancakes with an even, golden brown color on both sides.

But if you'd like to make pancakes with the slightly darker edges, be sure to grease the nonstick pan. You can greasing it with some cooking oil spray, a pat of butter, vegan butter, or even coconut oil.

How to multiply the dry mix

The dry mix makes a total of 1/2 cups + 3 tablespoons by volume, or 235 grams by weight.  Multiply the recipe by 2, 3, or even 4 times, whisk it very well in a large mixing bowl, then transfer it to a sealed container stored in a cool, dry pantry.

When you're ready to make gluten free pancakes, measure out 235 grams of the dry mix, add the wet ingredients as directed, and voila! Perfect gluten free pancakes.

Looking for more gluten free baking mixes?

Did you know that my second book, GFOAS Quick & Easy, with a whole chapter on Make-Your-Own mixes for everything from gluten free cakes and cookies to muffins, scones, and brownies?

Here on the blog, we've made a Jiffy-style gluten free corn muffin mix that is super versatile, too. And the recipes for gluten free cupcake mixes, chocolate and vanilla, are also published here on the blog.

Freezing pancakes for hassle free mornings

If you have leftover pancakes, or you just want to make a big batch (or two!) ahead of time, this recipe is perfect! Just let the pancakes cool completely, and wrap them in stacks of 2 or 3.

If you use a freezer-safe wrap or container, and wrap them tightly or squeeze all the air out of the container, you can freeze them for at least 3 months. Defrost them at room temperature, overnight in the refrigerator, or in the microwave for about 20 seconds.

Then, separate the pancakes in the stack, and place them in your toaster. Toast them on low until they're warm and ready for your syrup!

A tall stack of gluten free pancakes with a big pat of butter on top of the stack

Mix-ins and topping suggestions

Here's a list of my favorite toppings and mix-ins for the perfect, slightly fancier pancakes every child (and adult, let's be honest!) loves:

  • Miniature semi-sweet chocolate chips mixed in or sprinkled on top as the first side cooks
  • Thinly sliced ripe bananas on top or chopped ripe bananas mixed in gently
  • Add 1 teaspoon vanilla extract to the milk and egg mixture for depth of flavor
  • Chopped fresh strawberries on top or mixed in gently
  • Granola on top or mixed in to the batter
  • My favorite: place pure maple syrup in a squeeze bottle, and swirl some on top while the first side is cooking

A stack of gluten free pancakes on a plate with a fork and berries

Luckily, this recipe only calls for a few ingredients: a simple gum-free gluten free flour blend, (optional) xanthan gum, baking powder, baking soda, salt, granulated sugar (just a touch, but you can actually leave it out if you prefer), milk, eggs, and butter (if making pancake muffins/bites).

Here are my suggestions for how to replace some of those ingredients, if you have additional dietary restrictions:

Dairy free pancakes

In the pancake recipe, the only dairy is cow's milk. Simply replace the cow's milk with your favorite non-dairy milk from a carton (not a can). My favorite is unsweetened almond milk.

In the pancake bites, there is also some melted butter. That can easily be replaced with Earth Balance buttery sticks, Melt or Miyoko's Kitchen brand vegan butter, or virgin coconut oil, each melted and cooled.

Egg free pancakes

If you're egg-free, rather than trying to replace the eggs in this recipe, I'd actually recommend that you use a different pancake recipe entirely: our vegan gluten free pancakes recipe. You can of course still use the dry mix, as it's naturally egg-free, if you're only looking for a dry pancake mix.

FAQs

Are pancakes gluten free?

No! Regular pancakes are not gluten free, as they're made with a wheat based flour. These gluten free pancakes rely on a gluten free flour blend and different ingredient proportions.

Can I freeze the prepared dry mix?

Yes! You can freeze the mix for at least 6 months. Just put it in a freezer-safe container, and let it come to room temperature before you use it with the other ingredients to make gluten free pancakes or bites.

How long can I store the dry mix without freezing it?

You can store gluten free pancake mix in a sealed container in a cool, dark pantry for at least 3 months.

Why are my pancakes flat?

If your pancakes aren't puffing up at all, your chemical leaveners (baking powder and baking soda) may be expired. Check those dates before you mix!

How do you keep the pancakes from sticking to the pan?

As long as your pan is nonstick and it's hot enough, your pancake batter shouldn't stick. If you're concerned that your pan or griddle's nonstick coating isn't in great shape, just be sure to grease it well first.

Why are my pancakes burning?

Your griddle or the heat under your pan is probably too hot! You'll know it's too hot if, when you grease the surface, it begins to smoke.

Can you use this recipe to make waffles?

I don't recommend that, as you want a lighter, fluffier recipe for waffles. Luckily, we have the perfect fluffy gluten free waffles recipe that's super easy to make—and they freeze perfectly for busy mornings, too.

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Gluten Free Pancakes Recipe

These gluten free pancakes are light, fluffy, and simple to make. Plus, instructions on how to make your own easy mix for pancakes any time!
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 9 pancakes
Author: Nicole Hunn

Ingredients

For the Gluten Free Pancakes Dry Mix

  • 1 ½ cups (210 g) gum-free gluten free flour blend (140 grams superfine white rice flour + 45 grams potato starch + 25 grams tapioca starch/flour)
  • ¼ teaspoon xanthan gum optional (See Recipe Notes)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 tablespoons (24 g) granulated sugar

To make gluten free pancakes

  • 1 (50 g (weighed out of shell)) egg at room temperature, beaten
  • 1 ¼ cups (10 fluid ounces) milk at room temperature (See Recipe Notes)
  • 1 teaspoon pure vanilla extract (optional)

Optional toppings

  • Miniature semi-sweet chocolate chips
  • Thinly sliced ripe bananas
  • Chopped fresh strawberries
  • Gluten free granola

Instructions

  • To make the dry mix, place all of the ingredients in a large bowl and whisk to combine well. Store in a sealed container in a cool, dry location or in the freezer for longer storage.

To make pancakes.

  • Heat a griddle to medium-high or large nonstick omelet pan over medium heat. Place the egg, milk and optional vanilla extract in a small bowl and whisk to combine well.
  • Place the dry mix in a large bowl, whisk to break up any lumps, and and create a well in the center. Add the wet ingredients and whisk until smooth. The batter should be thickly pourable.
  • Pour or ladle as many pancakes onto the hot griddle or pan as you can fit without crowding, each about 1/4 cup of the batter.
  • Allow to cook until bubbles break through the surface of the pancakes, about 2 minutes. Flip and continue to cook for another minute, or until the underside is browned.
  • Remove from the griddle and repeat with the remaining batter. Serve warm.

Notes

Modify the milk amount if you don't use xanthan gum
If you don’t use the optional xanthan gum in the dry pancake mix, you should only use 1 1/3 cups (10 2/3 fluid ounces) of milk in the pancake bites, and 1 cup (8 fluid ounces) of milk in the pancakes.
To make multiples of the dry mix
The dry mix in the original recipe makes a total of 1/2 cups + 3 tablespoons by volume, or 235 grams by weight. To make a larger batch to have on hand, multiply the recipe by 2, 3, or even 4 times, whisk it very well in a large mixing bowl, then transfer it to a sealed container stored in a cool, dry pantry.
When you're ready to make gluten free pancakes, measure out 235 grams of the dry mix, add the wet ingredients as directed, and follow the instructions for making perfect gf pancakes.
HOW TO MAKE PANCAKE BITES
Yield: 12 standard or 24 mini bites
You can use this same dry pancake mix to make mini muffin pancake bites. Here are the modifications to the ingredients and method you'll need:
Ingredients:
  • Dry pancake mix recipe from above
  • 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
  • 1 ½ cups (12 fluid ounces) milk at room temperature (See Recipe Notes)
  • 3 tablespoons (42 g) unsalted butter melted and cooled
Instructions:
  1. Preheat your oven to 375°F and grease or line a 24-cup miniature muffin tin or standard 12-cup muffin tin and set it aside. Place the eggs, milk and melted and cooled butter in a small bowl and whisk to combine well.
  2. Place the dry pancake mix in a large bowl, whisk to break up any lumps, and and create a well in the center. Add the wet ingredients and whisk to combine well. The batter will be pourable.
  3. Divide the batter among the wells of the muffin tin. Sprinkle the batter in each well with about 1 teaspoon of the optional toppings (a bit more for full-sized muffins), or leave them plain.
  4. Place the tin in the center of the preheated oven and bake until the pancake bites/muffins are puffed and the tops spring back when pressed gently and a toothpick inserted in the center comes out with a few moist crumbs attached (about 10 minutes for bites; about 15 minutes for standard muffins).
  5. Remove from the oven and allow to cool in the pan for about 5 minutes before removing and serving. Repeat with any remaining batter. Serve warm.
HOW TO MAKE BUTTERMILK PANCAKES
Yield: 9 pancakes
The ingredients you need to make pancakes with buttermilk are slightly different, as is the method. They are:
Ingredients
  • 1 1/4 cups (175 g) basic gum-free gluten free flour blend, or Nicole's Best multipurpose gluten free flour
  • 1/4 teaspoon xanthan gum (optional)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons (24 g) granulated sugar
  • 2 eggs (100 g, weighed out of shell) at room temperature, beaten
  • 3/4 cup (6 fluid ounces) buttermilk, at room temperature
  • 2 tablespoons (28 g) unsalted butter, melted and cooled
Instructions
  1. In a large bowl, place the flour blend, optional xanthan gum, baking powder, baking soda, salt and sugar, and whisk to combine well. Set the bowl aside.
  2. In a large spouted measuring cup, place the eggs, buttermilk and butter, and whisk vigorously to combine well and beat the eggs completely.
  3. Create a well in the center of the dry ingredients and add the buttermilk and egg mixture in a slow, steady stream, whisking constantly. Continue to whisk until the mixture is smooth. It will be thick.
  4. Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. Grease it lightly,
  5. Pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching.
  6. When pouring the batter, don’t swirl it around; pour straight down. For extra thick pancakes, allow the pancakes to cook until the edges are beginning to set, and then add more batter right to the center of the pancake.
  7. Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set (about 2 minutes).
  8. With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about another 2 minutes).
  9. Remove from the skillet, and repeat with the remaining batter.
Nutritional information.
Nutrition information is an estimate, per pancake, using an online nutrition calculator. It should not be relied upon.

Nutrition

Serving: 1pancake | Calories: 105kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 253mg | Potassium: 58mg | Fiber: 2g | Sugar: 5g | Vitamin A: 81IU | Calcium: 97mg | Iron: 1mg

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A jar with homemade pancake mix and a plate with a stack of pancakes and syrup

Top Gluten-Free Desserts

By | Published: | Posted In: Desserts

Whether you're new to a gluten free lifestyle or you've been baking gluten-free for years, there are gluten free desserts here perfect for every occasion—plus expert tips on selecting the right recipe every time.

We'll begin with naturally gluten free recipes you can make right now with basic pantry ingredients, then move on to expert tips on selecting the right gluten free flours to bring back all of your old favorites.

From our archive of 100s of dessert recipes, learn the secrets behind making some of our most popular recipes, like the very best, most tender gluten free vanilla cake, thick and chewy gluten free chocolate chip cookies, crumble-topped gluten free apple pie, crispy gluten free peanut butter cookies, and rich, chewy gluten free brownies.

Never again sacrifice flavor or texture to get gluten free desserts that look right. With the right recipes and ingredients, plus expert tips, your desserts will have the ideal taste and appearance from the first try.

gluten free peanut butter cookies on plate
gluten free pumpkin pie on small cream plate with fork

The different types of gluten-free desserts

Gluten free desserts fall into two main categories. Some are naturally gluten free, which have no flour at all. You've probably already had some of them without realizing it, like when you ordered the flourless chocolate cake at a restaurant.

Others are adapted classic recipes made with the right gluten free flour blend as a base. These recipes aren't converted from regular recipes. They're built from the bottom-up using the right gluten free flours and proportions of other baking ingredients to provide the extra moisture and structure needed.

Naturally gluten free desserts

You may find it easier to begin with naturally gluten free desserts, which don't call for any unfamiliar ingredients. They usually highlight pure ingredient flavors, like rich chocolate, smooth peanut butter, bright fruit flavors, and cream.

Some standout naturally gluten free dessert options:

Gluten-free alternatives to classic desserts

Literally any classic dessert can now be made gluten free as long as you have the right recipe and ingredients. You need the right balance of classic baking ingredients, plus the right flour blend.

Popular desserts made with all purpose gluten free flour blend include:

Plus, baking with naturally gluten-free flours like almond flour or oat flour, like an almond flour chocolate cake or oat flour brownies, can add a subtle nutty undertone that complements cocoa powder beautifully.

20 Must-try gluten-free dessert recipes

Here are 20 reader-favorite gluten free dessert recipes here on the blog. I've included some tips for success with each one, and started with the easiest bakes so you feel confident and inspired. Keep scrolling for more complicated desserts with all the details you need for success.

No Bake Peanut Butter Bars
Readers love these peanut butter bars for their simplicity, taste and texture. Simply melt butter with brown sugar and peanut butter, then add confectioners' sugar to make a paste. Press the mixture into a pan, top with a simple chocolate ganache, and let it set. They freeze so well, for a dessert fix any time!
GET THE RECIPE
Gluten Free Monster Cookies
stack of 8 monster cookies on brown paper image for roundups
These rich, chewy peanut butter monster cookies are made with a combination of old fashioned oats and oat flour, plus plenty of chocolate pieces. There's no combination of flours needed, and you can make your own oat flour by grinding oats in a blender or food processor. They spread just enough, but not too much, so you don't have to chill the dough or roll it out to make these simple, satisfying drop cookies.
GET THE RECIPE
Gluten Free Chocolate Chip Cookies
gluten free desserts chocolate chip cookies in stack of 5 with one broken
These thick and chewy cookies are best made with a bowl and spoon, no mixer. For the ideal results, chill the raw cookie dough overnight for thick cookies with crisp edges and chewy centers. Freeze the dough in portions for just a couple cookies any time. These work really well with vegan butter, just be sure you're using the block style, not the kind in a tub.
GET THE RECIPE
Gluten Free Rice Krispie Treats
gluten free rice krispie treats
These gluten free rice krispie treats are made with the perfect ratio of marshmallows to cereal for treats that stay fresh for days, and even freeze for months. Let them defrost at room temperature. Kellogg's Rice Krispies have barley malt so they aren't gluten free, but brands like Nature's Path and Whole Food's 365 make gluten free crisp rice cereal.
GET THE RECIPE
Gluten Free Vanilla Mug Cake
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Make this single-serving vanilla cake in the microwave in less than 2 minutes with a blend of butter, sugar, applesauce, sugar, the simplest gluten free flour, and baking powder. Avoid using any eggs, since they tend to turn rubbery in the microwave. Set your microwave to lower power to avoid overcooking and you'll get a tender cake with an open crumb every time.
Click for the recipe
Gluten Free Any-Fruit Crumble
serving spoon in cooked berries and brown crumble topping in white casserole dish
Cook down your favorite combination of berries or stone fruits like peaches, nectarines or plums topped with a simple gluten free crumble that gets crispy and tender in the oven while the fruit cooks. Make the raw crumble ahead of time and store it in the refrigerator for up to a week, break up on top of your favorite fruit any time.
GET THE RECIPE
Gluten Free Oatmeal Cookies
stack of 5 oatmeal cookies with top one broken
These thick and chewy oatmeal cookies are crisp on the edges and chewy to the center. They can be made with chocolate chips or raisins, and work best when made with a combination of an all purpose gluten free flour and plenty of old fashioned rolled oats. Place the shaped cookie dough in the freezer for 15 minutes before baking to keep them from spreading too much in the oven.
GET THE RECIPE
Gluten Free Chocolate Cake
slice of single layer chocolate cake with chocolate frosting on white plate with fork
Dense, fudgy and made in one bowl with a spoon and no mixer, this rich chocolate cake is super adaptable. Made with oil, not butter, it's easily made dairy-free by replacing the sour cream with a dairy alternative. If you don't have sour cream handy, try using plain Greek yogurt instead. You can't go wrong with this cake, as a single or double layer, with or without frosting.
GET THE RECIPE
Gluten Free Apple Cake
""
This impossibly tender apple cake is packed with so many apples that you might suspect it won't work. But trust that it works! This comment tells the story: "I’ve been trying every recipe I could find online, but this one definitely owned my heart ❤️. I genuinely can’t believe the texture and taste of this apple cake, I’m in love! Thank you Nicole!"
GET THE RECIPE
Quinoa Chocolate Cake
slice of chocolate cake with chocolate frosting between layers and on top
This naturally gluten free chocolate cake is made with cooked quinoa as a base, and no gluten free flours at all. It's so rich and tender. Cook or soak the quinoa in plain water ahead of time, then blend all of the ingredients, and bake in less than 30 minutes. The recipe works equally as well with cooked whole grain teff for a slightly nutty flavor.
GET THE RECIPE
Gluten Free Vanilla Cake
slice of yellow layer cake with white frosting on white plate with gold fork
This gluten free vanilla cake has a softest, most tender crumb and is packed with so much flavor. The flour blend you select is super important, and you'll need to sift it to make it airy and light. Then, use a mixer to beat the wet ingredients and then alternate adding dry ingredients. The extra work is worth it, though, because this cake has been served as a wedding 💍 cake to many thousands of guests to rave reviews!
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Flourless Chocolate Cookies
These are relatively simple drop cookies made with only 7 naturally gluten-free ingredients, but they're a bit further down the list because you have to separate eggs and whip egg whites to make a meringue first. The secret is to avoid even a tiny speck of egg yolk in your whites, and to whip steadily until they reach soft peaks. Then, just fold them into the mixture and bake.
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Gluten Free Pound Cake
slice of gluten free pound cake with berries and whipped cream on small white plate
This cake is moist and tender, dense and richly buttery, and makes a perfect canvas for berries and cream toppings. You can also use it as a base for a trifle or baked Alaska, and grill thick slices and serve with fresh grilled peaches in the summertime. It freezes incredibly well, and if you freeze it in slices, you can warm them up one at a time in the toaster.
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No Bake Cheesecake with Gelatin
slice of no bake cheesecake with berries and powdered sugar on small brown plate with gold fork
A combination of cream cheese and sour cream gives this no bake cheesecake the flavor of a baked cheesecake, but without the fuss of having to bake it and worry about cracks. We add just enough gelatin to help it set up perfectly and slice cleanly, and make it stable at room temperature (unlike most no bake cheesecakes). You can even make just the filling if you don't have any gluten free graham crackers for a crust.
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Gluten Free Graham Crackers
broken gluten free graham crackers with Hershey's chocolate
These graham crackers are made with a combination of honey, sugar, and molasses for exactly the same taste and texture as Nabisco brand crackers. They keep their crisp texture for weeks in a glass container at room temperature, and are ideal for making graham cracker crusts, and as a base for tons of no-bake treats. To roll out the dough in an even layer, run your hands over the surface to detect any thicker spots and roll them thinner.
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Cutout Gluten Free Sugar Cookies
round cutout sugar cookies with white royal icing with star-shaped sprinkles on black surface
These simple, tender sugar cookies are made with all purpose gluten free flour, baking powder, granulated and confectioners' sugar, butter and egg. The dough is easy to roll out and cut into any shape you like, and it won't spread during baking. Celebrate the holidays with Santa cookies, birthdays with balloons, Easter with bunny shapes, Valentine's Day with hearts. No chilling the dough either, so the recipe is quick!
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Gluten Free Apple Pie with Crumble Topping
slice of gluten free apple pie with crumble topping on small white plate with metal fork
This gluten free apple pie has a classic flaky gluten free pie crust as a base, and a sweet crumble topping for a Dutch-style pie. The filling is packed with tons of thinly sliced apples. You can make and shape the pie crust days or even weeks ahead of time and store it in the freezer. Then, partially bake the crust without defrosting it, fill it, add the crumble topping and bake. Serve warm.
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Gluten Free Cookie Dough
glass jar with rounds of edible cookie dough with mini chocolate chips
This is a super simple recipe for edible cookie dough without any eggs, so you don't have to worry about trying to find pasteurized eggs that you can eat raw. To make the simple flour blend safe to eat, heat-treat it in the microwave or the toaster oven. The classic chocolate chip variety has brown and white sugars. With all white sugar, it's edible sugar cookie dough.
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Gluten Free Pumpkin Roll
slice of gluten free pumpkin roll with white swirl filling on gray plate with gold fork
With plenty of pumpkin spice and canned puree, this pumpkin roll is moist, tender and packed with pumpkin flavor. The sweet cream filling is a mixture of cream cheese, butter, and powdered sugar. Any rolled cake can seem a bit intimidating, since you bake it in a sheet pan and roll it when it's hot right out of the oven, but it's easy to get the hang of it. Study the step-by-step photos and read through the instructions before you begin, and you'll be successful from the first try!
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Gluten Free Puff Pastry
apple turnovers made with gluten free puff pastry
The ultimate proof that we can make anything gluten free is this recipe for light, tender, and impossibly flaky gluten free puff pastry. It isn't exactly hard to make puff pastry, but there are a lot of steps, plus you have to chill the dough at regular intervals so the butter stays cold and solid. The secret is to make sure you use real butter, not a butter substitute that comes in a tub, and keep it super cold. Use it to make apple turnovers, or anywhere you would use a pie crust of any kind for the magic of hundreds of flaky layers of pastry!
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Choosing the right gluten-free flours for your desserts

Part of what makes dessert so enjoyable is how varied the textures and tastes are: crispy or chewy cookies, delicate or dense cakes, flaky pastry, creamy pudding. Without the structure of gluten in baked goods, we have to work harder to mimic all of these different textures. Understanding which gluten free flours to use in which recipes is a key to success.

