Because I have such a strong interest in gluten-free cooking, I have chosen to share with you several of my very favorite recipes that happen to be gluten-free. They are quite varied in nature, stretching from two delightful breakfast items—my Gluten-Free Banana Bread and some fluffy pancakes—to a couple of savory options that would make a fantastic dinner: Cauliflower Gnocchi and Quinoa Sushi Rolls.

Everything here is gluten-free, and everything here is delicious. These recipes will keep your taste buds tantalized and your meals gluten-free.

The 17 Best gluten free recipes

1. Gluten-Free Banana Bread

Banana Bread (Gluten-Free) is a super moist and oh-so-delicious loaf that’s made with very ripe bananas, gluten-free flour, and sweetener options like cane sugar or coconut sugar (and more!). We eat lots of baked goods around here, and this is definitely in our top favorites for a wheat-free world.

Ingredients

3 ripe bananas, mashed
2 large eggs
1/4 cup melted unsalted butter or coconut oil
1 teaspoon vanilla extract
1/2 cup cane sugar or coconut sugar
1 1/2 cups gluten-free all-purpose flour blend
1 teaspoon baking soda

Instructions

1. Prepare a 350°F (175°C) oven and a 9×5-inch loaf pan so they are ready when you are to mix together this loaf cake’s simple batter.

2. In a big mixing bowl, combine the bananas, pureed and otherwise, the eggs, the melted butter, the vanilla extract, and the sugar. Mix these up until everything is copacetic.

3. The gluten-free flour and baking soda should be added to the wet ingredients and stirred until just combined.

4. Place the batter in the loaf pan you’ve prepped and put it in the oven. Set a timer for 50 minutes, but be prepared to add another 10 minutes if necessary. When the toothpick inserted into the center of the loaf comes out clean, remove the pan from the oven. Allow the loaf to cool in the pan for a bit, then turn it out onto a rack. Wait until it’s cool to serve, if you can.

2. Gluten-Free Pancakes

Gluten-Free Pancakes
represent a delectable morning meal that utilizes a blend of gluten-free flours, sugar, and baking powder. They are fluffy and delicious and would be a great addition to the morning routine of anyone—including me—who has to avoid gluten.

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk (dairy or non-dairy)
• 1 large egg
• 2 tablespoons melted butter or coconut oil
• 1 teaspoon vanilla extract

Instructions

1. In a big bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until thoroughly mixed. These are your dry ingredients.

2. In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Beat the mixture until it is well combined.

3. Combine the wet ingredients and the dry ingredients; stir them together until just combined. Don’t stir too much; some lumps are just fine.

4. Preheat a non-stick frying pan or griddle over medium heat. For each pancake, pour 1/4 cup of the batter onto the frying pan. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Serve warm with syrup, fruit, or your favorite toppings.

3. Gluten-Free Brownies

I provide a wonderful recipe for brownies that are not only brownie-like but also gluten-free. They are made with almond flour and dark chocolate (yes, dark, not semi-sweet, as the original recipe called for) and sweetened.

Hold on! They are sweetened without sugar, using dates.

These are some gluten-free brownies I would eat.

Ingredients

• 1/2 cup unsalted butter
• 1 cup semi-sweet chocolate chips
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup almond flour
• 1/4 teaspoon salt

Instructions

1. Set your oven to 350°F (175°C) to warm up, and slather some grease into an 8-inch square baking pan.

2. Place the butter and half a cup of chocolate chips in a saucepan. Set heat to low and stir until smooth. Remove from heat and let cool slightly.

3. In the chocolate mixture, granulated sugar, eggs, and vanilla extract are stirred in well.

4. Fold in the almond flour and salt very gently. Then stir in the remaining chocolate chips. Baking Instructions: Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the pan cool for a few minutes, then slice and serve.

