If you’ve never had Irish soda bread, you’re in for a treat. Although it has “bread” right in the name, it’s nothing like gluten-free sandwich bread or gluten-free pumpkin bread. Irish soda bread is more like a giant scone or biscuit. And that’s what makes it so irresistible. 

This recipe is inspired by the sweet, raisin, and caraway-filled loaves found in the United States around St. Patrick’s day. It’s such a treat to eat and really fun to make.

Ingredients You Need to Make a Perfect Gluten-Free Irish Soda Bread

Here’s what you need to make this bread. As always, the full ingredient list and steps are included at the bottom of the post. 

• Gluten-Free Flour. A gluten-free flour blend works great in this easy bread. The recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you use a gluten-free flour blend that does not contain xanthan gum, add ½ teaspoon xanthan gum to the recipe.
• Granulated Sugar. Brings a subtle sweetness to the bread and helps it brown.
• Baking Soda and Baking Powder. The combination of baking soda and baking powder gives this bread a nice texture.
• Salt. Enhances all the other flavors. Use table salt. It blends easily into the dough.
• Butter. Gives the soda bread flavor and richness.
• Buttermilk. Adds great tangy flavor. When combined with the baking soda, it helps the bread to rise.
• Egg. The egg helps the gluten-free dough come together.
• Raisins. (Optional) This is American-style Irish soda bread. It contains both raisins and caraway seeds. Feel free to use both or…skip both. It’s up to you.
• Caraway Seeds. (Optional)Adds an anise-like flavor and a little crunch. 

Variations. 

Egg-free substitutions.
To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great. 

Dairy-free substitutions.
If you’re dairy-free, make the following adjustments. 

• Replace the cold butter with your favorite dairy-free butter or margarine. 
• Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick.

How to Make Gluten-Free Irish Soda Bread. Step-by-Step.

Irish soda bread is an interesting bread to make. The method is similar to making gluten-free biscuits. You start by working the cold butter into the gluten-free flour. This gives the bread a wonderful texture. Here’s what you need to do.

Combine the dry ingredients. Grab a large bowl and whisk together your dry ingredients.

Rub the butter into the gluten-free flour. Do this with either your fingers or a pastry cutter. Work the butter into the flour until no large pieces of butter remain. If you’re using grated butter, this goes quickly.

Baker’s note: The small pieces of butter that remain, about the size of a pea, give off steam during baking. The steam helps the dough to rise. 

Add the liquid. Once the butter is mixed throughout the dough, add the buttermilk and egg. Stir until a thick dough forms. If the dough seems dry or you notice gluten-free flour in the bottom of the bowl, add a little more buttermilk. 

Add the raisins and caraway seeds. (If you aren’t using these ingredients, skip this step.) Stir until they’re incorporated throughout the dough.

Pat into a disk. Once the dough comes together, dust your counter with gluten-free flour. Knead the dough gently until it holds together. Then pat it into a round. 

Transfer the loaf to a parchment-lined baking sheet. Cut a cross into the top. Cutting the top of the dough helps it to rise. Use a sharp knife to do this.

Bake until brown. This loaf takes about an hour to bake. Check it after 45 minutes by gently pressing on the center. It should feel firm, not doughy. A cake tester or toothpick inserted into the center should come out clean.  

Baker’s Note: If the top of the loaf browns before the center bakes, cover it with foil. 

Storing Leftovers

This bread lasts about three days on the counter. After that, it tends to get dry and crumbly. 

Recipe originally shared March 2021. Updated March 2026.

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Easy Gluten-Free Irish Soda Bread

Easy Gluten-Free Irish Soda Bread Recipe. Made with gluten-free flour, buttermilk, an egg, and a little sugar. Raisins and caraway seeds optional! 

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Ingredients

• 3 cups Bob’s Red Mill 1:1 Gluten-Free Flour Blend, (see note) (15 ounces / 425 grams)
• ⅓ cup granulated sugar (2 ½ ounces / 70 grams)
• 2 teaspoons baking soda
• 1 teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons cold butter, cut into 4 pieces (2 ounces / 56 grams)
• ½ cup raisins
• 2 teaspoons caraway seeds
• 1 cup buttermilk, plus additional as needed (8 ounces / 226 grams)
• 1 large egg, whisked (about 2 ounces / 56 grams out of shell)

Instructions

• Preheat oven to 375℉. Line a rimmed baking sheet with parchment paper.
• Whisk gluten-free flour, sugar, baking soda, baking powder, and salt in a large bowl. Mix in cold butter with a pastry cutter or your fingers until no large pieces of butter remain.
• Add buttermilk and egg. Stir until a dough forms. Stir in raisins and caraway seeds.

  If the dough seems dry, add additional buttermilk, one tablespoon at a time until dough holds together.
• Lightly dust your counter with gluten-free flour. Knead the dough a few times until it holds together. Then pat it into a round. Transfer the dough to the prepared baking sheet. Cut a cross into the top of the loaf with a sharp knife. Doing this helps the loaf to rise.
• Bake until center is set and loaf is golden brown, about 45 minutes. If loaf gets too dark before the center is baked, cover with foil.
• Store leftover bread on the counter. Loaf keeps for up to three days but tastes best the day it's baked.

  To Freeze: Let bread cool. Cut into slices. Place a piece of parchment paper between each slice. Freeze in a freezer bag or container for up to three months.

Notes

Gluten-Free Flour

Replacing the gluten-free flour with a different flour can change the texture of the bread. If your mix does not include xanthan gum, add ½ teaspoon to the flour blend and whisk together with the flour before using. 

Egg-Free Variation: To make this bread without the egg, simply leave the egg out and add two tablespoons of additional buttermilk. When made without the egg, the bread doesn’t rise quite as high but still tastes great. 

