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Nothing hits quite like a bowl of chili that’s rich, smoky, and deeply satisfying — especially when you take it up a notch with a splash of bourbon. My BBQ Bourbon Chicken Chili combines tender seasoned chicken, hearty beans, savory spices, tangy tomatoes, and everyone’s favorite barbecue flavor with a subtle warmth from the bourbon. Whether you’re serving it for a weekend dinner, a game-day spread, or a cozy night in, this chili delivers bold flavor in every spoonful. Prep Time: 20 minutes Cook Time: 6 hours Serves 6 Ingredients: 1 lb chicken breast (optional: use ground chicken) 1 tbsp olive oil ½ yellow onion, diced 1 jalapeño pepper, diced (optional for heat) 15 oz cannellini beans, drained 15 oz kidney beans, drained 16 oz diced tomatoes 1 cup chicken bone broth ½ cup barbecue sauce ½ cup bourbon  1 tbsp smoked paprika 1 tbsp chili powder 2 tsp cumin, ground 1 tbsp garlic powder 2 tsp onion powder 1 tbsp dried oregano 1 tsp salt 2 tsp black pepper Instructions: In a skillet over medium heat, drizzle in the olive oil. Add the diced onion and jalapeño and cook until softened, about 2–3 minutes. Add the chicken and cook until it’s about 90 % done. Transfer the chicken mixture to your slow cooker. Add the cannellini beans, kidney beans, diced tomatoes, and spices. Stir gently to combine. In a measuring cup, combine the barbecue sauce, chicken broth, and bourbon. Pour this mixture into the crockpot and stir to incorporate. The bourbon boosts depth and gives a subtle sweetness that pairs amazingly with the BBQ base. Cook on low  for 6 hours or high  for 4 hours, until the flavors meld and the chili is thick and delicious. Ladle into bowls and top with shredded cheddar or pepper jack cheese, sour cream, avocado, or your favorite chili toppings. Serving Suggestions: Cornbread -- you can't go wrong with the Bob's Red Mill Gluten Free Cornbread Mix ! Tortilla chips or Fritos -- make sure to check out stores like Aldi for cheaper corn chips! Sliced green onions & fresh cilantro A splash of extra BBQ sauce or hot sauce Pro Tips: Adjust the Bourbon:  Add a splash more if you prefer deeper warmth, or reduce if you want milder notes. Thicken It Up:  If your chili is thinner than you like near the end, remove the lid and cook another 20–30 min. Storage:  Keeps in the fridge up to 4 days or freezes well for up to 2 months. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

Good Gluten Free Bread is arguably one of the hardest items to come by. For starters, finding a slice of gluten free bread bigger than the palm of your hand is nearly impossible. Then you have to deal with terrible texture, large holes, the inevitable disintegration, and the near inability to eat it without prior toasting. Now I will say that gluten free bread has come along way -- my husband has had celiac disease for over 20 years now and has lived through many brand iterations and terrible sandwiches and much prefers today's options to what he suffered through as a child. All that being said, I've tried a lot of bread and I am happy to report that there are truly some great options out there, so let's get into it! Over the years, I’ve tested a lot of gluten-free bread, and these are the ones I consistently buy, recommend, and use in my own kitchen. Not every gluten-free bread works for every purpose. Some are best for sandwiches, others shine toasted, and a few are worth splurging on for a truly bakery-style experience. Below are my favorite gluten free breads and exactly how I like to use each one. Shop my favorite gluten free breads and more here ! Canyon Bakehouse Heritage Style Honey White – Sandwich Bread When it comes to everyday gluten-free sandwich bread, Canyon Bakehouse Heritage Style Honey White is my go-to. Chances are if I am posting a sandwich recipe, I'm probably using this bread. I almost always have a loaf on hand and an extra one in my freezer. This loaf has a soft texture, mild flavor, and slices that are large enough (!!) to actually feel like a real sandwich. It holds up well to spreads, deli meat, and grilling