Gluten-Free Recipes

Gluten-Free Recipes for Holiday

Gluten-Free Thanksgiving Menu

Cooking gluten-free this Thanksgiving? Whether you’re hosting someone with a gluten sensitivity or celiac disease, Thanksgiving can still be a smashing success. From the appetizers to the main courses to the desserts, there are plenty of phenomenally delicious gluten-free options.

Check out our suggested recipes below for a delectable gluten-free Thanksgiving, and if you’re looking for tips on cooking for someone who is gluten-free or has celiac disease, check out our article “Entertaining for Gluten-Free Guests.”

Appetizers

• Bacon and Brie Holiday Melts
• Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs
• Marinated Mushrooms

Salads

• Broccoli Salad
• Goat Cheese & Fuji Apple Salad
• Salad with Fruit and Poppy Seed Dressing

Gluten-Free Apple Crumble (no oats!)

Enjoy a gluten-free apple crumble without gluten or oats! This delectable dessert is undoubtedly easier than pie, but still has plenty of sugar, spice, and everything nice.

This recipe was provided by our friends at The Gluten-Free Palate.

Ingredients

Yields six servings. Use a 9×13 (or equivalent size) baking dish.

• ½ cup gluten-free flour
• ½ cup almond flour
• ⅕ teaspoon salt
• ⅓ cup brown sugar
  • You’ll use 3 Tablespoons in the apple mixture and the remaining amount in the crumb mixture.
• ⅓ cup solid coconut oil
• 3 apples (Granny Smith ideally, but feel free to experiment with other varieties)
• 1 teaspoon cornstarch
• 1 teaspoon cinnamon
• ½ teaspoon pumpkin pie spice
• ¼ cup walnuts

Instructions

1. Preheat the oven to 360°F. Grease a baking dish.
2. In a bowl, mix the gluten-free flour, almond flour, salt and brown sugar (remember to reserve 3 Tablespoons).
3. Add solid coconut oil and mix ingredients to make crumbs (not a batter!). Refrigerate for 10-15 mins to allow the crumbs to harden.
4. In a separate bowl, mix cornstarch, cinnamon, spices and the remaining sugar.
5. Slice apples and toss in bowl with spice mix until well-coated.
6. Transfer apples to a baking dish. Can be loosely layered, do not need to lie flat.
7. Grind walnuts into large crumbs (can use a mortal and pestle or a food processor to make this easier) and sprinkle over the apples.
8. Sprinkle the crumb mixture over the nuts and apples.
9. Cover dish with foil and bake for 20 minutes. Remove the foil, flip dish and bake for another 20 minutes.
10. Serve warm, or, for an extra indulgent dessert, serve with whipped cream, caramel, or ice cream.

Gluten-Free Hot Cross Buns

Hot cross buns are an Easter classic, especially in the United Kingdom and British Commonwealth, but with their blend of dried fruits, zests, and spices, they make an excellent sweet treat any time of year.

This recipe was provided by our friends at the Gluten-Free Palate.

Ingredients

Hot Cross Buns

• 1 ½ cups gluten-free all-purpose flour
• 5 Tablespoon cornstarch
• ½ cup sugar
• 2 teaspoon dry quick yeast
• 1 teaspoon cream of tartar
• ⅓ teaspoon cinnamon
• ⅓ teaspoon salt
• ⅓ teaspoon pumpkin pie spice
• ⅓ cup dried currants
• 3 Tablespoon dried cranberries
• 2 Tablespoon crushed almonds
• 1 teaspoon lemon zest
• 1 teaspoon orange peel
• 1 teaspoon vanilla
• 1 teaspoon apple cider vinegar
• 2 eggs
• ½ cup melted butter

Glaze

• ½ cup powdered sugar
• 2 Tablespoon orange juice (or milk)