4. Gluten-Free Pizza Crust

A tasty alternative for people on a gluten-free diet, this pizza crust blends gluten-free all-purpose flour and almond flour; olive oil; warm water; and apple cider vinegar to create the perfect dough base.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/2 cup warm water
• 1 teaspoon apple cider vinegar

Instructions

1. Your pizza pan should have parchment paper placed over it before the oven is preheated to 425°F (220°C).

2. In a large mixing bowl, mix together the protein powder, baking powder, and salt.

3. Combine the warm water, olive oil, and apple cider vinegar with the dry ingredients, mixing until a dough materializes.

4. Pat the dough into the pizza pan you prepared. Form it into a crust that is thin and even. Bake it for a scant 10 minutes. Add the toppings you want and bake the pizza for another 10 minutes.

5. Gluten-Free Chocolate Chip Cookies

Treat yourself to Gluten-Free Chocolate Chip Cookies made with gluten-free flour, luscious chocolate chips, and creamy butter. Baked to golden perfection, these mouthwatering cookies are not just for those avoiding gluten.

They’re for anyone craving a chocolate chip cookie that doesn’t sacrifice flavor or, well, cookie-ness!

Sure, here’s a concise recipe for Gluten-Free Chocolate Chip Cookies.Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions

1. The baking sheet is lined with parchment paper. The oven is at a temperature of 350 degrees Fahrenheit, or 175 degrees Celsius. This is the prerequisite for these baked goods.

2. In a bowl, combine the gluten-free flour, baking soda, and salt.

3. In a separate bowl, beat together the butter, granulated sugar, and brown sugar until the mixture is pale and fluffy, then mix in the egg and vanilla extract until smooth.

4. Slowly incorporate the dry ingredients into the wet ingredients, blending until fully integrated. Fold in the chocolate chips.

5. Scoop rounded tablespoons of dough and plop them onto the baking sheet you prepared. Shove the sheet in the oven. Bake the dough for 10 to 12 minutes, or until it has just started to turn golden around the edges. Cool on a wire rack.

6. Gluten-Free Zucchini Bread

Zucchini Bread (Gluten-Free)
This is a wonderful bread made with grated zucchini,
almond flour, and a hint of sweetness from honey
or maple syrup. Despite very little gluten in the original
recipe, we have taken it to a new delicious level without
substituting, using coconut oil for moisture,
almond flour, and lots of eggs (three large ones) for richness.

Ingredients

2 cups grated zucchini
1 ½ cups almond flour
¼ cup coconut oil, melted
¼ cup honey or maple syrup
3 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract

Instructions

1. Set your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing it.

2. In a big bowl, blend the ingredients well. These are the ingredients: 2 cups grated zucchini, 3 eggs, 1 cup melted coconut oil, 1 cup honey or maple syrup, and 1 cup vanilla extract.

3. Incorporate the almond flour and baking soda, and mix until you have a smooth batter.

4. Transfer the batter to the loaf pan prepared in advance and place it in the oven set at 350°F to bake for 45-50 minutes. Check if it has set by seeing if a toothpick stuck into the very center comes out clean. Let it cool completely, then slice to serve.

7. Gluten-Free Lasagna

A comforting and traditional dish made with gluten-free lasagna noodles, Gluten-Free Lasagna incorporates zesty ground beef or turkey, thick marinara sauce, and layers of luscious ricotta cheese. To top it all off, there’s a nice layer of melted, gooey mozzarella cheese along with Parmesan.

Ingredients

9 gluten-free lasagna noodles
1 pound ground beef or turkey
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg

Instructions

1. Set your oven to 375°F (190°C) to start. While the oven is preheating, you can cook the gluten-free lasagna noodles. Refer to the package instructions for these steps. Once the noodles are done, drain them and set them to the side.

2. In a skillet over medium heat, brown the ground beef or turkey. Drain off excess fat. Stir in the marinara sauce and simmer for about 5 minutes.

3. In a bowl, blend the ricotta cheese, egg, and half of the Parmesan cheese. together.

4. In a baking dish, spread a thin layer of the meat sauce. Layer three lasagna noodles over it, then spread half of the ricotta mixture on top. Add a layer of meat sauce, followed by a layer of mozzarella cheese. Repeat the layers, finishing with noodles, meat sauce, and the remaining mozzarella and Parmesan cheese. Bake for 25-30 minutes until the cheese is bubbly and golden.

