51 Gluten-Free Recipes You Have To Try

Finding the perfect gluten-free recipes for every occasion can be tricky. Whether you’re diving into gluten-free baking with almond flour recipes (or another gluten-free flour) or trying to whip up a pancake breakfast that everyone can enjoy, you need recipes you know you can trust. We have a virtual treasure trove of time-tested recipes making everything from holiday dinners to jaw-dropping desserts—all without a trace of wheat flour or gluten. With the right recipes, you can create meals and treats that cater to all dietary needs without compromising on flavor or variety.

Even chewy pizza dough can be made gluten-free with the right recipe. This recipe uses potatoes to craft a dough with just the right texture that bakes up perfectly crisp on the exterior. The toppings combine umami-rich roasted mushrooms with a one-two punch of mozzarella and ricotta for a fun alternative to the classic Margherita pie.

With a flavorful buttermilk dip and the right gluten-free flour mix, you can achieve golden-brown, crunchy fried chicken without any wheat flour at all. The magic is in the combination of millet flour, sweet rice flour and potato starch. This trio comes together to make a coating that rivals anything you’ve had before.

Almond flour gives these buttery chocolate chip cookies a chewy, soft texture without any four, or grain at all for that matter. Feel free to keep the mix straight chocolate chip, or add some of your favorite mix-ins, like chopped walnuts or toffee bits. A sprinkle of flaky sea salt on top adds a nice finishing touch.

A simple swap of almond flour for wheat flour is all you need to make a gluten-free version of crispy golden eggplant parmesan. The almond makes for a supremely crispy coating that’s rich in flavor. It also has more protein than the equivalent amount of wheat flour, making it more nutritionally dense.

Finally, the perfect gluten-free accompaniment to cheese and salami. These crackers get plenty of texture and crunch from a topping mix of sunflower, pumpkin and sesame seeds. The base cracker uses microwavable rice and quinoa to make a unique dough that bakes up perfectly crisp.

Enjoy classic meatloaf and stick to your diet with this adapted meatloaf recipe. Caramelized roasted red peppers add a touch of sweetness without the added sugar in ketchup. Instead of breadcrumbs, a scoop of almond flour helps bind the loaf and keep it nice and moist.

Imagine your favorite silky pumpkin pie in rich, fluffy muffin form. These delicately sweet muffins are full of warm spices like cinnamon, ginger, and nutmeg, as well as heart-healthy pumpkin puree. Use your favorite gluten-free flour mix to make these wheat-free.

To help keep these waffles from becoming too dense, whipped egg whites folded into the batter helps keep the texture ultra-light. The exterior cooks to a crisp golden brown in the waffle iron, with defined edges and pockets perfect for holding butter and syrup. If you make too many, these can be frozen and thawed to eat later.

There are few recipes as comforting and filling as a warm pot of chicken and dumplings. The creamy base is full of pulled chicken, celery, carrots, and sweet peas, all thickened with dried potato flakes. The same flakes go into the fluffy dumplings that simmer right in the pot to tender perfection.

It isn’t often you come across a gluten-free cupcake recipe with a light and fluffy texture. This version is made with buttermilk for tang and extra egg yolks to keep the batter rich and satisfying. All that’s missing is fluffy buttercream frosting and sprinkles.

Thick, zesty, and full of flavor—this Mexican soup is pure comfort in a bowl. The base is made from a spicy and verdant blend of poblano peppers, tomatillos, and cilantro. Canned hominy adds texture, along with charred corn and plenty of diced avocado.

Use coconut flour to make dense, chocolatey brownies that are high in fiber and totally gluten-free. The coconut adds just a subtle hint of coconutty flavor which enhances chocolate’s natural fruity undertones. Kick these up a notch with a topping of drizzled caramel or toasted walnuts.

Chickpea flour is the secret to achieving fluffy gnocchi without flour. Combine it with ricotta, parmesan, eggs and a hint of nutmeg to make the tender pasta pillows. Finish them with browned butter and sage, or whatever sauce you prefer.

This is a gluten-free gravy that everyone will love no matter what the dietary restrictions. Sweet rice flour turned out to be the winning starch that can recreate that silky-smooth texture we all know and love in classic gravy. It can be flavored with any herbs suit your recipe.

A fresh batch of banana bread is a great way to use up overripe bananas. Thanks to the texture of the tropical fruit, this bread stays moist even with some gluten-free swaps to the flour. In this case, brown rice and tapioca flour contribute to a sweet, tender crumb that’s neither dry nor gummy.

A bowl of warm oatmeal is naturally gluten-free—if you make sure to source certified gluten-free oats. This base recipe is simple but flavorful thanks to vanilla extract and a pinch of salt. From there, you can finish the oatmeal with whatever your favorite toppings are.

