8 Gluten Free Recipes: Breakfast, Lunch, and Dessert

Pancakes are a favorite breakfast food around the world. This gluten free pancake recipe creates fluffy, light pancakes that taste amazing. You can serve them with syrup, fresh fruit, or butter. These pancakes work well for breakfast, brunch, or even dinner.

Ingredients:

- 1 cup gluten free all-purpose flour blend

- 1 tablespoon sugar

- 1 teaspoon baking powder

- ½ teaspoon baking soda

- ¼ teaspoon salt

- 1 cup milk (dairy or non-dairy)

- 1 large egg

- 2 tablespoons melted butter or oil

- 1 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt until evenly mixed.

2. In another bowl, beat the egg and add the milk, melted butter, and vanilla extract. Stir until well combined.

3. Slowly pour the wet mixture into the dry ingredients. Mix gently with a spoon until just combined. Do not overmix; the batter should be slightly lumpy.

4. Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.

5. Pour about ¼ cup of batter onto the hot surface for each pancake. Cook until bubbles form on top and the edges look set, about 2–3 minutes.

6. Flip carefully and cook for another 1–2 minutes until golden brown.

7. Serve warm with maple syrup, fresh fruit, or your favorite toppings.

Waffles make breakfast special with their crispy outside and soft inside. These gluten free waffles taste just like regular waffles. You can top them with syrup, fruit, whipped cream, or nuts. They also freeze well for quick breakfast later.

Ingredients:

- 1 ½ cups gluten free all-purpose flour blend

- 2 tablespoons sugar

- 1 teaspoon baking powder

- ½ teaspoon baking soda

- ¼ teaspoon salt

- 1 ¼ cups milk (dairy or non-dairy)

- 2 large eggs

- 3 tablespoons melted butter or oil

- 1 teaspoon vanilla extract

Instructions:

1. Preheat your waffle iron according to the manufacturer’s directions. Lightly grease it with butter or oil if needed.

2. In a medium bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, and salt.

3. In another bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Mix well.

4. Pour the wet ingredients into the dry mixture and stir until just combined. The batter should be smooth but not overmixed.

5. Scoop the batter into the hot waffle iron, spreading it evenly. Close the lid and cook until the waffles are golden brown and crisp, usually 3–5 minutes depending on your waffle maker.

6. Carefully remove the waffle and repeat with the remaining batter.

7. Serve warm with your favorite toppings such as fresh fruit, honey, or maple syrup.

Banana bread is perfect for using ripe bananas. This gluten free banana bread recipe makes a moist, sweet loaf. It works great for breakfast, snacks, or dessert. The bananas add natural sweetness and help keep the bread soft.

Ingredients:

- 3 ripe bananas, mashed

- 2 cups gluten free all-purpose flour blend

- ½ cup sugar (white or brown)

- 2 large eggs

- ½ cup melted butter or oil

- 1 teaspoon vanilla extract

- 1 teaspoon baking soda

- ½ teaspoon baking powder

- ½ teaspoon salt

- ½ teaspoon cinnamon (optional)

Instructions:

1. Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan or line it with parchment paper.

2. In a large mixing bowl, mash the ripe bananas until smooth. Add the eggs, melted butter, sugar, and vanilla extract. Stir well until everything is blended.

3. In a separate bowl, whisk together the gluten free flour, baking soda, baking powder, salt, and cinnamon.

4. Slowly add the dry mixture to the wet ingredients. Stir gently with a spatula until just combined. The batter should be thick but not overmixed.

5. Pour the batter into the prepared loaf pan and spread it evenly.

6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Making gluten free bread at home gives you fresh, delicious loaves. This recipe creates bread with good texture and flavor. You can use this bread for sandwiches, toast, or eating with meals. The key is using the right blend of gluten free flours.

Ingredients:

- 3 cups gluten free all-purpose flour blend

- 1 packet (2 ¼ teaspoons) instant yeast

- 2 tablespoons sugar or honey

- 1 ½ cups warm milk (or warm water for dairy-free)

- 2 large eggs (or flax eggs for vegan option)

- ¼ cup olive oil or melted butter

- 1 teaspoon apple cider vinegar

- 1 teaspoon salt

Instructions:

1. In a small bowl, mix the warm milk (or water), sugar, and yeast. Let it sit for 5–10 minutes until foamy. This shows the yeast is active.

2. In a large bowl, whisk together the gluten free flour and salt.

3. Add the eggs, olive oil, and apple cider vinegar to the yeast mixture, then pour everything into the dry ingredients.

4. Mix with a hand mixer or stand mixer until the batter is smooth. Gluten free bread batter is thicker than cake batter but softer than regular bread dough.

5. Transfer the batter into a greased 9x5-inch loaf pan. Smooth the top with a spatula.

6. Cover the pan with a clean towel and let it rise in a warm place for 30–40 minutes, or until it has slightly puffed up.

7. Preheat your oven to 180°C (350°F). Bake the bread for 35–40 minutes, until the top is golden brown and a toothpick comes out clean.

8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Fried chicken is comfort food that everyone loves. This gluten free fried chicken recipe creates crispy, golden coating. The chicken stays juicy inside while the outside gets perfectly crunchy. You can serve it with mashed potatoes, vegetables, or salad.

