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This Winter Spinach Salad with Prosciutto and Roasted Butternut Squash is the perfect blend of fresh greens, cozy seasonal flavors, and festive pops of color. Loaded with creamy goat cheese, sweet pomegranate seeds, and a crunchy rosemary currant granola, it’s a vibrant dish that works for weeknights or holiday gatherings. Finished with a bright tangerine vinaigrette, this salad is nutritious, naturally gluten-free, and irresistibly delicious. Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4 3 cups Spinach 4 slices Prosciutto 2 cups Butternut Squash, roasted 2 oz Goat Cheese crumbled ¼ cup Pumpkin Seeds ½ cup Pomegranate Seeds ⅓ cup Rosemary & Currant Granola * Dressing  2 tbsp Olive Oil ¼ cup Crushed Tangerine Vinegar * (or any citrus based vinegar) 1 tbsp Maple Syrup Salt and pepper to taste Roast the butternut squash by preheating your oven to 400°F and tossing the butternut with olive oil, salt, and pepper, then spread on a baking sheet and roast for 25–30 minutes, or until caramelized and tender. Let cool slightly. In a small bowl, whisk together the olive oil, crushed tangerine vinegar, maple syrup, salt, and pepper until smooth and emulsified. Add the spinach to a large bowl. Top with roasted butternut squash, torn prosciutto, crumbled goat cheese, pumpkin seeds, pomegranate seeds, and rosemary & currant granola. Drizzle the tangerine dressing over the salad just before serving. Toss gently to combine and enjoy. *Use code 'LEAHXGLUTENFREE' to save 10%!

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links. I only link to products that I truly use or believe will be beneficial to you. Feel free to email me at leahxglutenfree@gmail.com with any questions. At one time or another we’ve all had a pumpkin chocolate chip cookie that is just subpar. It turns out cakey and dense and while the flavor might be there, it tastes more like it can't decide if it wants to be a cookie, a cake, or a scone. Now the culprit in this scenario is the pumpkin and the quantity that is put in. Pumpkin puree is so moist & heavy that if you use too much, it makes the cookie dense and cake like. In this recipe, I only use ⅓ cup of Pumpkin Puree. It might not seem like much, but it adds just the right amount of pumpkin flavor, moisture, and color, without changing the consistency of the chocolate chip cookie we all know and love! Prep Time: 20 minutes Cook Time: 12-14 minutes Total Time: 45 minutes Makes 24 cookies Ingredients: 2 cups Gluten Free Flour 1/2 cup Cornstarch ½ cup Almond Flour 1 ½ tsp Baking Soda 1 tsp Salt 3 tsp Pumpkin Pie Spice ½ cup Butter, melted 1 tbsp Vanilla 1 Egg ¾ cup Brown Sugar ¾ cup White Sugar ⅓ cup Pumpkin Puree 2 cups Chocolate Chips Preheat your oven to 350F. Combine gluten free flour, cornstarch, almond flour, baking soda, salt, and pumpkin spice in a bowl. In a separate bowl beat egg, butter, vanilla, and sugar until light in color and fluffy. Then add in your pumpkin puree. Gradually add dry ingredients to wet ingredients being careful to not over mix. Then, gently fold in the chocolate chips. Use a cookie scoop to portion out all of the cookie dough onto a baking sheet that is lined with parchment paper. Chill the dough for 30 minutes. Bake for 12-14 minutes. Let the cookies rest on the pan for 5 minutes and then move to a cooling rack. Check out the previous installments of my Pumpkin Season Series here: Pumpkin Spice Pancakes Pumpkin Cinnamon Chip Scones Black Pepper & Goat Cheese Pumpkin Pasta Gluten & Dairy Free Pumpkin Cheesecake

I am never one to rush the end of summer – I love the longer days, lots of sunshine, and warm weather! However, that does not mean I don’t look forward to warm and nutty fall flavors! My Carrot Cake Baked Oatmeal is a cozy, wholesome breakfast that tastes just like your favorite fall recipes but can be enjoyed any time of the year. Packed with warming spices and shredded carrots, it's the perfect make-ahead meal for busy mornings. It is gluten free, of course, and  easy to customize – just swap your favorite plant-based milk to make it dairy free or use maple syrup or coconut sugar for a lower glycemic option. Ingredients:  2 cups Oats 1 tsp Baking Powder 1 tbsp Cinnamon ¼ tsp Nutmeg ¼ tsp Ginger ⅛ tsp Clove 1 cup Shredded Carrots 1 cup Milk ½ Brown Sugar 2 Eggs 1 tbsp Vanilla Extract or Paste Preheat your oven to 350°F. Lightly grease an 8x8-inch or 9x13 baking dish or line with parchment paper. In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, ginger, and clove. Add the shredded carrots and stir to combine evenly. In a separate bowl, whisk together the milk, brown sugar, eggs, and vanilla extract or paste. Pour the wet mixture into the dry ingredients and stir until fully combined. Pour the oatmeal mixture into the prepared baking dish and smooth out the top. Bake for 25 minutes, or until the top is set and golden brown. Let cool slightly before serving. Enjoy warm or store leftovers in the fridge for up to 5 days.

