Iowa Girl Eats

No-Bake Monster Cookie Energy Bites

Kristin Porter — Mon, 24 Aug 2026 16:43:34 +0000

“Delicious and easy to make…because who doesn’t love chocolate and peanut butter?!?! Thanks for the tip on if they’re too sticky or crumbly. IGE for the win!”

– Lori

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My kids are generally starving when they come home from school, so I like to have a snackle box or kid-cuterie board ready when they walk in the door.

(If 17-year-old me could hear current me talking like this, she wouldn’t believe it. Probably shouldn’t tell her about the minivan either. Ha!)

Anyway, I love these bento boxes which I typically fill with fruit and fresh veggies, plus something “fun” like my No-Bake Monster Cookie Energy Bites.

These adorable and delicious little snack bites taste like monster cookie dough but are filled with wholesome ingredients (ok, M&M’s too)! Gluten-free and easily made dairy-free, they take minutes to whip up, and disappear even faster.

That said, I recommend you make a double or triple batch. They freeze well!

What’s Inside

Monster cookies are a mash-up of peanut butter cookies, oatmeal cookies, and chocolate chip cookies in one.

Monster Cookie Energy Bites are the one-bowl, no-bake version free from eggs, butter, flour, and refined sugar. Woo! Here’s what you’ll need to make them:

Old fashioned oats: ensure yours are certified gluten-free if you have Celiac Disease, a wheat allergy, or severe gluten intolerance.
Almond flour: adds protein and fiber.
Chia seeds: add fiber, nutrients, and a great texture to the energy bites.
Creamy peanut butter: adds protein and keeps the balls together. I have not made these bites with natural-style/drippy peanut butter, or other nut or seed butters. I assume you’d simply need to add extra oats and almond flour to make them work!
Honey: sweetens the energy bites.
Mini chocolate chips + Mini M&Ms: can’t have Monster Cookies without them!
Vanilla extract: for a dash of cozy cookie flavor.

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Make them Dairy-Free

We have a dairy allergy in my family, so I’ll typically make half the recipe with Mini M&Ms and the other half with dairy-free candy-coated chocolate pieces like Pure Food Candy Coated Chocolate Chips, or Unreal Chocolate Gems.

We almost exclusively use Enjoy Life chocolate chips at home, which are already free from the top 8 food allergens, including wheat and dairy.

Snack on Grain-Free Granola Next

I love that I can whip up these snack bites 10 minutes before the kids come home from school. It’s an “add everything into a bowl then stir” type of recipe!

That said, simply add the dry ingredients to a mixing bowl then stir with a fork to combine. Add the wet ingredients then use the fork to mix and mash everything together.

Scoop 2 Tablespoons of the dough into your hands (I love a 2 T cookie scoop for the job) then roll into balls and place inside a glass storage container with a lid.

Sometimes I’ll press the mixture into an 8×8″ dish then slice into squares, which goes even faster.

Recipe Tip

If the energy bites stick to your hands when rolling, sprinkle more almond flour into the dough. If the dough is too dry and crumbly, add more peanut butter or honey.

How to Store and Freeze Them

The energy bites are ready to eat right away, though they can be stored in the refrigerator for up to 5 days. One of my kids prefers the texture of them after they’ve had a chance to firm up in the refrigerator for a few hours, versus when they’re soft and chewy right after rolling.

To freeze, place the energy bites in a Ziploc freezer bag then freeze for up to 3 months. Thaw in the fridge or on the countertop before eating.

Whether you whip these snack bites up for your hungry kiddos or make a batch to satisfy a sweet tooth in a slightly healthier way, I hope you love every fun and yummy bite. Enjoy!

More Healthy(ish) Snack Ideas

No-Bake Monster Cookie Energy Bites are a fun and energizing snack that tastes just like cookie dough! Perfect for kids, or a healthier replacement for dessert.

Course Snack

Cuisine American

Keyword dairy free, gluten free, vegan, vegetarian

Method No Bake

Prep Time 15

Total Time 15

Servings

Calories 158kcal

Author Kristin Porter

Equipment

Cookie scoop

Ingredients

1 cup certified gluten-free old fashioned oats
3/4 cup almond flour
1/4 cup mini semi-sweet chocolate chips Enjoy Life recommended
1/4 cup Mini M&Ms see notes
2 Tablespoons chia seeds
pinch salt
1/2 cup creamy peanut butter
1/4 cup honey
1/2 teaspoon vanilla extract

Instructions

To a medium-size mixing bowl add the oats, almond flour, mini chocolate chips, mini M&Ms, chia seeds, and salt then stir with a fork to combine. Add the peanut butter, honey, and vanilla then mix with the fork until the ingredients are well combined.
Scoop 2 Tablespoons of the mixture into your hand then roll into a ball and place inside a glass storage container. If the mixture sticks to your hands, stir in more almond flour. If it’s dry and crumbly, stir in more peanut butter or honey.
Enjoy right away, or refrigerate for up to 5 days (one of my kids prefers the texture after they've firmed up in the fridge, as a heads up if you have texture kiddos too). Freeze the energy bites in in a tightly sealed container or Ziploc freezer bag for up to 3 months. Thaw in the refrigerator or on the counter before eating.

Notes

To keep the bites dairy-free, use a vegan version of M&Ms such as Pure Food Candy-Coated Chocolate Chips or Unreal Chocolate Gems.

Nutrition

Photos by Ashley McLaughlin

READ: No-Bake Monster Cookie Energy Bites

Gluten-Free Funnel Cakes

Kristin Porter — Thu, 13 Aug 2026 22:10:50 +0000

State fair season is upon us, and if you’ve got a taste for classic fair food made gluten-free, you’ve just got to try my Gluten-Free Funnel Cakes.

Lightly crisp on the outside, soft and chewy on the inside, and perfectly sweet too, these homemade funnel cakes are not only shockingly easy to make with just a few ingredients, but they taste exactly like the ones you get hot and fresh at the fair!

Classic Fair Food Made Gluten-Free

The Iowa State Fair is legendary, and one of the largest state fairs in the country. It’s even included in bucket list books!

I’ve been going every summer since I was a little girl and honestly was devastated to miss out on most of my favorite fair foods after going gluten-free over a decade ago.

(I wasn’t as sad to have to skip the deep-fried butter-on-a-stick that was sold for exactly one summer back in 2011. #hardpass)

Happily, these days the state fair has tons of gluten-free options, ranging from gluten-free lobster corndogs to smoked bacon balls. Anything sweet and fried like funnel cakes, though, is still off the menu.

Problem solved with my Gluten-Free Funnel Cakes that genuinely taste like fair and festival funnel cakes, but can be made at home in minutes.

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Main Ingredients Needed

Imma let you in on a little secret – funnel cake batter is basically pancake batter! I use my Easy Gluten-Free Pancakes recipe as the base for these funnel cakes, but adjust the milk quantity to get the right consistency.

Here’s what you’ll need:

Gluten-free flour blend: I tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten-Free Flour. Both worked very well, but I found Bob’s to yield a more moist funnel cake. Whatever blend you use, ensure it has a binder such as xanthan gum.
Granulated sugar: lightly sweetens the funnel cake batter, and helps promote browning.
Baking powder: for light and puffy funnel cakes.
Milk: use whatever you have in the fridge, though I recommend 2% milkfat or higher for the best texture.
Eggs: for structure.
Vegetable or canola oil: for frying. Feel free to use another light/neutral-tasting high-heat cooking oil such as avocado oil.

Helpful Equipment to Have on Hand

As a concept, fried dough has been around for centuries, so don’t overthink the process of making funnel cakes. That said, here are a few tools that make it a touch easier:

9-10″ cast iron pot/dutch oven: cast iron holds onto heat much better than a stainless steel cooking pot.
Deep fry/candy thermometer with a clip: secures to the side of the pot.
12oz squeeze bottle: to easily drizzle the batter into the hot oil. Traditionally batter is added via a funnel – hence the name – and you’d use your finger at the bottom as a stopper. A squeeze bottle is a much safer option, imo! Be sure to buy a squeeze bottle with a capped lid, rather than a twist top. More on that below.
Tongs: to flip the funnel cakes over in the hot oil, then transfer them to paper towels to drain.
Mini fine mesh strainer: to dust the tops of the hot funnel cakes with powdered sugar.

Top Tips for Making Funnel Cakes

Every time I make funnel cakes the process gets easier. Honestly I’m not kidding when I tell you it’s a cinch, and and since the batter is essentially pancake batter (OK, fried in oil), these would make a fun breakfast or brunch surprise for your family.

At any rate, keep these tips in mind when making funnel cakes at home:

Batter consistency: we’re looking for batter that’s thin enough to drizzle and squeeze through the opening of a squeeze bottle, but not as thin as crepe batter.
Milk amount: different gluten-free flour blends have different “thirst levels” depending on what starches and flours are in the blend. If your batter is too thick, stir in 1 Tablespoon milk at a time until it reaches the right consistency. If it’s too thin, let the batter sit for 5 minutes then check again. If it’s still too thin, whisk in additional flour until you get to the right consistency.
Squeeze bottle top: Remember when I said to buy a squeeze bottle with a capped lid, vs a twist-to-open lid? If your batter squiggles are too thin you can cut the tip to be wider and let out more batter.
Oil temperature: the oil temperature will drop slightly after adding the funnel cake batter but resist the urge to crank the heat up, otherwise you’ll chase it the entire time. Keep the heat at a constant medium and let the oil come back up to temperature before frying the next funnel cake.
Serve immediately: funnel cakes are best eaten hot, fresh, and dusted with powdered sugar, or dipped in cinnamon-sugar! That said, I don’t recommend refrigerating or freezing them.