Dairy-Free Variation: If you’re dairy-free, you can still make this soda bread. You’ll need to make the following adjustments. 

• Replace the cold butter with your favorite dairy-free butter or margarine. 
• Buttermilk. You can use dairy-free plain yogurt or combine 1 cup dairy-free milk with 1 tablespoon lemon juice. Stir the dairy-free milk with the lemon juice to combine. Let it sit for five minutes or until it’s slightly thick. If the dough seems dry, add a tablespoon or so of water or additional homemade buttermilk.
  

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Let’s talk about this recipe! It’s my favorite kind of comfort gluten-free baking. You mix together a simple vanilla batter. (A gluten-free flour blend makes the batter a snap!) Add a thick layer of brown sugar and cinnamon and bake. 

The result is a loaf, well, more like a cake, that delivers big time. It looks, and tastes, like it came from a bakery. And your kitchen smells divine! Win-Win.

It’s exactly the treat I want on the counter when a friend drops by. Or on those days when the world feels extra heavy and I just want something “a little sweet.”

A baker’s note before you begin: this loaf takes about an hour to bake. The batter comes together in minutes. It’s super simple. But it does take its sweet time baking. So plan accordingly before you pull out the mixing bowls and commit. 

Ingredient Notes

You might already have what you need to make this recipe in the pantry and fridge! I love when that happens. 

• Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using different gluten-free flour can change the final loaf. 
• Sugars. Granulated sugar sweetens the cake. Brown sugar makes for a perfect cinnamon-sugar layer. 
• Oil. The oil gives the loaf a really tender crumb. For this recipe, I prefer it to using butter. 
• Sour Cream. A little sour cream adds flavor and richness. If you want to swap it with yogurt, use full-fat yogurt. Fat-free yogurt can make the loaf gummy. 
• Milk. Whole or 2% milk is recommended for the best texture. But any milk works.
• Eggs. Two large eggs provide structure. I haven’t tested the recipe with an egg-replacer.

How to Make a Perfect Gluten-Free Cinnamon Swirl Bread. Tips for Success.

The layer of cinnamon and brown sugar in the middle of this cake makes it look tricky to make. Happily it’s not!

• Take a minute to whisk together the milk, sour cream, eggs, and oil. I know this feels like an extra step but don’t skip it. Doing this helps the gluten-free flour hydrate evenly and makes the batter silky smooth. The result is a loaf with a moist, tender crumb. The work－and extra bowl to clean－is worth it, I promise. 
  
• Divide the brown sugar-cinnamon mixture, setting about two tablespoons aside for the topping. You’ll use the remaining mixture in the center of the loaf to create that sweet, cinnamon-y later. Keeping the topping portion separate from the start ensures it’s ready when you need it.

• Spread about half the batter into a prepared pan. Don’t stress about it being exactly half. This recipe doesn’t demand perfection. Sprinkle most of the brown sugar and cinnamon onto the batter. Then top with the remaining batter, sprinkle the leftover sugar mixture on top and bake. 

• Bake until done. I’m not trying to be annoyingly vague here, I promise! Your loaf pan determines how long this cake takes to bake. A 9×5-inch pan takes about 50 minutes. A 8×4-inch loaf pan bakes for a little over an hour. I’d check the loaf for doneness after 50 minutes.

Finish the Loaf with a Vanilla Glaze

Drizzling a simple powdered sugar glaze over the cooled loaf takes it to the next level. The key is waiting for the loaf to cool before adding the glaze. If you drizzle it over a hot loaf, it melts right off.

To make the glaze, mix together powdered sugar, milk, and a hint of vanilla. Stir until it’s thick but runs easily from a spoon. Drizzle over the loaf. Let it run down the sides and don’t fret if it pools in the cinnamon crumble. It’s a finish that, while optional, I never skip.

If You’re Feeling Fancy. (AKA Variation to Dress Up This Loaf.)

This recipe is perfect as is but you can also level it up! Here are few easy variations.

• Add about ¼ cup of chopped, toasted nuts to the brown sugar mixture for some crunch. 
• Replace the cinnamon with pumpkin pie spice for a more complex spice note.
• Add a little orange zest to the batter. It plays nicely with the brown sugar!

Storing Leftovers

This cake is a great “keeper”. Store it covered on the counter for up to three days. It also freezes well. Before freezing, cool it completely. You never want to freeze warm baked goods. When you’re ready to enjoy, remove it from the freezer and let it thaw at room temperature. 

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Gluten-Free Cinnamon Swirl Bread

This simple quick bread tastes like a combination of coffee cake and pound cake. The filling is a simple mixture of brown sugar and cinnamon.

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 1 loaf

Ingredients

For the Filling and Topping

• ½ cup (100 grams) dark brown sugar
• 1 Tablespoon (6 grams) ground cinnamon

Cinnamon Swirl Bread

• 2 cups (250 grams) Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note 1
• ¾ cup (150 grams) granulated sugar
• 1 ½ teaspoon (6 grams) baking powder
• ½ teaspoon salt
• ⅔ cup (165 grams) whole milk, at room temperature, see note 2
• ⅓ cup (75 grams) vegetable oil
• ⅓ cup (80 grams) full-fat sour cream (or plain yogurt/Greek yogurt), see note 3
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract

Vanilla Drizzle

• ½ cup (56 grams) powdered sugar, more as needed
• 2 teaspoons milk, more as needed
• ¼ teaspoon vanilla extract, more as needed

Instructions

• Preheat oven to 350℉. Grease an 8×4 or 9×5-inch loaf pan with nonstick cooking spray. (I also like to line the pan with a piece of parchment. This is optional.)