without falling apart, which makes it ideal for lunches and quick meals. If you choose to forgo toasting, you don't need to worry about choking on a dry crumb (if you know you know!). Best for: Everyday sandwiches Toast with butter or jam Grilled cheese Greenlite Artisan Bread & Baguette – Bakery-Style Bread This is the bread that makes you say "Are you sure it's actually gluten free?" If you’re looking for a bakery-quality gluten-free bread, Greenlite is worth seeking out. True story: my little brother who HATES gluten free bread willingly said that this bread not only looked great but actually tasted really good too! Their artisan loaves and baguettes have an incredible crusty exterior with a soft interior, making them perfect for serving alongside pasta dishes, soups, or using for crostini. This is one of those gluten-free breads that truly feels like a treat. The biggest downside is that it is expensive and a bit hard to find, but I really believe it is worth the extra dollar and the hunt. Best for: Garlic bread Serving with dinner Bruschetta or crostini Sharing with your non-gluten free friends O’Doughs – Burger Buns O'Doughs is one of the most slept on gluten free brands in my opinion! For burgers and sandwiches that need a sturdy bun, O’Doughs is my favorite option. These buns are soft yet strong enough to hold up to burgers, pulled chicken, or veggie patties without getting soggy, plus they are quite large in comparison to other gluten free burger bun options.. They’re also great lightly toasted for extra structure. Want proof of just how well these buns work? Check out my Gluten Free Pizza Burger recipe for evidence! Best for: Burgers Pulled meat sandwiches Grilling season meals The Greater Knead – Bagels The Greater Knead bagels are my go-to gluten-free bagels for everyday use. With their recently updated recipe, they have a great chew, toast beautifully, and don’t crumble apart when sliced. Whether you’re topping them with cream cheese, avocado, or making a breakfast sandwich, these bagels get the job done. Best for: Breakfast bagels Toasted bagels with spreads Breakfast sandwiches Queen Street Bakery – English Muffins Queen Street Bakery English muffins are one of those gluten-free products that feel surprisingly close to the real thing -- queue actual nooks & crannies! They toast well, have a light and fluffy interior, and are perfect for breakfast sandwiches or a classic butter-and-jam situation. If you miss English muffins, these are a must-try. Plus the ingredients are as good as it gets and they pack a sizable amount of fiber! Best for: English muffin breakfast sandwiches Toasting with butter or jam Eggs Benedict base Canyon Bakehouse – Hawaiian Rolls For holidays, sliders, or sweet-savory dishes, Canyon Bakehouse Hawaiian Rolls are my top pick. They’re soft, slightly sweet, and perfect for serving alongside dinner or using for mini sandwiches. These are especially great for entertaining or comfort-food style meals. Pro tip: two packs of these fit perfectly in a 9x13 dish for whenever you feel like making sliders! Best for: Sliders Holiday dinners Sweet-savory sandwiches Modern Bread & Bagel – Worth the Splurge If you want to splurge on gluten-free bagels, Modern Bread & Bagel in New York City is absolutely worth it. Their bagels are bakery-quality, chewy, and taste just like classic New York-style bagels—gluten free or not. My credentials for such a claim? I'm a born and bred New Yorker and take my bagels very seriously! They ship nationwide, making them a great option for special occasions or when you really want the real deal. Best for: Special occasions Bagel lovers Treat-yourself moments Honorable Mention: Aldi Live G Free If you shop at Aldi, you’ve probably seen their Live G Free line — and while they might not be my top pick for every category, they’re absolutely worth a mention. Why it’s here: Aldi’s Live G Free  gluten‑free products are budget‑friendly, easy to find, and surprisingly good for everyday meals. They offer a range of bread and bakery items (like bread loaves, buns, and baked snacks) as well as pasta, cookies, and