18 Delicious Gluten Free Recipes for Beginners

Gluten-free cooking doesn’t have to be daunting or dull—especially when you’re just starting out! Whether you’re exploring gluten-free options for health reasons or simply to mix things up in the kitchen, we’ve gathered 18 delicious recipes that are perfect for beginners. From cozy comfort foods to quick and easy dinners, these dishes promise to delight your taste buds and inspire your culinary adventures. Ready to dig in? Let’s get cooking!

Gluten Free Banana Bread

Ripe bananas make this gluten-free banana bread irresistibly moist and naturally sweet. Perfect for breakfast or a snack, it’s easy to whip up with just a few ingredients.

Ingredients

– Bananas – 3 medium
– Eggs – 2
– Almond flour – 2 cups
– Baking soda – 1 tsp
– Honey – ¼ cup
– Coconut oil – ¼ cup, melted
– Salt – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mash bananas until smooth.
3. Add eggs, honey, and melted coconut oil to bananas. Mix well.
4. Tip: Ensure all ingredients are at room temperature for even mixing.
5. In another bowl, whisk almond flour, baking soda, and salt.
6. Gradually add dry ingredients to wet ingredients. Stir until just combined.
7. Tip: Overmixing can make the bread dense. Stir until no dry spots remain.
8. Pour batter into prepared loaf pan. Smooth the top with a spatula.
9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
10. Tip: Cover with foil if the top browns too quickly.
11. Let cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
Not overly sweet, this banana bread has a tender crumb and rich banana flavor. Serve warm with a drizzle of honey or toasted with almond butter for extra protein.

Gluten Free Chocolate Chip Cookies

Just when you thought gluten-free meant giving up on your favorite treats, these chocolate chip cookies come to the rescue. They’re crispy on the outside, chewy on the inside, and packed with chocolatey goodness.

Ingredients

• Gluten-free flour – 1 cup
• Butter – ½ cup
• Brown sugar – ½ cup
• Egg – 1
• Chocolate chips – 1 cup
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat oven to 350°F.
2. Mix butter and brown sugar until creamy.
3. Add egg to the mixture, beat well.
4. Combine gluten-free flour, baking soda, and salt in a separate bowl.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Fold in chocolate chips evenly.
7. Drop tablespoon-sized dough onto a baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden but centers are soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Key to perfect cookies is not overbaking; they’ll firm up as they cool. For extra crunch, sprinkle sea salt on top before baking. These cookies are best enjoyed warm, with the chocolate still gooey, or pair with a cold glass of almond milk for a classic combo.

Gluten Free Pancakes

Baking gluten-free pancakes doesn’t have to be complicated. This recipe keeps it simple and delicious.

Ingredients

– Gluten-free flour – 1 cup
– Almond milk – 1 cup
– Egg – 1
– Baking powder – 1 tsp
– Salt – ½ tsp
– Coconut oil – 2 tbsp

Instructions

1. In a large bowl, whisk together gluten-free flour, baking powder, and salt.
2. Add almond milk and egg to the dry ingredients. Mix until smooth.
3. Heat a non-stick skillet over medium heat (350°F). Add 1 tbsp coconut oil.
4. Pour ¼ cup batter onto the skillet for each pancake.
5. Cook until bubbles form on the surface, about 2 minutes.
6. Flip the pancake and cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, adding more coconut oil as needed.

Using a non-stick skillet ensures easy flipping. Letting the batter rest for 5 minutes before cooking improves texture. Serve warm with maple syrup for a classic touch.

Ultra-fluffy and lightly sweet, these pancakes are perfect for a lazy weekend. Try topping with fresh berries for a colorful twist.

Gluten Free Pizza Dough

Here’s how to make gluten-free pizza dough that’s crispy and holds toppings well. Happy cooking starts with the right mix.