My gluten-free barbecue meatball subs are the ultimate summer meal—messy, saucy, and packed with fresh flavor. Juicy homemade meatballs are baked, tossed in tangy barbecue sauce, and finished under the broiler for a caramelized touch. Served on Canyon Bakehouse gluten-free sub rolls with melty Colby Jack cheese and a homemade, lighter, tangy slaw, this easy dinner is perfect for a crowd or a weeknight win. Prep Time: 25 minutes Cook Time: 25 minutes Serves: 4 For the Meatballs: 1.5 lb ground meat of choice ½ cup gluten-free bread crumbs 1 egg ½ red onion, finely chopped 2 cups spinach, finely chopped ½ cup barbecue sauce (plus more for topping) ½ tsp garlic powder Salt and pepper to taste For the Coleslaw: 2 cups slaw mix 1/2 cup Greek yogurt Juice of ½ lemon 2 tbsp white vinegar 1 tbsp honey Salt, black pepper, and crushed red pepper to taste For Assembly: 4 Canyon Bakehouse gluten-free sub rolls Colby Jack cheese, slices or shredded Olive oil, for drizzling Preheat the oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine ground meat, bread crumbs, egg, red onion, spinach, barbecue sauce, garlic powder, salt, and pepper. Mix until just combined. Roll into golf ball-sized meatballs and place on the prepared baking sheet. Bake for 22 minutes, or until fully cooked through. While the meatballs bake, prepare the slaw: in a medium bowl, mix together the slaw mix, yogurt, lemon juice, vinegar, honey, and seasonings. Toss well and set aside. Once meatballs are cooked, toss them with additional barbecue sauce and place under the broiler for 2 minutes to caramelize the sauce. Slice the sub rolls, drizzle the insides with olive oil, and place them under the broiler for 2 minutes until lightly toasted. Fill each toasted sub roll with meatballs, top with extra barbecue sauce, a generous handful of Colby Jack cheese, and the homemade slaw. Serve warm and enjoy!

Pregnancy cravings are no joke—and when you love creating your own recipes, they can lead to some pretty delicious experiments! A few weeks ago, I woke up with one thought stuck in my head: banana bread cinnamon rolls . Have I ever tried one before? Nope. Have I even heard of them? Also no! But that didn’t stop me from heading straight to the kitchen to bring this craving to life. The result? Soft, gooey gluten-free cinnamon rolls with the cozy flavor and moist texture of banana bread. It’s the best of both worlds—comforting, flavorful, and totally satisfying. Whether you're pregnant or just love baking, my gluten-free banana bread cinnamon rolls are a must-try! Prep Time: 100 minutes  Cook Time: 25  minutes  Total Time: 125 minutes  Makes: 8 rolls Dough Ingredients: ¼ cup Whole Psyllium Husk ½  cup Water 3 cups Gluten Free Flour (I used King Arthur Measure for Measure) 2 ¼ tsp Instant Yeast 4 tbsp Brown Sugar 1 tsp Salt 1 tsp Cinnamon ¼ tsp Nutmeg 2 tsp Baking Powder ½ cup Milk 1 Egg  2 large ripe Bananas, mashed 2 tbsp Olive Oil 1 tbsp Vanilla extract  Filling Ingredients: 4 tbsp Butter, softened ⅓ cup White Sugar ⅓ cup Brown Sugar 1 tbsp Cinnamon ½ cup Walnuts, chopped In a small bowl, combine the psyllium husk & water. Set aside until a gel forms. In the bowl of a stand mixer, add in your flour, instant yeast, brown sugar, cinnamon, nutmeg, baking powder and salt. Whisk together. To the mixing bowl add your egg, milk, olive oil, vanilla, banana and the psyllium husk mixture and mix on medium speed, allowing the dough to knead together. For this step I use the dough hook to bring everything together. You’ll know the dough is ready when it starts to pull away from the sides of the bowl. Cover the bowl and set aside to rise for 45 minutes. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle.* Whisk butter, white sugar, brown sugar and cinnamon together in a small bowl. Spread evenly across the surface of the dough. Then sprinkle the chopped walnuts evenly across the dough. Carefully roll the dough to form a log and cut the log into 8 pieces. You can eyeball the slices, but I like to use a measuring tape to keep each roll as even as possible. Add the rolls to a dish that has been greased and cover with a towel to let the rolls rise for another 30 minutes. At this time, preheat your oven to 400F. Bake in the oven for 25 minutes. Let cool and then top with your glaze of choice! *Keep in mind that this is a wet dough in comparison to normal cinnamon rolls because of the banana! I recommend a grittier flour for rolling such as cassava flour or white rice flour. Also roll it out gently – this will keep it from sticking or tearing.