more — making it a great option if you’re just starting a gluten‑free pantry or want wallet‑friendly staples. Best for: Easy weekly staples Quick sandwich bread on a budget Trying gluten‑free items without a big commitment Pairing with other favorites for everyday meals Whether you’re grabbing a loaf for toast, buns for a quick sandwich, or experimenting with new gluten‑free products, the Live G Free  line is a reliable Aldi find that’s worth keeping in your rotation. Final Thoughts Great gluten-free bread does exist—it just helps to know which brands work best for different uses. These are the gluten-free breads I personally buy and rely on, whether I’m making a quick sandwich, hosting friends, or splurging on something special. If you’re building a gluten-free pantry, starting with these trusted options will make everyday meals easier and way more enjoyable. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

If you love the idea of a cozy bowl that feels like comfort food but also fits into your gluten free routine, these BBQ chicken spaghetti squash bowls are going to be a new favorite. Tender roasted spaghetti squash strands become the base for juicy BBQ-sauced chicken and all the good toppings you’d expect — it’s like barbecue night meets cozy dinner bowl, without any gluten. This recipe is ideal for weeknights, meal prep, or whenever you want a flavorful dinner that doesn’t feel heavy. Roasting the squash brings out a mild sweetness and gives you those noodle-like strands that pair beautifully with tangy BBQ sauce. Shredded chicken combined with barbecue sauce makes a rich, satisfying filling that’s delicious on its own or mixed right into the squash. Whether you’re serving this for family dinner or bringing it to a potluck, these bowls strike a great balance of savory, smoky, and sweet. Plus, they’re naturally gluten free and simple to throw together with pantry staples and leftover chicken. Prep Time: 30 minutes Cook Time: 45 Minutes Serves: 4 Ingredients: 1 Spaghetti Squash 2 tbsp Olive Oil ½ tsp Salt ½ tsp Pepper 1 tsp Garlic Powder 1 tsp Onion Powder 2 tsp Italian Seasoning 3 Large Chicken Breasts 1 cup BBQ Sauce ½ Red Onion, thinly sliced 1 cup shredded Colby Jack Cheese Optional toppings: chopped cilantro, bacon, diced avocado, lime wedges, shredded cheese or dairy-free cheese, green onions Instructions: Preheat your oven to 400 °F. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with olive oil and sprinkle with a little salt and pepper. Place cut-side down on a baking sheet. Roast for 35–40 minutes, or until the squash is fork-tender and strands pull away easily. This creates the “noodles” that make the bowl feel hearty. Remove the squash from the oven and let it cool slightly. Use a fork to scrape the inside into spaghetti-like strands, keeping them in the shell or placing them in a large bowl. In a separate bowl, combine the shredded chicken with BBQ sauce. You can use as much or as little sauce as you like depending on how saucy you want the bowls. Stir in corn, black beans (if using), and diced red onion for extra texture and flavor. Divide the roasted spaghetti squash between bowls. Top with the BBQ chicken mixture and any additional toppings you love — cilantro, avocado, lime juice, or a sprinkle of shredded cheese are all great options. These bowls are best served warm, straight out of the oven. A squeeze of lime or a drizzle of extra BBQ sauce adds brightness before serving. Tips for Perfect BBQ Chicken Spaghetti Squash Bowls Don’t skip roasting:  Roasting the squash brings out sweetness and creates the perfect texture for shredding into noodles. Use cooked chicken:  Leftover or rotisserie chicken makes this ultra-quick. Just toss with BBQ sauce and heat through. Mix up add-ins:  Corn and black beans add color and fiber, but you can swap in diced bell peppers, sautéed onions, or jalapeños for extra flavor. Make it cheesy:  Sprinkle shredded cheese or dairy-free cheese on top and broil until melty for a rich finish. Fresh toppings:  Cilantro, lime, and avocado bring brightness and balance to the smoky BBQ flavors.