Make the Filling/Topping

• Stir together the brown sugar and cinnamon. Remove two tablespoons and set aside for the topping.

Prepare the Batter

• Whisk together the gluten-free flour, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, oil, sour cream, egg, and vanilla until smooth.
• Pour the milk-sour cream mixture into the dry ingredients. Stir until a thick batter forms.
• Spread half the batter into the prepared pan. Top with the brown sugar mixture. Spread remaining batter over the brown sugar mixture. Sprinkle the reserved brown sugar over the top of the batter.
• Bake until a cake tester comes out clean. A 9×5-inch pan takes about 55 minutes. An 8×4-inch pan takes about 65 minutes. Test the loaf for doneness after 50 minutes. If the top of the loaf is done before the center, place a piece of foil over the pan. This prevents the top of the loaf from overbaking.
• Remove the pan from the oven. Let the loaf cool in the pan for about 15 minutes. Remove the loaf from the pan and place on a wire rack to cool completely.

Glaze the Cooled Cake.

• Stir together the powdered sugar, milk and vanilla. It should be thick but run easily from a spoon. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more milk. Drizzle the glaze over the cooled loaf.
• Store loaf wrapped on the counter for up to three days or freeze cooled loaf for up to two months.

Notes

Note 1: This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour can change how the recipe comes out.

Note 2: Any milk works. Whole milk is recommended for flavor and richness.

Note 3: Full fat sour cream or yogurt are required. Fat free sour cream and yogurt make the loaf gummy.

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The Best Gluten-Free Pancakes

Light, fluffy and perfect. These are classic pancakes, made gluten-free.

Get the recipe: Gluten-Free Pancakes.

Gluten-Free Chocolate Chip Pancakes

A touch of brown sugar adds a chocolate chip cookie flavor to these pancakes.

Get the recipe: Gluten-Free Chocolate Chip Pancakes

Gluten-Free Pumpkin Pancakes

Got a can of pumpkin puree in the pantry? Make these pancakes! They taste like a slice of pumpkin bread.

Get the recipe: Gluten-Free Pumpkin Pancakes

Gluten-Free Banana Pancakes

Overripe bananas on the counter? Make pancakes!

Get the recipe: Gluten-Free Banana Pancakes

Fluffy Almond Flour Pancakes

These grain-free pancakes are so fluffy! The almond flour gives them a rich flavor. And the best part? They’re easy to make.

Get the Recipe: Almond Flour Pancakes

Apple Cider Doughnut Pancakes

Torn between a doughnut or a stack of pancakes? Have both with these apple cider doughnut pancakes!

Get the recipe: Gluten-Free Apple Cider Doughnuts

Whole Grain Gluten-Free Pancakes

Looking for a flavorful and light whole grain gluten-free pancake? Look no further!  Made with sorghum and millet flours and sweetened with a touch of brown sugar, these fluffy pancakes dispel the myth that whole grain equals heavy!

Get the recipe: Whole Grain Gluten-Free Pancakes

Cream Cheese Pancakes

Warm bits of cream cheese dot these vanilla scented pancakes! If you have any blueberries on hand, throw them into the batter!

Get the recipe: Cream Cheese Gluten-Free Pancakes

Gluten-Free Blueberry Ricotta Pancakes

Get the recipe: Blueberry and Ricotta Pancakes

Dutch Apple Pancakes

Okay…this isn’t a classic pancake. (ahem) But if you want a dessert that has pancake in the name, make this recipe RIGHT NOW! Your tastebuds and friends will thank you! (And no one will complain that it’s not a traditional pancake, I promise!)

Get the recipe: Gluten-Free Dutch Apple Pancake

Corn-Scallion Pancakes

Pancakes on the dinner table? YES! Corn-Scallion pancakes go great with salad, roasted chicken, and almost anything else. (Well, maybe not pasta. Don’t serve these with pasta.) 🙂

Get the recipe: Corn-Scallion Pancakes

The post 11 Perfect Gluten-Free Pancake Recipes to Celebrate Fat Tuesday appeared first on Gluten-Free Baking.

Gluten-Free Breakfast Recipes

A cozy breakfast on a snowy day? Yes, please!

Gluten-Free Pancakes

Light and so fluffy, these gluten-free pancakes are a great way to start the day!

Get the recipe —> Gluten-Free Pancake Recipe

Gluten-Free Waffles

This recipe makes a perfect gluten-free waffle. They’re crispy on the outside and tender in the center.

Get the recipe —> Gluten-Free Waffles

Gluten-Free French Toast

Did you buy milk, eggs, and gluten-free bread before the storm? Great! You can make French Toast!

Get the recipe —> Gluten-Free French Toast

Gluten-Free Muffin Recipes

Muffins are quick and easy! This makes them a perfect thing to bake between shoveling snow.

Gluten-Free Banana Muffins.

This easy banana muffin recipe lets you make a batch of muffins however you love them. 

Add chocolate chips. Or chopped nuts. Or…both! 

Get the recipe —> Gluten-Free Banana Muffins.

Gluten-Free Blueberry Muffins.

Frozen blueberries work great in gluten-free blueberry muffins. Add a little zest for a taste of summer on a cold day. 

Get the recipe —> Gluten-Free Blueberry Muffins.

Gluten-Free Corn Muffins.

Are corn muffins and cornbread the same thing? There’s no right answer to this. For me, corn muffins are a little sweeter and cakier than cornbread. And, truth be told, I love them both.

Get the recipe —> Gluten-Free Corn Muffins.

Gluten-Free Pumpkin Muffins.

Since this is the third pumpkin recipe on the list, you know by now I love pumpkin. These muffins are a gluten-free dream: soft, tender, and not heavy at all!

Get the recipe —> Gluten-Free Pumpkin Muffins.