Try Gluten-Free Dirt Cake

How to Make Gluten-Free Funnel Cake

Step 1: Heat the oil.

Start by adding 1-inch of high-heat cooking oil to a 9-10-inch cast iron pot. Attach a deep fry/candy thermometer with a clip to the side, then turn the heat to medium and heat the oil to 370 degrees, 10-12 minutes.

Thermometer Tip

Be sure the tip of the thermometer isn’t touching the bottom of the pot to ensure you’re getting an accurate temperature reading.

Step 2: Prepare the batter.

While the oil is preheating, whisk together gluten-free flour blend, granulated sugar, baking powder, and salt in a large mixing bowl.

In a separate bowl, whisk together milk and eggs until smooth, then add to the dry ingredients and whisk until well combined.

Batter Consistency Tip

The batter should be thin enough to squeeze through a squeeze bottle, but not thin and runny like crepe batter.

Too thick? Whisk in small splashes of milk until you get to the right consistency.
Too thin? Let the batter sit and thicken for 5 minutes. If it’s still too thin, whisk in small amounts of flour until you get to the right consistency.

When the oil is hot, transfer the batter into a squeeze bottle. You’ll fit a little more than half the batter inside a 12oz squeeze bottle, so plan on re-filling when it’s empty.

Squeeze Bottle Tip

Use the type of squeeze bottle that can be trimmed so that if your funnel cake batter squiggles are too thin, you can cut the top to be wider.

Step 3: Fry the funnel cakes.

Oil heated to 370 degrees: check.

Batter loaded into the squeeze bottle: check.

Squeeze the batter into the hot oil in a spiral starting at the outside and spiraling in toward the center of the circle. Continue squeezing the batter in a criss-cross pattern over the spiral, then make another spiral over the funnel cake.

The goal is to get the batter to stick to itself so it stays together in one funnel cake when you flip it over.

Your first one might be hideous. That’s ok! It takes one or two to get the hang of it, and luckily they’re delicious no matter what they look like.

Fry until the bottom is light golden brown, 1 minute, then use tongs to flip the funnel cake over and fry until the second side is golden brown, another minute.

Step 4: Cool then top the funnel cakes.

Use tongs to transfer the funnel cakes to a paper towel-lined sheet pan or plate to drain and cool slightly, then dust with powdered sugar.

Or coat in cinnamon sugar. This is my FAVORITE way to eat a funnel cake!

Step 5: Eat immediately.

Funnel cakes – gluten-free or otherwise – are best eaten hot and fresh, so dig in!

Whether you make gluten-free funnel cakes to satisfy a state fair craving, or as a special way to celebrate being gluten-free, I hope you love every soft, sweet, and doughy bite. Enjoy!

More Easy Gluten Free Desserts

Gluten-Free Funnel Cake

Get a taste of the fair any time of year with this easy, gluten free recipe! Homemade gluten-free funnel cakes are shockingly easy, and taste just like the real thing.

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method fry

Prep Time 15

Cook Time 2

Total Time 17

Servings

Calories 191kcal

Author Kristin Porter

Equipment

Ingredients

2 cups gluten-free flour blend see notes
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups milk 2% or higher milk fat recommended, see notes
2 large eggs
vegetable or canola oil or other neutral-tasting high heat cooking oil
For serving: powdered sugar or cinnamon-sugar

Instructions

Line a half sheet pan with paper towels then set it aside.
Attach a deep fry/candy thermometer with a clip to a 9-10” heavy-bottomed pot like cast iron. Be sure the tip of the thermometer is not touching the bottom of the pot to ensure an accurate temperature reading.
Add 1” of high-heat cooking oil to the pot (I place my fingertip on the bottom of the pot then add oil until it reaches my first knuckle joint) then heat over medium until the oil reaches 370 degrees, 10-12 minutes.
Meanwhile, to a large mixing bowl add the gluten-free flour blend, sugar, baking powder, and salt then whisk to combine.
To a medium-size mixing bowl, or a large glass measuring cup, add the milk, and eggs then whisk to combine. Pour the wet ingredients into the dry ingredients then whisk until smooth. The batter should be slightly thick but still pourable. If it’s too thick, whisk in 1 Tablespoon milk at a time until the batter reaches a pourable consistency. Let the batter sit in the mixing bowl until it’s time to fry the funnel cakes then check the consistency again and add more milk if needed. Transfer the batter into a 12oz squeeze bottle – you will need to do this in 2 batches. See notes if you don't have a squeeze bottle.
Once the oil is hot, squeeze the batter into the oil in a spiral, swirling from the outside in, then criss-cross the batter over the circle, and then spiral again over the funnel cake. Fry until the funnel cake is light golden brown on the bottom,1 minute, then flip using tongs and fry until the second side is golden brown, 1 minute. Tip: if the funnel cake threads are too skinny, trim the squeeze bottle tip to make it wider.
Transfer the funnel cake to the prepared sheet pan then let it drain and cool slightly before dusting with powdered sugar, or dunking into a wide, shallow dish of cinnamon-sugar for a more churro-like dessert. Serve immediately.
Let the oil come back up to 370 degrees before frying a new funnel cake. Fill the squeeze bottle with the remaining batter when needed.

Notes

I tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and King Arthur Measure for Measure Gluten-Free Flour. I found Bob’s to yield a more moist funnel cake. Your results may vary depending on what GF flour blend you use. Whatever blend you use, ensure it has a binder such as xanthan gum.
The total amount of milk needed for this recipe will depend on how “thirsty” your gluten-free flour blend is. If the batter is too dry after adding 1-1/2 cups milk stir in 1 additional Tablespoon milk at a time until the consistency is right. Alternatively, if your batter is too runny, let it sit for 5 minutes then, if it’s still too runny, whisk in a little bit of additional flour.
If you don’t have a squeeze bottle, pour 1/3 cup of the batter into a funnel with your finger over the opening. Remove your finger then swirl the batter into the hot oil as described above.
Estimated nutritional information does not include any oil absorbed during the frying process.

Nutrition

Photos by Ashley McLaughlin

READ: Gluten-Free Funnel Cakes

Easy Pesto Pasta

Kristin Porter — Thu, 06 Aug 2026 18:45:18 +0000

It’s that time of year when everyone starts swapping garden goodies. My neighbors grow the best cucumbers, a friend of ours has the most gorgeous tomatoes, and I’ve got several zucchini suppliers around town (rubs hands together gleefully).

When it comes to fresh basil though, the Trader Joe’s plant I potted a few months ago is growing enough leaves for me, the neighborhood, and then some.

My favorite way to use the bounty is to make fresh basil pesto, which is the star of my Easy Pesto Pasta.

This light, summery dinner comes together in just 20 minutes and is easy enough to make any night of the week!

What is Pesto Sauce?

Pesto is a sauce originating from Genoa, Italy, featuring fresh basil leaves that are crushed together with garlic, parmesan cheese, pine nuts, salt, and olive oil. It’s herby, a little garlicky, and deeply flavorful.

My version of basil pesto skips the cheese to keep it dairy-free and swaps walnuts for pine nuts, which can be expensive and hard to find.

It is incredibly fresh and delicious, and can be made up to three days ahead of time to use in this dish.

Pesto Pasta Ingredients

Only four additional ingredients are needed besides the pesto for this easy dish, and one of them is salt!

Pesto: my homemade recipe blows any store-bought product out of the water. If you’re in a pinch, though, I highly recommend Gotham Greens Vegan Pesto.
Pasta: spaghetti is the preferred pasta for this recipe, and Rummo Gluten Free Spaghetti is fantastic. If you don’t need to eat gluten free, you can use regular spaghetti.
Salt: seasons the pasta cooking water, which is used to create a light sauce for the dish.
Lemon: a spritz of fresh lemon juice added to the pasta at the end brightens all the flavors.
Parmesan cheese: freshly grated on top of each bowl of pesto pasta adds creaminess and flavor. Feel free to skip if you’re dairy-free, or use Panacheeza Vegan Parmesan Cheese, which is genuinely delicious.

What to Serve with Pesto Pasta

I personally feel satisfied with a plate of pesto pasta all on its own for dinner, though it’s also delicious paired with your favorite protein. Plus Gluten Free Focaccia, of course!

Here are some ideas:

Top Tips for Success

This simple, 20-minute pasta dinner recipe is as easy as it comes. That said, keep these tips in mind when making it:

Make the pesto ahead of time. Save time by preparing the homemade pesto up to 3 days in advance and storing it in the refrigerator, though it’s perfectly fine to make and use fresh.
Save the pasta cooking water. The starchy pasta cooking water is what’s added to the pasta to create a creamy sauce for the dish. Be sure to reserve a couple of cups BEFORE draining the pasta.
Don’t overcook the pesto. Pesto is a fresh, raw basil sauce so don’t cook it for more than a minute or two after adding it to the pasta.

