Discover wholesome, gluten free recipes that will appeal to ALL eaters at the table. These are professionally tested, easy-to-make dishes that anybody can master and that everybody will love.
If you’re looking for a show-stopping appetizer or vegetarian main course, this savory galette recipe is for you. With caramelized butternut squash, nutty kale, creamy ricotta and goat cheese, it’s the ultimate combination of sweet and savory flavors. It’s my go-to dish to bring to pot-lucks and holiday gatherings, and it’s also a lovely weeknight dinner (all of the components can be made ahead). You’ll need to start by making a batch of this Foolproof Pie Dough, which can be made gluten-free (and nobody will know). The dough can be made months ahead! If it has been in the refrigerator overnight, let it sit at room temperature for 10-20 minutes to soften slightly before rolling. If it starts to crack immediately it’s too cold (conversely, if it feels sticky it’s too warm). You can also make the butternut squash and kale ahead, or even use leftover cooked vegetables. I love to garnish this galette with Crispy Fried Sage Leaves, which only take minutes to make and lend color and crunch.
This gluten free apple cake recipe is a game changer. The easy cake has a supremely moist texture with a cinnamon-spiced flavor, and it’s made with just almond flour and honey (making it a paleo apple cake!). It gets moisture from just grated apple, applesauce and honey—there’s no oil, butter or dairy in this cake. In other words, it’s a healthy apple cake, but you'd never know it. Be sure to fully bake the cake—it should be well browned on the edges and on top. Serve it on its own, or dollop it with whipped cream, coconut whipped cream or vanilla ice cream.
These gluten-free pie recipes are flaky, buttery and foolproof, perfect for special occasions, holidays or everyday!
This easy maple syrup glaze recipe is delicious on these baked donuts, as well as on cakes, muffins, scones and more! The secret ingredient in the glaze is maple extract, which you can buy at well stocked supermarkets or online. It boosts the maple flavor without making the glaze cloyingly sweet. However, you can use vanilla extract instead for a milder flavor (it will taste more like a vanilla glaze).
This gluten free baked donuts recipe is a cinch to make and results in fluffy, tender cake donuts—no frying required! The batter comes together in minutes (no yeast or kneading of dough), and you can transform it into cinnamon sugar donuts or glazed donuts. This easy Maple Glaze is my family’s favorite glaze, although you can use any glaze recipe you like. The cinnamon sugar donuts get brushed with apple cider before coating, helping the sugar mixture to stick, but for a richer donut you can brush them with melted butter instead. If you prefer to do a mix of cinnamon sugar and glazed donuts, make half of each topping. Be sure to check out the Tips below and this step-by-step video!
This homemade grain free granola recipe is a game changer. It results in crunchy, sweet clusters that are totally irresistible. You’d never know that it’s a sugar free granola (meaning it’s gluten free, paleo and keto friendly!). The granola is sweetened with monk fruit sweetener, which is an all natural zero-sugar sweetener. However, you can use sugar, maple syrup or honey if you prefer. The secret to getting crunchy clusters is to make the granola in a food processor—this breaks down the ingredients and helps them stick together. Serve the high-protein granola straight out of hand as a snack, or with your favorite milk or yogurt for breakfast.
This easy, healthy strawberry sauce comes together with just frozen strawberries, maple syrup and water! I prefer a not-too-sweet sauce, but if you like it sweeter feel free to add more maple syrup to taste. The sauce is fabulous on Waffles, Pancakes, Shortcakes, Crepes, Cakes and Cottage Cheese!
This has got to be my all-time favorite salad, and I hope you’ll love it too. Halloumi, which is a firm, springy and salty cheese with a high melting point, gets seared in a skillet until crisp on the outside and warm within. It’s completely addicting, especially when combined with peppery arugula, quinoa, caramelized summer squash, fresh mint and pomegranate seeds. A Green Tahini Dressing is the magic elixir that ties it all together. You’ll need to make the dressing first, but it can be made up to 2 weeks ahead. I love topping this salad with sweet-and-salty Maple Pecans, although you can go for any roasted chopped nuts. If you prefer, you can grill the halloumi instead of pan-frying it (see the Tips below). Also, feel free to use leftover cooked quinoa—you’ll need 2 cups.
This creamy green tahini sauce/dressing is made with fresh herbs and spinach, with a nutty-sweet flavor that will instantly elevate nearly any meal. Try it on a vibrant Halloumi Salad or Pan-Fried Falafel. It’s also fabulous over grilled or roasted meats, vegetables and grain bowls. Medjool dates give the dressing a subtle sweetness with no added sugar. If you have a high-speed blender such as a Vitamix there’s no need to soak the dates, but if you have a regular blender, soak the dates in warm water for 15 minutes to soften (this will help them incorporate better into the dressing).
This broccoli quiche has an ultra creamy and light egg custard with pockets of savory broccoli, a cheesy top, and a buttery flaky crust. Best of all, it can easily be made gluten free (and nobody will have a clue). You’ll need to start by making a batch of this Foolproof Pie Crust. You’ll only need half the recipe so freeze the rest of the dough for down the line (or make a Galette or Pot Pie!). If you’re really strapped for time you can also use a store-bought crust. Blind baking the crust will ensure that it stays crispy once the quiche is baked—you can do this the day before. Whipping the eggs and half-and-half in a blender (a trick I learned from chef Thomas Keller) aerates the custard, resulting in a texture that’s far lighter and silkier than other quiches. You can make the quiche up to 3 days in advance!
