Search Results

If you’re craving classic chicken parmesan but want dinner that’s fast and mess‑free, my easy gluten free sheet pan chicken parmesan is the recipe for you. Instead of frying chicken cutlets, this recipe bakes everything right on one sheet pan for less mess and great flavor every time. Each piece of chicken gets a crispy Parmesan‑breadcrumb crust, a spoonful of tangy tomato sauce, and a blanket of gooey cheese on top, all without needing a skillet full of hot oil. I love this sheet pan method because it lets you enjoy all the familiar flavors of traditional chicken parmesan without the extra cleanup. It’s perfect for busy weeknights when you want comfort food that comes together quickly and makes dinner feel special without a lot of stress. For a texture that is crispy and not soggy, I can only recommend using Aleia's Gluten Free Bread Crumbs ! My favorite baking sheets >>> Great Jones Prep Time: 15 minutes Cook Time: 15 minutes Serves: 6 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  Instructions: Preheat your oven to 425°F and lightly grease a large sheet pan so the chicken doesn’t stick. You could also line the pan with parchment for easy cleanup. Cut your chicken breasts in half lengthwise so each piece is thinner and cooks evenly. Drizzle with olive oil and season both sides with salt and pepper. In a shallow bowl, mix together the gluten‑free bread crumbs, cornstarch, Italian seasoning, and grated Parmesan. This combo gives you that crunchy, golden exterior that makes chicken parmesan so satisfying. Press each piece of chicken into the breadcrumb mixture, making sure it’s evenly coated. Place the coated cutlets on the prepared sheet pan in a single layer. Slide the sheet pan into the hot oven and bake for about 12 minutes. The coating should be golden brown and the chicken nearly cooked through. Remove the pan from the oven and spoon tomato sauce evenly over each cutlet. Sprinkle shredded mozzarella on top, then return to the oven for another 3–5 minutes, until the cheese melts and bubbles. Once the cheese is melted, pull the pan from the oven and let everything rest for a couple minutes. If you like, garnish with fresh basil or parsley before serving. Serve with your favorite gluten‑free pasta, a simple salad, or buttery garlic bread to complete the meal. Tips for Success Thin Chicken Means Crispy Coating -- Cutting the chicken into thin cutlets helps them bake quickly and get a nice golden crust without drying out. Season Everywhere -- Don’t skimp on seasoning the chicken and the crumb mixture. A good hit of Italian seasoning and cheese in the crumbs makes this taste like a classic dinner you’d order at a restaurant. Use a Hot Oven -- A higher temperature (around 425°F) helps the coating crisp up while keeping the inside juicy. Try Extra Cheese -- Mix mozzarella with a bit more Parmesan or even provolone if you want an extra cheesy top layer. It’s worth it. Pair It Well -- Serve this with gluten‑free pasta tossed with olive oil and garlic, or a green salad dressed simply with lemon and olive oil for a balanced dinner. 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 bold, spicy flavors and cheesy pizza nights, my Gluten Free Buffalo Chicken Pizza is about to become a new favorite in your rotation. Tender rotisserie chicken gets tossed in buffalo sauce and ranch, then spread over a crispy pizza crust and loaded with melty Colby Jack and mozzarella cheese for a crowd‑pleasing dinner you can whip up in under 30 minutes. Whether it’s game day, a casual weeknight dinner, or just pizza night at home, this pie delivers exactly what you’re craving. The key to this pizza’s irresistible flavor is the buffalo‑sauced chicken. I like to use shredded rotisserie chicken because it’s super convenient and already cooked, so the pizza comes together quickly. Once the chicken is coated in sauce and ranch and piled onto the dough, the cheese melts into gooey, spicy goodness as it bakes. When it’s done, a drizzle of extra ranch and a sprinkle of green onions add cool contrast and a pop of color. Looking for a clean-ingredient buffalo sauce? I love this Classic Buffalo Sauce from Yo Mama's! Prep Time: 15 minutes Cook Time: 15 minutes Makes : 1 12 inch Pie 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 Instructions: Preheat your oven to 450°F and place a pizza stone on the middle rack to heat up. A hot stone helps get a crispy bottom crust without sogginess. In a medium bowl, toss the shredded rotisserie chicken with buffalo sauce, ranch, Italian seasoning, salt, and pepper until the pieces are evenly coated in sauce. This builds all that classic buffalo flavor right into the topping. Once the oven and pizza stone are hot, dust the stone with a sprinkle of white rice flour. This helps prevent sticking and gives the crust a nice texture. On a lightly floured surface, roll out your pizza dough to your desired thickness (thin and crispy or a little thicker works both ways). Transfer it carefully to the pizza stone. Spread the buffalo chicken mixture evenly over the crust, then sprinkle the Colby Jack and mozzarella cheese on top. You want good coverage so every slice gets cheesy, saucy bites. Slide the pizza into the hot oven and bake for 15–17 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown. Remove the pizza from the oven and finish with an extra drizzle of ranch dressing or buffalo sauce if you like. Sprinkle on the sliced green onions for a bright, fresh finish. Slice and enjoy! Tips for the Best Buffalo Chicken Pizza Heat the Stone Well:  Letting your pizza stone get fully hot before you bake really helps crisp up the crust and avoid a soggy center. Don’t Overload the Sauce:  While buffalo sauce is delicious, too much sauce can weigh down the crust. Lightly coat the chicken so you get flavor without sogginess. Use Mozzarella and Colby Jack:  The combo of cheeses gives you gooey stretch and great flavor without overpowering the buffalo taste. Add Ranch After Baking:  Drizzling ranch after it comes out of the oven keeps it creamy and cool rather than having it bake into the pie. Extras You Can Try:  If you want extra tang, sprinkle on blue cheese crumbles or add chopped celery on top after baking. 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!