My roasted veggie sheet pan breakfast bowl is one of those meals that feels like a truly satisfying breakfast without a lot of fuss. Tender cubes of sweet potato roast up alongside shaved Brussels sprouts, caramelized onion, smoky bacon, and perfectly baked eggs all right on one sheet pan — and the whole thing comes together in about 40 minutes. If you love hearty, balanced mornings that combine veggies, protein, and flavor without a pile of pots and pans, you’ll appreciate how simple this recipe is. The sweet potatoes and Brussels sprouts get nice caramelization, the bacon adds savory richness, and the eggs bake right on top with silky yolks that tie everything together. Finish each bowl with a sprinkling of bright chives and salty feta for a breakfast that feels special, whether it’s a leisurely weekend brunch or a busy weekday treat. This dish is naturally gluten free and easy to customize — add hot sauce, fresh herbs, or swap feta for goat cheese if you prefer. It’s also great for meal prep if you enjoy make-ahead breakfasts that reheat well. My go to baking sheet for this meal is from Great Jones. Find them here ! Prep Time: 10 minutes Cook Time: 30 minutes Serves: 2 Ingredients: 2 tbsp olive oil 1 sweet potato, cubed 1 cup shaved Brussels sprouts ¼ yellow onion, sliced 1 clove garlic, minced 4 slices bacon 4 eggs 1 tbsp chives, chopped ¼ cup feta cheese Salt and pepper to taste Instructions: Preheat your oven to 400°F (205°C). This high heat helps the veggies get beautifully roasted and slightly crisp edges. In a large bowl, toss the cubed sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread the cubes out on a large sheet pan in an even layer. Bake for about 10 minutes to give them a head start. Remove the sheet pan from the oven. Add the shaved Brussels sprouts, sliced onion, minced garlic, and bacon slices to the pan. Drizzle with the remaining olive oil and season with a bit more salt and pepper. Gently stir to combine everything. Return the pan to the oven and bake for another 10 minutes. Once the veggies and bacon have started to brown and soften, remove the pan again and create four small “wells” or clear spaces in the mixture. Crack one egg into each well. Return the sheet pan to the oven and bake for 7–9 minutes, depending on how runny you like your yolks. Less time will give you soft, slightly runny eggs, while a minute or two more will set the yolks more. Remove the pan from the oven and immediately sprinkle with chopped chives and crumbled feta cheese. Divide the roasted veggies, bacon, and eggs between two bowls and serve warm. Tips for Success Even Cubes Roast Better:  Cut sweet potatoes into similar-sized pieces so they cook evenly with the sprouts and onions. Watch the Eggs:  Oven temperatures vary — start checking the eggs around 7 minutes to make sure they’re baked to your preferred doneness. Customize It:  Add a drizzle of hot sauce or salsa, swap feta for goat cheese or dairy-free cheese, or add sautéed greens like spinach once the eggs are done. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

Sometimes two great things are even better together — and that’s exactly what my gluten free pizza burgers deliver. Ground beef and ground pork come together for juicy, flavorful patties seasoned with Italian herbs and spices, then topped with pizza sauce, melted mozzarella, and crispy pepperoni on soft gluten‑free buns for the best mash‑up of pizza and burgers you can imagine. If you love classic comfort foods and crave bold flavor without the gluten, these pizza burgers will hit all the right spots. They’re easy enough for weeknight dinners but special enough to serve guests — and the combo of juicy meat, cheesy toppings, and savory pepperoni is pure crowd‑pleasing magic. My initial inspiration for this recipe came from US Wellness Meats who has been kind enough to send me products with no expectation of promotion. However, I have both worked with them and bought from them consistently because I love what their company stands for, how they care for their herds and the earth, and because I can truly see and taste the difference in their meats. Again, I am under no obligation to share about them nor do I get any kickbacks by linking to their page. I just think they're wonderful and if you are looking for a quality grass-fed beef option, I could not recommend them enough! Prep Time: 20 minutes Cook Time: 15 minutes Serves: 4 Ingredients: 12 oz 85% lean ground beef (or leaner) 4 oz ground pork 1 tsp dried basil 1 tsp dried oregano 1 tsp garlic powder 1 tsp black pepper ½ tsp salt 4 gluten‑free hamburger buns (I love O’doughs) ½ cup pizza sauce 8 thin slices fresh mozzarella 16 slices pepperoni Instructions: In a large bowl, combine the ground beef and ground pork with the dried basil, oregano, garlic powder, black pepper, and salt. Mix gently until just combined. Shape into four equal patties. Heat a large skillet over medium heat. Once hot, add the patties and cook for 4–5 minutes per side (or until your desired doneness). Remove from the pan and set aside. While the burgers cook, warm the pizza sauce in a small saucepan or microwave. Slice the fresh mozzarella and prepare your buns by slicing them open. Turn on your oven’s broiler to high. Lay the bottom buns on a baking sheet. Spread a spoonful of pizza sauce on each bottom bun, then place a slice of mozzarella on top. Broil just until the cheese starts to bubble and the buns get lightly toasted — about 2–3 minutes. Watch carefully so they don’t burn. Remove the sheet from the oven. Place a cooked burger patty on each bottom bun. Top each patty with a little more pizza sauce, another layer of mozzarella, and 4 slices of pepperoni. Return the sheet to the broiler briefly — just until the cheese melts again. Place the top bun on each burger and serve immediately so the buns don’t get soggy. These are best enjoyed right away, bubbling and cheesy. The combination of meats (ground beef and pork) makes the patties juicy and flavorful, while the Italian herbs add that familiar pizza vibe in every bite. Toasting the gluten‑free buns under the broiler with cheese and sauce brings a delicious, melty crust that mimics a pizza edge — but in burger form. Topped with savory pepperoni and paired with your favorite sides, these burgers feel indulgent without a ton of extra prep. Tips for the Best Gluten Free Pizza Burgers Get your buns right:  Use good gluten‑free buns like O’doughs or another soft, sturdy brand so they hold up under sauce and cheese. Watch the broiler:  Broilers vary — keep your eye on the burgers when melting cheese to avoid burning buns. Customize toppings:  Add sliced olives, sautéed mushrooms, or banana peppers for extra pizza flair. Serve with sides:  Pair with gluten‑free fries, a simple green salad, or roasted veggies to round out the meal.