No single gluten free flour will act like wheat flour, so I use a blend of gluten free flours based on superfinely ground rice flour. If you'd like to buy a ready-made blend, I recommend Better Batter brand classic gluten free flour blend, Cup4Cup multipurpose gluten free flour, or my own proprietary blend, Nicole's Best multipurpose gf flour.

All the details about the best blends are on our all purpose gluten free flour blends page. If you can't buy one of my recommended blends, I teach you how to build your own blend with component ingredients on that page.

In some more delicate recipes where we want less or no xanthan gum at all, so I recommend my basic gum-free gluten free flour blend. My own flour blend, Nicole's Best Multipurpose Gluten Free Flour, is the best option if you don't want to assemble your own blend from component flours and want to use one blend for all of your gluten free baking. It allows you to customize the perfect amount of xanthan gum for each recipe.

Must-know tips for baking gluten-free desserts

If you're ready to level-up your gluten free baking, here are some tips and tricks to apply as you assess recipes and begin baking:

  • For longer shelf life of your baked goods, use xanthan gum. It increases water retention in baked goods, so they stay fresher, longer.
  • Gluten free flours tend to absorb more moisture than wheat flour, so expect your cake batters to be thinner and looser than in conventional baking.
  • In more advanced yeast-bread baking of shaped baked goods like gluten free donuts, sprinkle the outside of wet dough with extra flour and handle the dough lightly so you don't incorporate the extra flour into the dough itself.
  • If your flour blend has any grittiness in it, let your raw baked goods rest to soften before putting them in the oven.
  • Flour blends like Nicole's Best that contain milk powder contain proteins that help your baked goods to brown in the oven. Adding baking soda to baked goods also helps aid browning.
  • Starches can be really useful in gluten free baking. Extra tapioca starch in particular adds stretch to baked goods; cornstarch adds a lightness and helps create crispy edges.
  • More complex pastries like puff pastry and layered gluten free biscuits are made best with a gluten free pastry flour with extra starch and powdered milk. Plus, keep your ingredients very cold to prevent the butter from melting during shaping.
  • Never store gluten free baked goods in the refrigerator unless the recipe specifically recommends it. The lack of humidity tends to dry out baked goods.
  • Store crispy baked goods like gluten free gingersnaps or gluten free graham crackers in glass containers, not plastic, at room temperature to maintain their texture for up to a full week.
  • Gluten free baked goods often contain cream of tartar, apple cider vinegar, or lemon juice to help provide some of the structure that's missing from gluten free products. They help stabilize the bubbles that form during preparation and baking, so don't skip them!

Bake gluten-free desserts that everyone will love

I have an intense sweet tooth, so there are hundreds of gluten free dessert recipes on Gluten Free on a Shoestring. When my son went gluten free in 2009, he had to have a perfect gluten free cupcake at a birthday party.

Soon after, I decided to make baked goods gluten-eaters would eat and love. All of my recipes are extensively tested, these dessert recipes are the ones I make for my own family most often, long after they're published.

And I love to hear from you, so please leave a comment sharing your favorite desserts. If I don't have them available yet, I'll just have to get started right away!

I hope you'll have a look at all the full gluten free desserts archives and trust that you'll find something for every skill level, flavor preference, texture and occasion.

Oat Flour Chocolate Chip Cookies (GF)

By | Published: | Posted In: Cookies, Desserts

These oat flour chocolate chip cookies are made with “regular” grocery store ingredients—and they're gluten free even without any rice flour at all. They have lightly crispy edges, and oat flour makes them super chewy and satisfying.

overhead closeup image of light brown cookies with chocolate chips baked on white paper lined gold baking tray

Why I love these oat flour chocolate chip cookies

  • Ideal texture: The mix of oat flour and a bit of cornstarch makes a crisp-edged, chewy chocolate chip cookie.
  • Easy-to-find ingredients: Unlike our classic gluten free chocolate chip cookies, which require a gf flour blend, these cookies rely only on oat flour and cornstarch. A single trip to the grocery store and you have everything you need.
  • One bowl: There's no need to mix the dry ingredients separate from the wet and combine them. Just whisk together the wet ingredients, add the dry, and mix.
  • Naturally gluten free: If you're not gluten free but you have a guest who is, just choose gluten free oat flour and you can make a treat that everyone can enjoy, easily!
oat flour chocolate chip cookies ingredients in small bowls on light wood table with words of ingredients written on top

Key ingredients & substitution suggestions

  • Oat flour: The base of these cookies, finely ground oat flour (make sure it's gluten free if you're GF!) creates a chewy, hearty texture and adds flavor.
  • Cornstarch: Helps stabilize the cookies and brings some more structure. To make these corn-free, try using potato starch, arrowroot, or even tapioca starch instead.
  • Baking soda: Helps the cookies brown in the oven.
  • Salt: Brings out the other flavors.
  • Sugars: Both add sweetness and tenderness; brown sugar adds depth of flavor and some moisture; granulated white sugar helps create those crisp edges.
  • Butter: Adds flavor, tenderness and chewiness. If you're dairy-free, try using vegan butter in its place. Since the butter is melted, virgin coconut oil may also work.
  • Eggs: Add structure and thickness, help bind the cookies together. If you're egg-free, try 2 “chia eggs” in place of the 2 eggs (mix 2 tablespoons ground white chia seeds + 2 tablespoons lukewarm water and allow them to sit until the mixture gels).
  • Vanilla: Adds depth of flavor and aroma.
  • Chocolate chips: I usually use Ghirardelli dark or semi-sweet chocolate chips, but you can use whatever chips are your favorite.

How to make oat flour chocolate chip cookies

Combine the wet ingredients & cornstarch

Begin by whisking together melted butter, brown sugar, white sugar, vanilla and eggs until smooth. Add the cornstarch, and whisk until smooth.

round metal mixing bowl with sugars, 2 raw eggs and melted butter
same mixing bowl with ingredients whisked and wire balloon whisk in bowl
same metal mixing bowl with white powdered cornstarch on top
same bowl with light brown mixture after cornstarch was whisked in

Add the oat flour & chocolate chips

Add the oat flour, baking soda, and salt, and mix to combine. The cookie dough will be very soft and sticky. Mix in the chocolate chips until they're evenly scattered through the soft cookie dough.

tan oat flour on top of wet ingredients in mixing bowl
light brown cookie dough with oat flour mixed in
chocolate chips on top of light brown cookie dough
chocolate chips mixed in to light brown cookie dough in mixing bowl

Chill, shape, and bake

Cover the mixing bowl and refrigerate it for at least 45 minutes and up to 4 days (or even more). Scoop the dough into 2 tablespoon mounds, place them at least 2 inches apart on a prepared baking sheet, and bake at 350°F for about 12 minutes. Let the cookies set on the baking sheet until firm.

6 balls of raw cookie dough with chocolate chips on paper lined gold baking sheet
6 oat flour chocolate chip cookies baked on tray

Recipe tips & tricks

Use finely ground oat flour

I usually grind my own oat flour, but in these cookies like in our oat flour brownies, I prefer commercially-prepared finely ground oat flour for the smooth texture and superior performance. Bob's Red Mill has finely ground oat flour, and so does nuts.com. If you're gluten free, be sure to buy the Bob's Red Mill bag that says “gluten free” on the label.

We make this cookie dough with melted butter to make chewy cookies, so the dough is very soft. If you bake it without chilling it, your cookies will spread way too much in the oven.

If you have the time, try chilling the prepared oat flour cookie dough for a few days. That will help the flours absorb moisture, making the dough easier to handle. It will also help the cookies brown in the oven and deepens their flavor.

Don't skip the cornstarch

You might be tempted to make these with all oat flour and to skip the cornstarch, but it really helps the cookies develop nice crisp edges and helps prevent the chips from sinking to the bottom of the cookies. The starch also helps make the cookie dough firmer and a bit easier to handle.

A #40 ice cream/cookie scoop has a volume of about 2 tablespoons, which is the perfect size for these cookies. I have this #40 cookie scoop (affiliate link; shop around!).

Place some chips at the bottom of the scoop

When you scoop the cookie dough, try to make sure that there are some chocolate chips on the bottom of the scoop first, so they'll end up at the top of the cookie.

one light brown cookie with chocolate chips on small gray plate with glass of milk and larger plate with more cookies on white cloth

Flavor Add-In Ideas

Try customizing the taste of these cookies with just a few tweaks to the flavoring extract and the mix-ins. Here are some of my favorite variations:

  • Chopped walnuts or pecans in place of some or all of the chocolate chips.
  • Peanut butter, butterscotch, or white chocolate morsels in place of some or all of the chocolate chips. If you're gluten free, though, be sure to check labels since some chips are not GF.
  • Almond extract or butter flavoring in place of some or all of the vanilla extract.

Storage instructions

These cookies are stable at room temperature and have the best crisp-tender edges and chewy center that way. Place them in a sealed glass container and they'll stay fresh for up to 5 days. If any of your cookies were underbaked in the center, though, they may stick together, so eat those first!

For longer storage, I like to keep them in the freezer. I place them in a single layer on a baking sheet and in the freezer for about 1 hour, then pile them into a zip-top freezer-safe bag. They'll keep really well frozen for up to 3 months.

Defrost at room temperature for 30 minutes. For a fresh-baked taste and to restore those crispy edges, sprinkle very lightly with water and place in the toaster oven at 300°F for 1 to 2 minutes before serving.

Frequently Asked Questions

Can I use coconut sugar instead of brown sugar in these cookies?

You can try using coconut palm sugar in place of light brown sugar in these cookies. Since it tends to have a very coarse grind, just pulse it in your blender or food processor before adding it to the mixing bowl.

Can I make these cookies dairy-free?

Yes! Use either vegan butter (Miyoko's Creamy brand is my favorite) or virgin coconut oil, the type that's solid at cool room temperature, in place of butter in these cookies. And make sure your chocolate chips are dairy-free, too.

Can I make these cookies egg-free?

I haven't tried making these cookies with an egg-replacer, but I think you might be able to make them with 2 “chia eggs” (mix 2 tablespoons ground white chia seeds with 2 tablespoons lukewarm water).

Why are my cookies grainy?

If your cookies have a grainy texture, your oat flour may not be finely-ground enough. Try grinding it again before baking with it, or purchase superfine oat flour, already ground.

Why did my cookies spread so much?

If your cookies didn't hold their shape during baking, the cookie dough may have been too warm. You need to chill the cookie dough for at least 45 minutes before shaping and baking it. If you have any cookie dough still left to bake, try chilling it either already shaped or in a bowl before baking it.

How do I get perfectly round cookies?

For the best shaped cookies, roll the chilled portions of dough into round between your palms before baking. If the cookies have lost their shape at all during baking, immediately place a large round cookie cutter, at least 1/4-inch larger than the cookie itself, around each cookie and move it around in concentric circles to coax the still hot cookie into shape.

small stack of brown cookies with chocolate chips with one broken cookie showing the chewy inside
oat flour chocolate chip cookies
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Oat Flour Chocolate Chip Cookies | Naturally Gluten Free

These oat flour chocolate chip cookies have lightly crisp edges and super chewy insides. They're naturally gluten free, too!
Course: Cookies, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chilling time: 45 minutes
Total Time: 1 hour 12 minutes
Yield: 20 cookies
Author: Nicole Hunn

Ingredients

  • 8 tablespoons (112 g) unsalted butter melted and cooled
  • ¼ cup (50 g) granulated sugar
  • ¾ cup (164 g) packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 2 (100 g (weighed out of shell)) eggs at room temperature
  • ⅜ cup (54 g) cornstarch
  • 2 cups (240 g) oat flour gluten free if necessary
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 6 ounces chocolate chips semi-sweet, dark, or milk chocolate

Instructions

  • In a large mixing bowl, place the melted butter, granulated sugar, brown sugar, vanilla extract, and eggs, and whisk to combine well.
  • Add the cornstarch, and whisk to combine. Then add the oat flour, baking soda, and salt, and mix to combine. The cookie dough will be very sticky and soft.
  • Add the chocolate chips and mix until they’re evenly distributed throughout the dough.
  • Cover the mixing bowl and place it in the refrigerator to chill for at least 45 minutes or until very firm. The longer you chill the dough, the easier it will be to portion and handle. I have chilled it for as long as 4 days with great results.
  • When you are nearly ready to bake the cookies, preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  • Once the dough is chilled, scoop the dough into pieces of about 2 tablespoons each. A #40 spring loaded cookie/ice cream scoop is ideal for this purpose. For more uniform cookies, roll each tightly into a ball between your palms.
  • Place the pieces of cookie dough about 2-inches apart on the prepared baking sheets. For slightly thicker cookies, roll the cookie dough into balls between your palms and return them to the baking sheet.
  • Place the baking sheets, one at a time, in the center of the preheated oven. Bake just until the balls of dough have melted and spread, the cookies are brown around the edges and are mostly set in the center (about 12 minutes).
  • Remove the baking sheet from the oven.
  • If any of the cookies have lost their shape during baking, as soon as you take them out of the oven place a large round cookie cutter, at least 1/4-inch larger than the cookie itself, around each cookie and move it around in concentric circles to coax the still hot cookie into shape.
  • Allow the cookies to cool completely on the baking sheet so they are stable before you move them. It should take 10 to 15 minutes.

Notes

The how-to video for this recipe has been modified slightly to reduce the amount of cornstarch for a better-tasting cookie.
Nutrition information is an estimate, per cookie, and should not be relied upon.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 82mg | Potassium: 88mg | Fiber: 1g | Sugar: 16g | Vitamin A: 164IU | Calcium: 23mg | Iron: 1mg

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These naturally gluten free chocolate chip cookies are made entirely with "regular" grocery store ingredients—and no rice flour at all. Perfect if you're new to gluten free baking! #glutenfree #naturallygf #gf #cookies
These naturally gluten free chocolate chip cookies are made entirely with "regular" grocery store ingredients—and no rice flour at all. Perfect if you're new to gluten free baking!

Flourless Peanut Butter Cookies

By | Published: | Posted In: Cookies, Flourless Baking

These flourless peanut butter cookies are made simply with just 5 regular pantry ingredients, and have that crispy outside and soft and chewy inside. Use a sugar substitute and they're an amazing low-carb cookie!

Closeup image of flourless peanut butter cookies on rack

The most classic recipe for flourless peanut butter cookies is simply 1 egg + 1 cup peanut butter + 1 cup granulated sugar. But that makes a cookie that's much more fragile, more crunchy than chewy and has those jagged, cracked edges.

When I first made flourless peanut butter cookies, I was only satisfied with a chocolate flourless PB cookie. It was the only way I could make them soft and chewy.

I finally decided to revisit the classic “3-ingredient” peanut butter cookie version—and make it right. By cutting back on the sugar and adding a bit of baking powder, the cookie held together so much better. I was even able to create the classic crosshatch pattern in a flourless cookie without getting those broken edges.

Hand pressing a fork into flourless peanut butter cookie dough on white paper on gold colored baking sheet

Is peanut butter gluten free?

Yes, in its pure form, peanut butter is made of peanuts and salt and is naturally gluten free. If you place peanuts (roasted or raw) in a high-speed blender and add salt to taste, eventually you will have peanut butter. 

I rarely make my own peanut butter, though, and typically don't bake with truly natural peanut butter. You'll know that your peanut butter is entirely natural when it has only those two basic ingredients, and when it separates as it stands at room temperature into a ring of liquid oil on top and a solid below. 

The original ingredients (peanuts, salt) are naturally gluten free, as are all of the potential additives we've mentioned. Make sure you're using a gluten free peanut butter in this recipe or just in a sandwich, you have to read labels—and know your brands.

What brands of peanut butter are reliably gluten free

Some brands, like Jif, will label its peanut butter (and other products) “gluten free” if it fit the U.S. definition of “gluten free,” but may have been prepared on manufacturing equipment that has been shared with gluten-containing products. 

Most types of Skippy peanut butter are gluten free, except for those that contain other ingredients. The safest peanut butter brands only make gluten free varieties, like Peanut Butter & Co.  Most often, I purchase Skippy peanut butter for my family, but you have to do what makes you most comfortable—and fits in your budget.

Raw shaped flourless peanut butter cookies on tray

Tips on baking flourless peanut butter cookies

Use a “no stir” peanut butter

A nut butter is “no stir” if, when you open the jar, the liquid oil hasn't separated from the solid nut butter. It's all integrated (and not drippy). It usually has palm oil added to it to keep the peanut butter stable and fully emulsified.

It's mostly the balance of ingredients that creates the proper texture in the cookie that's crispy outside and chewy inside. But beating the batter a bit extra helps, too.

In a traditional cookie made with flour, creaming butter (or other fat) with sugar creates a bond between the two that allows the heat of the oven to cause them to rise and crisp. If you want crispy-chewy flourless peanut butter cookies, try beating the batter a bit more.

Use a mixer

This recipe can be made with a bowl and spoon, by hand. But making it with a stand mixer or hand mixer makes cookies with the best smooth texture and the most tender cookie.

The granulated sugar on the outside of the cookies is absolutely optional. But it does help create a bit of a crust on the outside. And you really don't need much granulated sugar to make that sort of magic happen. ✨

5 Flourless peanut butter cookies on a cooling rack

FAQs about ingredient substitutions

These flourless peanut butter cookies are already dairy-free and gluten free naturally, with only a few ingredients. The secret to their crispy and chewy success is in the balance of ingredients. So keep that in mind as you consider whether to make changes to the recipe.

Can you bake these cookies without peanut butter?

Since these are peanut butter cookies, if you don't like nut butter, I suggest you stay away! These are really for peanut butter lovers.
If you're allergic to peanuts, you can try replacing it with a no-stir variety of almond butter (Barney Butter is a good (if expensive) option). Either way, you'll need a “no-stir” variety.
Cashew butter might also work, as long as it's no-stir. I don't think that any of the other, more alternative nut-replacement butters would work. Nutella is just a different ingredient entirely, so it won't work here.

