Gluten-free treats are a great way to cater to everyone’s dietary needs when hosting a special occasion. These sweet delights are perfect for those with gluten intolerances or who want to reduce their gluten intake. They taste delicious, and making them opens up a world of new flavors and textures. From fluffy cakes to rich and fudgy brownies, going gluten-free doesn’t mean compromising taste. Knowing your treats are healthier and more gut-friendly will make the treat-making process extra rewarding.
Gluten Free Treats For Everyone
Imagine the smiling faces of friends and family as they enjoy a treat that’s delicious and kind to their bellies. Our fabulous gluten-free recipes will help you in this regard. So you can fill your sweet craving without disturbing your calorie char if you make one of the tastier delights in no time. We guide you with the ingredients and the making process, and I hope you’ll bookmark this collection for future use.
Brownies
Ingredients
- 2 large eggs room temperature
- ¾ cup granulated sugar
- 1 ⅔ cup semi sweet chocolate chips, divided
- ¾ cup oil I used avocado, any neutral oil like refined coconut works
- 2 tsp vanilla extract
- 2 tbsp milk dairy or non-dairy
- ½ cup + 2 tbsp Gluten free all purpose baking flour I used Bob’s Red Mill
- 2 tbsp cocoa powder
- ¼ tsp salt
- ¼ tsp baking powder
Vanilla Cake Donuts
INGREDIENTS
FOR THE DONUTS:
- 2 cups all purpose gluten-free flour blend
- ¾ cup granulated sugar
- 2 teaspoons gluten-free baking powder
- 1 teaspoon salt
- ¾ cup milk (or dairy-free milk)
- 2 large eggs, room temperature
- 2 teaspoons gluten-free vanilla extract
- ½ cup oil of choice
FOR THE GLAZE:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ – 1 cup sprinkles
Oreo Truffles
Ingredients
- 12 gluten free Oreo cookies (regular or double stuff)
- ¼ cup creamy SunButter (if using double stuff cookies, use 2-3 Tablespoons SunButter)
- 1 cup allergy friendly white chocolate or semi-sweet chocolate for dipping
Air Fryer Hand Pies
INGREDIENTS
- 2 cups gluten free flour blend *(see note)
- ½ cup butter COLD
- 1 tablespoon sugar
- ¼ teaspoon salt
- 1 egg large
- ⅓ cup water + 2-3 tablespoons as needed (see note)
- 1 cup fruit canned or fresh with sugar/brown sugar
Chocolate Chip Muffins
- 1/2 cup butter, softened
- 3/4 cup sugar
- 1/2 cup milk of choice (skim, 2%, whole or almond)
- 1 tsp vanilla
- 2 eggs
- 1 3/4 cup gluten-free all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
Vanilla Cupcakes
Ingredients
- 8 tablespoons unsalted butter, melted and cooled
- 1 cup whole milk, room temperature
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 cups gluten free all purpose flour (I use and recommend Cup4Cup gluten free flour)
- 1 ¼ cup granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Fruit Pizza
Ingredients
FOR THE COOKIE CRUST
- 1 ¾ cups (245 g) all purpose gluten free flour blend (I used Better Batter; please click thru for appropriate blends)
- ¾ teaspoon xanthan gum omit if your blend already contains it
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- ½ cup (58 g) confectioners’ sugar
- 7 tablespoons (98 g) unsalted butter at room temperature
- 1 (50 g (weighed out of shell)) egg at room temperature, beaten
- 2 teaspoons pure vanilla extract
- Lukewarm water by the half-teaspoonful as necessary
To Make The Whipped Cream Cheese Filling
- 1 cup (8 fluid ounces) heavy whipping cream, chilled
- ½ cup (58 g) confectioners’ sugar
- 8 ounces of cream cheese at room temperature
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
FOR THE FRUIT TOPPING
- 8 ounces fresh strawberries hulled and sliced about 1/4-inch thick
- 2 fresh kiwis peeled and sliced about 1/4-inch thick
- 4 ounces fresh blueberries
Strawberry Oatmeal Bars
Ingredients
Strawberry Layer:
- 3 cups fresh strawberries diced (you can use frozen but let them defrost completely and dump off liquid)
- 1/4 cup maple syrup
- 1 Tablespoon lemon juice
- 1-2 Tablespoons lemon zest
- a pinch of sea salt
- 2 Tablespoons tapioca starch
Oatmeal Layers:
- 1 1/2 cups rolled oats (gluten free if needed)
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/2 cup maple syrup
- 1/3 cup coconut oil solid at room temperature
- 1 teaspoon lemon juice
Healthy Almond Butter Granola
- 2 large egg whites
- 2 tbsp (32g) homemade creamy almond butter
- 3 tbsp (45mL) pure maple syrup
- 2 cups (60g) crisp brown rice cereal
- 1 ½ cups (150g) old-fashioned oats (gluten-free, if necessary)
- 2 tbsp (14g) sliced almonds (see Notes!)
- Preheat the oven to 325°F, and line a large rimmed baking sheet with a silicone baking mat (highly recommended!) or parchment paper.
- In a large bowl, whisk together the egg whites until the egg whites are broken up and slightly bubbly. Stir in the almond butter until fully incorporated. Stir in the maple syrup. Pour in the brown rice cereal and oats, and gently stir with a spatula until both cereals are evenly coated.
- Spread the mixture evenly onto the prepared pan. Bake at 325°F for 20 minutes. Gently stir and move the clusters around the pan to break up the granola and prevent the bits closest to the edge from burning. Bake for an additional 10 minutes, then gently stir again. Sprinkle the sliced almonds on top.* Bake for an additional 4-7 minutes (for a total of 34-37 minutes), or until the granola is golden and crunchy. Cool the granola completely to room temperature on the pan before transferring to an airtight container.
Carrot Cake
Ingredients
Cake:
- 2 1/2 cups all-purpose gluten-free flour*
- 3/4 tsp. xanthan gum (*see note)
- 1 1/4 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/4 tsp. ground allspice
- 1/2 tsp. salt
- 1 1/4 cups sugar
- 3/4 cup brown sugar
- 4 large eggs
- 1/3 cup unsweetened applesauce
- 2/3 cup canola or vegetable oil or melted coconut oil
- 1/2 cup melted unsalted butter (or oil)
- 3 cups finely shredded carrots (from about 1 lb. carrots)
Frosting:
- 8 ounces cream cheese, softened to room temperature
- 5 Tbsp. butter, softened to room temperature
- 2 1/2 – 3 cups powdered sugar
- 2 Tbsp. heavy cream or half and half
- 2 tsp. pure vanilla extract
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