Taco night just got so much easier with my gluten free, 5-ingredient shredded chicken tacos. Tender chicken breasts are slow-cooked with simple seasonings and tangy salsa verde until they’re juicy and ready to shred. Pile the shredded meat into your favorite gluten-free tortillas and top them with all your favorite taco fixings. These tacos are perfect for busy weeknights, easy meal prep, or any time you want a crowd-pleasing dinner with minimal effort. This recipe is one of my go-to slow cooker meals because it’s so straightforward, yet the flavor from the salsa verde and taco seasoning really shines. The chicken cooks low and slow until it practically falls apart, then gets soaked in its own flavorful juices — no need for complicated marinades or long prep. Pair it with fresh toppings like cilantro, lime, avocado, or a quick slaw to make dinner feel elevated even though the ingredients list is short and sweet. Whether you’re serving these shredded chicken tacos for Taco Tuesday or feeding guests, they’re guaranteed to disappear fast. Plus, using a slow cooker frees up your hands — no hovering at the stove while dinner cooks. Prep Time: 5 minutes Cook Time: 4 Hours Serves: 6 Ingredients: 2 lb Chicken Breast 1 Packet Instant Bone Broth (I use Bare Bones Instant Bone Broth ) 1 cup Salsa Verde 1 Packet Siete Taco Seasoning 2 cups Water Instructions: Place the chicken breasts in the bottom of your slow cooker. Sprinkle in the taco seasoning and chicken broth powder. Pour the salsa verde and the water over top, then stir gently to make sure everything is evenly coated. Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork. Cooking time may vary slightly depending on your slow cooker. Once the chicken is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker and toss with the juices so every bite stays moist and flavorful. Heat gluten-free tortillas in a skillet, microwave, or steamer, then pile in generous amounts of shredded chicken. Add your favorite toppings like fresh cilantro, lime wedges, diced onion, avocado, shredded lettuce, or queso fresco — the sky’s the limit! Tips for Perfect Tacos Every Time Use gluten-free salsa verde and taco seasoning:  Not all store brands are gluten free, so double-check labels to keep these tacos safe for sensitive diets. Don’t skip the juices:  Tossing the shredded chicken back into the cooking liquid keeps the meat juicy and extra flavorful. Warm tortillas:  Warm tortillas stay flexible and less likely to tear when you load them with chicken and toppings. Make extra for leftovers:  Shredded chicken keeps well in the fridge and is delicious on salads, rice bowls, or nachos the next day. Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

If you’ve been gluten free for any amount of time, you know the struggle of finding good pasta. Not just pasta that’s acceptable, but pasta that actually holds up, has the right texture, and works for specific dishes. Over the years of recipe testing for Leah x Gluten Free, I’ve narrowed down a short list of gluten-free pastas that I truly love (and that my gluten eating family will happily consume) —and most importantly, that I trust for my recipes. Not all gluten-free pasta is created equal. Some shapes work better for baked dishes, others shine in creamy sauces, and some are best kept simple. Below are my favorite gluten-free pasta brands and shapes, plus exactly how I like to use each one. How did these pastas pass my test? Consistent cooking results Minimal breakage when mixing & stirring No gritty, cardboard like taste Reheats well for leftovers Shop my gluten free pasta favorites here ! Banza Brown Rice Elbows – Homemade Macaroni & Cheese This brown rice pasta is newer on the market and already becoming a gluten free community favorite! They even collaborated with the iconic Modern Bread & Bagel to make fried mac & cheese bites, so I knew it had to be good! When it comes to homemade mac and cheese, texture is everything. I want noodles that are sturdy enough to hold up to a thick cheese sauce without turning mushy, and Banza Brown Rice Elbows consistently deliver. These elbows cook evenly and maintain their shape, which is key for creamy, stovetop mac and cheese or even a baked version. They still taste great the next day, making them a great option for leftovers too. If you’re making a classic gluten-free mac and