Craving bold, spicy flavors that make you feel warm and cozy? My Gluten Free Buffalo Chicken Pizza is the perfect way to bring the heat to your next pizza night! Made with tender rotisserie chicken tossed in buffalo sauce and ranch, then topped with melty Colby Jack and mozzarella, this easy recipe delivers all the flavor you love on a crispy gluten free crust. Whether you're hosting game day, a casual dinner, or just need a quick weeknight meal, this buffalo chicken pizza is a crowd-pleaser everyone will devour. Bonus: it comes together in under 30 minutes! Ingredients: 1 Gluten Free Pizza Dough 2 cups Rotisserie Chicken ½ cup Buffalo Sauce 2 tbsp Ranch + more to drizzle 1 tbsp Italian Seasoning ½ tsp Salt  ½ tsp Black Pepper  1 tbsp White rice flour  1 cup Colby Jack Cheese ½ cup Mozzarella Cheese Green Onions Preheat your oven to 450°F and place a pizza stone inside to heat. In a bowl, toss the rotisserie chicken with buffalo sauce, ranch, Italian seasoning, salt, and pepper until evenly coated. Once the oven is ready, carefully sprinkle white rice flour over the hot pizza stone — this prevents sticking and gives the crust a classic texture. Roll out your gluten free pizza dough and place it on the prepared stone. Evenly spread the buffalo chicken mixture over the dough, then top with Colby Jack and mozzarella cheese. Bake for 15-17 minutes, or until the crust is golden and the cheese is melted and bubbly. Remove from the oven and finish with a drizzle of ranch dressing, extra buffalo sauce if desired, and a sprinkle of green onions. Slice and enjoy!

My biggest gripe with some of my favorite comfort foods is that they tend to be time consuming to prepare. My Gluten-Free Sheet Pan Chicken Parmesan is the solution for comfort food made easy! Made with thinly sliced chicken breasts coated in a crispy, cheesy breadcrumb mixture, this recipe is completely gluten-free and egg-free. Instead of tackling the mess of frying, I make this chicken parm on a sheet pan! Top it off with your favorite pasta sauce and gooey mozzarella for a comfort food dinner without the mess.  Ingredients: 2 lb Chicken Breast 3 tbsp Olive Oil Pinch of Salt Pinch of Black Pepper 2 tbsp Cornstarch ½ cup Gluten Free Bread Crumbs 1 tbsp Italian Seasoning ½ cup Parmesan Cheese 1 cup Pasta Sauce 1 cup Mozzarella cheese  Preheat your oven to 425°F and grease a baking sheet. Slice the chicken breasts in half lengthwise to create thin cutlets. Drizzle the chicken cutlets with olive oil and season with salt and pepper on both sides. In a shallow dish, combine the gluten-free bread crumbs, cornstarch, Italian seasoning, and Parmesan cheese. Dredge each chicken cutlet in the breadcrumb mixture, pressing lightly to ensure the coating sticks. Arrange the breaded chicken cutlets on the prepared baking sheet. Bake for 12 minutes, or until the coating is golden brown. Remove the baking sheet from the oven and spoon pasta sauce evenly over each cutlet. Top with mozzarella cheese and return to the oven for an additional 3 minutes, or until the cheese is melted and bubbly. Serve with your favorite gluten free pasta and a generous helping of fresh shredded parmesan on top!