Gluten-Free Sour Cream Muffins.

One of my favorite muffins is a sour cream muffin. Is it as popular as banana muffins or blueberry muffins? Not at all! But it’s my mission to get as many people as I can to make this recipe. You’re rewarded with delicate muffins with a slight tang of sour cream. If you have powdered sugar in the house, dust a little over the top. So good!

Get the recipe —> Gluten-Free Sour Cream Muffins.

Gluten-Free Cookie Recipes

Snow days are better with homemade cookies!

Gluten-Free Chocolate Chip Cookies.

Let’s start with a classic! Chocolate chip cookies. This recipe makes chocolate chip cookies that are buttery, crisp and loaded with chocolate chips. (Dairy-free options included!)

Get the recipe —> Gluten-Free Chocolate Chip Cookies.

Small Batch Gluten-Free Chocolate Chip Cookies

Don’t feel like making a full batch? How about a recipe that makes four perfect gluten-free chocolate chip cookies?

Get the recipe here －> Small Batch Gluten-Free Chocolate Chip Cookies

Peanut Butter Cookies

Peanut butter cookies are in my “top five” list of favorite cookies. Yes. I have a favorite cookie list, don’t you? On the list: chocolate chip cookies, molasses cookies, peanut butter cookies, sugar cookies, and spritz cookies.

Get the recipe —> Gluten-Free Peanut Butter Cookies.

Gluten-Free Sugar Cookies

Buttery and perfectly sweet, these sugar cookies are a snow day classic in our house.

Get the recipe —> Gluten-Free Sugar Cookies

Gluten-Free Pumpkin Cookies.

Do you still have a can of pumpkin in the pantry from this year’s holiday baking? Make a batch of pumpkin cookies! They’re cakey, sweet, and have just the right amount of spice. 

Get the recipe —> Gluten-Free Soft Pumpkin Cookies.

Gluten-Free Cakes Recipes

Snow falling outside; a cake baking inside!

Gluten-Free Banana Cake.

If you’ve got a few overripe bananas sitting on the counter, make a banana cake! It’s similar to banana bread but a bit more tender and sweet. 

Get the recipe —> Gluten-Free Banana Cake.

Easy Gluten-Free Chocolate Cake.

Snowy days and chocolate are meant for each other! This chocolate cake tastes better than a box mix and goes great with homemade vanilla gluten-free buttercream. 

Get the recipe —> Gluten-Free Chocolate Cake.

Gluten-Free White Cake.

In the mood to spend some time in the kitchen? Bake this white cake. It makes a gorgeous three-layer cake that tastes as good as it looks.

Get the recipe —> Gluten-Free White Cake.

Gluten-Free Yellow Cake.

Don’t feel like project-baking but in the mood for a vanilla cake? I got you. Skip the white cake and make an easy yellow cake. I like to frost it with homemade gluten-free chocolate frosting. 

Get the recipe —> Gluten-Free Yellow Cake.

Gluten-Free Carrot Cake

I always think of carrot cake as a winter cake! It’s spicy, sweet, and goes great with a cup of hot coffee.

Get the recipe —> Gluten-Free Carrot Cake

Gluten-Free Mug Cake.

If you don’t want to bake an entire cake,  how about making a mug cake? It takes only minutes to make. 

Get the recipe —> Gluten-Free Mug Cake.

Gluten-Free Bread Recipes

Making bread is a perfect snow day project!

Gluten-Free Cornbread.

A pan of cornbread goes great with a pot of soup or chili. You’ll love the not-too-sweet flavor and tender texture of this classic cornbread. 

Get the recipe —> Gluten-Free Cornbread.

Gluten-Free Soft Rolls.

I think one of life’s simple pleasures is a toasted roll with butter. This recipe makes about a dozen rolls. Enjoy some now and freeze some for later.

Get the recipe —> Gluten-Free Soft Rolls.

Gluten-Free Cinnamon Raisin Bread.

Cinnamon-raisin bread makes amazing French toast. (It’s also terrific enjoyed toasted with butter or jam.) 

Get the recipe —> Gluten-Free Cinnamon Raisin Bread.

Gluten-Free Pumpkin Bread.

A thick slice of pumpkin bread and cup of hot coffee is a great snack after a morning or afternoon of shoveling. It’s also a great snack for a day of sitting on the couch. Or working from home. Or anything, really. 

Get the recipe —> Gluten-Free Pumpkin Bread.

The post Gluten-Free Recipes for a Snow Day appeared first on Gluten-Free Baking.

I love a cookie recipe that’s quick to make! And this gluten-free chocolate sugar cookie is one of them. It requires no chilling, no chopping chocolate, and no special ingredients. If you have all the ingredients on hand a batch comes together in no time. This makes the recipe perfect for the busy holiday baking season.

The cookies bake up crisp at the edges and tender in the center. (Think of them as a chocolate version of my beloved gluten-free sugar cookies.) And the flavor? It’s a wow! The cocoa powder gives them a deep chocolate flavor and the brown sugar adds a sweetness with just a whisper of molasses.

After you try one, you’ll understand why this is a recipe I find myself reaching for again and again. There’s such a lovely simplicity to it that really shines. 

Ingredients. What you need.

• Natural Cocoa Powder. You need natural cocoa so it works with the baking soda. ((It’ll say natural on the label!) Dutch process cocoa isn’t acidic. So there’s nothing to activate the baking soda. This means you’d get flat cookies. 
• Gluten-Free Flour. Tested this one with Bob’s Red Mill Gluten-Free Baking Flour. Make sure you grab that one. I did not use the all-purpose gluten-free flour. They are different blends. 
• Brown Sugar. Light or dark brown work. I prefer light for this recipe to lend the cookies a very light molasses flavor. 
• Baking Soda. Make sure to use baking soda, not baking powder for this recipe. 
• Butter. You want it softened. Cold butter makes cookies that don’t spread. Salted is my preference for cookies.
• Egg. Just one large egg. It brings everything together.
• Vanilla Extract. Adds a little flavor. If you want to switch it up, peppermint or almond extract are also really nice. 
• Salt. Use fine table salt. It blends easily into the dough and enhances all the other flavors.

