If you’re on a gluten-free diet, either because you have been diagnosed with celiac disease or have a mild sensitivity to gluten, you know how tough it can be to find delicious recipes that don’t include wheat, rye, bulgar, or barley. Sometimes it probably feels like your menu of allowable foods keeps shrinking. Luckily there is a wealth of information and loads of delicious recipes online about living a gluten-free lifestyle that is filled with mouthwatering, delectable dishes! Here are some of our tasty fall treats for gluten-free folks that we want to share!
Gluten-Free Caramel Apple Drizzle Cake
2 C. gluten-free flour blend (recommend Bob’s Red Mill, widely available at grocery stores)
1 C. almond flour
¾ C. brown sugar
1 tsp. cinnamon
½ C. (1 stick) butter, melted
2 large eggs
2/3 C. almond milk
2 tsp. baking powder
¼ tsp. salt
1 tsp. vanilla
1 C. apples, chopped
½ C. caramel sauce
1 tsp. xanthan gum (only if your gluten-free flour doesn’t contain it; read the label)
1. Grease an 8 x 8 baking pan with coconut oil.
2. In a medium bowl, blend the butter, eggs, almond milk, and vanilla.
3. In a larger bowl, whisk the flours, brown sugar, cinnamon, baking powder, salt, and xanthan gum (if needed).
4. Incorporate the wet ingredients into the dry ingredients until well coated. Stir in the apples.
5. Pour batter into the greased baking pan and drizzle the caramel on top.
6. Bake in a preheated 350° oven for 25 minutes, or until done.
No-Bake Pumpkin Cheesecake Bites
8 oz. cream cheese
½ C. pumpkin puree (not pumpkin pie filling)
4-6 Tbsp. of sweetener of choice (coconut sugar or erythritol all-natural sweetener)
1 ½ tsp. pumpkin pie spice
1 tsp. vanilla extract
1/3 C. pecans, finely chopped
2 Tbsp. sweetener (see above)
1 tsp. cinnamon
1. Cover a baking sheet with wax paper or parchment paper.
2. Combine the cheesecake ingredients in a medium-sized bowl with a mixer. Beat until thoroughly blended.
3. Place the mixture in the freezer for 30 minutes. Allow it to harden in the freezer so you can form balls from it.
4. While the dough is in the freezer, combine the coating ingredients in a separate bowl and stir them together. Set this aside.
5. Once the dough has hardened, form small cheesecake balls using your hands or an ice cream scoop.
6. Roll each ball in the coating ingredients until fully covered. Place them on the lined baking sheet.
7. Either refreeze them for about 30 minutes or place them in the refrigerator for a few hours.
Gluten-Free Pumpkin Spice Donuts
2 C. gluten-free all-purpose flour
1/3 C. brown sugar
¼ C. sugar
1 ½ tsp. baking powder
¼ tsp. baking soda
1 tsp. pumpkin pie spice
½ tsp. cinnamon
½ tsp. salt
1 C. pumpkin puree
¼ C. milk
¼ C. butter, softened
1/3 C. sugar
1 Tbsp. cinnamon
6 Tbsp. butter, melted
1. Preheat a mini donut maker or an oven to 325°.
2. In a large bowl, combine all ingredients (but not including the topping ingredients). Mix well.
3. Fill each opening of the mini donut maker or donut pan 2/3 of the way full. Bake for 8 minutes. Donuts will spring back if touched when done.
4. While they are baking, combine the cinnamon and sugar in a small bowl.
5. Once donuts are done, carefully remove them one by one and first dip the top of them in melted butter and then in the cinnamon sugar mixture. Set on a wire rack to cool.
Ultimate Gluten-Free Fudgelicious Brownies
1 ¼ C. sugar
¾ C. cocoa powder
½ C. gluten-free all-purpose flour
¼ tsp. xanthan gum (only if your flour blend doesn’t include it; check the label)
1/8 tsp. baking soda
¼ tsp. sea salt
1 tbsp. cornstarch
2 large eggs
4 tbsp. butter, melted
1/3 C. avocado oil (or canola oil)
1 ½ tsp. vanilla extract
2 tbsp. cold water
1. Line a 9 x 9 metal baking pan with parchment paper.
2. In a large bowl, whisk together the sugar, cocoa powder, flour, xanthan gum, baking soda, salt, and cornstarch.
3. Make a well in the center of the dry ingredients and add the eggs. Beat well.
4. Add the butter, oil, vanilla, and water. Mix until the dry ingredients are incorporated into the wet ones.
5. Pour the batter into the prepared pan.
6. Bake in a preheated 325°oven for 22-25 minutes. Cool completely in the pan before cutting into squares.
Do you have a favorite gluten-free recipe you’d like to share? Post it in the comments below!