Start your morning with my gluten free banana bread cinnamon rolls that combine the best of two classics: sweet banana bread flavor and gooey, cinnamon‑swirled rolls. These banana bread cinnamon rolls start with a soft, slightly sticky dough thanks to mashed ripe bananas, which keep them extra moist and flavorful. They’re perfect for breakfast, brunch, dessert, or whenever you’re craving something warm, comforting, and bakery‑worthy right at home. I originally developed this recipe after waking up one day completely fixated on the idea of banana bread cinnamon rolls (pregnancy cravings are no joke!). I had never made them before (or even heard of them), but that didn’t stop me from heading straight to the kitchen and trying it out. The result was soft, gooey rolls with the cozy flavor and texture of banana bread, complete with a cinnamon‑sugar swirl and optional glaze on top. If you love baking or just love sweets, these are worth the effort — and the kitchen smell alone is enough to make your whole house happy. These rolls take a bit of time because of the rising steps, but they’re not difficult to pull together. The dough rises, gets rolled with a buttery cinnamon‑sugar filling, and bakes up golden brown in the oven. Once cool enough to handle, top them with your favorite glaze and get ready to dig in. Prep Time: 100 minutes Cook Time : 25 minutes Makes: 8 rolls What You Need: 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 Instructions: In a small bowl, combine the psyllium husk and water and set aside until a gel forms. In the bowl of a stand mixer, whisk together flour, yeast, brown sugar, cinnamon, nutmeg, baking powder, and salt. Add the egg, milk, olive oil, vanilla, mashed bananas, and the psyllium husk mixture to the mixing bowl. Mix on medium speed with a dough hook until the dough starts to pull away from the sides of the bowl. Cover the bowl and let the dough rise in a warm spot for about 45 minutes. Sprinkle your work surface with flour and gently roll the dough into a ¼‑inch thick rectangle. Keep in mind this dough will be softer and wetter than typical cinnamon roll dough because of the banana. In a small bowl, mix the softened butter, white sugar, brown sugar, and cinnamon. Spread the mixture evenly over the dough, then sprinkle chopped walnuts on top if using. Carefully roll the dough into a log and cut it into 8 even pieces. Place the rolls in a greased baking dish, cover with a towel, and let rise another 30 minutes. Preheat your oven to 400°F. Bake the rolls for 25 minutes, or until golden brown on top. Let cool slightly before topping with your favorite glaze. Serve warm. Tips for Best Results Because this dough is wetter than traditional cinnamon roll dough due to the banana, be gentle when rolling it out so it doesn’t stretch or tear. leahxglutenfree Using a slightly grittier flour such as cassava or white rice flour on your work surface can make rolling easier. leahxglutenfree Letting the rolls rest and rise a second time before baking gives them better texture and lift. leahxglutenfree Try a simple powdered sugar glaze or cream cheese icing on top for extra sweetness and shine once the rolls have cooled slightly.