cheese for family dinner or a holiday side dish, this is the pasta I reach for every time. Best for: Stovetop mac and cheese Baked mac and cheese Creamy, cheesy sauces Jovial Spaghetti – Spaghetti & Meatballs Jovial spaghetti is a staple in my pantry. It has a great bite and a neutral flavor that works beautifully with simple red sauces. This is my go-to for classic spaghetti and meatballs because it cooks up al dente and doesn’t clump or break easily -- it really is so easy to get a perfect cook every time. Whether you’re using homemade meatballs or store-bought, this pasta holds up well under sauce and reheats better than most gluten-free spaghetti options. Best for: Spaghetti and meatballs Marinara-based dishes Simple olive oil or garlic sauces Rummo Rigatoni – Baked Ziti If you’re making a baked pasta dish, you need something sturdy—and Rummo rigatoni absolutely shines here. The ridges help grab sauce, and the pasta holds its shape even after baking. I love using this for baked ziti or any casserole-style pasta dish because it doesn’t turn soft or grainy in the oven. I'll also use it in my Lasagna Soup if I can't find gluten free lasagna noodles. Overall, Rummo has become a favorite for many pasta dishes, especially since it seems to be the most affordable gluten free pasta in grocery stores near me. Best for: Baked ziti Pasta bakes Hearty meat or vegetable sauces Jovial Farfalle – Pasta Salad For pasta salad, shape and texture matter more than you might think. Jovial farfalle (bowties) are perfect because they hold dressing well and stay firm even after chilling -- I swear these noodles do not break! This is my favorite gluten-free pasta for summer pasta salads (you'll see them featured in my protein pasta salads -- Caesar & Chipotle ), with lots of mix-ins like veggies, herbs, cheese, or protein. It doesn’t absorb too much dressing or become soggy in the fridge, which is a huge win for make-ahead meals. Best for: Pasta salad Cold pasta dishes Picnic and potluck recipes Bionaturae Penne – Penne alla Vodka When I want a creamy, restaurant-style pasta dish, I reach for Bionaturae penne. This pasta has a smooth texture that pairs perfectly with rich sauces. It’s my top choice for penne alla vodka because it holds sauce beautifully without overpowering the dish. The penne stays tender but not mushy, which is crucial for cream-based sauces. Best for: Penne alla vodka Creamy tomato sauces Dairy-based pasta dishes Goodles – Favorite Boxed Mac & Cheese Sometimes you just want something quick, nostalgic, and easy—and Goodles is hands down my favorite boxed gluten-free mac and cheese. It ’s creamy, comforting, and actually tastes like classic boxed mac and cheese. Cue the nostalgia! Perfect for busy weeknights, quick lunches, or when you’re craving comfort food without the extra effort. Best for: Quick meals Comfort food cravings Easy gluten-free dinners DeLallo Gluten-Free Orzo – Soups, Salads & Sides Gluten-free orzo can be hard to find, but DeLallo’s version is a pantry must-have. I love using this orzo in soups, cold salads , and simple side dishes. It cooks quickly and works well in lighter recipes where you want something delicate but satisfying. Best for: Soups Orzo salads Simple side dishes Final Thoughts Finding the right gluten-free pasta often comes down to using the right shape for the right recipe . These are the brands and styles I consistently rely on in my own kitchen—and the ones I use when developing recipes for Leah x Gluten Free. If you’re new to gluten-free cooking or just looking to upgrade your pasta game, starting with these trusted options will make a huge difference in both flavor and texture. Shop my gluten free pasta favorites here ! Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