Can you make these cookies without any eggs?

Maybe. You could try replacing the egg in this recipe with a “chia egg” each (1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). The egg really does help to hold this recipe together and make it puffy and chewy rather than crunchy.

Can you make these cookies sugar-free?

I've made this exact recipe with a granulated sugar substitute and although the texture wasn't spot on, it worked. I used Lankato brand monkfruit granulated sweetener, but you could also try Swerve brand. Made with a sugar alternative, the cookies are low carb, high protein, and really satisfying.

pile of flourless peanut butter cookies on black wire rack
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Flourless Peanut Butter Cookies

These flourless peanut butter cookies are are crispy outside, soft and chewy inside, and made simply with just 5 basic ingredients.
Course: Cookies, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chilling time: 10 minutes
Total Time: 30 minutes
Yield: 12 cookies
Author: Nicole Hunn

Ingredients

  • 10 tablespoons (125 g) granulated sugar plus more for topping
  • 1 cup (256 g) smooth no-stir peanut butter See Recipe Notes
  • 1 (50 g (weighed out of shell)) egg at room temperature, beaten
  • ⅛ teaspoon baking powder
  • ¼ teaspoon kosher salt

Instructions

  • Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.
  • In a large bowl, place the granulated sugar, peanut butter, and egg, and mix to combine very well. Using an electric mixer (hand or stand mixer) will help get the perfect cookie texture, but it’s not necessary. Add the baking powder, and salt, and mix again to combine.
  • Divide the dough into portions of 1 1/2 tablespoons each (a #50 ice cream scoop works great), and place about 1 1/2-inches apart from one another on the prepared baking sheet. Roll each piece of dough between clean palms, and return to the baking sheet.
  • For thicker cookies, place the baking sheet in the freezer to chill for about 10 minutes.
  • Wet the tines of a salad fork, press into the extra granulated sugar, and then press into a crosshatch pattern on each piece of cookie dough. Wet the fork as often as necessary to prevent it from sticking to the cookie dough. You can just use the wet tines without the sugar if you prefer.
  • Place the baking sheet in the center of the preheated oven and bake for 8 to 10 minutes, or until the cookies are puffed and the dough no longer glistens on top (although the granulated sugar will glisten where it has clumped).
  • Remove the cookies from the oven and allow them to cool for 10 minutes on the baking sheet or until firm.

Notes

A note about the proper peanut butter.
Be sure to use a “no stir” peanut butter in this recipe. That just means that, when you open the jar, the liquid oil hasn’t separated from the solid nut butter. It’s all integrated, and not drippy.
Chilling the dough.
For the thickest cookies, chill the shaped pieces of dough for about 10 minutes in the freezer or 30 minutes in the refrigerator before baking.

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Flourless peanut butter cookies raw with a fork marking them, overhead on a rack, and closeup on a rack

Edible Gluten Free Cookie Dough Recipe | No Eggs!

By | Published: | Posted In: Cookies, No Bake

Are you ready to indulge in a treat that's both decadent and safe for everyone to enjoy? Here is a gluten free, egg-free homemade cookie dough that tastes like a dream, but won't have you worried about eating raw eggs!

glass mason jar with light brown gluten free edible cookie dough balls on black surface

This delightfully decadent eggless cookie dough recipe looks so authentic, you'd swear it's ready to be baked into a fresh batch of cookies. But fear not, this dough is designed to be eaten exactly as it is, all without baking it.

Through a series of carefully crafted experiments and flavor tests with various gluten free flours, I've mastered the art of creating a gluten free version that easily rivals traditional gluten free chocolate chip cookie dough.

This recipe only requires as few as six ingredients, and you can whip it up in just under 15 minutes. Plus, you can prepare it in small or large batches, according to your liking, and save the leftovers in the fridge or freezer for enjoying later.

The only question left is: which is your favorite flavor to sneak from the bowl: chocolate chip or sugar cookie? Now, you can have them both!

Making cookie dough made to be eaten raw is just never a bad idea. Every time my family sees me making cookie dough, they ask if it's edible raw gf cookie dough.

You can make this dough in a small batch, or even double or triple it. Shape and stash the bites in the refrigerator or in the freezer for longer storage.

Here are my favorite things to do with the raw dough:

  • Make them into little cookie dough bites, and keep them chilled in a jar in the refrigerator for snacking.
  • As bites, drop them into some ice cream (bonus points for homemade vanilla ice cream!). Ben & Jerry … who? No churn vanilla ice cream is just so easy and so good, particularly when you've turned it into homemade cookie dough ice cream!
  • Add 1 to 2 tablespoons milk to the edible cookie dough, and make it smooth and creamy. Eat it by the spoonful without any guilt or worry!
  • Drop them on top of warm brownies and watch as they melt slightly into the perfect topping.
  • Coat them in chocolate to make decadent gf cookie dough truffles.

In your pantry, right this very second, you likely have all the ingredients you need to make irresistible gluten free cookie dough:

  • Gum free gluten free flour blend – I tried other gf flour variations, and none other created just the right texture
  • Butter – your butter (or dairy free alternative) will act as the glue to hold your gf cookie dough together
  • Sugar – depending on the recipe you choose, you'll use white granulated sugar, light brown sugar, or both
  • Salt – just a dash to balance all that sweetness
  • Vanilla extract – vanilla adds such a rich, sophisticated flavor to the dough
  • Chocolate chips or sprinkles – you might add one or the other or both or something entirely different (check out my variations below for ideas!)

When I say that these gluten free raw cookie dough recipes are fast and easy to make, I mean it. In addition to the handful of pantry staples, you only need the following basic equipment:

  • baking sheet
  • parchment paper
  • mixing bowl
  • fork or mixing spoon
  • microwave or toaster oven, for heat-treating the gf flour
Fingers picking up one sugar cookie bite with edible confetti from jar of bites

Yes! With a few easy tweaks, you can turn the classic edible gluten free chocolate chip cookie dough into edible gluten free sugar cookie dough.

For chocolate chip cookies of any kind, edible raw or edible baked, you need a combination of brown sugar and granulated sugar. It's not the chocolate chips that make the cookies or cookie dough taste like chocolate chip cookies. It's the molasses in the brown sugar!

To make edible sugar cookie dough, we swap out the light brown sugar for more granulated sugar, and add a bit more vanilla extract. That's all it takes to dial up that sugar cookie flavor.

And, of course, you could be really adventurous and add something like butterscotch chips (make sure they're safely gluten free!) and almond extract. You can eat cookie dough with whatever mix-ins you like as long as they're safe to eat without additional baking.

Using the sugar cookie recipe below, try these fun mix-ins to create even more exciting flavors:

  • Toss in some sprinkles for gluten free cake to make it festive
  • Drop in some Raisinets for chocolate raisin
  • Try shredded coconut and mini chocolate chips for coconut macaroon
  • Mix in some crushed gluten free Oreos for cookies and cream
  • Add M&Ms, peanut butter chips, and mini chocolate chips for monster cookies
  • Stir in chocolate chips, mini marshmallows, and chopped nuts for rocky road
  • Sprinkle in some cinnamon for snickerdoodle flavor
  • Roll your gluten free cookie dough balls in powdered sugar to make snowballs
White spatula turning over white flour in brown paper

Is raw gluten free flour safe to eat?

No, eating raw flour is not safe. But it's super easy to make safe to eat in just 2 minutes or less!

Let me show you why, and how to make raw gf flour safe to eat however you like.

Why isn't raw flour safe to eat?

Since raw flour, like raw milk and eggs, can be contaminated with pathogens, it needs to be pasteurized before it's safe to consume. Pasteurization is a simple process of heating food just enough to kill off anything that could make you sick.

There are two easy ways to make raw gluten free flour heat-safe. One by using the microwave, and one by using the oven (or, my favorite, a toaster oven).

How to pasteurize flour in the microwave

You only want to gently bring the flour to 165°F, without really cooking it. Grease or line a flat, wide microwave-safe bowl, and place the flour in it.

Place the bowl in the microwave and heat it for 20-30 seconds at around 800 watts (for my microwave, that means 30 seconds at 70% power). Using an instant-read thermometer, test the flour temperature.

Continue microwaving in the same way and testing the flour temperature until it reaches at least 165°F. Set the flour aside to cool.

How to pasteurize flour in the (toaster) oven

To pasteurize flour in the oven, line a small, rimmed baking sheet with parchment paper. Use a spatula to spread the flour out on the paper into an even layer.

Preheat the oven to 250°F. Place the baking sheet in the oven, and allow to heat for 90 seconds.

Remove the baking sheet from the oven, turn the flour over with the spatula a bit, and test it with an instant-read thermometer. If you've reached 165°F, set the flour aside to cool.

If not, return the flour to the oven for 15 or 20 more seconds, and test again. Repeat until you reach the right temperature.

You can use this method in the toaster oven, or the conventional oven. I prefer the toaster oven so you don't have to heat up the kitchen, or wait for the oven to heat up.

Edible cookie dough needs some sort of flour to provide bulk, and give the texture and taste some authenticity.  The flour shouldn't add any depth of flavor to the cookie dough.

Edible cookie dough is designed to fool us. We want to feel like we're sneaking a piece of raw cookie dough that's meant to be baked. Like licking the bowl!

Yes. You do need to use our simple, 3-ingredient gluten free flour blend. It's important not to use any xanthan gum, too.

I've made this cookie dough using only superfine rice flour, rather than our simple gum-free gluten free blend of 3 flours (rice flour + potato starch + tapioca starch). I wish I knew why, but I didn't like it as much.

Made with just rice flour, the cookie dough tasted somehow different. It didn't taste like raw cookie dough that I wasn't supposed to eat. I want to be fooled!

Absolutely delicious cookie dough is just a few ingredients away and a bit of mixing away! To help you make sure it's the tastiest, bestest cookie dough you've ever tried, here are my top tips:

Weigh your gluten free flour

Keeping in mind that the flour isn't the star of these gluten free edible cookie dough recipes, we need to be careful to use just enough of it so that it does its job. Use too much, and you'll have a problem with competing flavors and a dry texture.

To make sure you add just the right amount of gluten free flour to your mixing bowl, I suggest that you put away the measuring cup and instead pull out the kitchen scale. Dry measuring cups for volume measurements are just not standardized in size, and human error is unavoidable.

Use soft butter, not melted

This recipe calls for softened butter, not melted. The butter actually works with the gf flour to create the right texture. If you use melted butter, the mixture will be sticky and dense.

The best way to reach the right butter consistency is to simply pull your butter from the fridge about 30 minutes to an hour before you start “cooking”.

As you only need a little bit of butter, resist the urge to microwave it to soften it. It only takes a second or two to go from softened to watery.

Serve immediately or refrigerate

This edible gluten free cookie dough is best served immediately. Unlike cookies, it can't sit out on the counter for hungry fingers to grab at when they're craving a sweet treat — it'll melt!

And when I say melt, I mean it will go from a smooth, scoopable texture to something more sticky.

To keep your raw cookie dough from drying out, store it in airtight container in the refrigerator. This applies to both cookie dough balls and unshaped dough. When you properly store the dough, it will last up to a week.

Absolutely! This gluten free edible cookie dough freezes beautifully!

For easier handling, I suggest that you flash freeze your cookie dough bites. Shape them, put them on a non-stick pan, and pop the whole thing into the freezer.

When the cookie dough balls are hard, transfer them to a zip-top freezer bag and store for up to three months then thaw, still in the container, in the refrigerator.

The only dairy in this recipe is unsalted butter. If you need to be dairy-free, I like this recipe best with virgin coconut oil (the kind that's solid at room temperature).

Vegan butter would also work (Miyoko's Kitchen and Melt brands are best). Earth Balance buttery sticks might work, too, but the cookie dough will soften very quickly at room temperature.

If you need to be dairy free, choose your miniature chocolate chips carefully. My favorite top 8 allergen-friendly brand is Enjoy Life, and their mini chips are second to none.

A lack of eggs is part of what makes this gf cookie dough recipe what it is — safe to eat right from the bowl.

This means that if you follow the advice above for replacing the dairy, and you use sugars that aren't made with bone char, you have a vegan, gluten free edible cookie dough recipe.

If you decide to mix in other ingredients, like chocolate chips or marshmallows, be sure to read product labels to ensure they're vegan too.

Since we aren't baking this gf cookie dough, I think you could make it with alternative sugars. You'd need an alternative brown sugar and one to replace the granulated sugar.

I think Lankato brand monkfruit sugar alternatives would probably work quite well. They tend to be drying, though. If your cookie dough doesn't hold together easily, add a few drops of water and mix it in thoroughly until the consistency is right.

Scoops of edible sugar cookie dough with edible confetti on brown paper on a metal baking tray

FAQs

Is cookie dough gluten free?

No, in most cases, cookie dough is not gluten free. That's because most recipes use traditional wheat flour. In order for cookie dough to be gluten free, you have to use a gf flour.

Is it safe to eat raw gluten free cookie dough?

If you're referring to gluten free cookie dough that's designed to be baked, the answer is no. Unless otherwise specified, most gluten free cookie dough recipes still use eggs and unpasteurized flour, which are some of the raw ingredients you want to avoid consuming.

What makes some cookie dough edible?

Edible homemade cookie dough may taste just like the dough you bake with, but it's missing several key ingredients — namely raw eggs and raw flour. These are the ingredients that could carry pathogens that could make you sick if you eat them raw.
There's also no baking powder and other minor ingredients in edible gf cookie dough, because, well, we're not baking it with, so why include it?

Do I have to heat treat flour to make cookie dough edible?

To be on the safe side, you should definitely heat treat your gluten free flour before using it to make edible dough.
Raw flour could have germs like E. coli or Salmonella that can make you seriously sick.

Can I make edible cookie dough without any flour?

Edible raw cookie dough requires some kind of binder to hold everything together. In this recipe, I use a 3-flour blend consisting of white rice flour, potato starch, and tapioca flour. After trying several varieties, this is the blend I found to work best in this particular recipe.

Can I bake this gluten free cookie dough?

No. This gluten free cookie dough is not designed to be baked. It wouldn't hold its shape or taste very good at all.
If you're looking for little gluten free chocolate chip cookie bites, I have a recipe I think you'll love. They're baked just until they're no longer raw, just until they're perfectly tender with absolutely no crisp edges.

How long will frozen gluten free edible cookie dough last?

As long as you've properly sealed your gf cookie dough bites in an airtight container to protect against freezer burn, your dough will stay good for up to three months.

Glass Weck jar filled with sugar cookie dough bites, some with edible confetti
gluten free cookie dough balls in glass jar
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Edible Gluten Free Cookie Dough Recipe | No Eggs!

This gluten free cookie dough recipe is decadent and sweet, & completely safe to eat raw. It's egg-free, & tastes just like the "real" thing!
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 minutes
Yield: 10 bites
Author: Nicole Hunn

Ingredients

For the gluten free chocolate chip cookie dough

  • ½ cup (70 g (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)) gum free gluten free flour blend
  • 4 tablespoons (56 g) unsalted butter at room temperature
  • 2 tablespoons (25 g) granulated sugar
  • 3 tablespoons (42 g) light brown sugar
  • ¼ teaspoon kosher salt
  • ½ teaspoon pure vanilla extract
  • 1 ½ ounces miniature semi sweet chocolate chips

For the gluten free sugar cookie dough

  • ½ cup (70 g) gum free gluten free flour blend (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
  • 4 tablespoons (56 g) unsalted butter at room temperature
  • ⅜ cup (75 g) granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 ½ tablespoons edible gluten free confetti or sprinkles optional

Instructions

For each variation

  • Line a small rimmed baking sheet with anything nonstick (parchment paper, plastic wrap, waxed paper).
  • Make sure the baking sheet is small enough to fit into your refrigerator. Set it aside.

For the gluten free chocolate chip cookie dough

  • Heat-treat the flour. You can heat it in the microwave, or in the (toaster) oven. (See Recipe Notes for instructions)
  • In a medium-size bowl, place the butter, granulated sugar, brown sugar, and salt, and mix with a fork until well-combined.
  • Add the vanilla and mix again to combine. The mixture will be rather soft.
  • Add the heat-treated, cooled flour, and mix until completely combined.
  • Add the chocolate chips, and mix until evenly distributed throughout the flour.
  • Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
  • Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.
  • Store in the refrigerator, until you're ready to serve the bites.

For the gluten free sugar cookie dough

  • In a medium-size bowl, place the butter, granulated sugar, and salt, and mix with a fork until well-combined.
  • Add the vanilla and mix again to combine. The mixture will be rather soft.
  • Add the heat-treated, cooled flour, and mix until completely combined.
  • Add the optional edible confetti or sprinkles and mix until they're evenly distributed.
  • Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
  • Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.
  • Store in the refrigerator, sneaking one here and there as the mood strikes.

Notes

How to treat the flour in the microwave.
Grease or line a flat, wide microwave-safe bowl, and place the flour in it. Place the bowl in the microwave and heat it for 30 seconds at 800 watts (for my microwave, that means 30 seconds at 70% power).
Using an instant-read thermometer, test the flour temperature. Microwave again at the same power in 10 second increments until the flour reads 165°F on an instant-read thermometer.
Set the flour aside to cool completely, and sift out any lumps, if necessary.
How to treat the flour in the (toaster) oven.
Line a small, rimmed baking sheet with parchment paper. Use a spatula to spread the flour out on the paper into an even layer.
Preheat the (toaster) oven to 250°F. Place the baking sheet in the (toaster) oven, and allow to heat for 90 seconds.
Remove the baking sheet from the oven, turn the flour over with the spatula a bit, and test it with an instant-read thermometer. If you’ve reached 165°F, set the flour aside to cool.
Repeat for 15 second intervals until the proper temperature is reached.
Set the flour aside to cool completely, and sift out any lumps, if necessary.
Concept of heat-treating the flour in the microwave adapted from Food 52.

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These gluten free cookie dough bites are made in a small batch, in just minutes. It's the safe way to indulge, without any unfamiliar ingredients.

Father’s Day Recipes | GF Meals and Desserts

By | Published: | Posted In: Holidays

When summer is on the horizon, it's time to show our love and appreciation for the dads in our lives. For those of us in the gluten-free world, it might feel like a bit of a challenge to create a full-on feast for the big day. But don't worry. I’ve got you covered!

Let's take a look at some of my top picks for Father's Day dinner ideas, breakfasts, desserts and more.

GF Breakfast ideas for Dad

They say breakfast is the most important meal of the day, and Father's Day is no exception. Sweet or savory, whatever your preference, there's something for everyone!

Fluffy Gluten Free Pancakes
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Who doesn't love pancakes, right? Especially when they're light, fluffy, and absolutely gluten-free. A breakfast staple that's sure to start Dad's day off right. These are the ultimate gluten-free pancakes, versatile enough for pancakes, pancake bites, and breakfast bakes!

Expect light, fluffy results every time. Prepare the mix in advance for always-ready weekend family treats. Better yet, these pancakes are freezer-friendly, so they're perfect for making ahead, freezing, and toasting on those busy weekday mornings.
Click for the recipe
Easy Gluten Free Bagels
This Father's Day, share the experience of authentic chewy, crusty, New York-style bagels, without any gluten, with Dad. Indulge in the authentic taste and texture without missing out on anything. They'll revolutionize your breakfast routine, and you can take it from me because I'm a New Yorker through and through.
Click for the recipe
Easy Gluten Free Breakfast Casserole
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This effortless gluten-free breakfast casserole is made easily with our gf pancake mix, hash browns, eggs, milk, and your favorite smoky meat. Perfect for breakfast, brunch, or even dinner, it's easy to prepare ahead and pop in the oven the next morning. Deliciously versatile and satisfyingly hearty, it's a family-favorite treat that will add a festive flair to any Father's Day meal.
Click for the recipe

The Midday Meal: Lunch ideas

A relaxing mid-day meal might just be what Dad needs. And I’ve got some fantastic gluten-free options that are anything but boring to help you celebrate Dad, family, and friends. And, of course, really great food that just happens to be gluten free.