My BBQ meatball subs are hands‑down one of my favorite go‑to dinners when I want something messy, saucy, and totally crave‑worthy. Juicy homemade meatballs get coated in tangy barbecue sauce, broiled until caramelized, then tucked into toasted sub rolls with melty cheese and a bright, crunchy slaw. They’re perfect for weeknight dinners, casual weekend meals, or feeding a crowd with minimal stress. Whether you make them with your favorite ground meat or swap in turkey or chicken for a lighter version, these subs hit all the right flavor notes. And if you like a bit of contrast between sweet sauce and tangy slaw, you’re going to want seconds. Prep Time: 25 minutes Cook Time: 25 minutes Serves: 4 Ingredients: 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 Instructions: Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large bowl, combine the ground meat, bread crumbs, egg, finely chopped onion, chopped spinach, barbecue sauce, garlic powder, salt, and pepper. Mix with your hands or a spoon until everything is just combined — don’t overwork it or the meatballs can get dense. Roll the mixture into golf‑ball‑sized meatballs and place them on your prepared baking sheet. Pop them in the oven and bake for about 22 minutes, or until fully cooked through and no longer pink in the middle. Meanwhile, it’s slaw time! In a medium bowl, toss together the slaw mix, Greek yogurt, lemon juice, white vinegar, honey, salt, pepper, and a pinch of crushed red pepper for a little kick. Give it a stir and let those flavors mingle while the meatballs finish baking. Once the meatballs are done, toss them with a little extra barbecue sauce so they’re nice and saucy. Crush them under the broiler for a couple of minutes — this gives the sauce a beautiful caramelized finish. Slice your rolls and drizzle a little olive oil on the cut sides. Toast them under the broiler or in a skillet until they’re just golden and crisp. This little toasting step makes such a difference in texture. Pile the meatballs into the toasted rolls, drizzle with more barbecue sauce, add a generous handful of melty Colby Jack cheese, and top with your homemade slaw. Serve warm and enjoy every saucy, cheesy bite! Pro Tips for the Best Subs: Toast those buns Lightly toasting your rolls keeps them from getting soggy once you add all that delicious sauce and meat. A little olive oil on the edges before toasting brings next‑level flavor. My favorite gluten free sub rolls are from Canyon Bakehouse! Don’t skip the slaw That creamy, tangy slaw adds a fresh crunch that balances the richness of the barbecue sauce and cheese — it’s what turns good subs into great ones. Go big on cheese Colby Jack gets melty without overpowering the other flavors. If you’re feeling adventurous, add a sprinkle of extra sharp cheddar or even pepper jack for heat. 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!

Start your day with gluten free carrot cake baked oatmeal — a cozy, wholesome breakfast that tastes just like carrot cake! This gluten-free baked oatmeal recipe combines hearty oats, warming spices like cinnamon, nutmeg, and clove, and sweet shredded carrots for a comforting breakfast or meal-prep favorite. It’s easy to customize — swap in plant-based milk or use maple syrup for a lower glycemic option — making it perfect for busy mornings or seasonal brunch menus. This recipe was inspired by my need for healthy, easy-prep breakfasts during my postpartum journey. I wanted food that would make me feel good, support my milk supply, and still feel comforting. This carrot cake baked oatmeal quickly became a staple in my postpartum meal plan because it’s nourishing, easy to prepare, and freezes beautifully for busy weeks ahead. Why You’ll Love This Recipe: Comforting and flavorful : Enjoy the taste of classic carrot cake in a wholesome breakfast form. Meal-prep friendly : Bake ahead of time and store in the fridge for quick weekday breakfasts. Customizable : Swap ingredients to suit your dietary needs — make it vegan, dairy-free, or reduce sugar. Family-friendly : Kids and adults alike love the warm spices and natural sweetness of the carrots. Prep Time: 10 minutes Cook Time: 25 minutes Serves: 8 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 Instructions: Preheat your oven to 350°F. Lightly grease an 8x8-inch or 9x13-inch baking dish, or line it with parchment paper. In a large bowl, mix together the oats, baking powder, cinnamon, nutmeg, ginger, and clove. Add the shredded carrots and stir until evenly combined. 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. Serving Suggestions Top with a dollop of Greek yogurt  for added protein and a tangy contrast to the sweet oatmeal. Add toasted nuts  or raisins  for extra texture and flavor. Drizzle with maple syrup  or nut butter  for a special treat. Variations Dairy-free / Vegan : Substitute plant-based milk (almond, oat, or soy) and replace eggs with flax eggs (2 tbsp flaxseed + 6 tbsp water). Spice it up : Add a pinch of allspice or cardamom for extra warmth. Sweetness swap : Replace brown sugar with coconut sugar or maple syrup to suit your taste. My gluten free carrot cake baked oatmeal is perfect for fall breakfasts, meal prep, or anytime you want a cozy, wholesome treat that feels like dessert for breakfast. It’s easy, customizable, and made with real ingredients you can feel good about.