My loaded gluten free chicken salad is simple, comforting, and packed with texture — the kind of recipe you’ll make once and keep coming back to. It’s made with tender shredded chicken, crisp apple, crunchy celery, red onion, and walnuts. It’s familiar, flavorful, and perfect for easy lunches, light dinners, or meal prep without feeling boring or repetitive. Chicken salad is one of those recipes that doesn’t need much to be great, but the right mix-ins make all the difference. The apple adds a subtle sweetness, the celery keeps things crisp, the red onion adds bite, and the walnuts bring just enough crunch to make it feel “loaded.” The dressing is classic — mayo and Dijon mustard — seasoned simply with salt and pepper so all the textures and flavors shine. This recipe is naturally gluten free and easy to customize depending on what you have on hand. It’s also a great way to use up leftover chicken, whether that’s a roasted chicken breast, meal-prepped chicken, or even rotisserie chicken. Prep Time: 10 minutes Cook Time: 15 minutes Serves: 2 Ingredients: 1 Chicken Breast, cooked and shredded 1 cup of Chicken Broth ½ an Apple, chopped ¼ cup of Red Onion, diced 1 Celery Stalk, diced ¼ cup Walnuts, chopped 1/2 cup Mayonnaise or Greek Yogurt 1 Tbsp. Dijon mustard Salt and Pepper to taste Instructions: Start with a fully cooked chicken breast. If it’s freshly cooked, let it cool slightly, then shred it using two forks or your hands. Shredded chicken gives this salad the best texture and helps it soak up flavor. Place the shredded chicken in a bowl and pour the chicken broth over it. Toss gently to coat. This step keeps the chicken moist and flavorful and prevents the salad from feeling dry, especially after chilling. Chop the apple into small bite-sized pieces. Dice the red onion and celery evenly so they distribute well throughout the salad. Roughly chop the walnuts for a little crunch in every bite. Add the apple, red onion, celery, and walnuts to the bowl with the chicken. Toss gently to combine. Add mayonnaise — start with a few spoonfuls and add more as needed — along with the Dijon mustard. Season with salt and pepper. Stir until everything is coated and creamy, adjusting mayo and seasoning to taste. Refrigerate the chicken salad for at least 15–20 minutes before serving. This helps the flavors meld and gives the salad the best texture. Tips for the Best Loaded Chicken Salad Don’t skip the broth:  Tossing the chicken with broth makes a big difference in moisture and flavor. Dice small:  Smaller pieces mean more balanced bites and better texture throughout. Use a crisp apple:  Honeycrisp or Fuji work well and won’t get mushy. Toast the walnuts:  Toasting them for a few minutes in a dry skillet adds extra depth and crunch. Go easy on the mayo at first:  You can always add more, but it’s easier to build than fix an overdressed salad. Serving Ideas This loaded gluten-free chicken salad is extremely versatile. Serve it: On gluten-free bread or rolls In lettuce cups for a lighter option With gluten-free crackers on a snack board Scooped over mixed greens Straight from the bowl (no judgment)

If you love the classic flavor of cannoli but are looking for a version that’s dairy-free (whether for intolerance, preference, or just curiosity), this dairy-free cannoli dip is about to be your new go-to dessert. It delivers all the creamy sweetness, vanilla-cinnamon warmth, and mix-in fun of traditional cannoli filling without any dairy — and it’s so easy to throw together that it’s a favorite for parties, game nights, snack boards, or simple weeknight dessert cravings. This dip tastes like all the best parts of a cannoli shell filling — rich, slightly tangy, and speckled with chocolate — but with coconut-based and dairy-free alternate ingredients that give you that luscious texture without dairy milk or cream cheese. Pair it with fruit, gluten-free cookies, graham crackers, or cinnamon chips for dipping and you’ve got a sweet treat that feels special but comes together in minutes. Prep Time: 10 minutes Serves: 8 Ingredients: 1 cup Kite Hill Ricotta 1 cup Kite Hill Cream Cheese 1 cup Powdered Sugar 1 tsp Vanilla Dash of Almond Extract (optional) ¾ cup Mini Chocolate Chips Strawberries, GF pizzelle, Siete Churro Strips , GF pretzels, etc. Instructions: In a medium bowl, add the dairy-free cream cheese. Use a hand mixer or a sturdy whisk to beat it until smooth and creamy with no lumps. Softened cream cheese makes this step easy. Sprinkle in the powdered sugar, vanilla extract, and cinnamon. Continue to whip until the sugar dissolves and the mixture turns velvety and light. Taste the sweetness and add a bit more powdered sugar if you prefer it sweeter. Gently fold in your dairy-free whipped topping. This gives the dip extra lightness and a smoother scoopable texture. Be gentle so you keep the airiness and don’t deflate it. Fold in the dairy-free miniature chocolate chips so they’re evenly distributed