This easy orange cake recipe comes together quickly and easily using just two bowls and a whisk, and it has an incredible flavor from fresh orange juice and orange zest. A crunchy-sweet orange cardamom glaze takes it over the top. You’ll need 2 juicy oranges for the recipe (that will be enough for the cake and the glaze). If you’d like, you can garnish the cake with dried orange zest, which is super easy to make (fresh zest has too much moisture and will affect the glaze)—see the Notes below. The cake is rather delicate, so baking it in a springform pan makes it easy to remove (see the Notes), but you can use a 9-inch cake pan if you don’t have one. For another variation, try my Lemon Olive Oil Cake Recipe!
This healthier gluten free banana cake is the ultimate snack cake or celebration cake. It’s rich and moist, and you’d never know it’s gluten free, grain free and dairy free! Slather it with a 2-ingredient chocolate frosting or this Maple Cream Cheese Frosting (you’ll need a half batch of the cream cheese frosting). The cake tastes better with time, so go ahead and make it a few hours (or a day) in advance. For gluten-free banana cupcakes, bake the batter in lined muffin cups, and start checking them at 25 minutes.
These gluten free almond thumbprint cookies have an irresistible marzipan-like flavor, a chewy center and a burst of sweet jam in the center. Best of all, they’re naturally paleo and dairy-free, and they can easily be made vegan! The vegan cookies are made with a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseeds with 3 tablespoons of water and let it sit for at least 15 minutes, or until slightly thickened (it will look viscous). The healthy cookies are a delicious everyday treat, and they're also fabulous for the holidays!
This stunning gingerbread trifle features spiced gingerbread cake, homemade vanilla pudding, chopped English toffee and whipped cream. It’s the ultimate dessert for a special occasion or the holidays, and it can be completely made ahead. You’ll need to start by making a batch of Gingerbread Cake and Vanilla Pudding (they can be made up to 2 days in advance). The trifle is easy to assemble, and you can use either eight 12-ounce glasses/bowls or a trifle dish. Be sure to refrigerate the trifle for at least 6 hours (or overnight) to allow the flavors to meld.
This rich, moist gluten free gingerbread cake is fragrant with cinnamon and molasses, with a kick from fresh ginger. It has far less sugar and oil than most recipes, but you’d never know that it’s a healthier gingerbread cake! An optional 2-ingredient Maple Cream Cheese Frosting takes the cake over the top (you’ll need a half batch of the frosting). For even more flavor and texture, top the cake with chopped Maple Pecans (yes, please!). For a spectacular finale to a special occasion dinner, you can even transform the cake (without the frosting) into this Gingerbread Trifle. The texture and flavor of the cake improve with time, so I prefer to make it the day before.
This gluten free chicken or turkey pot pie recipe features a savory chicken stew and a buttery, flaky crust. It gets assembled and baked right in a cast iron skillet, making for a soul-satisfying and cozy main course. You’ll need to start by making a batch of this Gluten Free Pie Crust (you’ll only need half of the dough—freeze the other half or use it to make a Galette!). The chicken stew is lighter and silkier than other pot pie recipes, which contrasts beautifully with the crispy, flaky crust (heaven!). You can use shredded rotisserie chicken or leftover cooked chicken or turkey for this pot pie (see the Notes for a vegetarian option).
This is comfort food at its best. Rosemary and thyme-rubbed pork tenderloin medallions are served in an insanely delicious apple cider sauce that’s thickened just slightly with a bit of crème fraiche. You can stop there for an amazing one-pan dinner, but I love to brighten things up with a zippy Apple Slaw. To take the meal over the top, serve the pork over this Creamy Polenta or these Whipped Potatoes and pile the slaw on top. If you’re making the whole meal, start the polenta or mashed potatoes first, then make the pork and slaw.
This zippy apple slaw is delicious in sandwiches and is the perfect side dish to meats and sausages, including these Pork Medallions in Apple Cider Sauce! A touch of rutabaga, kohlrabi or turnip provides a hint of cabbage flavor and a firm texture that balances out the tart sweetness of the apple. Toasted walnuts give the slaw a nutty crunch while chives lend a sweet oniony bite (you can swap out the chives for scallions).
These gluten free (and paleo!) pumpkin muffins are incredibly moist and tender, with a melt-in-your-mouth, creamy crumb that tastes like pumpkin pie (warning: they will make your house smell like HEAVEN). As opposed to the overly sweetened “cakes” that often disguise themselves as breakfast muffins, these nutritious beauties are naturally sweetened and grain free. The easy batter gets made right in a food processor or high speed blender (meaning no mixing bowls!!)—if you don’t have one see the Tips below. A sprinkle of chopped pecans and flaky sea salt lend a lovely crunch (and a delicious salty-sweet flavor), but they’re both optional. While it might seem like a lot of ingredients, you probably have almost everything in your pantry!
These vegan no-bake chocolate chip cookie bars are crunchy and chewy, with an incredible flavor from loads of chocolate chips, nut butter and a hint of cinnamon. The healthy bars are way easier to make than traditional cookies (you don’t even need to turn on your oven or stove!) but are just as satisfying—we keep a stash in the freezer at all times for nutritious desserts and after-school treats. If you love salty-sweet flavors like I do, sprinkle the top of the bars with flaky sea salt before they go in the fridge. For a nut-free version, use your favorite seed butter.