Gluten Free Pizza Crust
This gluten free pizza dough is easy, versatile, and super fast. You can add whatever toppings you like: classic tomato sauce and caramelized onions and ground beef to smokey bbq sauce, sweet corn, grilled chicken, and crispy bacon. Dad will definitely be asking for seconds.
Click for the recipe
Gluten Free Tacos
Gluten Free Tacos
If your dad loves Mexican-style food these tacos are a great option for lunch. Light, flavorful, and a perfect midday meal for everyone. I'm confident this is one of the best Father's Day lunch ideas you'll find. Just don't forget to serve with extra gf taco seasoning and plenty of fresh corn tortillas.
Click for the recipe

Dinner stars: Father's Day dinner ideas

Gluten Free Fried Chicken
Gluten Free Fried Chicken
Break out the deep fryer for Dad and make some gluten free fried chicken, KFC-Style. Lots of herbs and spices, tender and juicy fried chicken. Perfect!
Click for the recipe
GF Coconut Shrimp
""
For those seafood-loving dads out there, why not try coconut shrimp for dinner? I love this recipe. It's fresh, light, and lovely. Crispy and full of coconut flavor, this dish is hassle-free and pairs beautifully with a simple stir fry and rice noodles.
Click for the recipe
Gluten Free Chicken Pot Pie
""
Chicken pot pie isn't usually a summer favorite, but it's filling, comforting, and so homey. And really delicious. For a lot of you, this chicken pot pie will be a family favorite, so why not serve it up for Father's Day dinner?
It's easy because you make the filling on the stovetop, then add the top gf pie crust and finish it in the oven, and it's just so tasty.
Click for the recipe
Hearty and Spicy Gluten Free Chili
gluten free chili
Make this rich and flavorful gluten free chili and serve up a warm bowl of this classic beef and tomato dish that's packed with flavor and texture, and spicy but not too hot.
Click for the recipe

Sweet endings: Dessert ideas

And of course, we can't forget dessert! Let's end the day on a sweet note.

Gluten Free Graham Crackers | Just Like Nabisco!
broken gluten free graham crackers with Hershey's chocolate
Treat Dad to some traditional gluten free s'mores with these gf graham crackers that taste just like the "real" thing from Nabisco. They store really well in a sealed glass container on the counter for a week, and even longer in the freezer. Use them to make a no bake pie, too, with a gf graham cracker crust.
Click for the recipe
GF Brownie Ice Cream Sandwiches
""
Decadent gluten free brownie ice cream sandwiches are made with the fudgiest brownies split between two pans, layered with homemade no churn vanilla ice cream. Make them for Dad like this, as a brownie sandwich, or make them ice cream truck-style with soft chocolate wafer ice cream sandwiches.
Click for the recipe
Gluten Free Strawberry Cheesecake
Gluten Free Strawberry Cheesecake
Light, refreshing, and just the right amount of indulgent, this no bake gluten free strawberry cheesecake is the perfect way to top off the day. It's versatile, you can make it days ahead, it's customizable (use fresh or frozen berries), you can make a homemade sauce and add cream or ice cream to serve. The creamy filling is just ridiculously delicious, and there's no Cool Whip in sight!
Click for the recipe
The Best Gluten Free Chocolate Cake Recipe
""
There's nothing better at the end of a meal than this simple, but rich, gluten free chocolate cake. It's perfect for Dad's big day, or just for any day. Don't forget the simple chocolate frosting!
Click for the recipe

If you can't find a full menu that pleases everyone on our list of top picks, I've got some other super-popular recipe ideas for you that'll help you plan the best Father's Day dinner (and breakfast, lunch, and dessert, and picnic ideas, too).

Gluten Free Sausage Balls

Gluten Free Peanut Butter Pie

Southwest Turkey Burgers with Gluten free hamburger buns

Gluten Free Pizza Rolls

Gluten Free Corn Dogs with or without gluten free hot dog buns

Planning tips for a gluten free Father's Day

To help you have the best Father's Day meal, here are some helpful planning and preparation tips for your gluten free family feast.

Tip 1: Make a shopping list

Go through the recipes you've chosen for the day and make a shopping list. Ensure you check the labels for any hidden sources of gluten.

Tip 2: Prep ahead

Save time on the day by doing as much prep work as possible in advance. Many of the recipes can be partially prepared the night before.

Tip 3: Cross-contamination check

If your kitchen isn't entirely gluten-free, be careful about cross-contamination. This could mean using separate utensils and cookware, or thoroughly cleaning shared items before use.

Tip 4: Plan your cooking schedule

Make a timeline for when you need to start cooking each recipe. Some dishes may need to go into the oven at different times, or some may be best served fresh from the stove.

Tip #5: Start simple

If you're new to gluten free baking, don't jump into the deep end right away, and above all else, follow the recipe!

The Top Gluten Free Pantry Staples to Have On Hand

By | Published: | Posted In: Basics

Going gluten free doesn't mean you have to give up your favorite dishes or struggle to find delicious, satisfying alternatives. With the right gluten free ingredients on hand, you can create a wide variety of tasty gluten free meals without compromising on flavor or texture.

Whether you have celiac disease or are gluten-intolerant, a gluten free diet doesn't have to be challenging. Let's take a look at the gluten free ingredients you should always have in your pantry and refrigerator if you follow a gluten free diet.

Small glass bowls with white powders, old fashioned oats, white liquids, yellow liquids on gray surface

Table of Contents

All purpose gluten free flour blend

A good gluten free flour blend is crucial for successful gluten free baking. The consistency and fineness of the blend are important factors, as they significantly impact the texture of your baked goods. Two solid choices for an all-purpose gluten free flour blend are Better Batter and Cup4Cup.

Better Batter is a popular choice among gluten free bakers, known for its fine texture and ability to closely mimic the properties of wheat flour in well-designed gluten free recipes. This blend already includes xanthan gum, a common ingredient used to add structure and elasticity to gluten free baked goods.

Cup4Cup, developed by renowned chef Thomas Keller, is another excellent option for an all-purpose gluten free flour blend. It provides consistent results and gives a nice texture and structure without being overly dry or grainy.

Cup4Cup also contains xanthan gum and is particularly well-suited for making gluten free pastries, pie crusts, and cookies. But beware – it has milk powder in it, so won't be suitable if you're also dairy free.

While I recommend these two brands or my own homemade varieties, experiment a bit and find your favorite. Find the one that works best for your specific needs and taste preferences.

Having a reliable all-purpose gluten free flour blend on hand lets you confidently create a wide range of delicious gluten free baked treats without sacrificing taste or texture.

Best all-purpose gluten free flour recipes

Mock Better Batter Gluten Free Flour Classic Blend
Mock Better Batter Gluten Free Flour Classic Blend
u003cpu003eThis all purpose gluten free flour blend is a perfect substitute for Better Batter classic blend gluten free flour. Make your own with the individual flours and a simple digital kitchen scale!u003c/pu003e
Mock Cup4Cup All Purpose Gluten Free Flour Blend
Mock-Cup4Cup-Blend-Infographic1
u003cpu003eLearn how to make a copycat version of the popular Cup4Cup all purpose gluten free flour blend and bake all your favorites!u003c/pu003e
All Purpose Gluten Free Flour Recipes | Best Brands and Blends
All Purpose Gluten Free Flour Recipes | Best Brands and Blends
u003cpu003eLearn all about my favorite gluten free flour blends to use for every type of baking, why they work, and what each blend makes best. u003c/pu003e

Protein powder

You can usually use whey, pea, or rice protein powder, or collagen powder in smoothies, pancakes, muffins, and even energy bars to increase protein content. I often use whey protein powder (which is similar to, but not interchangeable with, whey protein isolate that is an important component of gluten free bread flour).

I do not recommend adding protein powder to baking recipes that don't call for it, since it will change the chemistry and behavior of the baked goods in the oven. Proteins, in general, in your baked goods will compete with one another for moisture, so if you add more protein to your baked goods than called for, they will likely turn out unpleasantly dry. This article on baking with protein powder seems like a good discussion of the effect of adding different protein powders to baked goods.

Using an unflavored protein powder is usually best, since flavored powders have a number of additional ingredients, and you are better off flavoring your recipes with other, whole ingredients.

Protein powders that are referred to as “isolate” are almost pure protein, with few carbohydrates. Protein powder “concentrates” have less protein and additional carbohydrates and typically fats.

Here are some of the available protein powder types and what makes them each distinct from one another:

Whey protein

Whey protein is derived from cow's milk, but it is different from casein. It is a complete protein, since it contains all essential amino acids, and tends to be useful for stabilization and browning. It has a mildly sweet flavor.

Pea protein

Pea protein is derived from split peas and is a complete protein, meaning it contains at least some of each of the nine essential amino acids. It typically has less protein per gram than soy protein, more than wheat, and more than rice protein.

Pea protein has a mild taste and is easily digestible, making it a popular choice for those with dietary restrictions.

Rice protein

Rice protein, typically made from brown rice, does not have enough of all the 9 essential amino acids to be considered complete, but it's close. Its relatively neutral flavor allows it to blend well with other ingredients without overpowering the taste.

Collagen powder

Collagen is the primary structural protein in animals. It is not a complete protein, as it is missing one essential amino acid. It doesn't provide any structure, really, in baked goods. I like to use it mixed into my coffee if I want an additional boost, or in our no-bake homemade protein bars for the same reason.

Best gluten free protein powder recipes

Homemade protein bars
Homemade protein bars
These homemade protein bars are no bake, endlessly customizable energy bars. Just like Luna and Power bars, with your favorite protein powder!
Healthy protein pancakes
Healthy protein pancakes
These healthy protein pancakes, made without any refined grains or refined sugars, are packed with protein, and taste so good no one will ever know they’re healthy!

Butter

Butter is naturally gluten free and versatile, and I use a lot of it in both cooking and baking. It's made by churning dairy cream to separate the butterfat from the buttermilk, resulting in a rich, creamy product that enhances the taste and texture of various dishes. It has a relatively low smoke point of 350°F, so it's not typically used in deep frying because it has a tendency to burn.

In gluten free baking, butter adds richness, tenderness, and moisture to a wide range of baked goods, such as gluten free cakes, cookies, pie crusts, and pastries. It also plays a critical role in creating a delicate, flaky texture when kept cold in items like gluten free scones and biscuits.

Butter is an excellent fat for cooking, as it imparts a rich, savory flavor to dishes. Use it for sautéing vegetables, making creamy sauces, or browning meats to add depth and complexity to your meals.

A pat of butter is also a beautiful accompaniment to gluten free toast, muffins, pancakes, and more. It adds a layer of comfort, taste, velvety texture, and decadence that margarine and butter substitutes just can't recreate.

Clarified butter and ghee

By heating butter to remove its milk solids, you can create clarified butter. Boil until the moisture evaporates, and you'll have ghee, a type of clarified butter. Both have a higher smoke point than regular butter. This makes them ideal for frying, sautéing, and other high-heat cooking techniques.

My favorite ways to use butter in gluten free baking

Extra flaky gluten free buttermilk biscuits
""
u003cpu003eMake impossibly flaky, crisp and tender gluten free buttermilk biscuits with layers and layers of pastry dough using cold butter and a light touch!u003c/pu003e
The best gluten free vanilla cake recipe
The best gluten free vanilla cake recipe
u003cpu003eThis gluten free vanilla cake is made with perfect room temperature butter thatu0026#39;s beaten with sugar until light and fluffy for the most airy, light, tender yellow cake ever. u003c/pu003e
How to make gluten free graham cracker crust
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u003cpu003eUse melted butter to make the perfect gluten free graham cracker crust that you either bake or chill until set. u003c/pu003e

Coconut oil

“Regular” coconut oil is solid at cool room temperature because it contains fatty acids with high melting points. When they are removed, you are left with a type of coconut oil that is liquid at room temperature.

Coconut oil is a versatile and popular alternative to butter, especially for those who follow a dairy-free or plant-based diet. Extracted from the meat of mature coconuts, it has a unique, mild coconut flavor. If you don't like the coconut flavor and aroma, try triple-filtered coconut oil.

Coconut oil offers several benefits and can be used in various ways in the kitchen:

Baking with coconut oil

Coconut oil can be used as a direct substitute for butter in many gluten free baking recipes, including cookies, cakes, and quick breads. It adds moisture and tenderness to baked goods while providing a subtle coconut flavor.

When substituting coconut oil for butter, use a 1:1 ratio, and make sure to measure it in its solid form if the recipe calls for solid butter. Coconut oil isn't suitable for all recipes due to the low melting point. Where it's a viable substitute I've noted it in the recipe.

Frying in coconut oil

With a smoke point of around 350°F (177°C), coconut oil is good for baking but not typically for frying or deep-frying.

Coconut oil as a non-dairy fat source

Coconut oil is a popular choice for vegan and paleo recipes, as it is a non-dairy fat source that offers a unique flavor and health benefits. When using coconut oil in your gluten free foods, be aware that it may solidify at colder temperatures, so it's essential to store it at room temperature to maintain its usability.

Best gluten free coconut oil recipes

Paleo brownies
Paleo brownies
u003cpu003eThese dense, rich Paleo brownies are made with melted dark chocolate, cocoa powder, and melted coconut oil for the ultimate chocolate flavor, and without dairy, gluten, grains, or refined sugars.u003c/pu003e
Fluffy coconut flour pancakes
Fluffy coconut flour pancakes
u003cpu003ePaleo coconut flour pancakes that are light and fluffy, and made with coconut oil instead of butter. u003c/pu003e
Cinnamon swirl gluten free banana bread
Cinnamon swirl gluten free banana bread
u003cpu003eCoconut oil makes it so much easier to get a lovely swirl in this cinnamon swirl gluten free banana bread. u003c/pu003e

Sour cream

Sour cream comes from fermenting cream with lactic acid bacteria, giving it a distinctive tangy flavor and creamy texture. As a versatile ingredient, sour cream enhances a variety of dishes, both sweet and savory, by adding creaminess, tanginess, and moisture.

In sauces, sour cream works exceptionally well to create a velvety, smooth texture and a mildly tangy flavor. You can use it in dishes like beef stroganoff, creamy soups, and pasta sauces.

It also works well as a base for dips, such as spinach dip, artichoke dip or French onion dip, complementing the flavors of the other ingredients without adding any unwanted gluten.

For dressings, sour cream combines well with other ingredients like mayonnaise, buttermilk, or yogurt to create rich and creamy salad dressings like gluten free ranch dressing or coleslaw dressings. Its tanginess adds depth of flavor and balances the richness of other ingredients.

In gluten free baking, sour cream helps to add moisture and tenderness to recipes like cakes, muffins, and quick breads. The acidity in sour cream also reacts with baking soda or baking powder, creating a tender crumb and light texture in the finished product.

When using sour cream in baking, it's important to adjust the recipe accordingly, as it can impact the overall liquid content and may require adjustments to other ingredients.

If you're looking for a dairy-free alternative, consider using a plant-based sour cream substitute made from ingredients like cashews or soy. You can usually replace sour cream with nondairy plain yogurt if you strain it of excess liquid until it has the consistency you are used to in sour cream.

My top picks for gluten free sour cream recipes

Sour cream gluten free coffee cake
Sour cream gluten free coffee cake
u003cpu003eThis lightly sweet, and moist golden cinnamon flecked gluten free coffee cake recipe is made extra tender with sour cream in the cake batter.u003c/pu003e
Extra flaky gluten free pie crust made with sour cream
Extra flaky gluten free pie crust made with sour cream
This extra flaky gluten free pie crust is made with sour cream, gluten free flour, baking powder and salt, and rolls out beautifully. Your new favorite!
Gluten free potato pierogi
Gluten free potato pierogi
u003cpu003eThis is my favorite recipe for gluten free potato pierogi, as the dough is made with both milk and sour cream. u003c/pu003e

Buttermilk

Buttermilk is a tangy, slightly acidic dairy product that's a byproduct of the butter-making process. It's the liquid that remains after churning butter.

Buttermilk's unique properties make it an ideal ingredient for adding moisture and tanginess to a variety of gluten free recipes, including gluten free pancakes and many gluten free muffins recipes.

The acidity in buttermilk reacts with baking soda or baking powder in recipes, resulting in a chemical reaction that produces carbon dioxide bubbles. These bubbles help to create a light, fluffy texture and a tender crumb. Additionally, the tangy flavor of buttermilk adds depth to the overall taste of the final product.

In gluten free baking, using buttermilk can be particularly helpful, as it adds necessary moisture to sometimes absorbent gluten free flours. This extra moisture can lead to improved texture and a more enjoyable eating experience.

If a recipe calls for buttermilk, but you don't have it on hand, you can replace it with an equal amount of plain kefir, or half sour cream and half milk by volume. Adding a bit of an acid like lemon juice to milk will not produce a proper buttermilk substitute, contrary to popular belief!

Top gluten free recipes that use buttermilk

Gluten free fried chicken
Gluten free fried chicken
u003cpu003eThis recipe for gluten free fried chicken, KFC-Style makes the most tender and juicy fried chicken by soaking the chicken in buttermilk first. u003c/pu003e
Gluten free drop biscuits
Gluten free drop biscuits
u003cpu003eThese super simple gluten free drop biscuits are tender and fluffy because theyu0026#39;re made with cold butter and plenty of tenderizing buttermilk. u003c/pu003e
Gluten free banana bread
Gluten free banana bread
u003cpu003eEnjoy the most delicious gluten free banana bread that is made moist and tender with sour cream in the batter. u003c/pu003e

Eggs

Eggs play a crucial role in many gluten free recipes, as they offer a range of benefits that contribute to the overall success of a dish. They provide structure, moisture, and binding properties, so they really are a pantry staple.

Eggs provide structure

The absence of gluten means that you need to harness alternative methods to create structure in the finished product.

Eggs help achieve this by coagulating during the baking process, which provides stability and shape to items like cakes, muffins, and breads. The proteins in eggs set and hold the structure together, preventing the the food from collapsing.

Eggs provide moisture and fat

Gluten free flours sometimes result in dry, crumbly textures. Eggs help counteract this issue by contributing moisture to recipes for a softer, more pleasant texture and mouthfeel. The fats in egg yolks, in particular, can provide a rich, moist crumb in cakes and other baked items.

Eggs act as a binder

In the absence of gluten, binding agents are necessary to hold gluten free recipes together. Eggs serve as excellent binders, as their proteins create a cohesive network when cooked, allowing ingredients to stick together.

This is especially important in recipes like meatloaf, meatballs, or veggie burgers, where eggs help to hold the mixture together during cooking.

Eggs also contribute to the flavor, color, and nutritional value of recipes. They provide a natural source of high-quality protein, vitamins, and minerals, enhancing the overall nutritional profile of gluten free dishes.

In some circumstances, eggs in a baking recipe can be replaced by one “chia egg” each, which is made by combining 1 tablespoon ground white chia seeds with 1 tablespoon lukewarm water, mixed and allowed to gel. This will add some color but minimal to no flavor. Aquafaba, or the brine from a can of chickpeas, can sometimes be used to replace egg whites.