8. Gluten-Free Apple Crisp

To create a delightful Gluten-Free Apple Crisp, one must mix sliced apples—such as Granny Smith or Honeycrisp—with lemon juice, granulated sugar, and cinnamon; top with a mixture of butter, gluten-free oats, and flour; and bake until bubbly and golden brown.

Ingredients

6 cups of peeled and sliced apples (such as Granny Smith or Honeycrisp)
1 tablespoon lemon juice
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 cup gluten-free all-purpose flour
1/2 cup gluten-free rolled oats
1/3 cup unsalted butter, chilled and cubed

Instructions

1. Set your oven to 350°F (175°C) to warm up. In a sizable bowl, mix the apple slices with the lemon juice, sugar, and cinnamon until they are uniformly coated. When the oven is warmed, put the baking dish in and let the scent of spiced, sweet apples fill your kitchen.

2. In a separate bowl, combine the oats, flour, and butter. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

3. Evenly distribute the oat and flour mixture over the apples in the baking dish. Bake for 35-40 minutes, until the top is a beautiful golden brown, and the apples are tender. Serve warm. Cooling slightly is good; too warm and the topping will be an unholy mess.

9. Gluten-Free Lemon Bars

Gluten-Free Lemon Bars offer a zesty delight made with almond flour, coconut flour, and fresh lemon juice. They are ideal for people on gluten-free diets who want a sweet and citrusy dessert.

Their flavor is full of natural sweetness mixed with a delightfully refreshing tanginess.

Ingredients

1 cup almond flour
1/4 cup coconut flour
1/2 cup unsalted butter, melted
1/4 cup maple syrup
3 large eggs
3/4 cup fresh lemon juice
1 tablespoon lemon zest

Instructions

1. Set your oven to 350°F (175°C) to heat while you prepare an 8×8-inch baking dish. Line the dish with parchment paper. The next step requires melting two sticks (1 cup) of unsalted butter in a saucepan over low heat.

2. Combine the almond flour, coconut flour, melted butter, and maple syrup in a bowl. Stir until a dough forms. Press the dough evenly into the bottom of the baking dish.

3. Bake the crust for 10 to 12 minutes, or until just lightly golden. While the crust is baking, whisk together the eggs, lemon juice, and lemon zest. Pour this mixture over the baked crust.

4. Put back in the oven and bake for 18-20 minutes, or until the topping is set. Let cool completely before cutting into bars and serving.

10. Socca (Chickpea Flatbread)

Socca is a straightforward, gluten-free flatbread consisting of chickpea flour, water, and olive oil. It is usually flavored with salt, freshly ground black pepper, and optional rosemary.

It is baked to a golden-brown crispiness and is often eaten as a snack.

Ingredients

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh rosemary (optional)
• 1 tablespoon olive oil (for cooking)

#

Instructions

1. To a mixing bowl, combine chickpea flour, water, 2 tablespoons of olive oil, salt, pepper, and optional rosemary. Whisk until smooth. Let the batter rest for at least 30 minutes at room temperature.

2. Heat the oven to 450°F (232°C) and put a cast-iron skillet or an ovenproof pan inside to heat.

3. Take the hot skillet out of the oven, and pour 1 tablespoon of olive oil inside. Swirl the oil around so that it coats the bottom of the skillet. Then pour the batter into the skillet, and use a spatula to spread it around evenly.

4. Bake 10-15 minutes until the socca is golden brown and crispy around the edges. Serve hot, cut into wedges.

11. Cauliflower Gnocchi

Making this fashionable dish requires some modest cooking skills to properly prep the ingredients and combine them into a soft but workable dough. The soft, rollable texture of the dough allows for better forming of the little dumpling shapes that make gnocchi the Instagrammable dish it is.