Ingredients

• Gluten-free flour – 2 cups
• Xanthan gum – 1 tsp
• Salt – 1 tsp
• Active dry yeast – 1 packet
• Warm water – 1 cup
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 425°F.
2. Mix gluten-free flour, xanthan gum, and salt in a large bowl.
3. Dissolve yeast in warm water, wait 5 minutes until frothy.
4. Add yeast mixture and olive oil to dry ingredients, stir until dough forms.
5. Knead dough on a floured surface for 5 minutes until smooth.
6. Let dough rest in a greased bowl, cover with a towel, rise for 1 hour.
7. Roll out dough on parchment paper to desired thickness.
8. Pre-bake crust for 10 minutes before adding toppings.

Fresh out of the oven, the crust is crispy with a chewy center. Top with your favorite sauce and cheese for a quick meal, or get creative with veggies and meats.

Gluten Free Brownies

Looking for a decadent treat that doesn’t skimp on flavor? These gluten-free brownies are rich, fudgy, and incredibly easy to make.

Ingredients

• Butter – ½ cup
• Sugar – 1 cup
• Eggs – 2
• Cocoa powder – ½ cup
• Gluten-free flour – ½ cup
• Salt – ¼ tsp

Instructions

1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper.
2. Melt butter in a microwave-safe bowl for 30 seconds. Tip: Ensure butter is fully melted but not hot to avoid cooking the eggs.
3. Whisk sugar into melted butter until fully combined.
4. Add eggs one at a time, whisking well after each addition.
5. Sift cocoa powder, gluten-free flour, and salt directly into the wet ingredients. Tip: Sifting prevents lumps for a smoother batter.
6. Fold dry ingredients into wet ingredients until just combined. Do not overmix.
7. Pour batter into prepared pan, smoothing the top with a spatula.
8. Bake for 20-25 minutes, until a toothpick inserted comes out with a few moist crumbs. Tip: Brownies continue to cook as they cool, so err on the side of underbaking.
9. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Now these brownies boast a crackly top with a gooey center. Serve warm with a scoop of vanilla ice cream for an indulgent dessert.

Gluten Free Apple Cinnamon Muffins

Everyone needs a quick, delicious gluten-free option for breakfast or snacks. These apple cinnamon muffins are just that.

Ingredients

• Gluten-free flour – 1 ½ cups
• Baking powder – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Eggs – 2
• Milk – ½ cup
• Apple – 1, diced
• Honey – ¼ cup

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, mix gluten-free flour, baking powder, cinnamon, and salt.
3. In another bowl, whisk eggs, milk, and honey until smooth.
4. Fold wet ingredients into dry ingredients until just combined. Tip: Overmixing leads to dense muffins.
5. Gently stir in diced apple.
6. Divide batter evenly among muffin cups, filling each ¾ full.
7. Bake for 20-25 minutes, until tops are golden and a toothpick comes out clean. Tip: Check at 20 minutes to avoid overbaking.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack. Tip: They firm up as they cool.

Out of the oven, these muffins are moist with a tender crumb. The apple bits add a sweet crunch. Serve warm with a drizzle of honey for extra sweetness.

Gluten Free Zucchini Bread

Nothing beats a slice of moist, flavorful zucchini bread, especially when it’s gluten-free. This recipe keeps it simple and delicious.

Ingredients

• Gluten-free flour – 2 cups
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Honey – ½ cup
• Vanilla extract – 1 tsp
• Zucchini, grated – 2 cups

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a large bowl, mix gluten-free flour, baking soda, salt, and cinnamon.
3. In another bowl, beat eggs, vegetable oil, honey, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can make the bread dense.
5. Fold in grated zucchini. Tip: Squeeze excess moisture from zucchini to prevent a soggy loaf.
6. Pour batter into the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Soft, subtly sweet, and packed with zucchini, this bread is perfect toasted with a smear of butter or as a base for French toast.

Gluten Free Blueberry Scones

Unbelievably easy to make, these gluten-free blueberry scones are perfect for a quick breakfast or snack. They’re tender, lightly sweet, and packed with juicy blueberries.