Ingredients:

- 2 pounds chicken pieces (drumsticks, thighs, or breasts)

- 1 ½ cups gluten free all-purpose flour blend

- 1 cup cornstarch

- 1 teaspoon salt

- 1 teaspoon black pepper

- 1 teaspoon paprika

- 1 teaspoon garlic powder

- 1 teaspoon onion powder

- 1 cup buttermilk (or milk with 1 tablespoon vinegar)

- 2 large eggs

- Oil for frying

Instructions:

1. In a bowl, whisk together the buttermilk and eggs. Add the chicken pieces, making sure they are coated well. Cover and refrigerate for at least 30 minutes (or up to overnight) to tenderize and flavor the chicken.

2. In another bowl, combine the gluten free flour, cornstarch, salt, pepper, paprika, garlic powder, and onion powder. Mix well.

3. Heat oil in a deep pan or skillet to 175°C (350°F). There should be enough oil to cover the chicken halfway.

4. Remove the chicken from the buttermilk mixture. Dredge each piece in the flour mixture, pressing gently so the coating sticks. Shake off excess.

5. Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding. Cook each piece for 12–15 minutes, turning halfway, until golden brown and fully cooked inside.

6. Transfer the fried chicken to a plate lined with paper towels to remove extra oil.

7. Serve hot with your favorite dipping sauce or sides.

Gnocchi are small Italian dumplings that taste wonderful with sauce. This gluten free gnocchi recipe uses potatoes as the main ingredient. They have a soft, pillowy texture that works well with tomato sauce, pesto, or butter. Making gnocchi takes some practice, but the results are worth it.

Ingredients:

- 2 large russet potatoes (about 1 pound)

- 1 cup gluten free all-purpose flour blend (plus more for dusting)

- 1 large egg

- ½ teaspoon salt

Instructions:

1. Wash the potatoes and boil them with the skin on until tender, about 20–25 minutes. Drain, peel, and mash until smooth. Let cool slightly.

2. Place the mashed potatoes on a clean surface. Sprinkle with salt, then add the egg and half the flour. Gently mix with your hands until combined.

3. Add more flour a little at a time, kneading lightly, until the dough is soft and slightly sticky but holds together. Avoid adding too much flour so the gnocchi stays light.

4. Divide the dough into 4 pieces. Roll each piece into a rope about ½ inch thick. Cut into 1-inch pieces. If you like, press each piece gently with a fork to create ridges.

5. Bring a large pot of salted water to a boil. Drop in the gnocchi in small batches. When they float to the surface (about 2–3 minutes), remove with a slotted spoon.

6. Serve immediately with your favorite sauce, such as tomato, pesto, or browned butter with sage.

Brownies are loved for their rich chocolate flavor and chewy texture, and this gluten free brownie recipe delivers just that. Made with easy-to-find ingredients, these brownies come out fudgy on the inside with a slightly crisp top, making them a perfect treat for any occasion.

Ingredients:

- 1 cup gluten free all-purpose flour blend

- 1 cup sugar

- ½ cup unsweetened cocoa powder

- ½ teaspoon baking powder

- ½ teaspoon salt

- ½ cup melted butter or oil

- 2 large eggs

- 1 teaspoon vanilla extract

- ½ cup chocolate chips (optional)

Instructions:

1. Preheat your oven to 175°C (350°F). Grease or line an 8x8-inch baking pan with parchment paper.

2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.

3. In another large bowl, combine the melted butter, sugar, eggs, and vanilla extract. Beat until smooth.

4. Slowly add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.

5. Fold in the chocolate chips if using.

6. Pour the batter into the prepared pan and spread it evenly.

7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Let the brownies cool in the pan before cutting into squares.

Apple pie is a classic dessert that brings families together. This gluten free apple pie recipe has a flaky crust and sweet, spiced apples. The combination of cinnamon, nutmeg, and tender apples creates the perfect fall dessert. Serve it warm with vanilla ice cream for the best experience.

Ingredients:

For the crust:

- 2 ½ cups gluten free all-purpose flour blend

- 1 teaspoon sugar

- ½ teaspoon salt

- 1 cup cold butter, cut into small cubes

- 6–8 tablespoons ice water

For the filling:

- 6 medium apples, peeled, cored, and sliced thin

- ½ cup sugar

- 2 tablespoons gluten free flour

- 1 teaspoon cinnamon

- ¼ teaspoon nutmeg

- 1 tablespoon lemon juice

Instructions:

1. In a large bowl, whisk together the gluten free flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture looks crumbly.

2. Add ice water one tablespoon at a time, mixing until the dough comes together. Divide into two discs, wrap in plastic, and refrigerate for 30 minutes.

3. While the dough chills, prepare the filling by mixing the sliced apples with sugar, gluten free flour, cinnamon, nutmeg, and lemon juice. Set aside.

4. Preheat your oven to 190°C (375°F). Roll out one disc of dough between two sheets of parchment paper and place it into a 9-inch pie dish.

5. Add the apple filling evenly into the crust. Roll out the second dough disc and place it on top. Trim the edges and seal by pinching. Cut small slits in the top for steam to escape.

6. Bake the pie for 50–60 minutes, or until the crust is golden brown and the filling is bubbly.

7. Allow to cool for at least 30 minutes before slicing and serving.