Serve with Gluten-Free Chicken Cutlets

How to Make Easy Pesto Pasta

Step 1: Cook the pasta.

Start by bringing a large pot of water to a boil. Add a generous palmful of salt, which will both flavor the pasta and the pasta cooking water we’ll use to create the sauce.

Next add spaghetti and cook until the pasta is al dente.

I’ve found Rummo Gluten-Free Spaghetti to be a phenomenal dupe for regular spaghetti. Brown rice pasta, like Jovial, is also great!

Heads Up!

The amount of pesto my homemade recipe makes is enough for 12oz of pasta. If you aren’t gluten free, and hav e a 16oz box of pasta, be sure you only use 3/4 of the box, and not the full pound.

Step 2: Reserve the pasta cooking water.

Before draining, use a glass measuring cup to carefully scoop out 1-1/2 – 2 cups of the salty, starchy pasta cooking water and set it aside.

Step 3: Add the pesto to the pasta.

Drain the pasta then add it back into the pot along with the pesto plus a generous splash of the pasta cooking water. Stir with tongs until a light, silky sauce forms, adding more pasta cooking water as needed.

You’ll know the dish is ready when the sauce clings to the pasta and you can see a thin layer of sauce around the edges of the pot.

Squeeze in a touch of lemon juice, then taste and add more salt if needed.

Can I Use Store-Bought Pesto?

Sure, but the flavor strength will depend on the brand. Start with 1/2 cup of store-bought pesto, then add more to your liking. I highly recommend Gotham Greens Vegan Pesto, which I actually prefer over their classic pesto flavor.

Scoop the pesto pasta into bowls then top with freshly grated parmesan cheese – again Panacheeza plant-based parmesan is super delicious, too!

Serve immediately with your favorite protein, if you’d like, plus a loaf of warm bread for the ultimate summer dinner.

I hope you love this fresh and easy pasta – enjoy!

More Light Summer Dinners

Easy Pesto Pasta

Pesto Pasta is a fresh and easy recipe featuring homemade fresh basil pesto. Made from just 5 ingredients, and ready in under 20 minutes, it's the perfect light summer dinner.

Course Main Course, Pasta

Cuisine Italian

Keyword dairy free, gluten free, vegan, vegetarian

Method Simmer

Prep Time 10

Cook Time 12

Servings

Calories 456kcal

Author Kristin Porter

Ingredients

12 oz gluten-free spaghetti
salt
1 batch Simple Pesto
1/2 lemon
freshly grated parmesan cheese

Instructions

Bring a large pot of water to a boil then add a palmful of salt – do not skip this step as the salty water will help season the dish. Add the spaghetti then cook until al dente. BEFORE DRAINING remove 1-1/2 – 2 cups of the starchy pasta cooking water then set it aside.
Turn the heat down to medium-low then drain the pasta and return it to the pot. Add the pesto plus a generous splash of the pasta cooking water. Stir with tongs until a creamy sauce has formed, adding more pasta cooking water as needed to create a light and creamy sauce that clings to the pasta. When you stir the pasta you should be able to see a light sauce form in the edges of the pot.
Turn the heat off then add a small amount of fresh lemon juice – the dish should taste brightened, not lemony – plus salt, if needed. Scoop the pasta into bowls then serve with freshly grated parmesan cheese on top.

Notes

The homemade pesto can be made up to 3 days ahead of time.

Nutrition

Photos by Ashley McLaughlin

READ: Easy Pesto Pasta

70+ Gluten-Free Back-to-School Dinners

Kristin Porter — Thu, 06 Aug 2026 14:57:56 +0000

It’s hard to believe, but back-to-school season is here!

As much as I’ll miss casual summer suppers that happen anywhere between 4-8pm, and feature whatever’s ripe in the garden that day, there’s something to be said about getting back into a routine.

When school, sports, and activities start filling up the family calendar, we need a game plan.

That’s where these 70+ Gluten-Free Dinners for busy weeknights come in.

Fill your meal plans with family-friendly crock pot meals, one-pan dinners, quick pastas, easy soups, and make-ahead faves that help take the stress out of dinnertime during one of the craziest times of the year.

Crock Pot Recipes
Chicken + Add a Side
Family Favorites
One Pan Recipes
Quick Soups and Stews
Quick Pasta Recipes
Easy Casseroles

70+ Gluten-Free Back-to-School Dinner Recipes

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Crock Pot Chicken and Wild Rice Soup

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Crock Pot Chicken and Wild Rice Soup is a quick and healthy crock pot recipe that’s perfect for busy nights. Add all the ingredients in the crock pot then push on!

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Crock Pot Mojo Pork with Cuban-Style Black Beans

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CrockPot White Chicken Chili

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Crock Pot Salsa Chicken

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Crock Pot Salsa Chicken is juicy, tender, and easy too — all you need is chicken, salsa, and taco seasoning. Use the shredded chicken in tacos, nachos, salads and more!

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Easy Turkey Chili

5 from 4 votes

High protein + low fat Turkey Chili is easy to make and packed with craveable flavor. Make a batch on the weekend to reheat for healthy, easy lunches all week long

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Chicken + Add a Side

Easy Baked Chicken Thighs

4.9 from 81 votes

Baked Chicken Thighs are incredibly easy and family friendly. Try my #1 secret for baking the best, juiciest chicken thighs of your life!

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Air Fryer Chicken Breast

5 from 4 votes

Air Fryer Chicken Breast are juicy, tender, and great for meal prep. Serve this healthy, easy chicken recipe for dinner, or chop for salads, soups, and casseroles.

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Easiest Baked Chicken Breast

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My method for Easiest Baked Chicken Breast results in perfect chicken, every time! Tender, juicy, flavorful, and hands-off too.

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Baked Chicken Meatballs

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Baked Chicken Meatballs are tender, juicy, and totally delicious! This versatile and lighter meatball recipe is made in minutes using everyday ingredients.

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Gluten-Free Chicken Cutlets

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Gluten-Free Chicken Cutlets are super crispy, and extra tender thanks to a simple slicing trick. Perfect for a quick and easy dinner that can be served many different ways.

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Cast Iron Roast Chicken

5 from 15 votes

Cast Iron Roast Chicken calls for just 3 ingredients. This simple chicken recipe is crispy on the outside and incredibly juicy on the inside.

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Family Favorites

Mini BBQ Cheddar Meatloaves

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Gluten Free Cheeseburger Bombs

4.7 from 3 votes

Gluten Free Cheeseburger Bombs are soft and chewy, ultra cheesy, and best served with homemade Special Sauce!

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How to Make Burgers in the Oven

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Skip the mess of pan frying burgers and bake them instead! I’ll show you how to cook burgers in the oven for the perfect burger, every time.

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Easy Chicken Fried Rice

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Easy Chicken Fried Rice is a cinch to make at home with a few kitchen staples. This simple, 20 minute dish tastes just like take out!

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Loaded Italian Sausages

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Loaded Italian Sausages are topped with seared peppers and onions then smothered with mozzarella cheese. This low-carb dinner recipe is mouthwatering!

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Cheeseburger Quesadillas

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Ditch the bun for Cheeseburger Quesadillas! This quick, fun, and crispy spin on cheeseburgers goes from fridge to table in just 30 minutes.

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Easy Gluten Free Pancakes

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Easy Gluten Free Pancakes are light, fluffy, and made with fridge and pantry staples. Meet your new, go-to gluten free pancake recipe!

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Korean-Style Beef Bowls

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Chicken Fajitas Recipe

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Craving sizzling, restaurant-style fajitas? Keep it simple and skip the marinade! This easy Chicken Fajitas recipe proves less is more.

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Pizza Fries

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One Pan Recipes

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Cheesy Gnocchi Florentine

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Cheesy Gnocchi Florentine is a quick and mouthwatering weeknight meal! This gluten free dinner recipe is made in 1 skillet and in 30 minutes.

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Skillet Shepherd’s Pie

4.9 from 22 votes

Skillet Shepherd's Pie is pure comfort food! This easy, 1 pan dinner recipe comes together with fridge and pantry staples in no time at all.

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Italian Rice Ball Skillet

4.7 from 10 votes

Italian Rice Ball Skillet is the the deconstructed version of Italian Rice Balls (arancini). Easy, gluten free, and zero chopping required!

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Beef and Broccoli Recipe

4.9 from 9 votes

Beef and Broccoli Recipe is easy and mouthwatering! This sizzling, restaurant-style broccoli beef stir fry features a luscious, savory-sweet sauce.

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Black Bean and Sweet Potato Chicken Enchilada Skillet

4.8 from 23 votes

Black Bean and Sweet Potato Chicken Enchilada Skillet is a healthy, gluten-free dinner recipe that your entire family will love!

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Cheesy Ham and Broccoli Rice

4.9 from 31 votes

Cheesy Ham and Broccoli Rice is made in 1 pan, in 20 minutes, with 5 ingredients. An easy, family-friendly dinner doesn't get easier than this!