Instructions

1. Preheat the oven to 360°F. Pour flour, starch, sugar, quick dry yeast, and cream of tartar into a deep bowl, mix with a whisk.
2. Add spices, lemon and orange zest, salt, and mix again.
3. Add vinegar, vanilla, and butter.
4. Add eggs and start mixing everything. As a result, you should get a soft sticky dough, do not add a lot of flour, otherwise it will turn out to be too dense. If you see that there is not enough liquid, pour in some milk.
5. Add dried currants, dried cranberries, and chopped almonds.
6. Stir again, cover the bowl with cling film and leave for half an hour in a warm place. During this time, the dough will increase slightly in size and become even softer and fluffier.
7. Divide the dough into 6 parts.
8. Form each piece of dough into a small bun about 3 inches in diameter. Transfer the buns to a baking sheet lined with parchment, cover with cling film and leave for another 15 minutes.
9. On top of each bun, make an incision in the shape of a cross.
10. Grease each bun with sweet water made from a teaspoon of powdered sugar and 3 tablespoons of water. Put the buns in the oven and bake for about half an hour. Remove the buns from the oven and let cool slightly.
11. Make a glaze with orange juice and powdered sugar. If you want the glaze to be perfectly white, use milk or water instead of orange juice. Lemon juice is also suitable.
12. Apply glaze to the cross-shaped cuts on the buns and leave to dry. Hot cross buns can be tasted as soon as they have cooled down a bit.

Gluten-Free Peanut Butter Blossom Cookies

While these peanut butter blossoms are most popular during the holiday season, they make an excellent treat any time of the year! With just a few ingredients, this recipe is definitely easier than pie. 

Recipe provided by our friends at the Gluten-Free Palate. 

Ingredients

• 1 cup peanut butter
• ½ cup granulated sugar, plus a bit more for rolling cookies in
• ⅓ cup brown sugar
• 1 egg
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 24 Hershey’s Kisses, unwrapped (or your favorite chocolate pieces, like Reese’s—just be sure to read the label and ensure it’s gluten-free! )

Instructions

1. Add peanut butter, both sugars, egg, salt, and vanilla extract to a medium mixing bowl.
2. Mix until combined, then chill for 1 hour.
3. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper.
4. After chilled, roll cookie dough into 1″ balls. Roll them in granulated sugar.
5. Place on the baking sheet 2 inches apart and bake for 8-10 minutes or until the bottoms start to brown.
6. Remove from the oven and immediately place kiss, or your favorite chocolate, on top and press down slightly.
7. Store in an airtight container for up to 4 days.

Gluten-Free Gingerbread Cookies

Gingerbread, a holiday classic! Use this gluten-free recipe, courtesy of our friends at the Gluten-Free Palate, to make celiac-safe gingerbread houses and gingerbread people. Decorating the cookies will be almost as enjoyable as eating them!

Ingredients

Gingerbread dough

• 3 cups 1 to 1 gluten-free flour
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• ½ teaspoon ground cloves
• ½ teaspoon ground nutmeg
• ¾ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, room temperature
• ½ cup brown sugar, packed
• 1 egg
• ½ cup molasses
• 2 teaspoons vanilla extract

Icing

• 2 cups powdered sugar
• 3 Tablespoons milk
• ½ teaspoon vanilla extract

Instructions

1. Mix the flour, spices, baking soda and salt in a medium mixing bowl; set aside.
2. In a large mixing bowl, cream butter and brown sugar together.
3. Add in the egg, molasses, and vanilla extract. Cream until smooth.
4. Add in half the flour mixture and mix until combined.
5. Add in the remaining flour mixture and continue to mix until combine.
6. Shape dough into a ball and divide in half.
7. On a piece of parchment paper, pat the dough down into a 1-inch disk. Repeat with the other half of the dough.
8. Refrigerate for 1-2 hours, or until cold and firm.
9. Once the dough has chilled, remove it from the refrigerator and place a piece of wax paper on top. Using a rolling pin, roll dough out to ¼ inch thickness.
10. Preheat oven to 350°F (180°C).
11. Remove the wax paper from the top of the dough. Using cookie cutters, cut shapes into the dough. Use a spoon or butter knife to remove the extra dough from around the shapes. Roll extra dough back into a ball, and place the wax paper back on top, and roll into ¼ inch thickness. Repeat until all dough is used.
12. Transfer the parchment paper with the gingerbread cookies onto a baking sheet.
13. Bake for 8-10 minutes, or until the edges are firm and the centers are set. Remove from the oven and cool to room temperature.
14. Make the icing: mix all ingredients in a small mixing bowl until smooth. Spoon icing into a piping bag with a small tip.
15. Decorate cooled cookies with icing and, if you have them, gluten-free sprinkles or candies.
16. Let the icing set for a couple of hours before storing. Store in an airtight container at room temperature for up to 4 days.