Some of my favorite gluten free recipes that contain eggs

Gluten free egg noodles
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u003cpu003eGluten free egg noodles, made with just 4 basic ingredients, including whole eggs and extra egg yolks, can be made with a pasta roller or by hand. u003c/pu003e
Classic gluten free chocolate chip cookies
Classic gluten free chocolate chip cookies
u003cpu003eThese thick and chewy gf chocolate chip cookies get much of their texture from the 2 eggs in the batter. Even better than Toll House!u003c/pu003e
Gluten free brioche bread
""
u003cpu003eThis gluten free brioche bread is heavily enriched with eggs and butter for a golden crust, and soft yellow crumb inside.u003c/pu003e

Chicken

Chicken is a versatile, naturally gluten free protein source that we use in our house a lot. Since it's lean, it is usually low in saturated fat and high in essential nutrients. Plus, it's tasty and versatile and something that the whole family can usually enjoy.

Chicken in stir fries

Chicken is my go-to for gluten free stir-fries, as it cooks quickly and absorbs flavors from sauces and seasonings. Combine diced or thinly sliced chicken with an array of colorful vegetables, gluten free soy sauce or tamari, and a selection of spices for a quick, nutritious, and tasty meal.

Chicken in soups

Chicken adds depth of flavor to soups, whether it's a classic gluten free chicken noodle soup, a comforting chicken and rice soup, or a Thai-inspired chicken coconut soup. Using chicken broth as a base can further enhance the flavor and nutritional value of your soups.

Chicken in salads

Grilled, baked, or poached chicken goes beautifully with salads for an extra protein boost. Combine with a variety of fresh vegetables, gluten free grains, or legumes, and drizzle with a homemade gluten free dressing for a satisfying and balanced meal.

Chicken in casseroles

Incorporate chicken into casseroles for a hearty, comforting meal. Pair it with gluten free pasta, rice, or quinoa, along with vegetables and a flavorful sauce, then bake until bubbly and golden for a delicious, one-dish dinner like in our chicken bacon ranch casserole.

Chicken tacos, fajitas, and enchiladas

I love shredded or diced chicken as a filling for tacos, fajitas, or enchiladas. Combine with your favorite gluten free tortillas, toppings, and sauces for a fun and customizable meal option.

When cooking with chicken, always handle it safely to prevent cross-contamination and foodborne illnesses. Always wash your hands, utensils, and cutting boards thoroughly before and after handling raw chicken. Additionally, make sure to cook chicken to an internal temperature of 165°F (74°C) to ensure it is safe for consumption.

Best gluten free chicken recipes

Gluten free sesame chicken
Gluten free sesame chicken
Satisfy your craving for Chinese takeout with this recipe for crispy and tender gluten free sesame chicken that’s packed with flavor.
Gluten free chicken pot pie
""
Warm up from the inside with this gluten free chicken pot pie, thickened easily with a basic gluten free flour blend and packed with white meat chicken cooked to perfection.
Gluten free tacos with chicken
Gluten free tacos with chicken
u003cpu003eThis easy recipe for gluten free tacos is made with perfectly seasoned, thinly sliced chicken, tomatoes, simple cole slaw, cheese, and spicy sour cream.u003c/pu003e

Rice and Rice Flour

Rice is a naturally gluten free grain that's a pantry essential if you have celiac disease or non-celiac gluten sensitivity. It is versatile and easy to prepare, and you can use it as a base or a side for various dishes.

Rice flour, made by finely grinding long grain rice, is also an excellent option for thickening sauces or as a base for gluten free baked goods.

Rice comes in several varieties, including long-grain, short-grain, and medium-grain, as well as specialty types like basmati, jasmine, and Arborio. Each variety has its unique characteristics, making rice a suitable choice for a wide range of dishes.

Rice as a side dish

Cook and serve rice as a simple side dish, seasoned with herbs and spices or mixed with vegetables for added flavor and nutrition.

Rice as a main dish

Use rice as part of a main dish, like stir-fries, curries, or gluten free risottos to provide a filling and satisfying foundation for various protein and vegetable combinations.

Rice flour

Rice flour is a popular gluten free alternative to wheat flour and, while it's not a one-for-one substitute for the wheat gluten or flour in most recipes, it does have lots of uses and is a primary ingredient in many gluten free flour blends. You can even make blueberry muffins with only rice flour if you follow my recipe.

Rice in baked goods

Use it as a base for gluten free baked goods like bread, cookies, muffins, and cakes. Mostly, it's combined with other gluten free flours and starches, such as tapioca starch or potato starch, to create a more balanced gluten free flour blend.

Rice as a thickening agent

Rice flour is a good thickener for sauces, soups, and gravies as an alternative to wheat flour or cornstarch. Simply whisk superfine rice flour into the liquid, then cook until it reaches the right consistency.

Rice as a coating

You can also sub in rice flour as a light, gluten free coating for frying or baking things like fish, chicken, or veggies. It creates a crisp, delicate crust that doesn't become overly heavy or greasy.

Rice flour in flatbreads and pancakes

Rice flour is a good choice for gluten free flatbreads or pancakes, such as crepes or dosas, offering a unique and satisfying alternative to traditional wheat-based options.

Gluten free rice and rice flour recipes

Homemade gluten free rice a roni style rice
Homemade gluten free rice a roni style rice
Prepare this yummy homemade gluten free Rice A Roni recipe from scratch in just 20 minutes. Enjoy it as a gluten free side dish or main course.
Homemade rice pudding
how to make rice pudding
Learn how to make rice pudding with any kind of rice, cooked or raw, and with any kind of milk. Perfect for the pressure cooker or the stovetop.
How to make rice flour at home
How to make rice flour at home
u003cpu003eThis wouldnu0026#39;t be a discussion of gluten free ingredients if we didnu0026#39;t talk about how to turn plain rice into rice flour at home.u003c/pu003e

Instant yeast

Instant yeast, also known as rapid-rise, breadmaker, or fast-acting yeast, is an essential ingredient for making gluten free breads and other yeast-based recipes. It is a type of dry yeast that is highly active and easy to use since it has a smaller outer coating than active dry yeast, so it does not need to be dissolved in liquid before adding it to your recipe.

You can add instant yeast directly to the dry ingredients in a recipe without needing to dissolve it in water or activate it beforehand, so it's easier and faster.

In gluten free baking, instant yeast plays a crucial role in providing the leavening necessary for breads, pizza crusts, and similar recipes to rise properly.

When using instant yeast in gluten free recipes, it's important to ensure that the yeast itself is gluten free, as some brands may have trace amounts of gluten or be subject to cross-contamination.

Always check the packaging for a gluten free label, and consider choosing a brand that specifically caters to gluten free baking needs. Different types of yeast, such as active dry yeast or fresh yeast, may require different handling or adjustments to the recipe. If you need to substitute one type of yeast for another, consult a reliable yeast conversion guide or recipe to ensure the best results.

My favorite gluten free recipes that use instant yeast

Classic gluten free bread
Classic gluten free bread
u003cpu003eThis gluten free bread recipe for white sandwich bread is the original and most important instant yeast bread recipe I have ever created. u003c/pu003e
Gluten free dinner rolls
Gluten free dinner rolls
u003cpu003eSoft and enriched gluten free dinner rolls are made quickly and easily with instant yeast. u003c/pu003e
Homemade gluten free croissants
Homemade gluten free croissants
u003cpu003eThese light and flaky gluten free croissants get their rise from the cold butter and structure of classic pastry—and the addition of instant yeast. Layered perfection!u003c/pu003e

Oats

Oats are a nutritious, naturally gluten free grain that are, for most people on a strict gluten free diet, a valuable grain to add to your diet. They are rich in fiber, vitamins, and minerals, and have been associated with numerous health benefits, such as improving digestion, promoting heart health, and regulating blood sugar levels.

But you must purchase certified gluten free oats only, as there's a high risk of cross-contamination with gluten-containing ingredients.

Although oats themselves do not contain gluten, they are often processed in facilities that also handle wheat, barley, and rye. This poses a significant risk for those with celiac disease or non-celiac gluten sensitivity.

But oats that are labeled gluten free have been processed and packaged in a way that minimizes the risk of gluten cross-contamination. Oats can be incorporated into a wide variety of dishes, both sweet and savory, thanks to their versatility and mild flavor.

For example, you can use oats as a base for gluten free breakfast options like oatmeal, overnight oats, or granola, providing a filling and nutritious start to the day. And you can also use oat flour for an array of baked treats. Keep in mind that oat flour absorbs more moisture than many other gluten free flours, so use it only in baked goods that are properly formulated to be used with it.

Moreover, oats add texture and nutrition to savory dishes, like meatloaf, veggie burgers, or as a topping for gluten free casseroles. And, their natural binding properties make them an excellent choice for holding together recipes that may otherwise be prone to falling apart.

Some of my favorite gluten free oat recipes

Gluten free apple crumble
""
u003cpu003eThis gluten free apple crumble recipe is loaded with cooked apples and topped with crisp chunks of apple spiced crumble made with plenty of gluten free oats.u003c/pu003e
Superfood muffins
Superfood muffins
u003cpu003eThese superfood muffins are packed with vegetables and gluten free oats. u003c/pu003e
Gluten free oat bead
Gluten free oat bead
u003cpu003eThis easy gluten free oat bread is made with plenty of oats and oat flour for a hearty, sweet quick bread that is perfect for a snack or breakfast. u003c/pu003e

Cauliflower

Cauliflower is a versatile, low-carb alternative to grains in various recipes, making it an excellent option for those following a low-carbohydrate or gluten free diet. This cruciferous vegetable is not only naturally gluten free, but also rich in vitamins, minerals, and antioxidants, providing numerous health benefits.

One of the most popular uses for cauliflower is as a substitute base for pizza crust. By processing raw cauliflower into small, rice-like pieces and combining it with binding ingredients like eggs and cheese, you can create a no gluten, low-carb pizza crust that is both delicious and nutritious.

You can also use cauliflower as an alternative to rice in various dishes. You simply coarsely grate it into pieces roughly the size of rice grains, then blanch it quickly and serve in place of rice, but it will be most similar to rice if you wring out its excess moisture first.

Another creative use for cauliflower is as a substitute for mashed potatoes. By steaming or boiling cauliflower florets until soft and then mashing them with butter, cream, or dairy-free alternatives, you can achieve a creamy, satisfying side dish that is lower in carbohydrates than traditional mashed potatoes.

Seasoning the cauliflower mash with your favorite herbs, spices, or cheese can further enhance its flavor and appeal.

The best gluten free cauliflower recipes

Low carb cauliflower fried rice
""
u003cpu003eCauliflower fried rice is the low carb, Paleo recipe for takeout fake-out. Make riced cauliflower the easy way with frozen, defrosted cauliflower.u003c/pu003e
Grain free cauliflower tortillas
Grain free cauliflower tortillas
u003cpu003eThese soft, flexible cauliflower tortillas, made with just cauliflower, eggs, Parmesan cheese, and tapioca starch, are grain free and have less than 2 net carbs each.u003c/pu003e
Air fryer buffalo cauliflower bites
""
u003cpu003eThis easy recipe for buffalo cauliflower bites is made in the Air Fryer for a low-calorie, Paleo-friendly appetizer or side dish. u003c/pu003e

Almond flour

Almond flour is a really versatile wheat flour alternative. Made from finely ground almonds that have been blanched to remove their skins, almond flour is naturally gluten free and provides a nutty flavor and dense texture. It's great for flourless recipes and brownies.

It's not a good one-for-one sub for conventional flour in “regular” recipes, as it just doesn't behave the same, so you'll need recipes developed specifically to be made with almond flour.

You won't get the same lightness from just almond flour that you get from a nice, balanced all-purpose flour blend, so it's often best used in combination with tapioca flour. But almond flour definitely has its place in the gluten free kitchen.

Its high fat and protein content lends a moist and tender crumb to certain baked goodies, while the natural sweetness of almonds can enhance the overall flavor of the finished product. And, the fine texture of almond flour allows it to blend easily with other ingredients.

Almond flour also makes a nice, crunchy coating for fish, chicken, or vegetables in place of traditional wheat-based breadcrumbs. The nutty flavor of the almond flour adds depth and complexity to these dishes while maintaining a gluten free and low-carbohydrate profile.

While almond flour can be a fantastic alternative to gluten-containing flour, remember that it behaves differently than wheat flour in recipes. Almond flour contains more moisture due to its higher fat content, which may require adjustments to the liquid ingredients or the addition of binding agents like eggs or xanthan gum to achieve the desired consistency in your recipes.

Additionally, almond flour does not contain gluten, which provides structure and elasticity in traditional baked goods. This means that recipes using almond flour may have a denser texture and may require the incorporation of other gluten free flours or starches for a more balanced result.

Keep in mind that almond flour is not the same as almond meal, which is coarsely ground from almonds that have not had their skins removed. Almond meal will not work in recipes that call for almond flour.

My favorite gluten free almond flour recipes

Almond flour cutout sugar cookies
Almond flour cutout sugar cookies
u003cpu003eThese cutout almond flour sugar cookies will hold any shape you like, so you can celebrate any holiday and still eat grain free! u003c/pu003e
3 ingredient Nutella brownies
3 ingredient Nutella brownies
u003cpu003eThese chewy, rich 3 ingredient Nutella brownies are made so easily with only almond flour, Nutella hazelnut spread, and eggs!u003c/pu003e
Low carb almond flour tortillas
Low carb almond flour tortillas
u003cpu003eThese almond flour low carb tortillas are made with just enough added coconut flour, and the dough is amazingly easy to handle. u003c/pu003e

Coconut flour

Coconut flour is a unique, high-fiber gluten free flour that is an interesting alternative to traditional wheat flour and other gluten free flours. Made from the dried flesh of coconuts that is then ground into a powder, coconut flour naturally does not contain gluten and has a distinct flavor and a range of properties that make it perfect for recipes that require moisture absorption.

One of the standout characteristics of coconut flour is its high fiber content, which contributes to its exceptional moisture-absorbing capacity. This property makes coconut flour particularly suitable for recipes that tend to be moist or have a high liquid content, as it can help create a balanced texture by absorbing excess moisture.

However, it also means that this is another flour that you can't just sub in one-for-one with wheat flour—or any other flour or flour blend for that matter. The high fiber content of coconut flour can be beneficial for digestion and promote a feeling of fullness, making it a healthy option for those looking to incorporate more fiber into their diets.

Coconut flour has a mildly sweet, coconuty flavor that can complement a variety of recipes, both sweet and savory. When using coconut flour in gluten free recipes, as with almond flour, remember that it behaves differently than other flours. It's highly absorbent, and as a result, it is typically used in smaller quantities than other flours in recipes, and only in recipes that are developed to take advantage of its unique qualities.

Best naturally gluten free coconut flour recipes

Coconut flour blueberry muffins
These coconut flour blueberry muffins are lightly sweet, healthy gluten free muffins made with tons of antioxidant-rich blueberries.
Fudgy coconut flour brownies
""
u003cpu003eThese coconut flour brownies are made with coconut sugar, unsweetened chocolate and plenty of cocoa powder for a rich, fudgy brownie—without too many eggs. u003c/pu003e
Paleo banana bread
""
u003cpu003eThis moist, tender, and super simple Paleo banana bread is made with finely ground almond flour and a touch of coconut flour for structure.u003c/pu003e

Apples

Apples are naturally gluten free and a really important addition to the gluten free pantry. Rich in vitamins, minerals, and fiber, apples are a great, healthy snack, but they're also very useful when it comes to baking.

They're the key ingredient in a range of sweet treats, such as apple pies, crisps, and cakes. Apples provide natural sweetness, moisture, and an interesting texture, and they're easy to work with for even novice gluten free bakers.

Apples can also be incorporated into a variety of savory dishes, where their natural sweetness and slight tartness can add depth of flavor and a pleasing contrast to the other ingredients. For instance, apples work in salads, roasted with meats like pork or chicken, or in dishes like gluten free stuffing or braised cabbage.

Gluten free apple recipes: My top picks

Gluten free apple cake
Gluten free apple cake
Try this incredibly tender gluten free apple cake any time of year. Our gf apple cake smells amazing and doesn’t need additional toppings to satisfy.
Gluten free apple fritters
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These gluten free apple fritters are crispy outside, tender inside, and just sweet enough—with a simple cinnamon sugar glaze.
Gluten free Dutch apple pie
Gluten free Dutch apple pie
Gluten free Dutch apple pie, made with a simple pie crust on the bottom, filled with 2 pounds of apples and topped with a warm crumble topping.

Applesauce

Applesauce is a fantastic ingredient to have on-hand in a gluten free kitchen, thanks to its versatility and unique properties. Made from cooked and pureed apples, applesauce is not only naturally gluten free but also rich in vitamins, minerals, and fiber.

Applesauce can provide moisture and some binding properties and structure in baking, but it will not replicate the structural support that eggs provide. In can be used in some baking as a neutral flavored addition to add a touch of structure from its pectin, when the recipe is developed accordingly.

It is common for bakers to attempt to use applesauce as a replacement for some fats in a recipe, but keep in mind that you will sacrifice some texture by doing so, as fat is a tenderizer and flavor delivery system in baking.

I love applesauce and find myself using it in all kinds of recipes.

Best gluten free recipes that feature applesauce

Gluten free applesauce muffins
Gluten free applesauce muffins
These gluten free applesauce muffins are simple, tender muffins made with smooth applesauce and plenty of ground cinnamon for the perfect breakfast or snack.
Oatmeal breakfast cookies
Oatmeal breakfast cookies
These one-bowl oatmeal breakfast cookies are sweetened only with honey and applesauce. Make your breakfast oatmeal into whole grain tasty cookies, and watch them disappear in the morning!
Gluten free vanilla mug cake
""
u003cpu003eApplesauce plays an important but secret role in this gluten free vanilla mug cake recipe. With it, you donu0026#39;t need any egg for a fully microwave vanilla cake!u003c/pu003e

Pumpkin

Pumpkin is nutrient-dense, naturally gluten free, and is on my list of must-haves. I use it in all kinds of recipes, from muffins, to bread and pies. It adds moisture, a subtle earthy flavor, and a beautiful orange hue to your baked goods, so don't be afraid to add it to your culinary repertoire.

The natural sweetness and smooth texture of pumpkin puree provide moisture and structure, helping to create a tender and satisfying final product.

Pumpkin also pairs well with warm spices like cinnamon, nutmeg, and ginger, enhancing the overall flavor of your baking and adding a touch of seasonal flair.

Canned pumpkin is often actually pureed butternut or other squash, but it tastes, performs, and usually looks the same. Pumpkin in its pure form has a lot of moisture, and a relatively limited amount of the flavor we associate with warm fall tastes.

Many of my gluten free pumpkin baking recipes call for pumpkin butter instead of straight, plain canned pumpkin, which has a super concentrated flavor and less moisture, making it ideal for baking. You can use much less pumpkin butter than you would canned pumpkin without creating super fluffy, wet baked goods.

When using pumpkin in your gluten free recipes, be sure to choose plain pumpkin puree rather than pumpkin pie filling, which often contains added sugars and spices that may not be suitable for all recipes. You can also make your own puree from cooked pumpkins.

Roasted pumpkin also works well in salads, grain bowls, and pasta dishes, providing a nutritious and delicious complement to other ingredients. Try it in risotto or stuffed into gluten free ravioli for hearty, satisfying meal.

Best pumpkin recipes for a gluten free diet

Gluten free pumpkin bread
Gluten free pumpkin bread
u003cpu003eThis gluten free pumpkin bread is full of pumpkin flavor and warm spices, and perfect for breakfast, snacking, or dessert.u003c/pu003e
Classic gluten free pumpkin pie
Classic gluten free pumpkin pie
u003cpu003eThis recipe for a classic gluten free pumpkin pie with a simple gf pie crust is smooth, fragrant, and full of fallu0026#39;s best aromas. u003c/pu003e
Gluten free pumpkin muffins
Gluten free pumpkin muffins
u003cpu003eThese gluten free pumpkin chocolate chip muffins have lots of simple canned pumpkin puree and plenty of warm spices. Ready in just 30 minutes!u003c/pu003e

Zucchini

I use zucchini in anything from pasta and bread to dessert recipes. It's naturally gluten free and low in calories and, like applesauce or banana, zucchini adds moisture and helps with structure and texture. And, for those who don't like to eat vegetables, zucchini is easy to hide in sweet treats, as it doesn't have much of a flavor of its own.