Ingredients

– Gluten-free flour – 2 cups
– Sugar – 1/4 cup
– Baking powder – 1 tbsp
– Salt – 1/2 tsp
– Butter – 1/2 cup, cold and cubed
– Blueberries – 1 cup
– Milk – 1/2 cup
– Egg – 1

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.
3. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. Gently fold in blueberries.
5. In a small bowl, whisk together milk and egg.
6. Pour wet ingredients into dry ingredients. Stir until just combined.
7. Turn dough onto a floured surface. Pat into a 1-inch thick circle.
8. Cut into 8 wedges. Place on prepared baking sheet.
9. Bake for 15-18 minutes, or until golden brown.
10. Cool on a wire rack for 5 minutes before serving.

Serve warm with a dollop of clotted cream or your favorite jam. The scones are best enjoyed the day they’re made, but can be stored in an airtight container for up to 2 days.

Gluten Free Pumpkin Pie

Nothing beats the comfort of a classic pumpkin pie, especially when it’s gluten-free. This version keeps it simple and delicious, perfect for any gathering.

Ingredients

• Gluten-free pie crust – 1
• Pumpkin puree – 15 oz
• Eggs – 2
• Heavy cream – 1 cup
• Sugar – ¾ cup
• Cinnamon – 1 tsp
• Ginger – ½ tsp
• Nutmeg – ½ tsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 425°F.
2. Place gluten-free pie crust in a 9-inch pie dish. Trim edges if necessary.
3. In a large bowl, whisk together pumpkin puree, eggs, and heavy cream until smooth.
4. Add sugar, cinnamon, ginger, nutmeg, and salt to the bowl. Mix well.
5. Pour the mixture into the pie crust. Smooth the top with a spatula.
6. Bake at 425°F for 15 minutes. Then reduce temperature to 350°F and bake for 40-45 minutes, until the center is set but slightly jiggly.
7. Let the pie cool on a wire rack for at least 2 hours before serving. Tip: For a smoother filling, strain the pumpkin puree before mixing. Tip: Cover the crust edges with foil if they brown too quickly. Tip: Serve with whipped cream for extra indulgence.

After cooling, the pie sets to a creamy, spiced perfection. A dollop of whipped cream or a sprinkle of cinnamon adds a festive touch.

Gluten Free Almond Flour Waffles

Perfect for a quick, healthy breakfast, these gluten-free almond flour waffles are simple and satisfying.

Ingredients

• Almond flour – 2 cups
• Eggs – 4
• Baking powder – 1 tsp
• Salt – ½ tsp
• Milk – ½ cup
• Butter – 2 tbsp, melted

Instructions

1. Preheat your waffle iron to 375°F.
2. In a large bowl, whisk together almond flour, baking powder, and salt.
3. Add eggs, milk, and melted butter to the dry ingredients. Mix until smooth.
4. Let the batter sit for 5 minutes to thicken slightly.
5. Pour ½ cup of batter onto the center of the preheated waffle iron. Tip: Do not overfill to avoid spillage.
6. Close the lid and cook for 4-5 minutes until golden brown. Tip: Do not open the lid too early to prevent sticking.
7. Carefully remove the waffle and repeat with the remaining batter. Tip: Keep cooked waffles warm in a 200°F oven.

Kickstart your morning with these crisp, nutty waffles. Top with fresh berries and a drizzle of honey for a delightful twist.

Gluten Free Carrot Cake

Here’s a gluten-free carrot cake that’s as straightforward as it is delicious. Perfect for those avoiding gluten but craving something sweet.