My gluten free pumpkin sourdough discard bagels bring the best of fall baking to your kitchen with pumpkin puree, pumpkin pie spice, and a cinnamon topping that’s crispy and sweet. Made with gluten-free sourdough discard, this bagel recipe delivers a chewy texture and cozy autumn flavor that’s perfect alongside cream cheese or your favorite spread. Prep Time: 2 Hours Cook Time: 20 minutes Makes : 8 Bagels Ingredients: 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 Instructions: 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. Frequently Asked Questions: Can I use unfed gluten-free sourdough discard for bagels? Yes! This recipe is designed specifically for unfed gluten-free sourdough discard , which is starter that hasn’t been refreshed. Using discard adds flavor without requiring the starter to be active or bubbly, making it a great way to reduce waste. Are gluten-free sourdough discard bagels beginner-friendly? Yes! This recipe is approachable even if you’re new to gluten-free sourdough. Since it uses discard instead of an active starter, it removes much of the guesswork while still delivering great flavor and texture. How do I store gluten-free sourdough discard bagels? Store bagels in an airtight container at room temperature for 1–2 days , or refrigerate for up to 5 days . For best texture, toast before serving. Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own   Gluten Free Sourdough Starter  and Gluten Free Sourdough Bread ! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit 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’re craving gluten free pumpkin cinnamon chip sourdough bread that’s soft, spiced, and bursting with warm fall flavor, this easy sourdough loaf is for you! Packed with real pumpkin puree, cozy pumpkin pie spice, and gooey cinnamon chips, this gluten-free sourdough recipe bakes up a tender, aromatic loaf perfect for breakfast, brunch, or even French toast. Whether you’re new to gluten-free sourdough or looking for seasonal mix-in inspiration, this pumpkin cinnamon chip loaf delivers all the autumn goodness in every bite. Ingredients: 3 tbsp Psyllium Husk, whole 3 tbsp Maple Syrup 1 tbsp Olive Oil 2 tsp Vanilla Extract 1 cups Water ⅓ cup Pumpkin Puree 1 cup Sourdough Starter 2 cups King Arthur Gluten Free Measure for Measure Flour 1 tsp Salt 1 tbsp Pumpkin Pie Spice ½ cup Cinnamon Chips Instructions: Prep your sourdough loaf as normal per my sourdough instructions (linked in the notes). Combine the maple syrup and vanilla into the psyllium husk mixture. Add in the pumpkin puree with the sourdough starter. Add in the cinnamon chips before the final two hour proof, being careful to fully distribute as you knead the dough. Bake as normal! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own   Gluten Free Sourdough Starter  and Gluten Free Sourdough Bread ! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit 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!

Looking for the best gluten free chocolate hazelnut rolls with espresso glaze ? These soft, gooey gluten-free rolls are filled with rich chocolate hazelnut spread, crunchy chopped hazelnuts, and finished with a decadent espresso-kissed glaze — perfect for breakfast, brunch, dessert, or cozy holiday mornings. Whether you’re new to gluten-free baking or a seasoned baker, this easy gluten free sweet roll  recipe delivers bakery-style flavor right at home. Prep Time: 75 minutes Cook Time: 35  minutes   Makes: 8 rolls For the dough: ¼ cup Whole Psyllium Husk 1 cup Water 2 ½ cups Gluten Free Flour* 1 packet Instant Yeast 2 tbsp Sugar 1 tsp Salt 2 tsp Baking Powder 1 cup milk 1 Egg  3 tbsp Butter For the filling: 1 cup Chocolate Hazelnut Spread ½ cup Hazelnuts, chopped For the glaze: 1 ½ cup Powdered Sugar 1 tbsp Espresso Powder 2-3 tbsp Milk of choice Instructions: 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, sugar, baking powder and salt. Whisk together. To the mixing bowl add your egg, milk, butter, and the psyllium husk mixture and mix on medium speed for 3 minutes, allowing the dough to knead together. For this step I use the dough hook to bring everything together. Cover the bowl and set aside to rise for 30 minutes. Sprinkle a clean surface with a little bit of flour and roll out your dough into a ¼ inch thick rectangle. Soften your chocolate-hazelnut spread in the microwave so that it is easier to spread and then evenly distribute across the dough. Sprinkle crushed hazelnuts on top. 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 (a cake round or pie dish works well!), cover with a towel and let rise for another 30 minutes. Preheat  your oven to 400F. Bake in the oven for 25-30 minutes. If you want gooey rolls, bake for 25 minutes. For slightly firmer rolls, bake for 30 minutes. When the timer goes off, turn off the oven, open the oven door a few inches, and leave the rolls in the oven for 10 minutes. What flour should you use? I have tested this recipe with both King Arthur Measure for Measure Flour (1:1)  and Gluten Free All-Purpose Flours. The best results are with the 1:1, but if all you have is All-Purpose, just add a little extra flour as needed because it gets stickier in my experience. Looking for a standard gluten free cinnamon roll recipe? My Gluten Free Cinnamon Rolls  are a house favorite and can be adapted to fit dairy free needs. I prefer using Silk Dairy Free Half & Half as a milk substitute and Country Crock Plant Based Butter sticks.