This special pancake recipe is full of nuts and oats, just like a tasty granola. Sweetened with honey, the batter is gluten-free and made using a blend of almond and millet flour, plus a special gluten-free flour blend. The gluten-free flour blend makes plenty extra, ready to use in all sorts of baking recipes.

Use potatoes to make a crispy yet chewy gluten-free pizza crust that can stand up to a hefty topping of turkey meatballs. Store-bought turkey sausage rolled into tiny meatballs makes for a fun topping that’s just a bit different. Under the cheese is a homemade pizza sauce that is so much better when made from scratch and full of garlic and fresh basil.

A good gluten-free English muffin can be hard to find depending on where you live, but luckily the recipe for making them at home isn’t too tricky. Use your favorite gluten-free all-purpose flour and make a tangy buttermilk dough. After rising, the muffins get a double bake on a griddle and in the oven to create that perfect craggy interior.

Buttery, gooey pecan be just as delicious and satisfying as ever, but with a few mindful swaps to help those with dietary restrictions. The filling uses coconut sugar and maple syrup instead of corn syrup and white sugar, plus a tender gluten-free crumb. The crust dough is made from white rice flour, tapioca flour, potato starch, and a touch of xanthan gum to make the perfect recreation of wheat flour.

Rich, creamy macaroni and cheese with a handful of dark green kale can make a tasty side or a meal in itself. Choose a gluten-free pasta and skip the roux to enjoy this savory dish without wheat flour. A combination of soft goat cheese and aged white Cheddar have plenty of meltability to make a luxurious sauce all on their own.

Crispy roasted chickpeas can make for a satisfyingly crunchy snack with no icky ingredients. Toss drained canned chickpeas with smoky paprika, cumin, and a pinch of cayenne and roast until they reach the perfect texture. This quick snack is great for taking on the go, whether that’s in your car or on a hike.

The natural fruity flavors in chocolate come to the forefront in this rich and decadent tart that’s stuffed with dried figs and ground almonds. The crust utilizes almonds as well, to give it a buttery, crunchy texture without wheat flour. Tangy creme fraiche or a dollop of plain whipped cream are all you need to garnish this gorgeous dessert.

Love it or hate it, pineapple and ham pizza can be made for the gluten-free crowd with a special potato-based dough. Thickened with white rice flour and tapioca starch, the dough is risen and airy with yeast the same as any standard pizza dough. Pickled red onions and a sprinkle of cilantro add the final touches to this salty-sweet pie.

While cornbread typically has a blend of cornmeal and wheat flour, you can swap in a gluten-free flour mix without sacrificing that classic crumbly texture. A pinch of psyllium husk and a mix of millet flour and sweet rice flour replicate the wheat flour but its the generous scoop of shortening that makes the cornbread rich and yummy. Top with butter or serve with your favorite batch of chili.

This versatile cake recipe can be used in a variety of desserts, from layer cake to petit fours. In this version, recipe developer Samantha Seneviratne makes a gorgeous citrus upside-down cake. The cake gets its texture from almond flour softened by a touch of cornstarch.

This recipe uses an ingenious hack to turn shrimp tacos gluten-free. Use crisp Bibb or iceberg lettuce as the “tortilla” to wrap around your spicy shrimp. The shrimp is seasoned with plenty of fragrant garlic and ginger and finished with lime, agave, and a fiery kick of Sriracha.

Nobody has to feel left out at the holidays just because they can’t eat gluten. The dough gets an extra-gooey texture from instant vanilla pudding mix, along with a blend of rice and coconut flour for extra stability. Once they’re coated with sprinkles, no one will be able to tell the difference between any other sugar cookie recipe.

In place of traditional egg noodles, long strips of thinly shaved zucchini can act as the “pasta” in this vegetable-forward Italian meal. The zucchini is tossed in a tasty mint-basil pesto after cooking briefly in a pot of vegetable stock. Added to the noodles is eggplant all norma, seasoned with chili flakes, burst cherry tomatoes, and fresh garlic to make a satisfying summer meal.

Even mile-high apple pie can be enjoyed for gluten-avoiders. Cream cheese helps create a workable pie crust, which uses a gluten-free flour blend to replace the wheat flour. The filling is a classic combination of apples tossed in cinnamon, nutmeg, and brown sugar.

For a quick weeknight dinner that’s ready in less than thirty minutes, try this recipe for sautéed chicken with a warm potato salad. The potatoes are dressed with tangy red wine vinegar and chopped roasted red peppers. Once the chicken is cooked, toss the potatoes with some peppery arugula and crumbled goat cheese.

You’ll never miss your old cookie recipe after trying this gluten-free alternative from Alton Brown. Tapioca flour, cornstarch, and brown rice flour give the cookie its signature chew, as well as a generous scoop of brown sugar. Fold in semisweet chocolate chips, or whatever you love most in your cookies!

Make buttermilk biscuits with extra tang by utilizing a bit of whole milk yogurt to add thickness to the dough. While this recipe still has plenty of butter, it swaps out wheat flour for a gluten-free blend to make this recipe usable no matter what kind of dietary restrictions you have to serve.