How to Make Gluten-Free Chocolate Sugar Cookies

You need two bowls to make this dough. One for mixing the dry ingredients and a large bowl for making the dough.

1. Whisk the dry ingredients together. This mixes the cocoa powder throughout the gluten-free baking flour. Use a medium bowl for this step.
2. Combine the butter and sugar. Do this in a large bowl. You’ll mix the dough in this bowl.
3. Mix until it’s creamy and smooth. 
4. Add the egg and vanilla. Mix until it looks like thick frosting.

5. Stir in the dry ingredients. Stop your mixer before you add them. This prevents the flour from flying out of the bowl. (Flying flour = more clean up. Who wants that? Not me.)
6. Mix on low-medium speed until a dough forms.

7. Scoop the dough into balls. I use a cookie scoop for this step. Then roll into sugar. You can use regular granulated sugar or coarse sugar if you like an extra crunch. These cookies spread a little. Space them about three inches apart. (And remember not to put them too close to the edge of your pan.)
8. Bake until the edges are set and they look puffy. Remove the pan from the oven and let the cookies cool on the pan for a few minutes. They’ll deflate and have a nice crackled appearance.

Gluten-Free Baker’s Tip: You can make the dough ahead!

Want to get a head start on the holiday baking season? You can mix this dough and freeze it. Simply roll it onto balls and skip the sugar coating. Place the dough balls in a freezer bag or container. 

When you want to bake, remove the dough from the freezer. Let them thaw. Coat in sugar and bake as directed. 

Cookies made from frozen dough don’t spread as much. If you want a flat cookie, press the dough ball down a little before baking.

Storing Leftover Cookies

Got leftover cookies? Lucky you! Here’s how to keep them fresh and tasting their best. 

• On the counter: Store cookies at room temperature in an airtight container for up to five days. 
• In the freezer: Let cookies cool completely. Transfer to a freezer container. Freeze the baked cookies for up to three months. 

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Gluten-Free Chocolate Sugar Cookies

These drop-style gluten-free chocolate sugar cookies are easy to make. You don’t need to chill the dough! Simply mix the dough, roll into balls, and bake. The cookies come out with a deep chocolate flavor and a nice sweetness. These are perfect for Christmas cookie boxes!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 32 cookies

Ingredients

• 2 cups gluten-free baking flour, see note 1 below (268 grams)
• ½ cup natural cocoa powder, see note 2 (40 grams)
• 1 teaspoon baking soda (5 grams)
• ½ teaspoon table salt (3 grams)
• 16 tablespoons softened butter (226 grams, 2 sticks)
• 1 ½ cups packed brown sugar, see note 3 (300 grams)
• 1 large egg (about 50 grams out of shell)
• 1 teaspoon vanilla extract (5 grams)
• About ½ cup sugar for rolling, see note 4 (100 grams)

Instructions

• Adjust two oven racks to the upper and lower position. Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
• Whisk together the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
• Combine the softened butter and brown sugar in a large bowl or the bowl of a stand mixer. Mix on medium-high speed until thick and creamy. Stop the mixer and scrape down the bottom and sides of the bowl. Turn the mixer on and mix until light, about one additional minute.
• Turn off the mixer. Add the egg and vanilla extract. Mix on medium speed until light, about one minute.
• Turn off the mixer again. Add the dry ingredients. Mix on medium-low speed until the dough comes together.
• Scoop the dough into balls, about 2-tablespoons each. Form into a ball and roll into the extra sugar.
• Place 8 balls of dough onto each of the prepared cookie sheets.
• Bake for about 10 minutes. Rotate the pans halfway through baking (at the five minute mark.) When done, the edges of the cookies will look set and middle will be puffy.
• Remove the pans from the oven. Let the cookies cool on the pan for about five minutes. They will deflate as they cool.
• Transfer the cookies to a wire rack. Bake remaining dough.
• Store the cookies in an airtight container at room temperature for up to 4 days or freeze the cooled cookies in a freezer container for up to 3 months.

Notes

• Note 1: The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour
• Note 2: Natural cocoa powder is acidic. It reacts with the baking soda to make the cookies rise. Using Dutch processed cocoa will make flat, dense cookies.
• Note 3: Light or dark brown sugar works in this recipe.
• Note 4: Roll the cookies in granulated sugar or coarse sugar. The coarse sugar gives them a nice crunch.

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Snickerdoodles

Crisp with the perfect amount of cinnamon and sugar coating.

Get the Gluten-Free Snickerdoodle Recipe

Old Fashioned Drop Sugar Cookies

Make the dough, roll into sugar and bake! These old fashioned sugar cookies are a classic for a reason.

Get the Gluten-Free Drop Sugar Cookie Recipe.

Gingerbread Cutouts

Decorating these gingerbread cookies is almost as fun as eating them!

Get the Gluten-free Gingerbread Cookie Recipe.

Peanut Butter Blossoms

A peanut butter cookie kissed with chocolate! The secret? Press the chocolate in after the cookies are baked.

Get the Gluten-Free Peanut Butter Blossom Recipe.

Gluten-Free Spritz Cookies

Get the cookie press out! These gluten-free spritz cookies are buttery, delicate and so tasty.

Get the Gluten-Free Spritz Cookie Recipe.