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Quick Soups and Stews

Hamburger Soup

5 from 18 votes

Hamburger Soup is packed with vegetables and TONS of flavor! This satisfying, wholesome soup recipe will bring you back for bowl after bowl.

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Creamy Chicken Wild Rice Soup (Panera Copycat)

5 from 30 votes

Creamy Chicken Wild Rice Soup is thick, hearty, comforting, and made from everyday ingredients. Plus it tastes just like Panera's Chicken & Wild Rice Soup!

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Easy Chicken and Rice Soup

4.9 from 68 votes

Easy Chicken and Rice Soup is a quick and simple soup recipe that the entire family will love. Nourishing, satisfying comfort food in a bowl!

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Gluten Free Lasagna Soup

5 from 1 vote

Gluten Free Lasagna Soup is a 30 minute meal that delivers all the cheesy, satisfying comfort of a slice of lasagna, with way less work! Each hearty bowl is cozy, flavorful, and filling.

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Pastina Soup Recipe

5 from 10 votes

Pastina Soup, aka Italian Penicillin, will nourish your body and soul. This brothy, comforting soup recipe is packed with good for you ingredients.

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Cheesy Taco Soup

4.8 from 18 votes

Cheesy Taco Soup is a thick and hearty soup recipe that’s loaded with taco-inspired ingredients. Filling, cozy, and totally satisfying!

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Easy Ham and Bean Soup

4.9 from 35 votes

Ham and Bean Soup with canned beans is an easy bean soup recipe that's thick, hearty, and made with everyday ingredients. Packed with flavor, protein, and fiber!

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Gluten Free Homemade Chicken Noodle Soup

4.9 from 44 votes

Gluten free Homemade Chicken Noodle Soup is ready in under 30 minutes and made with fridge and pantry staples. The recipe has been in my family for generations!

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Sweet Corn, Kielbasa and Potato Soup

4.9 from 32 votes

Sweet Corn, Kielbasa and Potato Soup is a hearty and comforting soup recipe that's filling and ultra satisfying.

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Signature Spicy, Smoky, Sweet Chili

4.9 from 113 votes

Signature Spicy, Smoky, Sweet Chili is my signature chili recipe. Slightly spicy, smoky, and sweet, it’s crock pot and freezer-friendly, too!

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Quick Pasta Recipes

American Goulash

4.8 from 52 votes

My easy American Goulash recipe will be a hit with the whole family! This one pot dish is made with fridge and pantry staples and it comes together in just 30 minutes.

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Creamy Ham Peas and Pasta

5 from 6 votes

Creamy Ham Peas and Pasta is a quick-cooking dinner recipe that's creamy, satisfying, and made with everyday ingredients. As filling as it is delicious!

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Pasta Fresca

5 from 7 votes

Pasta Fresca is a veggie-packed pasta dish that cooks in less than 15 minutes. This easy dinner recipe is fresh, light, and filling!

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Homemade Cheeseburger Helper

5 from 11 votes

Homemade Cheeseburger Helper is the healthier, homemade version of boxed Hamburger Helper.

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Pink Sauce Pasta

5 from 3 votes

Switch up pasta night with Pink Sauce Pasta! This decadent, 10 minute, 3 ingredient pasta recipe will leave you licking your plate clean.

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Creamy Garlic Shells

4.7 from 48 votes

Creamy Garlic Shells are a quick and easy side dish recipe made with fridge and pantry staples. Tastes just like the store-bought package!

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Easy Ground Beef Stroganoff

4.8 from 8 votes

Easy Ground Beef Stroganoff is a more economic version of the classic. This family-friendly ground beef recipe is lick-your-plate delicious!

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Sesame Peanut Sauce Noodles

4.9 from 19 votes

Sesame Peanut Sauce Noodles are saucy, slurpy, and crave-worthy! This flavor-packed, take out style pasta recipe is ready in minutes.

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Creamy Parmesan-Garlic Orzo

4 from 1 vote

Creamy Parmesan-Garlic Orzo is a quick and easy pasta side dish that's ready in just 20 minutes. Plus it pairs well with just about any protein!

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Easy Casseroles

Easy Chicken Enchiladas with Red Sauce

5 from 17 votes

Easy Chicken Enchiladas with Red Sauce will delight your entire family. Cheesy, make-ahead, and so satisfying — no restaurant required!

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Gluten Free Tuna Noodle Casserole

4.8 from 5 votes

Gluten Free Tuna Noodle Casserole is a modernized yet cozy version of the classic. No cream nor condensed canned soup needed!

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Cheesy Vegetable, Turkey Sausage and Rice Casserole

4.7 from 12 votes

Cheesy Vegetable, Turkey Sausage and Rice Casserole is cozy, satisfying and comforting, yet packed with healthy veggies!

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Cheese Enchiladas with Red Sauce

4.9 from 15 votes

Cheese Enchiladas with Red Sauce is a family-friendly dinner recipe made with a handful of everyday ingredients. My family scrapes the casserole dish clean!

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Cheesy Ham and Hash Brown Casserole

5 from 4 votes

Cheesy Ham and Hash Brown Casserole is the ultimate comfort food! Your family will lick their plates clean of this easy, cheesy, casserole.

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Beef Enchilada Recipe

5 from 1 vote

Beef Enchiladas are easy, family-friendly, and made with an incredible homemade red enchilada sauce. You'll make this cozy ground beef recipe again and again!

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READ: 70+ Gluten-Free Back-to-School Dinners

Korean-Style Beef Bowls

Kristin Porter — Fri, 26 Jun 2026 18:29:44 +0000

Why You’ll Love This Recipe

As a busy family, we’re constantly looking for true 30-minute meals to make for dinner, and Korean-Style Beef Bowls is one of our favorites. This recipe is inspired by Korean Bulgogi – a mouthwatering beef dish flavored with tamari, garlic, sesame oil, and green onions – that’s equal parts savory and sweet. Serve over rice with a plethora of fresh, crunchy, spicy, and tangy toppings for a customizable meal the whole family will love!

Korean Bulgogi-Inspired Ground Beef Bowls

If you’re anything like me, you typically turn a pound of ground beef into simple suppers like spaghetti or burgers. My Korean-Style Beef Bowls, though, are a fun and even faster way to switch up ground beef night.

We’re talking 30 minutes MAX from fridge to table!

Inspired by Korean bulgogi, a savory-sweet grilled beef dish, this recipe swaps sliced steak for economical ground beef while keeping all the mouthwatering flavor.

Serve the beef over rice with banchan, the small, savory side dishes traditionally served alongside rice in Korean cuisine, and let everyone build their own bowl.

Believe it or not, this is the dish that got my kids into kimchi, and is a great way to pack in fresh vegetables. I eat it for lunch a lot, because it reheats in just a minute or two!

Serving Tip

These beef bowls are great for kids who don’t like their food touching each other because you can serve the components completely separate, or all together in a bowl.

Main Ingredients Needed

We almost always have everything on hand in the fridge and pantry to make this easy dish. Here’s what you’ll need:

For the Ground Beef:

Ground beef: whatever you have in the refrigerator or freezer.
Green onion: flavors the beef.

For the Sauce:

Gluten-free Tamari: or soy sauce if you’re not GF.
Toasted sesame oil: a traditional flavor in bulgogi. A little goes a long way.
Sugar: for a sweet contrast to the savory flavors.
Rice vinegar: to balance out the sweetness.
Ginger and garlic: for tons of craveable flavor.

For the Toppings:

This is the fun part! The toppings add pops of acidity, crunchiness, spiciness, and freshness to the savory-sweet ground beef base. Here are my favorites:

Kimchi: I like Cleveland Kitchen brand, which is widely available at grocery stores. This is a great “beginner” kimchi, if you’re new to it.
Pickled jalapenos: for tang and spice. I am LOVING Cleveland Hot Honey Pickled Jalapenos if you can find them!
Spicy mayonnaise: made from combining mayo and your desired amount of Sriracha hot sauce.
Sliced cucumbers
Quick-pickled carrots
Chopped green onions
Toasted sesame seeds

Want to Make it Low-Carb?

Swap cooked white rice for sauted cauliflower rice for a low-carb, veggie-packed base to the dish.

Try Easy Chicken and Broccoli Stir Fry

How to Make Korean-Style Beef Bowls

Step 1: Brown ground beef in a skillet with chopped green onions.
Step 2: Add the sauce then saute for 1-2 minutes or until the beef is coated in it.
Step 3: Scoop the ground beef over cooked rice then add all your favorite toppings and dig in.

I typically opt for exactly what you see here: kimchi, spicy mayo, cucumber, sliced green onions, and sesame seeds. YUM!

How to Store and Reheat

Like most ground beef dishes, this one reheats beautifully. It makes for a super quick and easy lunch.

To store: pack the ground beef separate from the rice in airtight containers, then refrigerate for up to 3 days.
To reheat: scoop the rice and beef into a microwave-safe bowl then cover and microwave until hot. Add toppings, then enjoy!