Ingredients

• Gluten-free flour – 2 cups
• Baking soda – 1 tsp
• Cinnamon – 1 tsp
• Salt – ½ tsp
• Eggs – 3
• Vegetable oil – ¾ cup
• Brown sugar – 1 cup
• Vanilla extract – 1 tsp
• Carrots – 2 cups, grated

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a bowl, whisk together gluten-free flour, baking soda, cinnamon, and salt.
3. In another bowl, beat eggs, vegetable oil, brown sugar, and vanilla extract until smooth.
4. Fold dry ingredients into wet ingredients until just combined.
5. Stir in grated carrots until evenly distributed.
6. Pour batter into prepared pan. Bake for 35 minutes or until a toothpick comes out clean.
7. Let cake cool in pan for 10 minutes. Then transfer to a wire rack to cool completely.

Finished cake is moist with a hint of spice from cinnamon. Serve with a dollop of cream cheese frosting for extra decadence.

Gluten Free Peanut Butter Cookies

Never compromise on taste with these gluten-free peanut butter cookies. They’re simple, delicious, and perfect for any occasion.

Ingredients

– Peanut butter – 1 cup
– Sugar – 1 cup
– Egg – 1
– Vanilla extract – 1 tsp

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, sugar, egg, and vanilla extract until smooth. Tip: For a smoother texture, use creamy peanut butter.
3. Roll dough into 1-inch balls and place on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Flatten each ball with a fork, creating a crisscross pattern. Tip: Dip the fork in sugar to prevent sticking.
5. Bake for 10-12 minutes, until edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Out of the oven, these cookies are crisp on the edges and chewy in the center. Serve with a glass of cold milk or crumble over ice cream for a decadent treat.

Gluten Free Coconut Macaroons

Baking gluten-free treats doesn’t have to be complicated. These coconut macaroons are simple, delicious, and require just a few ingredients.

Ingredients

• Shredded coconut – 3 cups
• Condensed milk – 1 cup
• Vanilla extract – 1 tsp
• Egg whites – 2
• Salt – ¼ tsp

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix shredded coconut, condensed milk, and vanilla extract until well combined.
3. In a separate bowl, beat egg whites and salt until stiff peaks form. Tip: Ensure no yolk gets into the whites for best results.
4. Gently fold the beaten egg whites into the coconut mixture. Tip: Fold slowly to keep the mixture light and airy.
5. Using a cookie scoop, drop mounds of the mixture onto the prepared baking sheet. Tip: Wet the scoop slightly to prevent sticking.
6. Bake for 20-25 minutes or until the tops are golden brown.
7. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These macaroons are crispy on the outside and chewy inside. Try drizzling with dark chocolate for an extra treat.

Gluten Free Lemon Bars

Sometimes you need a dessert that’s both tangy and sweet without the gluten. These lemon bars deliver.

Ingredients

• Almond flour – 1 cup
• Coconut oil – ½ cup
• Maple syrup – ¼ cup
• Lemon juice – ½ cup
• Eggs – 3
• Baking soda – ½ tsp

Instructions

1. Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper.
2. Mix almond flour, coconut oil, and maple syrup in a bowl until a dough forms. Tip: Use your hands for easier mixing.
3. Press the dough evenly into the prepared pan. Bake for 15 minutes until lightly golden.
4. While the crust bakes, whisk lemon juice, eggs, and baking soda in a bowl until smooth. Tip: Strain the lemon juice to avoid pulp.
5. Pour the lemon mixture over the baked crust. Return to oven for 20 minutes until set.
6. Cool completely in the pan before slicing. Tip: Chill in the fridge for cleaner cuts.

Key to these bars is their creamy center and crisp crust. Serve chilled with a dusting of powdered sugar for extra sweetness.

Gluten Free Quinoa Salad

Kickstart your meal prep with this gluten-free quinoa salad, packed with nutrients and flavor. Perfect for a quick lunch or a side dish, it’s as easy to make as it is delicious.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp
• Cucumber – 1, diced
• Cherry tomatoes – 1 cup, halved

Instructions

1. Rinse quinoa under cold water for 1 minute to remove bitterness.
2. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Transfer quinoa to a large bowl and let cool for 10 minutes.
5. Add olive oil, lemon juice, and salt to the quinoa. Mix well.
6. Fold in diced cucumber and halved cherry tomatoes. Tip: For extra flavor, add the vegetables while the quinoa is still slightly warm.
7. Chill in the refrigerator for 30 minutes before serving. Tip: This salad tastes better after the flavors meld together.