Sugar Cookie Cut Outs

Got some cookie cutters you can’t wait to use? This is the recipe for you! The dough is wonderful to work with.

Get the Gluten-Free Sugar Cut Out Cookie Recipe.

Gluten-Free Shortbread

Classic shortbread gets a gluten-free makeover with this rich and buttery recipe.

Get the Gluten-Free Shortbread Recipe.

Gluten-Free Peanut Butter Cookies

Thick and soft gluten-free peanut butter cookies. My favorite part is making the criss-cross pattern with the fork.

Get the Gluten-Free Peanut Butter Cookie Recipe.

Gluten-Free Pizzelles

Thin and crispy pizzelles just like you remember.

Get the Gluten-Free Pizzelle Recipe.

Molasses Cookies

Perfectly spicy molasses cookies. Roll them in coarse sugar for a pretty finish and a nice crunch.

Get the Gluten-free Molasses Cookie Recipe.

Thumbprint Cookies

Little butter cookies with a dollop of jam announce the holidays!

Get the Gluten-Free Thumbprint Cookie Recipe.

Soft Pumpkin Cookies

Pumpkin isn’t just for Thanksgiving! These are a great addition to a cookie box.

Get the Gluten-Free Pumpkin Cookie Recipe.

The post 12 Classic Gluten-Free Christmas Cookie Recipes appeared first on Gluten-Free Baking.

Gluten-Free Stuffing

Traditional bread stuffing goes gluten-free! Use your favorite gluten-free bread as the base for this flavorful stuffing.

Get the recipe: Classic Gluten-Free Stuffing

Gluten-Free Cornbread Stuffing

Are you a fan of cornbread stuffing? This version celebrates the Southern classic: it’s deeply flavorful and not soggy.

Get the Recipe: Gluten-Free Cornbread Stuffing

Gluten-Free Gravy

Is it Thanksgiving without gravy? Doubtful. You can, of course, make a gluten-free gravy with cornstarch. But if you love the deep flavor of a flour-thickened gravy, this one’s for you. 

Get the Recipe: Gluten-Free Gravy

Gluten-Free Macaroni and Cheese

One year a friend invited me over for Thanksgiving. They served macaroni and cheese! It was amazing. If mac and cheese gets a spot on your Thanksgiving table, this gluten-free version will win raves. 

Get the recipe: Gluten-free Mac and Cheese

Gluten-Free Cornbread

The bread basket is always abundant on Thanksgiving (Along with someone saying, “Don’t let me fill up on bread!”). This hearty, not-sweet cornbread, is delicious. And wonderful the next morning, toasted and served with butter.

Get the Recipe: Gluten-Free Cornbread

Gluten-Free Soft Dinner Rolls

You can never go wrong with a basket of warm rolls on the table. These gluten-free soft rolls are so easy to make — and so easy to eat!

Get the Recipe: Gluten-Free Dinner Rolls

Gluten-Free Green Bean Casserole

This gluten-free version of green bean casserole made me fall in love with the dish. It starts with fresh mushrooms and includes homemade fried onion strips. It’s a little bit of work but it’s so worth the effort.

Get the recipe: Gluten-Free Green Bean Casserole

Gluten-Free Cranberry Bread

Make room in your Thanksgiving lineup for a loaf of gluten-free cranberry bread. This recipe makes a sweet and tender loaf of bread, that’s perfect to enjoy while sitting on the couch in your stretchy pants. 

Get the recipe: Gluten-Free Cranberry Bread

Gluten-Free Pumpkin Bread

Thanksgiving is the day to celebrate all things pumpkin! This moist and tender gluten-free pumpkin bread recipe makes two loaves. One you can enjoy on Thanksgiving and the other you can tuck into the freezer to enjoy during December.

Get the Recipe: Gluten-Free Pumpkin Bread

Gluten-Free Pie Dough

Homemade gluten-free pie dough is tender and flaky!

Get the recipe: Gluten-Free Pie Dough

Gluten-Free/Egg-Free Pumpkin Pie

This pumpkin pie recipe is gluten-free, dairy-free, and egg-free. But the best part? It’s smooth, creamy, and packed with great flavor.

Get the Recipe: Gluten-Free Dairy-Free Pumpkin Pie

The post The Best Gluten-Free Thanksgiving Recipes appeared first on Gluten-Free Baking.

Here’s how to make a simple and flavorful gluten-free stuffing. Remember to use a gluten-free turkey or chicken stock.

How to Make Gluten-Free Stuffing: Step by Step

Here’s the low down on how to make gluten-free stuffing. Full recipe below. (and lots of explanation in between.)

1. Bake or buy a loaf of gluten-free bread. If the loaves are small, you’ll need two.
2. Cut bread into cubes and toast. Drying the bread before you make stuffing makes for a nice stuffing that isn’t soggy.
3. Cook the vegetables. Onions and celery bring lots of flavor. I like to cook them in butter. If you’re dairy-free, use olive oil or a dairy-free buttery spread.
4. Combine everything. Stir the bread together with the cooked meat and vegetables. It’s ok if some of the bread breaks apart at this stage.
5. Add the broth in stages. Don’t dump all the broth in at one time. Different gluten-free bread soak up the broth differently. You want to allow the bread to absorb the liquid after each addition.
6. Transfer the stuffing to a baking pan. Cover you pan with foil and bake for about 30 minutes. Remove foil and return pan to the oven until golden brown, about 15 minutes. If you prepared your stuffing the night before Thanksgiving, reheat it before serving until warm in a 325°F oven.

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Gluten-Free Stuffing

Classic bread stuffing made gluten-free.