Colorful veggies take center-stage in this naturally wheat-free recipe. The rice-based noodles are just as chewy and slurpable as any other noodle and do a great job at absorbing the tangy, lime dressing. Caramelized strips of pork tenderloin cooked in ginger and garlic provide just the right amount of protein to finish this simple stir-fry.

Keep this basic white cake recipe in your back pocket for any time you need to whip up a great gluten-free dessert. It’s the perfect blank canvas for covering with frosting or topping with jam. The cake gets an ethereal airiness from whipped egg whites folded into the final batter.

Another of our test kitchen’s favorite gluten-free pizza dough recipes is this potato-based one. Much the same way that riced potatoes make fluffy and light gnocchi, the potato flour in this recipe acts as the perfect base to make chewy but crisp pizza dough that’s leavened with dried yeast. Top it with your favorite ingredients, from pizza sauce and mozzarella to pesto and barbecue chicken.

Almond-lovers rejoice for these buttery almond cookies. The dough is made gluten-free with almond flour (plus a pinch of coconut flour) and takes on a luscious texture from a combination of butter and cream cheese. A hint of almond extract and extra sliced almonds ensure that the nutty flavor hits you head-on.

Not sure how to please that gluten-free guest at your next brunch? This soft cinnamon sugar-swirled teacake is light, fluffy, and totally sans-wheat. The flour is garbanzo-fava bean mixed with potato starch and arrowroot for enhanced texture.

Almond flour makes these fluffy pancakes extra delicate and tender, so don’t flip too early. Without any other flours to thicken the batter, these are totally gluten-free and have a slightly almond flavor. Serve with maple syrup or roasted berries for a fruity twist.

Spaghetti squash naturally breaks down into pasta-like noodles that can be seasoned in a variety of ways to make a delicious side. This quick recipe steam roasts the squash in the microwave. Add to that a quick tomato pan sauce seasoned with oregano and cinnamon before topping the whole thing with tangy feta.

When you want your breakfast to veer a little closer towards dessert, whip these cookies-n-cream waffles up. Perfect for a special birthday or celebration, the waffles are stuffed with white chocolate chips and crushed gluten-free chocolate sandwich cookies. Swap the maple syrup for gooey chocolate syrup and add a dollop of whipped cream to top it all off.

If you’re looking for an alternative to the basic chocolate chip cookie, these oatmeal cookies get a toasty crunch from pistachios and a slightly tart bite from dried cherries. The base recipe is chewy and light without using any wheat flour.

Finally, a way to use up stale, leftover gluten-free bread. This strata is a hearty and filling breakfast dish that you make the night before and bake just before serving. Full of chopped kale, salty Cheddar, and crumbled Italian sausage, it’s guaranteed to please everyone at the breakfast table.

When the weather cools down in the fall, we love baking in the kitchen. Make this quintessential autumnal treat without wheat flour by swapping in some gluten-free all-purpose flour mix. The pumpkin puree ensures the bread still has plenty of moisture and the warm spices give it that signature flavor.

This is our favorite gluten-free pizza crust recipe, meticulously developed by our in-house chefs. The psyllium husk is worth seeking out, as it helps bind the dough together to mimic the stretch you can get in wheat-based pizza dough. This recipe can be frozen for up to three months and used later, so make extra if you like to host pizza nights.

This recipe is simple enough to involve the kids, who will love rolling the dough and sprinkling the seeds on top. Gluten-free flour forms the base of the dough, which isn’t as susceptible to overworking as wheat flour doughs. Plenty of spices, like dry mustard, paprika, and turmeric, help elevate the sharp cheese flavor of this adorable snack.

Ground lamb is a traditional choice for Shepherd’s Pie, where it combines with sautéed carrots, mushrooms, and onion to make a rich filling. Top it off with smooth, creamy pureed Yukon gold potatoes and bake until it reaches a deep, golden brown. It’s a wholesome meal that can warm you up even on the coldest of nights.

The classic flavors of a New York cheesecake are reimagined in these tasty cupcakes. Dotted with a topping of tart raspberry coulis, the vanilla bean cream cheese frosting is light, sweet, and fluffy. Underneath lies a cupcake layered with gluten-free graham cracker crumbs and stuffed with raspberry preserves.

Just when you think you’ve made all you can make with your bumper crop of zucchini, reach for this easy zucchini bread recipe. It’s gluten-free thanks to our favorite in-house mix, and slightly sweet from a combo of brown and white sugar. Cinnamon, nutmeg, and cardamom add plenty of spice to this sweet bread recipe.

Bananas and walnut are a match made in flavor heaven. In pancakes, the mashed banana adds moisture and flavor, while the walnuts add a toasty, nutty crunch. This recipe uses a general all-purpose gluten-free flour to achieve that fruit-nut combo without the wheat.