Makes a refreshing, light salad with a satisfying crunch from the vegetables. Serve it in a hollowed-out bell pepper for an edible bowl presentation.

Gluten Free Chicken Parmesan

Every home cook needs a reliable gluten-free chicken parmesan recipe. This version keeps it simple and delicious.

Ingredients

• Chicken breasts – 2, boneless and skinless
• Gluten-free breadcrumbs – 1 cup
• Parmesan cheese – ½ cup, grated
• Egg – 1
• Marinara sauce – 1 cup
• Mozzarella cheese – ½ cup, shredded
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Pound chicken breasts to ½-inch thickness for even cooking.
3. Season chicken with salt and black pepper.
4. Beat egg in a shallow dish.
5. Mix gluten-free breadcrumbs and parmesan cheese in another shallow dish.
6. Dip each chicken breast in egg, then coat with breadcrumb mixture.
7. Heat olive oil in a skillet over medium-high heat.
8. Cook chicken for 3-4 minutes per side until golden brown.
9. Transfer chicken to a baking dish.
10. Top each breast with marinara sauce and mozzarella cheese.
11. Bake for 15 minutes until cheese is bubbly and golden.

Perfectly crispy on the outside, tender inside. Serve over zucchini noodles for a low-carb twist.

Gluten Free Beef Stew

Hearty and satisfying, this gluten-free beef stew is perfect for chilly evenings. Simple ingredients come together for a comforting meal.

Ingredients

• Beef chuck – 2 lbs, cubed
• Olive oil – 2 tbsp
• Onion – 1, diced
• Carrots – 2, sliced
• Potatoes – 2, cubed
• Gluten-free flour – 2 tbsp
• Beef broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Add beef cubes. Brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef. Set aside.
4. In the same pot, add onion. Cook until translucent, about 3 minutes.
5. Stir in gluten-free flour. Cook for 1 minute to remove raw flour taste.
6. Gradually add beef broth, stirring constantly to prevent lumps.
7. Return beef to the pot. Add carrots and potatoes.
8. Season with salt and black pepper. Tip: Adjust seasoning after cooking if needed.
9. Bring to a boil. Reduce heat to low. Cover.
10. Simmer for 1.5 hours, until beef is tender. Tip: Stir occasionally to prevent sticking.

Offers a rich, savory flavor with tender beef and vegetables. Serve with a side of gluten-free bread for dipping.

Gluten Free Cauliflower Crust Pizza

Everyone needs a quick, healthy pizza option. This gluten-free cauliflower crust pizza delivers without compromise.

Ingredients

• Cauliflower – 1 head
• Egg – 1
• Mozzarella cheese – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 400°F.
2. Chop cauliflower into florets and pulse in a food processor until fine.
3. Microwave cauliflower for 4 minutes, then let cool. Tip: Squeeze out excess water with a towel for a crispier crust.
4. Mix cauliflower with egg, ½ cup mozzarella, and salt.
5. Press mixture onto a baking sheet lined with parchment paper, shaping into a 9-inch circle.
6. Bake for 20 minutes until golden. Tip: Flip the crust halfway for even cooking.
7. Brush crust with olive oil, top with remaining mozzarella, and bake for another 10 minutes. Tip: Add toppings after the final bake to prevent sogginess.

Delightfully crisp with a cheesy bite, this pizza pairs well with a fresh arugula salad. Try drizzling with balsamic glaze for an extra flavor boost.

Conclusion

Ready to embark on a gluten-free journey? This roundup of 18 delicious recipes is your perfect starting point, offering a variety of easy-to-make dishes that don’t skimp on flavor. Whether you’re new to gluten-free cooking or just looking for fresh ideas, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the gluten-free love!

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