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6

Author GlutenFreeBaking.com

Ingredients

• 1 loaf gluten-free bread, cut into bite-size cubes (8-9 cups)
• 6 tablespoons butter
• 2 cups chopped celery (about 4 large stalks)
• 2 cups chopped onion (about 1 large onion)
• 2 tablespoons minced garlic (about four cloves)
• 1 ½ teaspoons dried basil
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon ground sage
• ½ teaspoon dried thyme leaves
• ½ teaspoon freshly ground black pepper
• 4 cups gluten-free turkey, chicken, or vegetable stock, divided (32 ounces; 900 grams)

Instructions

• Preheat oven to 325℉.

  Divide bread cubes between two large baking sheets. Toast until bread is golden brown and dry, about 30 minutes. Remove pans from oven and allow bread to cool.
• In a large sauté pan, melt butter. Add celery. Cook until celery just begins to soften, stirring frequently, about two minutes. Add onion. Cook for two minutes, continue to stir frequently. Add garlic, herbs, salt, and pepper. Cook until celery and onions are soft and aromatic.
• Place the toasted brea and vegetables in a large bowl. Stir everything together.
• Pour about two cups of the broth over the bread. Stir until cubes absorb the broth. This takes a minute. Add an additional cup of broth. Continue to stir until broth is absorbed. If bread seems dry, add final cup of broth. (Bread cubes should be moist but not soggy. It’s okay it the some of the cubes fall apart. This is normal.)
• Cover pan with aluminum foil and bake in a 325 °F oven until warm, about 30 minutes. Remove foil and return pan to the oven and bake until golden brown, about five minutes.

The post How to Make Gluten-Free Stuffing for Thanksgiving appeared first on Gluten-Free Baking.

There are times when you want to make a big batch of chocolate chip cookies. And then there are times when you just want a cookie, not a commitment. 

This recipe is for those times. It makes four gluten-free chocolate chip cookies. That’s it. Not a whole tray. Not enough cookies for a bake sale. Just four perfect chocolate chip cookies.

One thing you must know before baking: these are large, thin cookies with lovely crinkles and ripples on the edges. (They’re inspired by Sarah Kieffer’s genius “pan banging” chocolate chip cookie technique.) They bake up crisp on the edges with centers that are crispy-chewy. They’re really a perfect chocolate chip cookie—in a perfectly small batch.

What You’ll Need

The ingredients you’ll need for these cookies are pretty simple. I recommend dark brown sugar because it adds a nice pop of flavor. If you don’t have any on hand, light brown sugar works great too. And for my dairy-free friends, swap the butter for your favorite dairy-free buttery spread and use dairy-free chocolate chips.

• Gluten-Free Flour. Bob’s Gluten-Free 1:1 Baking Flour gave these cookies a crispy texture.
• Butter. Melted butter adds a buttery flavor. If you’re dairy-free, use a dairy-free buttery spread. I don’t recommend coconut oil for this recipe. 
• Egg Yolk. Just the yolk from one large egg brings the dough together.
• Granulated and Brown Sugar. The granulated sugar makes the cookies crisp. The brown sugar brings the classic chocolate chip cookie flavor. You can use either dark or light brown sugar. Dark adds a little more flavor and color. So it’s my favorite for this recipe.
• Baking Soda. A tiny amount, just ⅛ of a teaspoon, gives these a little lift.
• Salt. Enhances all the other flavors. Use fine (table) salt for the dough. You can always sprinkle on flaky salt after baking if you’d like
• Chocolate Chips or Chocolate Chunks. Both chocolate chips and chocolate chunks work.

How to Make a Small Batch of Gluten-Free Chocolate Chip Cookies

This is a simple chocolate chip cookie recipe. You only need one small bowl to mix the dough. Here’s how to make it. And remember: mix the dough first. Heat the oven second.

1. Start by stirring together the melted butter and sugars. Since this is such a small batch, you can do this in a small bowl. 
2. Add the egg and vanilla extract. Mix until it looks creamy. 
3. Stir in the gluten-free flour, baking soda and salt. Mix until a dough comes together.
4. Finally, add the chocolate chips. Chill the dough for 10 minutes. While the dough chills, preheat your oven. 

5. Divide the dough into four pieces. Round into large balls. Place on a parchment-lined baking sheet. If you want, press a few extra chocolate chips into the top of each dough ball. 
6. Bake the cookies until the edges are set. If you want flat, wrinkled cookies, follow the next steps. It’s totally optional. If you skip this step, the cookies won’t have the rippled appearance you see in my photos. But they’ll still taste great! Do whatever works for you. 

Pan Banging: The Key to Flat Cookies

If you love flat cookies with a wonderfully rippled texture, bake the cookies for about 10 minutes. You’ll want to use a timer for this! Open the oven. The cookies won’t be baked at this point. Carefully lift the pan up, about 4 to five inches, and drop it back onto the rack. Do this a few times. If you don’t want to do it in the oven, drop the pan onto a heat proof surface, like your stovetop or a wire rack. Then return the cookies to the oven. 

Doing this creates those lovely wrinkles and crisp edges. You’ll see the cookies deflate as you bang the pan.

Bake the cookies for an additional three minutes. Repeat the process one more time. Then bake the cookies until golden brown. 

Big cookies not your thing? No problem!

This recipe makes four large cookies. If you prefer a smaller cookie, divide the dough into six pieces instead of four. The smaller the cookie, the less wrinkles you’ll get. So you can skip the pan banging step if you’d like.

Storing Leftovers

Keep any leftover cookies wrapped on the counter. They last for about five days. 