Freezer Tip

The cooked ground beef also freezes very well. Cool the beef, then add it to a freezer bag, remove the air, and freeze flat. Thaw in the refrigerator then reheat in a skillet over medium heat, or in the microwave in a microwave-safe container.

More Global-Inspired Gluten Free Recipes

Korean-Style Beef Bowls

Korean-Style Beef Bowls are a quick, 30-minute dinner inspired by Korean bulgogi. Made with ground beef, a savory-sweet sauce, rice, and fresh toppings, this easy family meal is packed with flavor.

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free

Method saute

Prep Time 15

Cook Time 13

Total Time 28

Servings

Calories 142kcal

Author Kristin Porter

Equipment

Large skillet

Ingredients

1 lb lean ground beef
black pepper
2 green onions chopped
Cooked white rice for serving

For the sauce:

1/4 cup reduced-sodium gluten-free Tamari or reduced-sodium soy sauce if not GF
2 Tablespoons granulated sugar
1 Tablespoon water
2 teaspoons toasted sesame oil
1 teaspoon rice vinegar
1 teaspoon toasted sesame seeds
1/4 teaspoon ground ginger
2 cloves garlic pressed or finely minced

For the toppings:

Kimchi Cleveland Kitchen brand recommended
Hot Honey Pickled Jalapenos Cleveland Kitchen brand recommended (or regular pickled jalapenos)
Spicy mayonnaise made from mixing mayo with Sriracha
English cucumber thinly sliced
Quick-pickled carrots
Chopped green onions
Toasted sesame seeds

Instructions

For the sauce:

Add the ingredients into a small mixing bowl then whisk to combine and set aside.

For the beef:

Heat a large skillet over medium-high heat then add the ground beef, season with pepper, and brown until the beef is cooked halfway through. Add the green onions then continue to saute until the beef is fully cooked. Drain if necessary then return to the skillet.
Turn the heat down slightly then pour the sauce into the skillet and stir to combine. Simmer until the beef is coated by the sauce, 1 – 2 minutes, then turn off the heat.
Scoop cooked rice into bowls then spoon the beef mixture on top. Add desired toppings then serve.

Notes

Estimated nutritional information is for the ground beef portion only.

Nutrition

Photos by Ashley McLaughlin

READ: Korean-Style Beef Bowls

Viral Pickle Dip (My Version)

Kristin Porter — Fri, 05 Jun 2026 17:53:17 +0000

We’re no strangers to putting our own spin on viral recipes here at IGE, and the tweaks I made to the viral Grillo’s Pickle Dip make it easier and less expensive to whip up – plus the flavor is even better than the original.

Taking a page out of Taylor and Hilary’s book, I can’t wait to share the recipe for Viral Pickle Dip (My Version) with you!

What’s the Viral Grillo’s Pickle Dip?

Grillo’s Pickle Dip went viral on social media earlier this year because it’s one of those outrageous recipes that contains everything but the kitchen sink, and is served mounded over the top of a large Grillo’s pickle container. It looks fun and sounds amazing, but there’s one big problem…

Grillo’s pickles aren’t good!

I know pickle preferences are highly subjective, but I stand firm in my belief that prior to Grillo’s selling their company in 2021, their pickles were objectively delicious. Light, crisp, and fresh tasting.

Now they’re dense, soggy, and have a weird aftertaste.

So I went back to the drawing board, swapping the pickle brand, removing ingredients like bacon and hot sauce that muddied the dip (and drove up the price), and simplifying the creamy base.

You’re going to LOVE where I landed!

Viral Pickle Dip (My Version)

My version of the viral pickle dip features the king of refrigerated pickles: Claussen! Forever crisp and delicious, they provide a perfect pop of pickle flavor in every bite of this epic party dip.

Here’s what else you’ll need:

Pickles: I buy the large Claussen pickle spears, remove the seeds, then mince. You’ll find Claussen pickles in the refrigerated cases, versus near the shelf stable pickles.
Sour cream and cream cheese: form the creamy base of the dip.
Ranch Dip Mix: I use Hidden Valley, which is gluten-free.
Shredded sharp cheddar cheese: for flavor, texture, and color.
Green onions: for crunch and a zesty, zippy flavor.
Jalapeños: for craveable spice. I use two for a mild-to-medium spice level. Feel free to use smaller jalapeños, which are spicer than medium/large peppers, and/or leave the seeds and ribs in.

Pair with Ruffles or crudité, then serve at any gathering with your pickle-loving pals!

Try Crock Pot Buffalo Chicken Dip

How to Make Viral Pickle Dip (My Version)

There’s no way to overthink this dip – it’s incredibly easy.

Step 1: Add sour cream, softened cream cheese, and powdered Ranch Dip Mix to a large mixing bowl then whip with a handheld mixer until smooth and creamy. Alternatively, you can vigorously whisk the ingredients together.
Step 2: Add the remaining ingredients then stir to combine.
Step 3: Refrigerate for AT LEAST 2 hours to let the flavors meld. Do not skip!

Whether you serve this simple yet spectacular dip at a picnic, cookout, poolside, or otherwise, I hope you love every pickle-packed bite. Enjoy!

More Easy Dip Recipes

Viral Pickle Dip (My Version)

My version of the chip-busting Viral Pickle Dip is zesty, creamy, and packed-with flavor. Perfect for parties, get-togethers, or served poolside.

Course Appetizer, Snack

Cuisine American

Keyword gluten free, vegetarian

Method No Bake

Prep Time 20

Resting time 2

Servings

Calories 147kcal

Author Kristin Porter

Ingredients

16 oz sour cream
8 oz cream cheese softened to room temperature
2 oz Ranch Dip Mix Hidden Valley recommended, see notes
1-1/2 cups minced pickles seedy centers removed first, Claussen recommended
4 oz shredded sharp cheddar cheese
1/2 cup sliced green onions
1 – 2 jalapenos seeded then minced, see notes

Dippers:

Ruffles potato chips, carrot chips, mini bell pepper halves

Instructions

To a large glass mixing bowl add the sour cream, softened cream cheese, and 1.5oz Ranch Dip Mix (ie 1-1/2 packets worth if using the 1oz Hidden Valley Ranch Dip Mix packets) then mix with a handheld mixer to combine and whip together. Alternatively you can whisk vigorously to combine.
Add the pickles, sharp cheddar cheese, green onions, and jalapenos then stir with a spatula to combine. Taste then add some or all of the remaining Ranch Dip Mix if desired.
Cover the dip then refrigerate for at least 2 hours before serving with dippers.

Notes

Different brands of Ranch Dip Mix packets come in different sizes, typically 1oz to 1.5oz. Whatever brand/size you select, start with around 1.5oz then add more if desired after adding the pickles.
Leave the seeds in the jalapenos if desired for a spicier dip. Also, the smaller the jalapeno, the spicier it is.

Nutrition

Photos by Ashley McLaughlin

READ: Viral Pickle Dip (My Version)

Easy Strawberry Rhubarb Crisp

Kristin Porter — Tue, 19 May 2026 18:13:17 +0000

Note from Kristin

Here in the Midwest, folks have a big-time attachment to rhubarb. Backyard-garden hauls are even sold on Facebook! I grew up reluctantly eating my Mom’s strawberry-rhubarb pie because I’m slightly rhubarb-averse, though my Strawberry Rhubarb Crisp is the exception. It’s the one rhubarb recipe I genuinely love and make on repeat each spring. What can I say, strawberries plus a crisp topping can really transform a vegetable! This dessert is the perfect balance of sweet and tart, and old-fashioned in the best possible way. I can’t wait for you to try it.

Gluten Free Strawberry Rhubarb Crisp

Rhubarb is one of the first signs of spring in the Midwest, popping up at Farmer’s Markets and in backyard gardens long before most local produce arrives in June and beyond.

The only problem? It disappears just as fast.

That said, rhubarb season is short, and my Strawberry Rhubarb Crisp is incredibly delicious. I recommend you make this 1-bowl dessert as often as possible over the next few weeks. Just look at that color!

Best Dessert for Rhubarb Season

Many people in the Midwest dip fresh rhubarb stalks into bowls of sugar and eat it like celery, but I have to confess that even the scent of fresh rhubarb isn’t something I enjoy.

Bake it with juicy strawberries, granulated sugar, vanilla extract, and a golden-brown oat topping though, and it completely – honestly, kind of magically? – transforms.

Did You Know?

The color of a rhubarb stalk doesn’t indicate its sweetness or ripeness. Whether it’s red or green, the color is an indication of the rhubarb variety and growing conditions.

Main Ingredients Needed

Besides rhubarb, the rest of the ingredients for this recipe are fridge and pantry staples. Snag…

Rhubarb: opt for thinner stalks if possible, though you can slice wider stalks in half lengthwise before chopping.
Strawberries: trimmed then chopped.
Gluten-free baking flour: to thicken the juices from the rhubarb and strawberries. You can use all-purpose flour if you’re not gluten free.
Granulated sugar: I use the least amount possible to cut down on rhubarb’s natural sourness, without making the dessert overly sweet.
Vanilla extract: adds coziness to the scent and flavor of the dish.
Old-fashioned oats: form the base of the crisp topping. Choose certified gluten-free oats if GF.
Brown sugar: sweetens the crisp topping.
Almond flour + sliced almonds: add welcome texture against the softer rhubarb + strawberry filling.
Butter: regular or vegan butter adds flavor and helps brown the crisp topping.