Red Velvet Cake

This is an easy recipe for a gluten-free red velvet cake that is tender, velvety, and perfect for anyone who loves cake. Instructions for making a gluten-free cream cheese frosting are also included. Thanks to our friends at the Gluten-Free Palate, who provided this recipe!

Ingredients

Red Velvet Cake:

• 2 cups gluten-free flour blend (Bob’s Red Mill Gluten Free 1 to 1 Baking Flour works well)
• 1 teaspoon baking soda
• 1 teaspoon gluten-free baking powder
• ¼ cup unsweetened cocoa
• 1 teaspoon salt
• 1 and ½ cups granulated sugar
• 1 cup oil
• 2 eggs
• 1 cup buttermilk
  • for a dairy-free substitute, mix 1 cup flaxmilk and 2 teaspoons white vinegar, then let sit 2-3 minutes
• 2 teaspoons white vinegar (omit if making dairy-free buttermilk with vinegar)
• 2 teaspoons gluten-free vanilla extract
• 4 teaspoons red food coloring (up to 2 Tablespoons for a deeper color)
• ½ cup plain hot coffee (or hot water)

Cream Cheese Frosting:

• 8 oz. cream cheese, room temperature (or dairy-free cream cheese)
• ½ cup butter (1 stick), room temperature (or dairy-free butter)
• 2 teaspoons vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350°F (180°C). Position rack in center of oven. Line two 8″ round baking pans with parchment paper and grease the sides; set aside.
2. In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt; set aside.
3. In a large mixing bowl, combine the sugar and oil.
4. Mix in the egg, buttermilk (or dairy-free buttermilk), vanilla, and red food coloring until combined.
5. Stir in the white vinegar and hot coffee (or hot water).
6. Add the dry ingredients to the wet ingredients and mix just until combined.
7. Spoon batter into the prepared baking pans.
8. Bake for 30-35 minutes, or until a toothpick comes out clean.
9. For the frosting: In a medium mixing bowl, beat together cream cheese (or dairy-free cream cheese), butter (or dairy-free butter) and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
10. When the cakes are cool, frost.
11. Store in an airtight container in the refrigerator for up to 5 days, or in a freezer for up to 3 months.

Besan Halwa

Recipe courtesy Beyond Celiac Ambassador Annika Dhariwal, who runs the blog Gluten-Free Jio

Besan is the Hindi word for gram flour. Also known as garbanzo flour or chickpea flour, besan is made from ground chickpeas, which are naturally gluten-free.

This recipe is for a deliciously rich Indian dessert that’s full of flavor. Find more recipes from Annika on her website.

Ingredients:

• 1 cup besan (gram flour)
• ½ cup ghee
• ½ cup sugar
• 2 cups water, warm
• 2 pinches saffron soaked in 2 Tablespoons warm milk
• 1 teaspoon cardamom powder
• 2 Tablespoons pistachio slivers
• 2 Tablespoons almond slivers

Directions:

1. Sieve the besan to a fine flour. Make sure that there are no lumps in the flour.
2. Heat ghee in a heavy bottom steel pan.
3. Once the ghee is hot, lower the heat to medium and add besan to it.
4. Take a heavy flat spatula and start roasting the besan in ghee. After 2 minutes, reduce the heat to low.
5. Stir and roast the besan in ghee on low heat for about 15 minutes.
6. Roast the besan until it starts separating from the ghee. At that point, begin to slowly add 2 cups of warm water to the pan, stirring until the water is absorbed.
7. When the water is absorbed, add the sugar, cardamom and saffron soaked in milk. Keep stirring continuously.
8. Switch off the heat when you see the desired consistency (some prefer it a bit smoother, like a paste, and others with more substance and shape) and let it stand for 2-3 minutes.
9. Garnish with chopped pistachios and almonds and serve warm.