Ingredients

1 medium head of cauliflower, chopped
1/2 cup gluten-free all-purpose flour (or more as needed)
1/4 cup almond flour
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon garlic powder

Instructions

1. Chop the fresh cauliflower into small pieces. In a large pot, bring enough water to a vigorous boil to cook the cauliflower. Add salt to the water to season it. Then add the chopped cauliflower to the pot and steam or boil it until very tender for about 15 minutes. If you don’t have a steamer basket, here’s another way to steam the cauliflower: In a large pot, bring 1 inch of water to a boil. Place the chopped cauliflower in a folding steamer basket, then sit the basket on top of the pot. Cover the pot and steam for about 15 minutes.

2. Using a food processor, finely chop the cauliflower until it is nearly a puree. Pour into a medium bowl. Add your flours, egg, salt, and garlic powder. Mix well with a large spoon, then knead until you have a dough. Add more flour if necessary.

3. On a surface dusted with flour, split the dough into 4 parts and shape each part into a rope that is roughly 1/2 inch thick. Each rope should be cut into 1-inch segments to create the gnocchi.

4. Fill a large pot with water, add salt, and bring it to a boil. In batches, add the gnocchi to the pot, allowing them to cook until they bob to the surface, at which point let them keep cooking for another minute or two. Drain and serve them straightaway with whatever sauce you’ve chosen.

12. Almond Flour Crackers

Almond Flour Crackers are an easy, made-at-home snack that require just almond flour, sea salt, olive oil, and an egg to pull together. Optional ingredients such as garlic powder and dried rosemary can be thrown into the mix to take the flavor of these gluten-free crackers to the next level.

Ingredients

• 2 cups almond flour
• 1/2 teaspoon sea salt
• 2 tablespoons olive oil
• 1 large egg
• 1/2 teaspoon garlic powder (optional)
• 1/2 teaspoon dried rosemary (optional)

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to heat up. Prepare a baking sheet by placing a paper liner on it.

2. In a big bowl, mix the almond flour, sea salt, garlic powder, and dried rosemary. Pour in the olive oil and egg, and combine until a dough forms.

3. Place the dough between two sheets of parchment paper and roll it to 1/8 inch thick. Remove the top sheet and cut the dough into squares with a pizza cutter.

4. Place the cut dough on the parchment paper onto the baking sheet. Bake for 10-15 minutes, or until golden brown at the edges. Cool before serving.

13. Quinoa Sushi Rolls

Quinoa Sushi Rolls are a nutritious twist on traditional sushi, using quinoa instead of rice. Nori-wrapped, fresh cucumber, avocado, and carrot-packed rolls present a protein-rich, veggie-filled option.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons rice vinegar
• 4 sheets nori seaweed
• 1 small cucumber, julienned
• 1 avocado, sliced
• 1/2 cup carrots, julienned

Instructions

1. Wash the quinoa very well under running cold water. Put it together with the water into a medium saucepan. Bring to a boil over medium-high heat. Once boiling, reduce heat to low. Cover and simmer for about 15 minutes, or until all water is absorbed and quinoa is fluffy. Remove from heat, using a fork to fluff it up a bit more. Stir in the rice vinegar. Let it cool a bit before adding other ingredients.

2. Put a sheet of nori on a sushi mat with the shiny side facing down. Place a thin, even layer of quinoa on the nori. The layer of quinoa should be about as thick as the nori is wide, and it should not go all the way to the top edge of the nori; leave at least an inch unfilled.

3. Line up the cucumber, avocado, and carrots along the base of the quinoa. Roll the sushi away from you, using the mat to apply even pressure. Seal the edge with a little water.

4. Using a sharp knife, cut the roll into pieces sized to fit in your mouth. You may use a little extra sauce with the following toasted sesame seed garnish. For sauce, try soy sauce, teriyaki, or a dash of vinegar with olive oil.