How to Serve

Strawberry Rhubarb Crisp is the dessert you bake on a summer afternoon, then enjoy while still warm with cold vanilla ice cream or whipped cream after dinner.

That said, we like it warm or room temperature, or even completely cool. Store leftovers in the refrigerator then reheat briefly in the microwave if desired.

No matter how you eat it, you’ll be tickled pink over how delicious this easy summer dessert is!

Try Gluten Free Apple Crisp

How to Make Strawberry Rhubarb Crisp

Step 1: Chop fresh strawberries and rhubarb.

Start by chopping fresh rhubarb that’s been cleaned and dried into 1/4″ thick slices. Add to a large mixing bowl with chopped fresh strawberries.

I like to cut small strawberries into quarters, medium strawberries into sixths, large strawberries into eighths, and so on. Similarly, if your rhubarb stalks are very wide, slice them in half lengthwise before chopping.

Rhubarb Freezing Tip

Rhubarb freezes well for up to 1 year. Slice then place inside a Ziploc freezer bag and freeze flat. Thaw in the refrigerator inside a colander over a bowl to catch any excess liquid.

To the mixture, add granulated sugar, gluten-free flour (whatever you cook and bake with), and vanilla extract, then mix with your fingertips or fold with a spatula to combine.

Scoop the mixture into a nonstick sprayed 8×8″ or 9×6″ baking dish then set aside.

Step 2: Make the crisp topping.

This oat + almond topping is my favorite pairing with softer fruits and berries like blueberries, peaches, and strawberries because it adds crispy, crunchy texture.

To the mixing bowl, add old-fashioned oats, brown sugar, almond flour, sliced almonds, cinnamon, and a pinch of salt, then stir with a fork or use your fingertips to combine.

Next, add cold, cubed butter then use your fingertips or a pastry cutter to cut the butter into the dry ingredients until the mixture forms a crumbly texture.

Step 3: Bake the crisp.

Spread the crisp topping evenly over the strawberry-rhubarb mixture then bake for 35-40 minutes, rotating the pan halfway through, or until the crisp topping is deep golden brown, and the strawberries and rhubarb are bubbly.

Baking Tip

If the crisp topping is browning at the halfway mark, loosely place a piece of foil on top and continue baking. Remove the foil for the last 5 minutes of baking time.

Step 4: Cool.

It’s tough, but Strawberry Rhubarb Crisp tastes best after cooling for at least 30 minutes to an hour.

Scoop into bowls then pair with vanilla ice cream, homemade whipped cream, or simply enjoy as is. I hope you love every bite of this sweet, springy dessert. Enjoy!

More Sweet and Springy Desserts

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp is a sweet-tart, summery dessert that's as gorgeous as it is easy and delicious! Gluten free and easily made dairy free.

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 364kcal

Author Kristin Porter

Ingredients

3 cups rhubarb chopped 1/4” thick ~5-6 stalks
1 lb strawberries trimmed then chopped
1/3 cup granulated sugar
3 Tablespoons gluten-free baking flour blend WITH binder see notes
1 teaspoon vanilla extract
ice cream or whipped cream for serving, optional

For the crisp topping:

3/4 cup gluten-free old fashioned oats
1/2 cup brown sugar
1/4 cup + 2 Tablespoons finely-ground almond flour
1/4 cup sliced almonds
1 teaspoon cinnamon
pinch salt
6 Tablespoons cold butter or vegan butter cut into 1/4″ cubes

Instructions

Preheat the oven to 350 degrees then spray a medium-sized baking dish, like a 6×9″ or 8×8”, with nonstick spray and set aside.
To a large mixing bowl add the rhubarb, strawberries, granulated sugar, gluten-free flour blend, and vanilla extract then toss with your fingertips or fold with a spatula to combine. Pour the mixture into the prepared baking dish.

For the Crisp Topping:

To the same mixing bowl add the oats, brown sugar, almond flour, sliced almonds, cinnamon, and salt then stir with a fork or your fingertips to combine. Add the cubed butter then use a pastry cutter or your fingertips to incorporate the butter until the consistency is like a crumbly paste. Crumble the topping mixture evenly over the strawberry-rhubarb mixture.
Bake for 35-40 minutes or until the topping is deep golden brown (though not overly-browned as it can taste burnt) and the strawberry-rhubarb mixture is bubbling, rotating the baking dish 180 degrees halfway through. Note: If the crisp topping is already browning at the halfway mark, loosely place a piece of foil on top then continue baking. Remove the foil for the last 5 minutes of baking to ensure the crisp becomes deep golden brown.
Let the crisp cool until warm or room temperature (the juices will thicken as it cools) then scoop into bowls and serve with ice cream or whipped cream, if desired.

Notes

If your rhubarb stalks are very large, slice them in half lengthwise before chopping. If any strings come loose, peel them off before chopping.
Rhubarb leaves are poisonous to humans and should be removed before chopping.
I tested this recipe using King Arthur Gluten-Free Measure for Measure Flour and Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Your results may vary slightly if using a different GF flour blend.

Nutrition

Images by Ashley McLaughlin

READ: Easy Strawberry Rhubarb Crisp

Gluten-Free Strawberry Shortcake

Kristin Porter — Tue, 05 May 2026 18:39:01 +0000

Do you know someone who always has something something special to nibble on when you come over? Maybe it’s a recipe they spent hours on, but more often than not it’s a seemingly effortless yet gorgeous little dish that leaves you wondering…

“Why didn’t I think of that?”

Well, prepare to be that girl with Gluten-Free Strawberry Shortcake.

This easy, gluten-free dessert recipe is absolutely stunning, yet simple and cozy-feeling. Make it once, and you’ll find every excuse to whip it up from Memorial Day to Labor Day!

Easy Gluten Free Summer Dessert

Gluten-Free Strawberry Shortcake pairs my tall and fluffy Gluten Free Biscuits that have been lightly sweetened, with layers of homemade whipped cream and syrupy strawberries. It’s summer in dessert form.

I grew up eating strawberry shortcake for any and all special summer occasions, but also to round out dinner here and there during the week because it’s such a simple, unfussy dessert.

That said, Strawberry Shortcake is undeniably gorgeous. Serve it for:

Labor Day
Mother’s Day
Memorial Day
Summer birthdays
Spring and summer entertaining

Feel free to add blueberries for a pretty, patriotic touch!

Recipe Tips and Notes

Fresh biscuits: unlike many gluten-free baked goods whose texture improves after resting overnight, strawberry shortcake is best made with freshly baked gluten-free biscuits. Let them cool, so they don’t melt the whipped cream, then assemble and serve.
Add a little sugar: in this dessert we add 1 Tablespoon of granulated sugar to the biscuit’s dry ingredients to offer a whisper of sweetness to the biscuit itself. If you forget, it’s not the end of the world.
Homemade whipped cream: making homemade whipped cream takes literally 3 minutes, and is SO much better than store-bought. That said, if you need to use frozen then thawed whipped cream, again, the earth will not stop spinning.
The order: I like to make the whipped cream and prepare the strawberries while the butter for the biscuits is freezing, and then proceed on with the biscuit recipe while the strawberries macerate in the fridge.

If you can’t tell, this is a “channel your inner barefoot contessa” type of dessert that should feel easy-breezy vs anything you need to stress about.

That said, grab some fridge and pantry staples, and let’s whip up this summer stunner!

Watch How to Make Gluten Free Biscuits

How to Make Gluten-Free Strawberry Shortcake

Step 1: Make a batch of Gluten-Free Biscuits.

Start by making a batch of my tall and fluffy Gluten-Free Biscuits. You’re going to love these because the taste and texture are just like regular biscuits, and they go from ingredients to oven in about 10 minutes.

Don’t Forget

Be sure to add 1 Tablespoon of sugar to the biscuit’s dry ingredients. I’ve added a note about this in the recipe card below.

Step 2: Cool the biscuits.

Let the biscuits cool until they’re at room temperature before serving. If you try to add cold, homemade whipped cream to warm biscuits, it’ll melt.

That said, don’t let the biscuits sit out for hours or else they can become stale in taste and texture. This dessert is best served when the biscuits have just transitioned from warm to cool.

Step 3: Make the homemade whipped cream.

Like I said, making homemade whipped cream takes under 5 minutes and is so worth the little bit of effort. My biggest tip is to make sure your bowl and whisk are super cold before you begin.

So, place the mixing bowl and whisk attachment of an electric stand mixer – or a glass or stainless steel bowl plus whisk attachments if using a hand-held mixer – into the freezer for at least 10 minutes.

To the chilled bowl, add heavy whipping cream, powdered sugar, and vanilla extract, then turn the speed to low.

Gradually increase the speed to high as the mixture thickens, then continue to whip until the heavy cream has thickened and can hold its shape, though is not lumpy, 2-3 minutes.

Refrigerate the whipped cream until you’re ready to serve.

Step 4: Make the strawberry topping.