Quesillo (Flan)

From Maria Luci, Beyond Celiac Director of Research Engagement

This recipe is from my Cuban mother, Ana, who doesn’t always love to cook but when she does she always puts a lot of love into it. She shared this and other family recipes with me when I got married. I treasure the recipe book she made me.

Gluten-Free Cuban Quesillo

Ingredients:

• 2 cans of condensed milk
• 2 cans of evaporated milk
• 8 eggs
• 8 Tablespoons sugar
• 3 Tablespoons water
• 1 Tablespoon vanilla extract

Directions:

1. Preheat oven to 375°F
2. In a small cookie can* make caramel by mixing the 8 Tbs of sugar with 3 Tbs of water over medium heat. Stir continuously until it turns light brown, then remove from heat.
3. In a separate bowl, mix the condensed milk, evaporated milk, eggs and vanilla. Once it’s thoroughly combined, put it in the cookie can on top of the caramel.
4. Cook in the oven at 375°F for about an hour, until you can get a toothpick to come out clean from the middle.
5. Remove from oven and let cool.
6. When the can is cool, place it in the refrigerator. Leave it there until you’re ready to serve.
7. About 20 minutes before serving, boil a pot of water.
8. Once boiling, hold the can carefully so the bottom is in the water. This will melt the caramel.
9. Turn the can upside down over a large dish. Cut into pie slices or squares.

* Editor’s note: this is my mother’s wording, but I’ve seen her use spring form pans or flan molds like this one from Amazon (affiliate link).

Pride Krispies

Have you been wondering what to take to the June Pride celebration potluck? We’ve got you covered! These Pride Krispy treats are gluten-free, lactose-free, vegan and delicious.

Ingredients:

• 4 ½ cups Fruity Pebbles cereal (always gluten-free and clearly labeled)
• 10 oz bag full-sized Dandies vegan marshmallows
• ¼ cup coconut oil

Directions:

1. Grease an 8×8 or 7×11 baking pan with coconut oil or nonstick cooking spray.
2. Cut the marshmallows into quarters with scissors.
3. Combine the marshmallows in a pan with the coconut oil and heat on the stove on medium heat, stirring continuously. I found it easier to use a large pan to give the marshmallows more heated surface area and also to have enough room for the cereal when you add it. Note that the marshmallows will not melt to a liquid state, but will instead get soft, sticky and pliable.
4. Once the marshmallows are soft, add the cereal a cup at a time. Expose a sticky surface of marshmallow, stick the cereal onto it, fold the cereal in and repeat. You may want to use your hands for the mixing process once most of the cereal is in the pan, but warning! It will be hot! If you have heat resistant silicone cooking gloves, this would be a great time to use them!
5. Once the cereal is mixed in, transfer the mixture to your baking pan and push it into place, all the way to the edges.
6. Refrigerate for several hours or overnight and then cut into squares.

Coconut Cake

This recipe was provided courtesy of Taleen Benson, author of the cookbook Just as Tasty: Gluten-Free and Eggless Baking Through the Seasons and blogger at Just As Tasty.

Ingredients for the Cake

Makes 12 servings

• 2 cups (296g) gluten-free flour blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 cup (226g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• ¾ cup (171g) plain Greek yogurt, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• ⅔ cup (35g) unsweetened shredded coconut

Ingredients for the Glaze and Topping

• 1 cup (120g) powdered sugar, sifted
• 5 tablespoons heavy whipping cream
• 1 cup (53g) unsweetened shredded coconut, toasted*

*To toast the shredded coconut, spread an even layer on a parchment-lined baking sheet. Toast in the oven at 350°F for 5 minutes.

Directions

1. Preheat the oven to 350°F. Grease a 9.5” bundt pan and set aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the Greek yogurt and vanilla extract and beat to combine. Add the dry ingredients in thirds, alternating with the buttermilk. Start and end with the dry mixture and beat briefly after each addition to combine. Fold in the shredded coconut.
4. Pour the batter into the prepared pan. Bake for 48–50 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before inverting onto a wire cooling rack. Cool completely before topping with the glaze.
5. To make the glaze: Mix the powdered sugar and heavy cream until the glaze reaches drizzling consistency, then drizzle over the cake and top with shredded coconut.