If you don't want or have any gluten free pasta on-hand, and you don't have the time to make your own, you can use zucchini as a substitute. Thinly sliced or spiralized zucchini works well in place of traditional, wheat starch-based noodles, offering a lower-carb and more nutritious alternative. When cooked, zucchini maintains a tender texture and mild flavor that pairs well with various sauces and toppings.

Zucchini can also be incorporated into gluten free breads, such as zucchini bread or muffins. The natural moisture content of grated zucchini helps to create a tender and moist crumb, while its mild flavor allows the bread to take on the taste of other ingredients and spices.

In addition to providing moisture and flavor, baking gluten free bread with zucchini can boost the nutritional content of the finished product, making for a healthier and more satisfying treat.

Surprisingly, zucchini can even be used in gluten free desserts, such as chocolate cakes or brownies. When grated and added to dessert recipes, zucchini provides a subtle, almost undetectable flavor that complements the sweetness of the dish.

Like when using cauliflower as a substitute for rice in cooking and baking, you will usually want to drain the excess moisture from zucchini before baking with it. Individual zucchini vary very significantly in their moisture content. Grating them and removing the excess moisture stabilizes the amount of moisture in a recipe, but still allows zucchini to add a creamy, smooth texture.

My favorite gluten free zucchini recipes

Gluten free zucchini bread
Gluten free zucchini bread
u003cpu003eTender, moist, and delicious, this gf zucchini bread will put that bumper crop of zucchini to good use!u003c/pu003e
Zucchini Pizza
Zucchini Pizza
u003cpu003eTurn shredded zucchini into a savory, delicious zucchini crust pizza thatu0026#39;s foldable like just like u0026quot;realu0026quot; pizza!u003c/pu003e
Gluten free zucchini cake
Gluten free zucchini cake
u003cpu003eA golden yellow cake made with plenty of fresh garden zucchini for a moist and tender crumb, you wonu0026#39;t taste the vegetables at all in this special gluten free zucchini cake.u003c/pu003e
Stocking Your Gluten Free Pantry

Is Ice Cream Gluten Free?

By | Published: | Posted In: Basics, Is it gluten free?

In its purest form, yes, single flavor ice creams, made from pure milk, cream, sugar, are gluten free. But lots of brands add gluten-containing ingredients like cookie chunks or add wheat-based ingredients as fillers and thickeners.

Don't worry, though, since you can find gluten free ice cream at most grocery stores or make your own. Find out how ice cream is made, which ice cream is safe on a gluten free diet, and what to avoid.

Closeup image of hand holding ice cream cone with vanilla ice cream

In a nutshell: Is ice cream gluten free?

Sometimes.

Theoretically, simple ice cream is naturally gluten free. In fact, gluten free ice cream is widely available, but you may be a bit limited for choice when it comes to ice cream flavors.

But that's okay – you can buy plain vanilla gluten free ice cream and then go home and add your favorite mix-ins on your own. A beautiful salted caramel sauce, tons of chocolate chips, or even crumbled gluten free peppermint candy canes will make your gf ice cream the envy of everyone!

Ice cream itself does not contain wheat, rye or barley – the three main sources of gluten and ingredients that you must avoid if you're sensitive to gluten. Instead, ice cream contains a variety of dairy products such as milk, cream, and whey along with sweeteners like sugar or sugar substitutes, and flavorings.

The problem for celiacs and those with non-celiac gluten sensitivity comes from the addition of thickening and stabilizing agents and bulking ingredients, which are often made of wheat or wheat derivatives since they're cheap and effective.

Plus, some brands have products with interesting flavors or add-ins that contain gluten, such as cake or cookie pieces. And then, of course, there's the cones and sandwich elements which are usually not gluten free.

Always check the label and only purchase certified gluten free products.

Three scoops of gf vanilla ice cream with gf cookie dough balls in a white pint container with wooden spoons
Add edible gf cookie dough to your gf vanilla ice cream!

What is ice cream made from?

At its most basic level, ice cream mainly consists of milk, cream, water, and sugar and contains at least 10% fat. The fat helps maintain a smooth texture and carries flavor throughout.

The base ice cream mixture is churned to introduce air and to prevent the formation of large ice crystals. The churning process is what creates the delicious, soft texture we know and love.

The other components used in making ice cream create a delicious combination of sweetness, creaminess, and flavor.

Cow's milk and cream, or a non-dairy alternative like coconut milk, provide a creamy base. Including fat helps keeping the ice cream mixture from freezing solid. Sometimes, stabilizing agents like guar gum add structure.

Sweeteners such as sucrose, fructose or corn syrup offer sweetness and prevent ice cream from freezing solid. Flavorings and add-ins enhance taste.

What brands of ice cream are gluten free?

Fortunately, with the rise of awareness around gluten-free diets, there are now plenty of companies that offer ice cream that is most likely safely free of gluten. However, most of them don't offer certified gluten free options. Ben & Jerry's is a stand-out example, though, as it offers plenty of flavors that are certified gluten free by the Gluten Free Certification Organization (GFCO).

Many of the mainstream ice cream brands, like Breyers, Tillamook, Häagen-Dazs, Dreyer's (also known as Edy's east of the Rocky Mountains and outside Texas) usually state that their ice cream products are gluten free except to the extent that they have gluten-containing bakery mix-ins like brownies, cookies, or cake.

These ice cream manufacturers often disclose that they don't produce their ice creams in dedicated gluten free facilities, but tend to add this information to their websites, and then take it away at will. Keep in mind that, if any ice cream brand in the United States has a statement that their ice cream is “gluten free” on the label, they will have had to comply with the FDA's requirements for that voluntary designation.

There are also many dairy-free alternatives like Luna & Larry's Coconut Bliss and Vanilla Island which contain no added sugars and are certified Gluten Free by the Gluten Intolerance Group (GIG).

Here is a partial list of ice cream brands to consider when searching for something gluten free. Please remember to read labels carefully, and consider whether the manufacturer has good practices to prevent cross-contamination:

  • Ben & Jerry's
  • Alden's Organics
  • Straus Family Creamery
  • Talenti
  • Coconut Bliss (dairy-free)
  • So Delicious (dairy-free)
  • Nada Moo (dairy-free)
  • Rebel
  • Bubbies
  • Cado
  • Breyers
  • Arctic Zero (dairy-free)
  • Whole Foods Market Organic Ice Cream
  • Luna & Larry's (dairy-free)

What flavors of ice cream are gluten free?

All single flavor ice creams are typically gluten free, with flavors such as strawberry, vanilla and chocolate being the most popular. However, it's important to be mindful of inclusions like cookies or brownies that contain gluten in your ice cream because these can cause cross contamination.

When a company makes a product like ice cream containing ingredients like cookies or brownies that could contain gluten, it's critical to pay attention to how they handle their production process to avoid cross contamination. Companies that take extra steps to ensure safety by implementing strict safety protocols in their production process can help lessen the potential risk of cross contamination due to shared equipment or ingredients.

When purchasing ice cream, it's important to read labels carefully before consuming any product, and contact the manufacturer if you have any questions about their production process.

Cross contamination

Although plain ice cream usually does not contain gluten, there is potential for cross contamination in certain products. This can occur if manufacturers don't take the necessary precautions during the production process, such as using fillers like maltodextrin derived from wheat and manufacturing or handling their ice cream in such a way as to risk cross-contamination with gluten.

People with celiac disease or a sensitivity to gluten should be aware of these risks and read labels carefully. If a product has been certified gluten-free by trusted organizations, it is much more likely to be safe from cross-contamination.

Recipes

Here are a few of my favorite homemade gluten free ice cream recipes for you to try:

No churn GF vanilla ice (3 ingredients)
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u003cpu003eThis 3 ingredient vanilla ice cream is the richest and creamiest ice cream of your life. No fancy ingredients or ice cream machine needed, and all the ingredients are naturally gluten free. u003c/pu003e
No churn GF chocolate mousse ice cream
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No churn chocolate gluten free ice cream made with only 4 simple ingredients, and no ice cream machine. It’s so fast and easy, and it tastes like chocolate mousse!
No churn GF strawberry ice cream
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u003cpu003eMade with only 3 ingredients (strawberries, sweetened condensed milk, and heavy cream) and without an ice cream machine, this gf strawberry ice cream is never icy and has tons of real strawberry flavor. u003c/pu003e
No churn GF dairy free ice cream
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u003cpu003eMake this gluten free dairy free ice cream with only 3 ingredients u0026amp; no ice cream machine. Find out the secret ingredient that makes it smooth u0026amp; creamy!u003c/pu003e
Homemade GF ice cream—without any cream
""
u003cpu003eDiscover how to make ice cream without cream and even without sweetened condensed milk, and enjoy smooth, creamy treats all year long.u003c/pu003e
No churn GF marshmallow ice cream
No churn GF marshmallow ice cream
u003cpu003eMake homemade marshmallow ice cream for a creamy, airy treat that’s naturally gluten free—without any sweetened condensed milk. You don’t need an ice cream churn for this easy gf ice cream recipe, and it really tastes like fresh marshmallows!u003c/pu003e
Easy homemade gluten free ice cream cake
Easy homemade gluten free ice cream cake
u003cpu003eCelebrate birthdays and other special occasions with this gluten free ice cream cake recipe. Customize your gf ice cream cake with your favorite flavors of homemade or store bought GF ice cream!u003c/pu003e

FAQs

Are any Ben & Jerry's ice cream flavors gluten free?

Yes! Ben & Jerry's now offers several flavors of certified gluten free gluten free ice cream. These include:

  • Cherry Garcia® (classic, nondairy, and frozen yogurt)
  • Phish Food (classic and nondairy)
  • Chunky Monkey®
  • Coffee, Coffee BuzzBuzzBuzz®
  • Chocolate Peanut Butter Split
  • Coffee Toffee Bar Crunch
  • New York Super Fudge Chunk®
  • Pistachio Pistachio
  • Salted Caramel Almond
  • Boom Chocolatta® (nondairy)
  • Karamel Sutra® Core (nondairy)

Can I order gluten free ice cream from an ice cream shop?

Sometimes, yes. When we are out of the house and want to get ice cream, first we research whether the ice cream itself has gluten-containing ingredients. Then, we learn about cross-contamination in processing, and in serving at the shop.

If the workers at the shop are willing to change their gloves and scoop with a machine-washed ice cream scoop into a new container of otherwise gluten free ice cream, that's good enough for me. Everyone has their own comfort level though!

Can I have gluten free ice cream in a cone?

Yes! But only if you purchase one of the few brands of packaged gluten free ice cream cones, or make your own gluten free ice cream sugar cones. Here are the brands of packaged gluten free ice cream cones (cake-style and sugar cones) that I really like:

  • “Let's do Gluten Free” and “Let's Do Organic” gluten free (Edward & Sons)
  • Joy gluten free

Gluten Free Rum Cake | A Caribbean Rum Cake with Glaze

By | Published: | Posted In: Cakes, Desserts

This simple gluten free rum cake is a ridiculously moist, not-too-sweet bundt cake with a butter rum glaze that will make any occasion festive—and not just because it has booze.

Two slices of rum cake on white dessert plates with rest of rum cake on serving platter in background

This is the best gluten free rum cake recipe — here's why

Once you see how this already tender gf yellow cake soaks up all that rich butter rum glaze, you'll want to make it again and again. That takes a moist yellow gluten free cake and makes it extra tender, moist, and flavorful.

The rum baked into the cake is minimal and bakes off (at least mostly), and the way I make the buttered rum glaze, most of the alcohol has a chance to boil off there, too.

It is a rum cake, though, so if you try to eliminate rum altogether, well, then it’s not a rum cake. You get the idea!

I used to consider nuts (especially in brownies!) to be sacrilege. These days, I realize that it has to be the right nuts for the occasion, and they have to be treated appropriately.

In this rum cake, I found that I rather like pecans scattered on (what becomes) the top of the cake—particularly when they’re tossed with vanilla and a bit of sugar. If you’re anti-nuts-in-baked-goods, just leave ’em out!

Is rum gluten free?

Pure rum, without flavorings or additives, is gluten free. You can use anything from dark rum to light rum, depending upon your taste preference.

What rum is gluten free?

All pure distilled rum is gluten free, even if it begins with a gluten-containing grain like barley. That means that, provided there is no cross-contamination in the manufacturing process and there are no gluten-containing ingredients added after distillation, even Captain Morgan gluten free spiced rum, Malibu gluten free coconut rum, or gluten free pineapple rum is gluten free.

Gluten free rum cake ingredients

  • Pecans – Rum cake is traditionally made with pecans or walnuts that are flavored and sugared, and then nestled into the bottom of the bundt pan. These nuts are favored because they're soft and buttery, so they add some texture to the cake, but not too much.
  • Vanilla – The vanilla extract is added to the soft nuts to add depth of flavor. You can replace it with gluten free rum extract if you want more rum flavor.
  • Sugar – Some of the granulated sugar is added to the nuts to add some sweetness, but most of it is baked into the yellow cake for sweetness and also lots of tenderness.
  • Gluten free flour – I usually bake this cake with Better Batter's classic blend gluten free flour, but you can also use Cup4Cup or my Better Than Cup4Cup blend for excellent results. I can't recommend any of the other commercially available blends as they are unbalanced, have a gritty rice flour, or both.
  • Milk – The milk provides the main liquid in this cake, and my only request is that you use something with fat, and without added flavors. Nondairy milk works just as well as cow's milk if it meets those requirements.
  • Dry milk – Adding powdered milk in addition to the regular, liquid milk allows us to add more richness without adding more liquid. You can also use buttermilk powder if you have that on hand, but you can't just leave this ingredient out.
  • Cornstarch – Adding some cornstarch to the dry ingredients in the cake recipe lightens the flour to add some extra tenderness to the cake. If your gluten free flour blend is Cup4Cup or my Better Than Cup4Cup blend, replace this ingredient with more of your all purpose gluten free flour blend instead.
  • Baking powder – Baking powder is the main chemical leavener in this cake, giving the cake lightness and lift.
  • Baking soda – Baking soda adds some lift, but it's only single-acting so it's activated as soon as it's hydrated. Its main contribution is to help the cake brown gently in the oven.
  • Salt – Salt helps brighten and enhance the other flavors in the cake. It doesn't make the cake taste salty.
  • Oil – This gf rum cake is made with a neutral-tasting oil like vegetable, canola, grapeseed, or peanut oil instead of butter since it's pure fat, without the added moisture of butter, so it makes an even more moist cake.
  • Rum – There is some rum in the cake itself, but that's only 1 1/2 fluid ounces. The real rum flavor comes from the glaze, which is poured over the warm cake and allowed to absorb into it.
  • Eggs – There are 4 whole eggs in this cake, and they add lift, richness, and structure.
Sugared Pecans for Gluten Free Rum Cake

Tips for making a gluten free rum cake

Choosing the right cake pan

This cake is made in a classic 10-cup capacity bundt pan, ideally one made of light-colored nonstick cast aluminum, which is sturdy enough to never warp, and light enough that it won't burn the outside of your cake while the inside bakes all the way through.

Here's my favorite Nordic Ware bundt pan (an affiliate link where I make a very small commission; feel free to shop around!). If you'd still like to make this cake but you don't have a bundt pan, I'd recommend cutting the cake ingredients in half and making it in a 9-inch round baking pan. You'll need to adjust the baking time, too, so begin checking at about 22 minutes.

Please see our gluten free baking tools post for a full discussion of which bundt pans are best, and how to outfit your kitchen to bake anything you can dream up!

Releasing the rum cake from the pan

If your bundt pan is properly greased and doesn't have any bare, damaged spots, your cake should not stick to the pan. Before inverting your cake to release it, use a thin, nonstick spatula to ensure that all the sides are unstuck from the sides of the pan.

Don't wait to flip your rum cake

You can ensure that it releases easily by only allowing it to cool in the pan for about 10 minutes while you make the glaze, then only another 10 minutes after adding the glaze.

Rum cake serving suggestions

  • This lovely cake is typically holiday fare but can be prepared year-round for an unexpected treat.
  • Try it dusted with powdered sugar after you've turned it out of the pan, and it's cooled completely.
  • Rum cake goes great with a drizzled glaze like we used in our iced gluten free oatmeal cookies
  • Serve each slice with some fresh, lightly sweetened whipped cream
  • Some fresh fruit is always welcome alongside a slice of this rich gf cake

The right way to store your gf rum cake

Not only does the glaze flavor the cake so beautifully, but it also keeps it fresh for days on end. This cake can easily be made days ahead of time (my last cake is at 4 days covered on the counter at room temperature, and still going strong) and you can still proudly serve it to guests. It’s just that good.

But don’t refrigerate it, whatever you do, as the refrigerator dries out baked goods in a flash. Either keep it on the counter, covered, or wrap it tightly in freezer-safe wrap and freeze for longer storage. But it’s so good when it’s warm out of the oven and has just been glazed. So, promise me you’ll try it at least once that way!

Pouring rum cake batter on top of sugared nuts in bottom of bundt pan and then the cake as baked

Gluten free rum cake: substitutions

Gluten free, dairy free rum cake

The dairy in this cake and glaze comes in a few forms: milk and milk powder in the cake, and butter in the glaze. To replace the milk in the cake, feel free to use any unflavored nondairy milk, as long as it has some fat for richness. The milk powder can be made dairy free by using coconut milk powder instead of dairy. For the butter in the glaze, try Earth Balance buttery sticks, or Melt or Miyoko's Kitchen brand vegan butter.

Gluten free, egg free rum cake

I'm afraid I'm not optimistic that you could make this cake egg-free, since it calls for 4 whole eggs. If you'd like to try replacing the eggs, you can try 4 “chia eggs” (each 1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel), but I really don't expect great results.

Gluten free, corn free rum cake

If you can't have corn, try replacing the cornstarch with arrowroot, and be sure you're not using Cup4Cup all purpose gluten free flour, which relies heavily on cornstarch.

Rum substitutes

If you would like to try to make this cake completely alcohol-free, try using water in place of the rum in equal measure, but add a fair amount of rum extract. As always, feel free to experiment!

Gluten free, nut-free rum cake

To make this without nuts, you can simply leave out the entire nut mixture, including the additional 1/8 cup of granulated sugar and the vanilla extract. Proceed with the recipe as written otherwise.

Pouring rum glaze onto gluten free rum cake in bundt pan and cake being served

FAQs

Is alcohol gluten free?

Pure distilled alcohol is gluten free. Be careful, as with all gluten free food and drink, to avoid cross-contamination in manufacturing and processing and the addition of gluten-containing ingredients.

Is all rum gluten free?

Yes, all pure, distilled rum is gluten free. Flavorings and other additions, plus differences in manufacturing and processing, can contaminate an otherwise gluten free product in its pure form, though, so proceed with caution.

Is Tortuga rum cake gluten free?

Unfortunately, no, Tortuga rum cakes are made with wheat flour, a gluten-containing grain. We have to make our own if we want gluten free rum cake!

Is Captain Morgan rum gluten free?

Yes, pure Captain Morgan rum is generally considered to be gluten free, but please exercise caution with all alcohol to ensure it's not contaminated with gluten.

Does gf rum cake taste like alcohol?

Yes, rum cake tastes faintly of the alcohol in the glaze, but some of the alcohol cooks off when it's reduced on the stovetop.

Can get you get drunk on rum cake?

Since the whole cake, including the glaze, contains just over 1/2 cup of rum prior to cooking and baking, if you eat a lot of this cake, presumably you can become a bit inebriated.

Can kids eat rum cake?