There’s something magical about this time of year — warm kitchens, cozy tables, and dishes that make everyone pause mid-conversation to take another bite. If you’re planning your holiday menu or bringing a dish to a party, these six gluten free holiday recipes are the ones I’ve been cooking again and again because they just hit the spirit of the season. 1. Maple Sea Salt Caramel There’s nothing like the sweet-salty pull of rich caramel during the holidays. This   Maple Sea Salt Caramel  is luxuriously smooth, with deep maple flavor and a sprinkle of flaky sea salt that makes it irresistible. Drizzle it on ice cream, dip apple slices, or box it up for edible gifts. 2. Winter Spinach Salad with Prosciutto & Roasted Butternut Squash Bright, crunchy, and packed with seasonal ingredients, this   Winter Spinach Salad with Prosciutto & Roasted Butternut Squash  is the perfect starter or side to balance richer mains. The roasted squash and salty prosciutto make it feel special enough for holiday dinner. 3. Slow Cooker Beef Chuck Ragu When the weather turns cold and the table starts filling with chatter, you want a dish that warms from the inside out. This   Slow Cooker Beef Chuck Ragu  does just that — tender, savory beef in a sauce that practically begs for extra plates. 4. Lemon Cranberry Curd Tart A holiday table needs a dessert with zing, and this   Lemon Cranberry Curd Tart  delivers. Bright citrus, jewel-red cranberries, and a buttery tart shell come together for something that’s both festive and refined. 5. Gluten-Free Banana Bread Cinnamon Rolls Yes — banana bread meets cinnamon roll magic. A combo that came together in my head during my pregnancy, these   Gluten-Free Banana Bread Cinnamon Rolls  are perfect for holiday mornings with coffee, lingering brunches, or whenever you need a cozy carb fest. 6. Easy Cranberry Jalapeño Meatballs (Slow Cooker) These meatballs bring the party. The sweetness of cranberries, the kick from jalapeños, and a slow cooker that does all the work — this   Easy Cranberry Jalapeño Meatballs  recipe is ideal for entertaining or a casual holiday dinner. Whatever you're serving this season — cozy dinners, festive brunches, or last-minute gatherings — these recipes are the ones I come back to when I want food that tastes joyful, comforting, and holiday-ready.

If you love bold, savory bread with just the right amount of heat, my Cheddar Jalapeño Gluten-Free Sourdough Bread is a must-bake. Made with sharp cheddar cheese, and fresh jalapeños, this loaf delivers a crisp crust, soft interior, and incredible depth of flavor—without gluten. Perfect for slicing, toasting, or serving alongside soups and chili, this artisan-style bread proves gluten-free sourdough can be just as satisfying as the traditional version. Whether you’re new to gluten-free sourdough or looking to elevate your next loaf, this recipe is guaranteed to impress. Ingredients: 4 oz Sharp Cheddar Cheese, shredded 2 Jalapeño Peppers, diced Instructions: Prep your sourdough loaf as normal per my sourdough instructions . Wash and prep the jalapeño pepper and measure out your shredded cheddar cheese. You can use pre-shredded cheese, but if you can, shred your own! It will be so worth it! When you get to the shaping step in the sourdough instructions, this is when you will add in your mix-ins. Flatten the sourdough and sprinkle a small portion of the cheddar cheese & jalapeno pepper. Fold the dough and repeat. Sprinkle a portion of your filling onto the dough after each fold. Repeat 4 times or until the inclusions are well distributed. Bake as normal! Truly blown away by how good this loaf is! Amazing with tomato soup or used for a breakfast sandwich! Want to learn more about making your own gluten free sourdough bread? I have you covered with my guide to making your own   Gluten Free Sourdough Starter  and Gluten Free Sourdough Bread ! Recommended Sourdough Bread Tools If you’re looking to build (or upgrade!) your sourdough baking kit, I’ve put together my favorite tools and essentials in my Amazon Storefront — including the perfect stuff for getting your starter bubbling and your loaves rising. Check out my sourdough starter kit here:   Gluten Free Sourdough Starter Kit 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