without breaking up the dip texture. If you have time, cover and refrigerate the dip for 10–15 minutes. Chilling helps the flavors come together and gives a firmer, dip-worthy texture. Transfer the dip to a pretty serving bowl and surround it with your favorite dippers — fresh fruit like strawberries or apple slices, gluten-free graham crackers, cinnamon chips, or crispy cookie dippers. This mix of textures makes it even more fun and crowd-pleasing. Pro Tips for Success Softened ingredients make it smoother Make sure the dairy-free cream cheese isn’t cold straight from the fridge so it blends seamlessly with the sugar and vanilla. Adjust sweetness to your taste If you like your dessert on the sweeter side, add another tablespoon or two of powdered sugar before folding in the whipped topping. Use quality dairy-free chips Mini chocolate chips are a delight here — go dairy-free and enjoy every chocolatey bite without the dairy. Try mix-ins A pinch of orange zest or a sprinkle of crushed pistachios gives fun flavor twists that still keep the cannoli vibe. Pair with a variety of dippers Fresh fruit adds brightness, while gluten-free graham crackers or cinnamon chips bring crunch — mix and match! Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!

If you’ve ever struggled to find a gluten free snickerdoodle that actually tastes like the classic cookie you remember, this recipe is for you. My perfect gluten free snickerdoodles are soft, chewy, coated in cinnamon sugar, and have that signature tangy flavor that makes a snickerdoodle a snickerdoodle — not just a sugar cookie in disguise. You don’t need fancy techniques or hard-to-find ingredients, and no one will guess they’re gluten free unless you tell them. Snickerdoodles are one of those nostalgic cookies that feel right year-round but especially shine during the fall and holiday baking season. Between the warm cinnamon sugar coating and the soft, crackled tops, they’re cozy, familiar, and always a crowd-pleaser. Making them gluten free can be tricky, though — the texture matters. Too dry and crumbly? Not it. Too dense? Also not it. This recipe strikes the balance so you get cookies that bake up tender in the center with lightly crisp edges, just like the classic version. These gluten-free snickerdoodles are perfect for cookie swaps, bake sales, lunchbox treats, or a simple afternoon baking session. They hold their shape, store well, and freeze beautifully, making them a great go-to cookie recipe to keep on hand. Prep Time: 20 minutes Cook Time: 12-14 minutes Makes: 24 cookies Ingredients: 2 ¼ cups Gluten Free Flour 1 cup Almond Flour ½ cup Potato Starch 2 tsp Cream of Tartar 1 ½ tsp Baking Soda 1 tsp Salt 1 tsp Xanthan Gum 1 ½ sticks of Butter 1 ½ cups Brown Sugar 1 tbsp Vanilla 2 Eggs 3 tbsp Granulated Sugar 1 tbsp Cinnamon Instructions: Preheat your oven to 350°F and line two baking sheets with parchment paper. This helps prevent sticking and ensures even baking. In a large bowl, beat the softened butter with 1 cup of the sugar until light and fluffy. This step is key for soft, chewy cookies. Mix in the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the gluten-free flour, cream of tartar, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough should be soft but scoopable. In a small bowl, mix the remaining sugar with the cinnamon. Scoop the dough into 1-inch balls, roll each ball in the cinnamon sugar mixture, and place on the prepared baking sheets, leaving space between cookies. ake for 8–10 minutes, until the edges are set and the tops are lightly cracked. The centers will look slightly underbaked — that’s what keeps them soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Tips for Perfect Gluten-Free Snickerdoodles Use room-temperature butter  for better texture and even mixing Don’t overbake  — gluten-free cookies firm up as they cool Cream of tartar matters  — it gives snickerdoodles their classic tang and chewy texture Chill the dough  for 20–30 minutes if it feels too soft or sticky Measure flour carefully  — too much flour can make gluten-free cookies dry Affiliate Disclaimer:  Some of the links above are affiliate links. That means if you click through and make a purchase, I may earn a small commission at no extra cost to you . Your support helps me keep this blog going and bring you more recipes and tips — thank you!