It's always a personal choice whether to allow children to eat something that has alcohol as an ingredient, and I wouldn't presume to know what is best for anyone else's children. As we've discussed, if you make this cake without rum and just with rum flavoring, you should be able to give it to children without any concern.

What's the best rum for this gluten free rum cake recipe?

I usually use plain Bacardi rum for this gf rum cake since I always have it on hand to top off my homemade vanilla extract. But if you have another favorite brand, use that!

Can I use imitation rum for this gluten free rum cake recipe?

Imitation rum extract, provided it is safely gluten free like McCormick or Olive Nation brand, can be used in place of vanilla extract in this recipe, and even in place of rum, along with water as instructed in the recipe notes.

Can I use almond flour for this rum cake recipe?

No, this cake recipe will not work as an almond flour rum cake. Almond flour behaves quite differently in baking, and isn't a proper substitute for a rice-based all purpose gluten free flour blend.

Rum cake slice from bundt cake on white plate with piece taken
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Gluten Free Rum Cake Recipe

This gluten free rum cake has a sugar glaze that keeps it super moist. Celebrate the holidays or any time of year!
Course: Cake, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 10 servings
Author: Nicole Hunn

Equipment

Ingredients

For the cake

  • 1 cup (120 g) chopped raw pecans (or walnuts)
  • ½ teaspoon pure vanilla extract
  • 1 ¼ cups (225 g) granulated sugar
  • 1 ¾ cups (245 g) all purpose gluten free flour blend (I use Better Batter most often; click thru for info on all appropriate blends)
  • ¾ teaspoon xanthan gum (omit if your blend already contains it)
  • ¾ cup (72 g) powdered milk nonfat or whole milk powder is fine
  • 3 tablespoons (27 g) cornstarch (or try arrowroot)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup (112 g) canola oil (or try another neutral oil, like peanut)
  • 3 tablespoons (1 ½ fluid ounces) gluten free rum (See Recipe Notes)
  • 4 (200 g (weighed out of shell)) eggs at room temperature, beaten
  • ½ cup (4 fluid ounces) milk at room temperature (any kind will do)

For the glaze

  • 6 tablespoons (84 g) unsalted butter chopped (for dairy free, try Earth Balance buttery sticks)
  • 3 tablespoons (1 ½ fluid ounces) water
  • ¾ cup (150 g) granulated sugar
  • ⅛ teaspoon kosher salt
  • 6 tablespoons (3 fluid ounces) gluten free rum (See Recipe Notes)
  • Confectioners’ sugar for dusting

Instructions

Make the cake.

  • Preheat your oven to 325°F (or 300°F if you are using a dark-colored bundt pan). Grease well a standard bundt pan.
  • In a small bowl, place the chopped raw pecans, vanilla extract and 1/8 cup (25 g) granulated sugar, and toss to combine.
  • Scatter the sugared nuts evenly on the bottom of the prepared bundt pan, and set the pan aside.
  • In a large bowl, place the flour, xanthan gum, nonfat dry milk, cornstarch, baking powder, baking soda, salt and remaining 1 1/8 cups (225 g) granulated sugar, and whisk to combine well.
  • Create a well in the center of the dry ingredients, and add the canola oil, rum, eggs and milk, beating to combine after each addition. The batter should be thickly pourable.
  • Pour the batter evenly on top of the chopped nuts in the bundt pan and shake into an even layer.
  • Place the bundt pan in the center of the preheated oven and bake until a toothpick inserted in the center of the cake comes out mostly clean, or with a few moist crumbs attached (about 45 minutes—or 40 minutes for a dark bundt pan). Be careful not to over bake the cake, as the bottom will burn easily.
  • Remove the cake from the oven and allow the cake to cool in the pan for 10 minutes.

Make the glaze.

  • In a small, heavy-bottom saucepan, place all the glaze ingredients except for the rum.
  • Bring to a boil, stirring frequently, over medium heat. The mixture will begin to bubble.
  • Remove the pan from the heat, add the rum, and mix to combine. The rum will cause the mixture to bubble up quickly. Just stir until the bubbling subsides, which will happen quickly.
  • Return the saucepan to medium heat and bring the mixture to a simmer, stirring occasionally, until the glaze is reduced by nearly 1/4 (about 5 minutes).
  • The glaze should bubble gently while it is reducing. If it bubbles too fiercely, reduce the heat.

Glaze the cake.

  • Pour the hot glaze evenly over the warm cake, still in the pan, and allow to sit until the cake has absorbed the glaze (about 10 minutes more).
  • If the glaze is slow to absorb into the cake, pierce the top of the cake in a few spots with a butter knife.
  • Carefully pull the cake away from all the edges of the bundt pan with a butter knife before inverting it onto a serving platter to unmold it. Dust lightly with confectioners’ sugar and serve warm.

Notes

Notes on rum.
Pure rum, without flavorings or additives, is gluten free. You can use anything from dark rum to light rum, depending upon your taste preference.
If you would like to try to make this cake completely alcohol-free, try using water in place of the rum in equal measure, but add a fair amount of gluten free rum extract.

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The Best Tools For Gluten Free Baking

By | Published: | Posted In: Basics

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

I've been baking gluten free since 2004, and over the years I've gathered a complete set of the best tools for gluten free baking. If you're going to be baking along, here's a peek into the small appliances, mixing bowls, utensils, tools, and pans you'll find me using as I go along. I try to explain why I have each piece, or whether I have something very, very similar that's just not available any longer.

At the top of this post, you'll find a Table of Contents with jump links to each of the individual sections, so you can skip right to the part you find most engaging. Within each section, you'll find a separate Table of Contents for an at-a-glance summary of what's below it.

Rolling out won ton wrapper dough on Bethany pastry board and cloth

Table of Contents

The only small appliances I need

Click for all the small appliances

How I mix and measure ingredients

Click to mix and measure

What utensils I use for gf baking

Click for my baking utensils

The tools I use for rolling, cutting, and shaping

Click for more tools

All the baking pans I use

Click for baking pans

The best small appliances for gluten free baking

Table of Contents

KitchenAid Stand Mixer stand mixer

JUMP TO STAND MIX

Cuinsinart Handheld Mixer hand mixer

JUMP TO HANDHELD MIX

KitchenAid Immersion Blender immersion blender

JUMP TO IMMERSE

Ninja Nutri-Pro Blender blender

JUMP TO NINJA

Full Size Cuisinart Food Processor 8 cup food processor

JUMP TO PROCESS BIG

Small Food Processor 3 cup food processor

JUMP TO PROCESS SMALL

Chefman Tabletop Deep Fryer electric fryer

JUMP TO FRY

OXO Digital Food Scale kitchen scale

JUMP TO WEIGH

This tilt-head [amazon link=”B003OXNBYC” title=”KitchenAid 4.5 quart stand mixer” /] is the most economical stand mixer there is, and you can even use a [amazon link=”B000094G4K” title=”5 quart tilt-head metal mixing bowl” /] in place of the 4.5 quart bowl. The total price should still be less than what you'd pay for a KitchenAid 5-quart stand mixer.

A handheld mixer is so useful, whether you have a stand mixer or not. This [amazon link=”B003922L12″ title=”Cuisinart handheld mixer” /] has 9 speeds, and comes with a storage case that carries regular beater attachments, and dough hooks. If you want to use your handheld mixer in place of a stand mixer for bread recipes using our gluten free bread flour, you'll need those dough hooks.

An immersion blender like this [amazon link=”B08F2SS6T2″ title=”KitchenAid hand blender” /] makes quick work of blending up tomato soup right in the pot, and is so easy to clean. One or more colors is always on sale, too, so choose frugally. A cleaning tip for you: when you clean the blades, use a sponge not your fingers for safety, of course, but avoid getting the part of the mechanism that inserts into the other half wet since it's hard to dry and never gets dirty so doesn't need cleaning, anyway.

I don't have a fancy schmancy Vitamix or a Blendtec blender and I don't think that you need one, either. This [amazon link=”B08QXJ31WR” title=”Ninja Nutri-Pro blender” /] is powerful enough to do everything I need it to do, even if every once in a while I need to do it in batches if the canister isn't quite large enough to do it all at once. Every time I think I need a Vitamix, I remind myself of the price tag, choke on my coffee, and give my workhorse Ninja a friendly tap.

This [amazon link=”B00LBZOYAK” title=”Cuisinart 8-Cup food processor” /] is large enough to make our homemade protein bars, and still small enough that it isn't too much of a pain to store in the kitchen cabinet. This one has fewer seams in the plastic canister than some, so it's a little easier to clean. But no full-sized food processor is easy to clean.

A miniature [amazon link=”B0000645YM” title=”3-cup food processor” /] from Cuisinart is a tiny little friend in the kitchen that takes care of small chopping tasks, is easy to store, much less expensive than its 8-cup counterpart above, and is actually relatively easy to clean. Keep in mind that it won't fit a full-sized batch of protein bars, and doesn't have the other blades of its big sister, but I find it comes in handy quite often.

A [amazon link=”B07KJGR9JZ” title=”tabletop electric fryer” /] isn't an essential kitchen tool in your well-run gluten free kitchen, but it is incredibly useful if you want to make everything from gluten free donuts and gluten free apple fritters to authentic gluten free egg rolls and gluten free fried chicken. You can keep the smell and mess contained, maintain a steady, even oil temperature during frying, and make cleanup significantly easier. This isn't the model I have, which is a Cuisinart, but that suddenly went missing and this one has great reviews. It's what I plan to buy next, since the fryer I've had for a full 10 years is finally starting to show signs of age.

I rely on my [amazon link=”B079D9B82W” title=”OXO digital kitchen scale” /] every day for accurately measuring the weight of pretty much anything. It has a pull-out display, and you can remove the metal tray for easy cleaning. You simply can't build a gluten free flour blend without a digital kitchen scale, but you can use a cheaper one. If you want to spend less but still get the job done with a little less ease, try the ever-reliable, pared down Escali brand kitchen scale. I have one of those, too.

Mixing and measuring tools for your gluten free kitchen

Not every ingredient can be measured by weight or mixed by machine, so even with our digital kitchen scale and machines, we're going to need some volume measurement tools like liquid measuring cups of different sizes and materials, measuring spoons, and mixing bowls. Here are my favorite tools to mix and measure.

Table of Contents

One quart Pyrex bowl 1 quart bowl

JUMP TO BOWL

Full set of measuring spoons spoons

JUMP TO MEASURE SPOON

Set of silicone measuring cups silicone measuring

JUMP TO MEASURE FLEXIBLY

4 Cup Pyrex Measuring Cup big Pyrex measuring

JUMP TO MIX & MEASURE

Set of 3 Metal Mixing Bowls metal mixing bowls

JUMP TO BOWL

A [amazon link=”B0008155D8″ title=”one quart Pyrex bowl” /] is important for making gluten free artisan bread. Generally, the mixing bowls you choose to use are low priority for buying recommendations. This one is an exception, though, since it's oven-safe, encourages proper rising, and creates the perfect shape for that particular recipe. It's also a nice size for a Big Salad.

Not everything can be measured by weight, since we aren't getting a scientific scale that measures accurately to less than 1 gram. That means you need something like this 9-piece set of stainless steel [amazon link=”B07JFR9RSD” title=”measuring spoons” /]. If you're feeling expansive, try also picking up this set with unusual sizes like 3/4 teaspoon.

[amazon link=”B001CDBBY8″ title=”Silicone liquid measuring cups” /] in 4 cup, 2 cup and 1 cup volume capacities are really handy when measuring liquids, which don't lend themselves to being measured by weight. Here's a general tip about measuring liquids, just for fun: water is the only liquid with an equivalency between U.S. fluid ounces (a volume measurement) and ounces (a weighted measurement). 1 fluid ounce of water = 1 weighted ounce of water. All other liquids are variable.

It's always important to have at least one [amazon link=”B008XWT058″ title=”4-cup Pyrex measuring cup” /] with a pour spout and lots of markings. It's heat-safe and has a nice wide opening, so you can use it to make things like custards and puddings.

If you're looking for recommendations for mixing bowls, I present this 3-piece set of [amazon link=”B004YZEO9K” title=”stainless steel mixing bowls with lids” /]: 1-1/2-Quart, 3-Quart and 5-Quart bowls. They're steady but not heavy, so you can whisk and mix vigorously, but still lift the bowl easily to transfer batter to a pan.

The best utensils for gluten free cooking and baking

In this section, we're covering my favorite brand of silicone spoonula (it's a kind of concave spatula), metal spatulas for smoothing and spreading, all the types of whisks I use regularly, plus the simple tools I use for grating.

Table of Contents

Silicone Spoonula Spatula by GIR spoonula

JUMP TO SCRAPE

Small Ateco Offset Spatula small offset

JUMP TO OFFSET

Large Ateco Straight Spatula larger spatula

JUMP TO STRAIGHT

OXO Large Spring-Loaded Cookie Scoop large scoop

JUMP TO BIG SCOOP

#50 Spring-Loaded Ice Cream Scoop small scoop

JUMP TO SMALL SCOOP

Large Metal Balloon Whisk big whisk

JUMP TO BIG WHISK

Small Metal Balloon Whisk small whisk

JUMP TO SMALL WHISK

Large Metal Flat Whisk flat whisk

JUMP TO FLAT WHISK

Large Danish Dough Whisk Danish whisk

JUMP TO DANISH WHISK

OXO Handheld Coarse Grater grater

JUMP TO GRATE

Metal Zester/Microplane Grater microplane

JUMP TO MICROPLANE

My favorite silicone spatula is actually the GIR brand silicone [amazon link=”B07145NF78″ title=”spoonula spatula” /]. It does everything a spatula can do, but is a bit concave toward the center, which allows you to scoop, not just scrape. GIR has lots of different colors and sizes, too, and they generally don't stain, either, and are dishwasher safe.

I use a [amazon link=”B0000VLEU4″ title=”small offset spatula” /] so often to smooth the tops of everything from raw cake batters and pie fillings to frosting on something small, like a frosted sugar cookie or cupcake. A small spatula like this is much more sturdy than the long ones, giving you a lot of control.

Instead of a long offset spatula, I usually turn to this [amazon link=”B000KEYDC2″ title=”straight metal spatula” /], since the farther from the handle you go, the less stability a long offset spatula has. Ateco is a great brand for all sorts of cake and cookie baking supplies, but Wilton's products work well, too, if that's what you prefer.

Whether I'm portioning gluten free cookies, muffin, or cupcake batter, or this [amazon link=”B0000CCY1C” title=”large spring-loaded OXO cookie scoop” /] (3 tablespoon volume capacity) is truly indispensable in my kitchen. It keeps portions consistent, and comes clean in the dishwasher.

Sometimes you need a smaller portion, like if you're making our protein balls recipe without protein powder, and this [amazon link=”B06XKZCJCL” title=”50 cookie scoop” /] comes in really handy. The number designation refers to the fact that it takes 50 scoops to make a quart of ice cream.

This is nothing more than a standard [amazon link=”B087MTGT1P” title=”12-inch large metal balloon whisk” /]. The wires are sturdy enough to whisk even something thicker, like raw pancake batter.

This [amazon link=”B00062KU52″ title=”8-inch small balloon whisk” /] is also sturdy, so the tines never bend, and is ideal for mixing smaller quantities in smaller containers, where you can't fit a 12-inch whisk.

This 10-inch [amazon link=”B00004OCNT” title=”flat whisk” /] is ideal for getting into edges when you're deglazing a pan or making a roux for something like gf gravy or even just the beginnings of a sauce. A balloon whisk is great for aerating things, but isn't the right shape to reach those nooks.

A [amazon link=”B088SJN4BT” title=”Danish dough whisk” /] is a really sturdy whisk that makes it surprisingly easy to mix heavier, stiffer, dough together with much less effort.

I do have a [amazon link=”B07V6GV8HT” title=”standard box grater” /], but I find that I reach for this OXO [amazon link=”B07V6GV8HT” title=”coarse grater with a handle” /] much more frequently. It's much easier to clean since the design is so simple, and it has the standard size hole that I'm usually looking for. If I want a different size grater, I usually want a microplane.

This [amazon link=”B00004S7V8″ title=”microplane grater/zester” /] is essential for zesting citrus peel, finely grating hard cheese like Parmigiano-Reggiano, grating nutmeg, making fine chocolate shavings, and even grating ginger root.

Essential tools for gluten free cooking and baking

These aren't the bowls, and they aren't the utensils that we use to manipulate the dough. Instead, these tools are the ones I use to roll gf dough, shape it, and cut it in every way imaginable. Intriguing, right?

Table of Contents

Wooden French tapered rolling pin rolling pin

JUMP TO FRENCH ROLL

Double-Sided Wooden Pastry Roller pastry roller

JUMP TO ROLL IN SMALL SPACES

Plain Round Cookie Cutter Set round cutters

JUMP TO CUT ROUNDS

Set of 3 Metal Biscuit Cutters biscuit cutter

JUMP TO CUT BISCUITS

Stand-Alone Analog Oven Thermometer oven thermometer

JUMP TO MEASURE CAREFULLY

Simple Deep-Fry or Candy Thermometer candy thermometer

JUMP TO CHECK THE OIL

Metal Handheld Flour Sifter With Squeeze Handle sifter

JUMP TO SIFT

Epicurean Standard Cutting Board cutting board

JUMP TO BE BOARD

Bethany Pastry Board & Cloth Bethany board

JUMP TO ROLL EASILY

Metal Bench Scraper scraper

JUMP TO SCRAPE

Plastic Bowl Scrapers plastic scraper

JUMP TO CLEAN THE BOWL

8-Inch Metal Cake Cutter cake cutter

JUMP TO CUT BIG ROUNDS

OXO Metal Cut & Serve Turner turner

JUMP TO CUT & SERVE

Fox Run Aluminum Tortilla Press tortilla press

JUMP TO PRESS

I always use a [amazon link=”B082WF6MG2″ title=”French rolling pin” /], rather than a classic rolling pin with handles since I find that it gives me a much better feel for the amount of pressure I'm putting on whatever I'm rolling. This one is 18-inches long, which is the perfect length since you hold the tapered ends, and roll with the middle section.

A small, double-sided [amazon link=”B07Y2872KW” title=”pastry roller” /] makes it easy to roll out smaller pieces of dough, and get into tight spaces (the roller you see in the image here is the wider of the two sides). It's far from essential, but once you use one to roll out pie crust, ravioli, tortillas, and won ton wrappers, you won't want to be without one in your kitchen.

A [amazon link=”B00004S1CI” title=”plain round cookie cutter set” /], with smooth metal cutters ranging from 3/4-inch to 3 5/8-inches in diameter in a small, compact tin, will help you cut perfect circles in everything from cut-out cookies to tortellini. They're not quite tall enough to cut out biscuits, but they'll do in a pinch!

For the perfect sharp edges on your round biscuits, you'll never need another if you buy this set of [amazon link=”B08TWJHK87″ title=”3 metal biscuit cutters” /]: 3.2-inch, 2.8-inch, 2.4-inch. Unlike cookie cutters, they're all 1.4-inches high, so you can cut rounds out of a thick rectangle of dough for mile-high biscuits.

Most ovens run hot, and nearly all ovens are out of calibration even if you're really diligent about keeping them tuned up (are you really?). An instant read [amazon link=”B005KDEIZ0″ title=”oven thermometer” /] is a much more reliable source of information on what the actual temperature is in your oven, and it's cheap and easy enough to replace frequently. As soon as mine gets dirty, I know it's probably time to replace it. Stock up!

Even if you buy the tabletop electric fryer we discussed above, it's good to have at least one [amazon link=”B0028LVJEA” title=”classic candy/deep-fry thermometer” /] for cooking sugar to just the right temperature to make marshmallow ice cream or marshmallow fudge.