To a medium-sized mixing bowl, add trimmed then sliced fresh strawberries and powdered sugar then stir gently to combine and refrigerate for at least 30 minutes, or up to several hours ahead of serving.

This gives the strawberries time to macerate, or release their natural juices, which will become a syrupy sauce for the final dish (or a really yummy sip straight from the bowl!)

Step 5: Assemble the Strawberry Shortcakes.

Slice a gluten-free biscuit in half then place the bottom on a plate. Add a spoonful of the strawberries plus some of their juices, then dollop homemade whipped cream on top.

Place the other half of the biscuit on top, then add more whipped cream and strawberries.

That’s all she wrote! Serve immediately and enjoy this incredible and EASY taste of summer!

More Simple Summery Desserts

Gluten-Free Strawberry Shortcake

Gluten-Free Strawberry Shortcake that's classic yet never fails to impressive. Simple, stunning, and perfect for any spring or summer dessert occasion.

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method Baking

Prep Time 30

Cook Time 14

Total Time 44

Servings

Author Kristin Porter

Equipment

Stand Mixer

Ingredients

For the Biscuits:

1 recipe Gluten-Free Biscuits
1 Tablespoon granulated sugar

For the Strawberries:

1-1/2 lbs strawberries trimmed then thinly sliced
6 Tablespoons powdered sugar

For the Homemade Whipped Cream:

2 cups (1 pint) heavy whipping cream very cold
2 teaspoons vanilla extract
6 Tablespoons powdered sugar

Instructions

For the Biscuits:

Prepare the recipe for Gluten-Free Biscuits being sure to add 1 Tablespoon sugar to the dry ingredients portion of the recipe.
Set the biscuits aside to cool, though don't let them sit out for several hours. This recipe is best made when the biscuit are less than an hour or so out of the oven.

For the Strawberries:

Add the strawberries and powdered sugar to a medium-size mixing bowl then stir gently to combine. Refrigerate for at least 30 minutes, or up to several hours ahead of serving, so the strawberries release their liquid to make a syrup.

For the Homemade Whipped Cream:

Place the bowl and whisk attachment of an electric stand mixer, or a large glass or stainless steel bowl and whisk attachment if using a hand mixer, into the freezer to chill for at least 10 minutes.
Add the ingredients to the chilled bowl then mix on low until the cream begins to thicken. Gradually turn the speed up to high then whip until the cream can hold its shape though is not lumpy, 2-3 minutes total.

Assembly:

Use a serrated knife to slice a biscuit in half then place the bottom half on a plate. Add a scoop of strawberries plus a little of their juices followed by a spoonful of whipped cream. Place the second half of the biscuit on top then add a dollop of whipped cream followed by a spoonful of strawberries.
Repeat with the remaining biscuits then serve immediately.

Notes

This recipe is best made up to a couple of hours after the biscuits have been baked then cooled, as GF biscuits can become stale-tasting after a few hours.
Be sure the biscuits have cooled completely before adding the whipped cream, or else it can melt.

READ: Gluten-Free Strawberry Shortcake

Chickpea Salad (Healthy Dense Bean Salad)

Kristin Porter — Tue, 28 Apr 2026 17:24:41 +0000

“This is absolutely fantastic, beautiful and easy to make- I had everything on hand! The vinaigrette is just a delicious as all your other dressings- a must try!”

– Aimee

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In case you haven’t heard, fiber is the new protein (said in my best Elle Woods voice), and my Chickpea Salad happens to be high in both.

A protein bar could never!

This gorgeous, fresh, and flavorful dense bean salad is also naturally gluten-free. It’s the perfect side dish for just about any dinner, or is terrific as a healthy, meatless, midday meal.

Prepare to make this one a few hundred times!

Chickpea Salad Recipe Main Ingredients

This “dense bean salad” – which have been going crazy on social media! – contains beans, crunchy vegetables, fresh herbs, and a flavorful homemade vinaigrette. Here’s what you’ll need to make it:

Chickpeas: also called garbanzo beans, have 4 grams of fiber and 6 grams of protein per serving, woo!
Cucumber: I prefer English cucumber because you don’t need to peel or seed them.
Tomato: vine-ripened, or whatever looks best at the grocery store / your garden.
Red onion: brings zip and crunch.
Crumbled feta cheese: for saltiness and a touch of creaminess once mixed with the vinaigrette.
Fresh basil: somebody needs to study the dopamine release from smelling fresh basil. It’s a real thing!
Italian Vinaigrette: made from pantry staples including vegetable oil, red wine and apple cider vinegar, fresh garlic and shallots, plus dried herbs and seasonings. SUPER easy, but incredible tasting.

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Chickpea Salad Recipe Variations

This salad is so delicious as written you almost can’t believe it because there are so few ingredients. That said, feel free to change things up! Here are some ideas:

Herbs: fresh parsley, dill, chives, and even mint are delicious in this salad.
Cheese: use flavored feta like Mediterranean or Garlic and Herb instead of plain.
Veggies: add chopped bell peppers, or blanched green beans as a niçoise nod.
Eggs: chop or slice up a few hard-boiled. YUM!
Olives: sliced Castelvetrano olives, kalamata olives, or even black olives are all delicious add-ins.

Recipe Notes

How to serve: Chickpea Salad pairs well with a grilled main, but is also a refreshing light lunch or post-workout meal.
How much to feed: the recipe will feed 4-6 as a side dish or 2 as a main. It doubles very easily.
Pump it up: serve the chickpea salad over a lettuce salad for a double dose of veggies.
Store it: store leftovers in an airtight container in the refrigerator for up to 3 days.

Try the Jennifer Aniston Salad

How to Make Chickpea Salad

No process photos needed for this recipe, it’s too easy!

Make the vinaigrette. Add the ingredients for the Italian Vinaigrette into a jar or bowl, shake or whisk to combine, then refrigerate. Feel free to make up to 5 days ahead of time – it gets better as it sits.
Make the salad. Add the salad ingredients – chickpeas, veggies, herbs, and crumbled feta cheese – to a large mixing bowl.
Dress the salad. Drizzle the vinaigrette over the salad then toss to combine. Serve immediately or refrigerate for up to 3 days.

What to Serve with Chickpea Salad

I typically crave a meatless lunch so this recipe fits the bill as a midday meal for me. You can pump up the protein though, and serve Chickpea Salad as a side dish with dinner. Try pairing it with:

Chicken

Pork

Beef

Whether you pair this fresh Chickpea Salad with dinner, or devour it as a healthy light lunch – I hope you love every flavorful, fiber + protein-packed bite. Enjoy!

More Healthy Salad Recipes

Chickpea Salad

Chickpea Salad is fresh, healthy, crunchy, and full of plant-based protein and fiber. Enjoy on it's own or serve with any dinner!

Course Salad, side, Side Dish

Cuisine American, Italian

Keyword gluten free, vegetarian

Method No Bake

Prep Time 20

Refrigeration Time 2

Servings

Calories 259kcal

Author Kristin Porter

Ingredients

15 oz can chickpeas drained and rinsed
1/2 English cucumber or 1/3 if large, chopped
1 vine-ripened tomato seeded then chopped
1/4 small red onion thinly sliced or minced
1/4 cup packed fresh basil chopped
1/4 cup crumbled feta cheese
salt and pepper
pinch dried oregano leaves

For the Italian Vinaigrette:

1/2 cup canola or vegetable oil or other neutral-flavored oil
2 Tablespoons red wine vinegar
1 Tablespoon apple cider vinegar
1 Tablespoon minced shallot OR 1/2 teaspoon dried minced onions
1 small clove garlic pressed or very finely minced
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon honey
1/8 teaspoon black pepper
1/8 teaspoon dried oregano leaves
1/8 teaspoon dried marjoram leaves

Instructions

For the Italian Vinaigrette:

Add all the ingredients into a wide-mouthed mason jar or bowl then shake or whisk to combine. Can be made up to a week ahead of time – the vinaigrette gets better as it sits.

For the salad:

To a large mixing bowl add the salad ingredients then drizzle with your desired amount of Italian Vinaigrette. Stir to combine then serve, or refrigerate prior to serving. Store leftovers in the refrigerator for up to 3 days, adding more dressing as needed.

Notes

Feel free to use your favorite prepared Italian dressing instead of making the homemade vinaigrette.
This recipe will serve 4-6 as a side, or 2 as a main dish. Estimated nutrition information includes all the vinaigrette.

Nutrition

Images by Ashley McLaughlin

READ: Chickpea Salad (Healthy Dense Bean Salad)

Chewy Gluten-Free Scotcheroos

Kristin Porter — Wed, 22 Apr 2026 19:47:54 +0000

If you’ve ever wondered what it was like to grow up in the Midwest in the 80s and 90s – “Scotcheroos” describe half of it.

These sweet and chewy no-bake bars were there for all the important events, like school bake sales, church potlucks, picnics at the park, and sleepovers with your best friend.

They’re similar to Rice Krispie Treats in that they both use crispy rice cereal as the base of the bar, but instead of marshmallows, Scotcheroos feature the unbeatable combination of peanut butter, butterscotch, and chocolate.