With the price of eggs these days, I am feeling inspired to create recipes that don’t require that extra cost! Instead of using eggs the way you would with a typical bread pudding, I am subbing them out for a bit of greek yogurt & sour cream.* My gluten-free, egg-free bread pudding is rich, creamy, and perfectly spiced, making it an irresistible dessert or indulgent breakfast. Made with Greek yogurt, maple syrup, and a buttery cinnamon crumble, it’s a delicious way to use up day-old gluten-free bread.** Ingredients: 1 loaf of Gluten Free Bread, day old & cubed ½  cup Greek Yogurt ½ cup Sour Cream ½  cup Milk ½ cup Heavy Cream  ⅓  cup Maple Syrup 1 tbsp Vanilla Bean Paste 1 tsp Cinnamon ½ tsp Sea Salt Topping: ½ cup Gluten Free Flour ½ cup Brown Sugar 4 tbsp Butter, cubed 1 tsp Cinnamon ¼ tsp Sea Salt Instructions: Preheat your oven to 350°F and grease a 9x9-inch baking dish with butter or non-stick spray. In a large mixing bowl, whisk together the Greek yogurt, sour cream milk, heavy cream, maple syrup, vanilla bean paste, cinnamon, and sea salt until smooth.  Add the cubed gluten-free bread to the baking dish, cover with the milk mixture and gently stir to coat. Cover the dish and let the mixture sit in the refrigerator for at least two hours to allow the bread to absorb the liquid. In a separate bowl, combine the gluten-free flour, brown sugar, cinnamon, and sea salt. Add the cubed butter and use your fingers or a pastry cutter to mix until a crumbly texture forms. Remove the bread pudding from the refrigerator and sprinkle the crumble topping evenly over the top. Bake for 40–45 minutes, or until the pudding is set and the topping is golden brown. Let it cool slightly before serving. Enjoy warm with an extra drizzle of maple syrup or a dollop of whipped cream and fresh berries! *You can use all greek yogurt or all sour cream! I like the flavor of both, plus I was using up what I had in the fridge! **I recommend cubing your gluten free bread ahead of time to allow it to dry out. This will help it hold up better in the bread pudding!

Sourdough discard bagels are probably my most asked for sourdough recipe and I am excited to finally share what I have been working on! These bagels are naturally gluten, dairy, egg, and oil free but I promise you'd never know! Plus they are super easy to make! Ingredients: 2 cups warm Water ¼ cup Psyllium Husk 2.5 cups King Arthur Measure for Measure flour  2 tbsp Brown Sugar 1 packet Instant Yeast 1 tsp Salt ¾  cup Sourdough Discard 1 Egg White For the water bath: 2 quarts Water 2 tbsp Granulated Sugar 2 tbsp Baking Soda In a small bowl combine 1 cup of water and the psyllium husk. Set aside while it forms into a gel. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, and salt. Add the psyllium husk gel, sourdough discard, and one cup of water to the stand mixer. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl. Cover and set aside for 90 minutes. Divide into 8  equal pieces (I recommend using a food scale for consistency) and form into bagels.  Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil.  Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds. Place on a pan lined with parchment paper and brush with egg white. Leave plain or top with seasoning of choice. Bake for 25 minutes. Wait to slice into your sourdough bagels until they have completely cooled. Best stored in a Ziploc bag or container in the freezer.

My gluten-free sourdough discard pumpkin bagels with cinnamon crisp bring cozy autumn flavors to every bite. With a blend of pumpkin puree, pumpkin pie spice, and a sweet cinnamon topping, these bagels are soft, flavorful, and perfect for seasonal breakfasts. Enjoy a gluten-free treat that’s both chewy and crisp, ideal for pairing with your favorite spreads. Prep Time: 2 Hours Cook Time: 20 minutes Serves: 8 1 ¼ cups Water 2  tbsp whole Psyllium Husk 2 ½ cups Gluten Free Flou r 3 Tbsp Brown Sugar 2 ¼ tsp Rapid Rise Yeast 1 tsp S alt 1 tbsp Pumpkin Pie Spice ½ cup Pumpkin Puree 3/4 cup Gluten Free Sourdough Discard 1 Egg + 1 tbsp Water For the Cinnamon Crisp: 2 tbsp Brown Sugar 1 tbsp Turbinado Sugar 1 tsp Cinnamon 1 tbsp Gluten Free Flour ¼ tsp Salt For the Water Bath: 4 quarts Water 2 tbsp Granulated White Sugar 2 tbsp Baking Soda In a small bowl combine 1 ¼ cups of water and the psyllium husk. Set aside while it forms into a gel. In the bowl of your stand mixer, attach the dough hook and add the flour, brown sugar, instant yeast, pumpkin pie spice, and salt. Add the psyllium husk gel, sourdough discard, and pumpkin puree to the stand mixer. Mix with dough hook until combined. You will know it is mixed enough when the dough starts to pull off the sides of the bowl – this will take about 3 minutes. Cover and set aside for 90 minutes. Divide into 8 equal pieces (I recommend using a food scale for consistency) and form into bagels. Cover & leave to rest for another 20 minutes. While the bagels are resting, preheat your oven to 425F and bring a pot of water to boil. Once the water is boiling, add in the sugar and the baking soda. Carefully place 2-3 bagels at a time into the water. Let it cook for 20-30 seconds before flipping and cooking for another 20-30 seconds. Place on a pan lined with parchment paper and brush with an egg wash.  Take the leftover egg wash and combine in a bowl with brown sugar, turbinado sugar, cinnamon, salt, and gluten free flour. Brush across the tops of the bagel, being careful not to let too much drip on the pan so it does not burn. Bake for 20 minutes or until the edges are golden brown.