14. Sweet Potato Nachos

Sweet Potato Nachos take thinly sliced sweet potatoes and turn them into a delicious base topped with black beans, melted cheese, and fresh cilantro. It’s a wholesome and flavorful riff on a classic shareable snack, and it’s just as good if you keep it all to yourself.

Ingredients

• 2 large sweet potatoes, thinly sliced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 cup black beans, rinsed and drained
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/4 cup chopped fresh cilantro

Instructions

1. Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to preheat. Take the sweet potato slices and toss them with olive oil, chili powder, and cumin. Lay them out on a baking sheet in a single layer. Bake them in your preheated oven for 20-25 minutes, or until they are tender and slightly crispy.

2. Take the sweet potatoes from the oven and top them evenly with black beans and shredded cheese. Put them back in the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

3. Take it out of the oven and add some freshly chopped cilantro for garnish. From here on, it’s only up to you what to do next. Do you want some toppings with your dish? Go with absolutely anything you want that fits on top of it. You could grab some salsa, surf a wave of guacamole, or, if you want to be a little more traditional, go with some sour cream. And there you go: You’ve made avocado enchiladas.

15. Coconut Flour Tortillas

Coconut Flour Tortillas are a gluten-free option made with coconut flour, psyllium husk powder, eggs, coconut oil, and sea salt. Tortillas that are simple to prepare offer wholesome substitutes for wraps and tacos.

Ingredients

2 tablespoons coconut flour
2 tablespoons psyllium husk powder
2 large eggs
1 tablespoon coconut oil, melted
1/4 teaspoon sea salt
1/4 cup water

Instructions

1. In a large mixing bowl, combine the coconut flour, psyllium husk powder, and sea salt.

2. Combine the dry ingredients with the eggs, melted coconut oil, and water. Mix thoroughly until a dough forms. Allow the dough to rest for a few minutes; this will cause it to thicken slightly.

3. Separate the dough into small balls. Between two sheets of parchment paper, roll each ball out to make a really thin tortilla.

4. Heat a skillet that doesn’t stick over medium heat. Cook each tortilla for one to two minutes on either side so that they are only lightly golden and still pliable, a.k.a. bendy. Adjust your heat so you don’t char ’em and make them any tougher than they could be.

16. Buckwheat Galettes

Buckwheat Galettes are traditional French crepes made with buckwheat flour, egg, and milk, resulting in a smooth, savory batter. They are cooked in butter until golden brown and are perfect for savory or sweet fillings.

Ingredients

Buckwheat flour
Water
Egg
Salt
Milk
Butter

Instructions

1. Combine the buckwheat flour, water, milk, and egg in a bowl, and whisk until completely smooth. Add a pinch of salt to taste.

2. Allow the batter to rest for about 30 minutes so that the liquid can be absorbed by the flour.

3. Preheat a non-stick skillet over a medium flame and use a minimum amount of butter to grease it.

4. Using a ladle, pour the batter into the skillet and quickly swirl it to cover the bottom in a thin layer. Cook for about 1 to 2 minutes on each side, or until the galette is golden brown. Repeat with the rest of the batter. Serve the galettes warm, filled with your fillings of choice.

17. Chia Seed Pudding

Chia Seed Pudding is a nutritious dessert that blends chia seeds with almond milk, maple syrup, and vanilla extract. Chilling it until thick and creamy and serving it with fresh fruit or berries makes for a delightful dish that can be enjoyed any time of day.

Ingredients

1/4 cup chia seeds
1 cup almond milk (or any milk of choice)
1 tablespoon maple syrup (or honey)
1/2 teaspoon vanilla extract
Fresh fruit or berries, for topping

Instructions

1. Combine in a mixing bowl: chia seeds, almond milk, maple syrup, and vanilla extract. Stir well to combine.

2. Allow the mix to rest for around 5 minutes. Then stir once more to ensure even distribution and to discourage the formation of any sizeable clumps.

3. Put the bowl in the refrigerator and leave it for at least two hours or all night. When you return to it, the pudding should be thick and creamy.

4. Chill and serve with fresh fruit or your selection of berries on top.