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Small Batch Gluten-Free Chocolate Chip Cookies

This recipe makes four extra large gluten-free chocolate chip cookies. If you want extra thin, crinkly cookies, bang the pan about 10 minutes into baking. See the post and recipe notes for information on how to do this.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Total Time 33 minutes minutes

Servings 4 cookies

Ingredients

• ⅓ cup granulated sugar (65 grams)
• 4 tablespoons butter, melted (56 grams)
• 1 tablespoon packed brown sugar, dark recommended (12 grams)
• 1 large egg yolk
• ½ teaspoon vanilla extract
• ½ cup Bob's Red Mill 1:1 Gluten-Free Baking Flour (71 grams)
• ¼ teaspoon salt
• ⅛ teaspoon baking soda
• ¼ cup chocolate chips, plus more for finishing (optional) (about 42 grams)

Instructions

• Stir together granulated sugar, melted butter, and brown sugar in a small bowl until creamy. Add the egg yolk and vanilla extract. Mix until blended. You don’t want to see any streaks of egg.
• Add the gluten-free flour, baking soda, and salt. Stir until a dough forms. Add the chocolate chips and mix until combined.
• Chill the dough for about 10 minutes while the oven preheats.
• Preheat the oven to 350℉. Line a baking sheet with parchment paper.
• Divide the dough into four equal pieces. Round into balls and place on a parchment-lined baking sheet. If you want, press a few extra chocolate chips into the top of each cookie.
• For regular cookies: Bake for about 16 minutes or until the cookies are golden brown.
• For thin cookies with a rippled appearance: Bake the cookies for 10 minutes. The cookies won’t be baked at this point.

  Carefully lift the pan up, about 4 to five inches, and drop it back onto the oven rack. Do this a few times. If you don’t want to do it in the oven, drop the pan onto a heat-proof surface, like your stovetop or a wire rack. Then return the cookies to the oven.

  Bake for an additional three minutes. Repeat the process one more time. Then bake the cookies until golden brown, about 16 minutes total.
• Store leftover cookies covered on the counter for up to five days.

The post Small Batch Gluten-Free Chocolate Chip Cookie Recipe appeared first on Gluten-Free Baking.

Here’s something that often surprises folks new to the gluten-free diet: some crispy rice cereals, most notably Kellogg’s Rice Krispies, aren’t gluten-free. They contain malt flavoring which isn’t a gluten-free ingredient.

Thankfully, there are gluten-free crispy rice cereals available. Since ingredients change frequently, always check the box for the most up-to-date ingredients. 

You can simply swap gluten-free crisp rice cereal for the Kelloggs in your favorite recipe. And if you don’t have a favorite recipe? Use mine! It makes gooey, soft bars that are gluten-free and so tasty. 

How to Make Gluten-Free Rice Crispy Treats

Here’s the secret to gooey crispy treats: melt the marshmallows over low heat. That keeps the bars soft and not crispy. (And if you want them crispy, use higher heat!)

1. Melt the butter. Do this over low heat if you want soft bars. Use medium-high heat for crunchy bars. 
2. Add the marshmallows. Stir the marshmallows into the melted butter.
3. Melt until the marshmallows are creamy. While the marshmallows are melting, keep stirring. This prevents the marshmallows from burning and sticking to the bottom of the pot.
4. Stir in the cereal. Remove the pan from the heat. If you’re adding vanilla extract, add it now. Then stir in the cereal. Stir until the melted marshmallows coat the cereal.

5. Press into a pan. For classic crispy treats, use a 9×13-inch pan. For thicker treats, use an 8×8-inch pan

Five Easy Ways to Boost Flavor

The basic ingredients for gluten-free crispy treats are simple: cereal, butter, marshmallows. And, let’s be honest, they make pretty great treats. If you want to add a little something-something, try one of these options. Or mix and match a few!

1. Use extra butter. The original recipe calls for four tablespoons of butter. If you want buttery bars, increase that to six tablespoons for buttery bars. 
2. Brown the butter. This adds a wonderfully caramel/nutty flavor. To do this, melt the butter over low heat and cook until light brown. 
3. Add some spice. Cinnamon-sugar or pumpkin spice crispy treats are so tasty! After you melt the butter and marshmallows, sprinkle in ground cinnamon or pie spice.
4. Make ‘em salty and sweet. Love salty desserts? Replace about a cup of the rice cereal with crushed potato chips or gluten-free pretzels. 
5. Stir in more marshmallows. If marshmallows are your thing, stir about a cup of mini-marshmallows after you add the cereal.

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Gluten-Free Marshmallow Treats

Soft and gooey gluten-free marshmallow crispy treats are easy to make. If you’re dairy-free, use your favorite dairy-free butter spread.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 12 bars

Ingredients

• 4 tablespoons butter (2 ounces; 56 grams)
• 1 (10 ounce) bag mini marshmallows (about 6 ½ cups)
• 5 ½ cups gluten-free crispy rice cereal (about 6 ounces; 170 grams)
• ½ teaspoon vanilla extract, optional

Instructions

• Select your pan. For classic bars, use a 9×13-inch pan. For thick bars, use an 8×8-inch pan.

  Grease your pan and line with parchment paper. Let the parchment paper overhang the edges to make it easy to lift the bars out of the pan.
• In a large (5 quart) pot, melt butter over low heat. Add the marshmallows. Stir until they’re melted and creamy. Tip: Using low heat keeps the marshmallows soft. High heat makes them crunchy.
• Remove the pan from the heat. If you're using vanilla extract, stir it in now. Add the cereal and stir until coated.
• Press the mixture evenly into your prepared pan. Tip: A piece of greased parchment paper makes this step easy.
• Chill bars in the refrigerator until set, about one hour. Using the overhanging parchment, lift cereal out of the pan. Cut into bars and enjoy.
• Store leftovers covered on the counter for up to five days.

Notes

Dairy-free option

Replace the butter with a dairy-free butter.

The post Gluten-Free Marshmallow Crispy Treats appeared first on Gluten-Free Baking.