Whether you’re young or old, from the Midwest or elsewhere, you’ll love these sweet treats that are perfect for sharing – and now made gluten free!

What are Scotcheroos?

Scotcheroos are made by melting together sugar and light corn syrup then stirring in creamy peanut butter and vanilla extract until smooth. Gluten-free crispy rice cereal is added, then the mixture is pressed into a pan.

A thin layer of melted chocolate and butterscotch chips is spread on top, then the bars are finished with a sprinkling of coarse sea salt, sliced, and served.

These babies are rich, satisfying, and a cinch to whip up for any occasion.

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Ingredients Needed

The most important thing to know before making Gluten Free Scotcheroos is that Kellogg’s Rice Krispies are NOT gluten free because they contain malt flavoring, which isn’t gluten free. That said, look for…

Gluten free crispy rice cereal: I like One Degree Brown Rice Crisps and Nature’s Path Crispy Rice Cereal. Be sure you’re using CRISPY rice cereal, and not PUFFED rice cereal.
Peanut butter: I like Jif Naturals which, despite the name, is not the drippy kind of natural-style peanut butter.
Granulated sugar
Light corn syrup: makes the bars soft and chewy.
Vanilla extract: for an oomph of cozy flavor.
Gluten free chocolate chips: I highly recommend using dark chocolate chips since these bars are so sweet, though semi-sweet will work too. I like Enjoy Life and Nestle brand chocolate chips.
Gluten free butterscotch chips: my best friend and I would also often make butterscotch pudding together growing up, so even the scent of these brings back a flood of memories! Nestle makes a great gluten-free butterscotch chip.
Finishing salt: a sprinkle of coarse ground finishing salt on top of the bars is highly recommended for balancing out the sweetness.

Helpful Tips

If 11-year-old me can make Scotcheroos, anyone can. That said, keep these tips in mind when whipping up a batch of your own:

Spray the pan: Use nonstick spray to coat the pan generously before adding the crispy rice cereal mixture so the bars slide right out.
Easy measuring. Use an Adjust-a-Cup measuring cup to make easy work of measuring both the peanut butter and light corn syrup.
Crispy not puffed. Ensure you’re using CRISPY rice cereal instead of PUFFED rice cereal for that coveted crispy texture.
DON’T BOIL: be sure the sugar and corn syrup mixture does not come to a boil, otherwise the bars can turn out hard instead of soft and chewy.

Alrighty, find an event on the calendar and make some Scotcheroos to share!

Try Gluten Free Dirt Cake

How to Make Gluten Free Scotcheroos

Step 1: Melt light corn syrup and sugar.

To a large cooking pot, add light corn syrup and granulated sugar then turn the heat to medium-low. Stir continuously with a spatula until the sugar dissolves and a few bubbles begin to rise to the surface from the bottom of the pot.

Recipe Tip

DO NOT let the corn syrup + sugar mixture boil, or the bars can turn out hard instead of soft and chewy.

Step 2: Add the peanut butter.

Remove the pot from the heat then stir in peanut butter and vanilla extract until smooth.

Step 3: Add the crispy rice cereal.

Next, add gluten-free crispy rice cereal then fold to combine and coat the cereal in the peanut butter mixture.

Scoop into a nonstick-sprayed 9×13″ pan then gently press into an even layer with a piece of wax paper or the bottom of a measuring cup sprayed with nonstick spray. Set the pan aside.

Recipe Tip

PRESS, don’t PACK the mixture into the pan so the bars come out light and crispy, vs dense.

Step 4: Add the chocolate-butterscotch topping.

To a medium-size glass bowl, add equal parts dark or semi-sweet chocolate chips, and butterscotch chips. Microwave in 30-40 second increments, stirring between increments, until melted and smooth.

Drizzle the topping over the bars then use an offset spatula to spread it into an even layer.

Let the bars cool for 10-15 minutes then sprinkle the top with finishing salt to help balance out the sweetness.

Let the Scotcheroos cool completely then slice into 24 bars. They are VERY sweet, so you only need a little square to satisfy!

Whether you’ve got an upcoming gathering where you can share these nostalgic bars, or simply want a taste of childhood today, Scotcheroos never fail to hit the spot. Enjoy every chewy-gooey bite!

More Easy Gluten Free Treats

Gluten Free Scotcheroos

Gluten Free Scotcheroos are soft, chewy, and nostalgic in the most wonderful way! The combination of chocolate, peanut butter, and butterscotch in these no-bake bars is mouthwatering.

Course Dessert

Cuisine American

Keyword gluten free, vegetarian

Method No Bake

Prep Time 17

Servings

Calories 258kcal

Author Kristin Porter

Equipment

Adjust-a-Cup Measurer

Ingredients

1-1/4 cups light corn syrup
1 cup granulated sugar
1-1/4 cups creamy peanut butter not natural-style/drippy peanut butter
1 teaspoon vanilla extract
6 cups gluten free crispy rice cereal see notes
1 cup gluten free dark or semi-sweet chocolate chips Enjoy Life or Nestle recommended
1 cup gluten free butterscotch chips Nestle recommended
Flaky/coarse sea salt for finishing, optional

Instructions

Spray a 9×13” baking pan very well with nonstick spray then set it aside.
To a large pot, add the corn syrup and sugar. Turn the heat to medium-low then cook while stirring continuously until the sugar dissolves and the mixture just barely begins to simmer. Once you see a few bubbles, turn the heat off then remove the pot from the heat. DO NOT let the mixture simmer or boil, or the Scotcheroos will turn out hard.
Add the peanut butter and vanilla extract then stir until smooth.
Add the crisped rice cereal then stir until it's evenly coated in the peanut butter mixture. Scoop the mixture into the prepared baking pan then press, not pack, into an even layer with a piece of wax paper, or the bottom of a large measuring cup spread with nonstick spray. Set the pan aside.
To a medium-size glass bowl, add the chocolate and butterscotch chips then microwave in 30-40 second increments, stirring between increments, until smooth and melted. Drizzle the mixture over the top of the bars then use an offset spatula to spread it into an even layer. Let the bars cool for 10 minutes then sprinkle coarse/finishing sea salt on top, if using.
Cool the Scotcheroos completely then slice into 24 bars and serve. Store the bars covered in the pan on the counter for up to 5 days.

Notes

You will want CRISPY gluten free rice cereal for these bars, not PUFFED rice / rice puff cereal. I like One Degree Brown Rice Rice Crisps, and Nature’s Path Crispy Rice Cereal. Kellogg’s Rice Krispies are NOT gluten free!

Nutrition

Images by Ashley McLaughlin

READ: Chewy Gluten-Free Scotcheroos

Iowa Girl Eats

No-Bake Monster Cookie Energy Bites

What’s Inside

Make them Dairy-Free

Snack on Grain-Free Granola Next

How to Make Monster Cookie Energy Bites

Recipe Tip

How to Store and Freeze Them

More Healthy(ish) Snack Ideas

No-Bake Monster Cookie Energy Bites

Equipment

Ingredients

Instructions

Notes

Nutrition

Gluten-Free Funnel Cakes

Classic Fair Food Made Gluten-Free

Main Ingredients Needed

Helpful Equipment to Have on Hand

Top Tips for Making Funnel Cakes

Try Gluten-Free Dirt Cake

How to Make Gluten-Free Funnel Cake

Step 1: Heat the oil.

Thermometer Tip

Step 2: Prepare the batter.

Batter Consistency Tip

Squeeze Bottle Tip

Step 3: Fry the funnel cakes.

Step 4: Cool then top the funnel cakes.

Step 5: Eat immediately.

More Easy Gluten Free Desserts

Gluten-Free Funnel Cake

Equipment

Ingredients

Instructions

Notes

Nutrition

Easy Pesto Pasta

What is Pesto Sauce?

Pesto Pasta Ingredients

What to Serve with Pesto Pasta

Top Tips for Success

Serve with Gluten-Free Chicken Cutlets

How to Make Easy Pesto Pasta

Step 1: Cook the pasta.

Heads Up!

Step 2: Reserve the pasta cooking water.

Step 3: Add the pesto to the pasta.

Can I Use Store-Bought Pesto?

More Light Summer Dinners

Easy Pesto Pasta

Ingredients

Instructions

Notes

Nutrition

70+ Gluten-Free Back-to-School Dinners

Table of Contents

70+ Gluten-Free Back-to-School Dinner Recipes

Crock Pot Recipes

Crock Pot Italian Beef Sandwiches

Slow Cooker Pulled Pork

Crock Pot Chicken and Wild Rice Soup

Crock Pot Mojo Pork with Cuban-Style Black Beans

Crock Pot Sausage and Peppers

CrockPot White Chicken Chili

Crock Pot Salsa Chicken

Easy Turkey Chili

Chicken + Add a Side

Easy Baked Chicken Thighs

Air Fryer Chicken Breast

Easiest Baked Chicken Breast

Baked Chicken Meatballs

Gluten-Free Chicken Cutlets

Cast Iron Roast Chicken

Family Favorites

Mini BBQ Cheddar Meatloaves

Gluten Free Cheeseburger Bombs

How to Make Burgers in the Oven

Easy Chicken Fried Rice

Loaded Italian Sausages