If you're making angel food cake, there's no way around it: you're going to need this simple [amazon link=”B083GW6QQK” title=”metal sifter” /] with squeeze handle (not rotary) to sift your flour. It's not often that we need to sift flours, but when you must, you must. Of course, you can always use a fine mesh strainer, which has other uses as well. I prefer one of these handheld sifters for sifting flour, though, since a strainer is a messier, less-contained way of sifting.

I love every [amazon link=”B003IP2PXE” title=”Epicurean cutting board” /] I've ever bought. They don't dull your knives, they stay in place as you're cutting, are dishwasher safe, and don't stain. This one is 11.5-inches tall x 9-inches wide, which is a nice standard size.

As much as I hate to admit it, shaping raw gluten free bread dough is a bit trickier than conventional dough, even with my very best recipes. This 20-inch [amazon link=”B000810A7O” title=”Bethany pastry board and cloth” /] is one you've seen me using in many how-to videos here on the blog. It's a simple wooden board covered in a canvas cloth, and it creates a semi-nonstick surface for shaping all manner of dough, allowing you to use much less additional gluten free flour during shaping. The canvas is removable and washable, and you can also purchase a replacement canvas if yours wears out.

To help you divide and cut raw dough, scrape down your surfaces, and even measure the length and width of your dough, this 6-inch long [amazon link=”B01D1GE1KE” title=”metal bench scraper” /] is extremely useful.

A rigid plastic [amazon link=”B01MFH5647″ title=”bowl scraper” /] is also useful for cutting dough into portions, scraping down a sticky surface, and transferring dough from one surface to another safely.

This 8-inch stainless steel [amazon link=”B002A5BU5M” title=”cake cutter” /] is intended to be used to cut cake rounds out of a rectangle or square, but I use it to create clean edges on homemade tortillas. You'd be shocked how often it comes in handy!

This is a small (the dimensions are 1.85 x 1.65 x 9 inches) [amazon link=”B00HEZ884E” title=”metal cut and serve turner” /] from OXO. It's just thick enough to be sturdy, narrow enough on the edge to cut a pan of brownies, and short enough to get up under that corner piece without disturbing the next one.

Every time I post a recipe for any sort of gf tortillas, someone asks if they can use a [amazon link=”B00BEYSCOC” title=”tortilla press” /] to make the rounds. The answer is usually ‘yes,' but you'll usually have to finish up with some sort of rolling pin afterward since a tortilla press is a great start but it doesn't make your wrap thin enough to bend without breaking.

The essential gluten free baking pans

Finally, here are the pans that I bake nearly everything on that goes in my ovens: every shape of cake pan, pie plate or pan, loaf pan, muffin tin, donut pan, and finally my favorite nonstick wire rack for cooling all those beautiful pies, cakes, cookies, and baked donuts.

I have tried to find a single pan manufacturer that has every sort of pan I could ever need. I dreamed of a completely uniform-looking set of beautiful pans! It wasn't meant to be, though, since some brands do many things right, but none of them do everything right. Here's the best of the best!

Table of Contents

8-Inch Round Baking Pan from Fat Daddio 8 inch round

JUMP TO 8-INCH ROUND

9-Inch Round Baking Pan from Fat Daddio 9 inch round

JUMP TO 9-INCH ROUND

8-Inch Square Baking Pan from Fat Daddio 8-inch square

JUMP TO 8-INCH SQUARE

9-Inch Square Baking Pan from Fat Daddio 9-inch square

JUMP TO 9-INCH SQUARE

13-Inch x 9-Inch Rectangular Baking Pan from OXO 13 x 9 rectangle

JUMP TO 13×9

9-Inch Square English Shortbread Pan from NordicWare shortbread pan

JUMP TO BE ENGLISH

Classic Nonstick Baked Donut Pans from Wilton donut pans

JUMP TO MAKE DONUTS

Classic 10-Cup Nonstick Bundt Pan from NordicWare bundt pan

JUMP TO BUNDT

10-Cup Brilliance Nonstick Bundt Pan from NordicWare brilliant bundt pan

JUMP TO BUNDT BRILLIANTLY

Classic Nonstick 2-Piece Tube Pan from Chicago Metallic tube pan

JUMP TO GO TUBING

Nonstick Jelly Roll 10-Inch x 15-Inch x 1-Inch Pan from OXO jelly roll pan

JUMP TO JELLY ROLL

Aluminum Quarter Sheet Pans from NordicWare quarter sheet pans

JUMP A QUARTER

Aluminum Half Sheet Pans from NordicWare half sheet pans

JUMP A HALF

Nonstick 12-Cup Standard Muffin Tins from Wilton standard muffin tins

JUMP FOR MUFFINS

Nonstick 24-Cup Miniature Muffin Tins from USA Pans mini muffin tin

JUMP FOR MINI MUFFINS

Nonstick Standard 9-Inch Pie Dish from USA Pans 9-inch pie plate

JUMP TO MAKE A REGULAR PIE

10.5 Inch Round Ruffled Deep Dish Pie Pan from Sweese deep dish pie pan

JUMP TO MAKE A DEEP DISH PIE

9-Inch Nonstick Springform Pan from Cuisinart springform pan

JUMP TO SPRINGFORM

Nonstick 8.5-Inch x 4.5-Inch Loaf Pan from OXO 1 pound loaf pan

JUMP TO MAKE A 1 LB LOAF

Nonstick 9-Inch x 5-Inch Loaf Pan from WilliamsSonoma's Goldtouch Line 1.25 pound loaf pan

JUMP TO MAKE A 1.25 LB LOAF

1 Pound Nonstick Pullman Loaf Pan with Lid from Chefmade 1 pound pullman pan

JUMP TO MAKE A 1 LB PULLMAN

2 Pound Nonstick Pullman Loaf Pan with Lid from USA Pans 2 pound pullman pan

JUMP TO MAKE A 2 LB PULLMAN

Nonstick Wire Cooling Rack from OXO wire rack

JUMP TO COOL

I really love Fat Daddio brand cast aluminum pans, since they're lightweight but sturdy, have no seams where anything can get stuck, and bake cakes very evenly. Let's begin with this [amazon link=”B001331MUK” title=”8-inch x 2-inch round baking pan” /], since that's the pan I use more often than others.

Almost anything that can be made in an 8-inch round cake pan can also be made in a [amazon link=”B0000VYQHW” title=”9-inch x 2-inch round baking pan” /], and baked for less time. A larger pan with the same amount of batter means a thinner layer of batter, which bakes more quickly.

The Fat Daddio square baking pans have nicely shaped corners (not too sharp, not too round), and a simple overhanging edge for grabbing with your potholders without disturbing the baked goods in the pan. We're starting with this [amazon link=”B00132SQB4″ title=”8-inch x 2-inch square baking pan” /].

Next up is the same square pan, but with [amazon link=”B0017Z1ZOW” title=”9-inch x 2-inch square baking pan” /] dimensions. Same cast aluminum, so be sure not to ever put it in the dishwasher, or you'll ruin your pans. They clean up so easy in the sink, though.

I don't often bake in this [amazon link=”B015CQZKH4″ title=”13-inch x 9-inch nonstick baking pan” /] from OXO, since I find that it can be tricky to get baked goods of this size to bake evenly all the way through without burning on the bottom toward the center, where the pan tends to get hottest. If I do, this is the pan I use, though. It's also useful as a roasting pan, too.

You don't really need this 9-inch square [amazon link=”B000237FR6″ title=”English shortbread pan” /]—unless you want to make beautiful gf English shortbread during the holiday season. Then, you need this pan because it's beautiful, and it's the best weight and quality, and has the most beautiful, tasteful pattern.

I'm very, very particular about my donut pans, and this two-pack of 6 cavity nonstick Wilton [amazon link=”B015PXGLQI” title=”donut pans” /] is just the best. To make baked donuts, you need a pan with donut wells that have a prominent center column. Otherwise, as the donut batter rises, it seals up the hole. These are nonstick, and have lovely center columns.

A [amazon link=”B00004RFQ4″ title=”classic 10-cup bundt pan” /] is essential for making, well, a gf bundt cake, and this cast aluminum pan from NordicWare is solid, well-constructed, bakes evenly, releases cleanly, and is made to last.

For a fancier look like we used in our gluten free marble bundt cake, use this beautiful, gold-colored [amazon link=”B07C26FWZT” title=”10-cup brilliance bundt pan” /] from NordicWare. Like its classic cousin above, it's the right material for the job.

If you ever want to make a classic gf angel food cake, you'll need a [amazon link=”B003YKGR5U” title=”tube pan” /]. This one from Chicago Metallic is nonstick, since you can't grease the pan, with the little feet that allow you to turn it over and allow the cake to cool upside down once it's finished baking. It has about a 16-cup capacity, which is standard for fluffy angel food cake batter.

My favorite size rimmed baking sheet is this 10-inch x 15-inch x 1-inch [amazon link=”B015CQZK4C” title=”jelly roll pan” /]. This one is nonstick from OXO brand, and you'll reach for it again and again, even when you're not making a gf Texas sheet cake or gf pumpkin slab pie.

I bake cookies, biscuits and everything in between in sheet pans, and a [amazon link=”B078NJRJ7T” title=”quarter sheet pan” /] like this aluminum 2-pack from NordicWare is a good basic option that's easy to store in your kitchen, or even in your oven. Remember that it's not made of stainless steel, so it will stain and can't go in the dishwasher. Stainless steel sheet pans are much more expensive, though, so I stick with aluminum and line my pans.

For larger batches, this 2-pack of aluminum [amazon link=”B0049C2S32″ title=”half sheet pans” /] from NordicWare aluminum is really useful. You can usually fit a dozen drop cookies on here, with plenty of space in between for spreading.

Finding the right standard [amazon link=”B0732PG2N3″ title=”12-cup muffin tin” /] is trickier than it sounds. These are nonstick tins from Wilton's Recipe Right line, and come in a 2-pack. No matter what you do, they'll stain, but these tins are the right size, the right shape and size wells for beautiful muffins, and they're light in color. If your baking pans are dark in color, they attract too much heat too fast and the outside is likely to burn before the inside is baked all the way through.

This miniature nonstick [amazon link=”B001IAUG4Q” title=”24-cup muffin tin” /] from USA Pans isn't perfect but it's the best there is. The wells are just the right depth, the sides are slightly angled which makes a prettier shape, the pan is light in color and heats evenly. The nonstick coating is also quite durable.

This classic [amazon link=”B002UNMZNU” title=”9-inch nonstick pie plate” /] from USA Pans brand with sloped sides is made from nonstick-coated aluminized steel is durable, easy to clean, and I find that it never needs to be greased, making it much less likely to stain or discolor.

When you need a deeper pie pan, I love this 9-inch [amazon link=”B0917686L9″ title=”deep dish pie pan” /] with a ruffled edge from Sweese. The ruffled edge makes it easy to produce a beautiful edge on your gf pie crust, and the cleanup couldn't be easier. It looks just like the Emile Henry pie dish, but it's less expensive.

I've tried so many springform pans for the best gluten free cheesecake, and this [amazon link=”B004YV65I2″ title=”9-inch springform pan” /] from Cuisinart is one of the best. It's reliably nonstick, easy to assemble, and has the light color that you need if you don't want to burn your baked goods.

This OXO nonstick 8.5-inch x 4.5-inch [amazon link=”B015CQZOCA” title=”1 pound loaf pan” /] is light-colored, so your bread doesn't burn on the outside before the inside is baked through. Plus, it has no seams, so your bread doesn't get stuck in any crevices. You can line it with parchment if you like, but it really isn't necessary.

If you'd prefer a loaf that's slightly longer, this 9-inch x 5-inch 1.25 pound loaf pan from Williams Sonoma's Goldtouch line is the way to go. I've had these pans for the better part of a decade, and they're a tiny bit discolored, but perform just as well as the day I bought them!

Chefmade's nonstick [amazon link=”B07Q6KBJ5C” title=”Pullman .99 pound loaf pan” /] with lid is my go-to pan for making my everyday gluten free sandwich bread these days, since I love how it makes a tall loaf. You can use the lid to cover the dough as it rises, and then keep it in place for baking, or remove it entirely.

This [amazon link=”B002UNMZPI” title=”Pullman 2 pound loaf pan” /] with lid from USA Pans is the best standard double-recipe loaf pan. Don't forget to double the ingredients for a 1-pound or 0.75 pound recipe

Almost every baking recipe on this blog ends with an instruction to remove the cookies, bread, or cake from the baking pan and turn it out onto something like this [amazon link=”B076JN4B2J” title=”wire cooling rack” /] from OXO to cool completely. I really like the modest size of this rack (11.5-inches depth x 18.5-inches width x 1.5-inches height), the fact that it's nonstick, and heat-safe up to 450°F/232°C.

Tips for buying gluten free kitchen tools

There's no such thing as gluten free products when it comes to kitchen tools, appliances, and other essentials. Instead, this is a name we give those kitchen must-haves that we take extra care to keep safe from contamination.

Now that we've discussed my favorite specific baking tools for all the gf baking I do, here are some tips for how to choose and maintain the safety of all the utensils, tools, small appliances, cooking aids, and everything else you'll find in the kitchen.

Since my son went on a gluten free diet when he was very small, there was no question that we were going to make our whole home gluten free. I wanted his home to be a haven for him, where he didn't have to think or wonder if anything was safe to eat or use.

If I or another adult had been the gluten free person in my house, I'm certain that my house would only be partially, but not wholly, gluten free. If you're like me, and you find the idea of having any gluten in the home to be really stressful, I'd like to offer some possible suggestions for how to keep the gluten free eater as safe as possible from cross-contamination. After all, when my gluten free son eats out of the home, he is eating food prepared in shared spaces.

Invest in shields and protectors

If there are members of your family that don't follow a gluten free diet, and you're not willing or able to keep your home environment completely free from gluten, there are a number of items in the kitchen that simply can't do double duty. But it doesn’t necessarily have to apply to absolutely everything.

We live in a wonderful time when those with celiac disease or a gluten intolerance can take advantage of products that have been developed for those who like easy cleanup. Specifically, I’m talking about shields, covers, and other barriers for keeping food from contacting pans, bowls, and other items in the kitchen.

Here are some relatively simple solutions that can keep your gluten free eater safe without buying 2 of everything. Please keep in mind that there is a significantly greater risk of cross-contamination with gluten when using any of these methods, so I'm not endorsing or encouraging them their use. Rather, I'm offering some potential solutions where the ideal situation just isn't possible:

  • Cupcake and muffin liners – Always use them, and you’ll help avoid contamination and keep your muffin tins in pristine condition.
  • Toaster bags – If possible, it's really best to have a separate toaster for gluten free foods, since crumbs are largely unavoidable in a toasting environment. But if that's simply not possible, like if you're in someone else's home for any reason, thin, reusable toaster bag liners were originally developed to keep crumbs, cheese, and other remnants from dirtying your toaster. If you make sure everyone in your house uses one when toasting bread, you’ll ensure your toaster stays relatively safe for the whole family.
  • Baking sheet liners – I don't really care for Silpat baking mats since they tend to speed baking and alter baked goods that are cooked and baked on them. If you use Silpats, I recommend using them only for one purpose: gluten free or gluten baking, since they would be impossible to keep straight. As an alternative, I make liberal use of parchment paper whenever I'm baking something, as a means of easy cleanup and creating a nonstick surface—and they can help keep your baking sheets clean from cross-contamination.

Look for essentials that are easy to wash

Not everything in your kitchen can be covered or shielded, so now it’s time to make decisions about what you can safely use for both gluten and gluten free cooking, what you can’t, and how to make those decisions.

Let’s start with cookware, like pots and pans. Storing two sets can be tricky, so if you can avoid having doubles, you’ll save yourself a headache.

When shopping for a new cookware set, look for a strong material that can easily stand up to repeated washings in the dishwasher — very hot water and a strong detergent are a must for destroying remnants of gluten.

Things you can't wash

Speaking of things that are easy to wash, let’s take a moment to focus on a couple that aren't. The first is your colander. Even if you have a metal one that can stand up to the high heat of the dishwasher, I recommend buying a second one for your gluten free cooking. 

This is because colanders — as well as strainers and other items with a mesh surface — are notoriously difficult to clean, no matter how you do it. Each of those tiny holes is a potential hiding place for gluten, and honestly, I could never trust myself to clean a colander well enough to use it for both gluten and gluten free food preparation.

The next tool I recommend you purchase twice is the food processor. Like colanders, blenders and food processors have lots of nooks and crannies where dust and food remnants can hide.

If you're worried about space, I highly recommend a personal blender like the Magic Bullet. You can buy a set with color-coded cups — make some cups all purpose, and make others gluten free only.

Buy doubles of commonly used tools

Try as you might to cut down on duplicates in the kitchen, there will be instances that you simply cannot avoid — it’s just not safe to use some items for both gluten and gluten free cooking.

The first to come to mind is the cutting board. Sure, you could use a thin, flexible cutting mat over your more robust board, but chopping, dicing, and slicing can be messy business, so the risk of cross contamination is high. Because cutting boards are relatively inexpensive and easy to store, it’s better for all to simply buy two separate ones for gluten and gluten free cooking.

The next group of kitchen essentials that you should consider buying doubles of are silverware, cooking utensils, and knives. Sure, you could pop most into the dishwasher and run it on high heat for a deep clean, but I don’t think that’s enough.

Case in point: When’s the last time you pulled a “clean” spoon from the dishwasher to find mystery goop still stubbornly attached? If that goop turned out to be dried gravy or cream of wheat, you’d have a problem on your hands.

Mixing bowls, measuring cups, and storage containers are the last class of kitchen essentials you should buy doubles of. My reasoning is pretty simple: The more you use an item for particular ingredients, the harder it is to remove every trace of those ingredients. It's even worse when you're dealing with liquids or fine ingredients.

For this reason, I would always recommend that you buy separate containers for pantry staples like gluten free flours and gluten free soy sauce — there's too much risk otherwise.

Color coordinate to avoid confusion

So you’ve decided you’re going to buy separate mixing spoons, plates, and other items to be absolutely certain that you won’t cause cross contamination with gluten. Here’s the next thing to consider: How will you tell them apart?

I think the easiest way by far is by color. These days, you can buy just about anything in any color you desire. Red, blue, pink, purple? No matter which you like, you’ll find pots, pans, utensils, toasters, microwaves, even refrigerators and dishwashers (though I don’t think you need to go that far!)

If you have young children, let them decide what color their gluten free “safe” items will be; they’ll be more excited to use them when they’ve had a chance to help with the decision-making process.

If you live in a house with older kids and adults, my advice is to go bright and bold. Believe me, no one will mistake the firetruck red mixing spoon for anything other than the gluten free spoon!

Use the label maker and sticky notes

In some cases, you may purchase gluten free kitchen tools that are not visually distinguishable from those that will be used in regular cooking. Take gluten free food storage containers, for example. They’re available in different colors, but depending on the size or style you need, you may not have many options.

Combine that with a pantry that's got almond flour, brown rice flour, white rice flour, coconut flour, wheat flour, Expandex, tapioca starch, cornstarch, xanthan gum and other ingredients that aren't easy to tell apart by sight, and you have a real problem on your hands.

This is where a label maker, stickers, sticky notes, and other labeling tools can be extremely helpful. With just a few clicks or swipes of your pen, you can quickly and effectively label items throughout your kitchen, so there is no mistaking gluten free pantry items and everything else.

Better yet, labels made with many label makers are waterproof, so even after you've washed a container, the label will stay put. When you get back from the local grocery store with your gluten free foods, just reach for the labeled ones.

These are the small appliances that have earned a spot on my kitchen countertop and in my cabinets. They make it possible for me to weigh accurately to build gf flour blends and get consistent results in all baking recipes, mix, process and blend gluten free bread and other dough and batters smoothly, and even deep fry at a consistent temperature.

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