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Recipes

Gluten-free recipes we actually make on repeat

Every recipe here is naturally gluten-free or made with certified gluten-free ingredients. Always double-check your specific brands — see our note on cross-contact below.

Before you cook: read the labels

"Gluten-free" ingredients can still cross-contaminate at home. Use certified gluten-free oats, flour, baking powder, and soy sauce/tamari, and keep a dedicated GF toaster, colander, and cutting board if anyone else in your kitchen eats regular wheat products.

Brunch

Loaded Breakfast Hash with Crispy Potatoes

Allie's answer to "what can I actually eat for brunch without worrying." No flour, no substitutions needed — just naturally gluten-free whole foods.

Prep15 min
Cook30 min
Serves4

Ingredients

  • 1.5 lbs Yukon gold potatoes, diced small
  • 2 tbsp olive oil, divided
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 8 oz breakfast sausage (check label — some use wheat-based fillers)
  • 2 cups baby spinach
  • 4 large eggs
  • Salt, pepper, smoked paprika, garlic powder to taste
  • Hot sauce, for serving (check label for GF certification)

Instructions

  1. Heat 1 tbsp olive oil in a large cast-iron or non-stick skillet over medium-high heat. Add the potatoes in a single layer, season, and cook undisturbed for 4–5 minutes to let them crisp before stirring.
  2. Continue cooking, stirring occasionally, for 12–15 minutes until the potatoes are golden and fork-tender.
  3. Push the potatoes to one side. Add the remaining oil, then the sausage, breaking it up as it browns, about 5 minutes.
  4. Add the peppers and onion, cooking until softened, about 4 minutes. Stir everything together.
  5. Fold in the spinach until just wilted.
  6. Make four wells in the hash and crack an egg into each. Cover and cook 3–4 minutes until whites are set and yolks are still runny.
  7. Serve straight from the skillet with hot sauce.
Family Dinner

Crispy Baked Gluten-Free Chicken Tenders

A crunchy, oven-baked tender that doesn't rely on a deep fryer (read: no cross-contamination worries from shared oil). Great for kids and adults alike.

Prep15 min
Cook20 min
Serves4

Ingredients

  • 1.5 lbs chicken tenderloins
  • 1 cup buttermilk
  • 1 tsp hot sauce (optional)
  • 1 cup certified gluten-free breadcrumbs or crushed GF cornflakes
  • ½ cup gluten-free all-purpose flour
  • 2 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne (optional)
  • Salt and pepper to taste
  • Olive oil spray

Instructions

  1. Marinate the chicken tenders in buttermilk and hot sauce for at least 30 minutes (or up to overnight in the fridge).
  2. Preheat oven to 425°F and line a baking sheet with parchment paper. Set a wire rack on top if you have one — it keeps the coating crispy on all sides.
  3. In a shallow dish, mix the gluten-free breadcrumbs, flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
  4. Remove tenders from the buttermilk one at a time, letting the excess drip off, and press firmly into the breadcrumb mixture to coat.
  5. Place on the prepared baking sheet and spray both sides lightly with olive oil.
  6. Bake for 18–22 minutes, flipping halfway, until golden brown and the internal temperature reaches 165°F.
  7. Serve with your favorite dipping sauce (check the label to confirm it's GF).
Dessert

Flourless Chocolate Chip Blondies

Made with almond butter instead of flour, so there's zero risk of a flour mix-up — these come together in one bowl in about 10 minutes.

Prep10 min
Cook25 min
Serves9 squares

Ingredients

  • 1 cup creamy almond butter (or sunflower seed butter for nut-free)
  • ½ cup coconut sugar or brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup gluten-free chocolate chips, plus extra for topping

Instructions

  1. Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
  2. In a bowl, whisk together the almond butter, sugar, egg, and vanilla until smooth.
  3. Stir in the baking soda and salt, then fold in the chocolate chips.
  4. Spread the batter evenly into the prepared pan and sprinkle a few extra chocolate chips on top.
  5. Bake for 20–25 minutes, until the edges are golden and a toothpick comes out mostly clean.
  6. Cool completely in the pan before slicing into squares — they firm up as they cool.
Breakfast

Fluffy Gluten-Free Buttermilk Pancakes

Morgan's Sunday-morning staple. The trick is resting the batter for 10 minutes so the gluten-free flour has time to hydrate — it's what keeps these from turning out gummy.

Prep10 min
Cook15 min
Serves4 (about 12 pancakes)

Ingredients

  • 1 ¾ cups certified gluten-free 1-to-1 baking flour (with xanthan gum included)
  • 2 tbsp sugar
  • 2 tsp gluten-free baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ¾ cups buttermilk
  • 2 large eggs
  • 3 tbsp melted butter, plus more for the pan
  • 1 tsp vanilla extract

Instructions

  1. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  2. In a separate bowl, whisk the buttermilk, eggs, melted butter, and vanilla.
  3. Pour the wet ingredients into the dry and stir just until combined — a few lumps are fine. Let the batter rest 10 minutes; gluten-free flour needs a little extra time to hydrate.
  4. Heat a griddle or non-stick pan over medium heat and butter it lightly.
  5. Pour ¼-cup portions of batter onto the griddle. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes, then flip and cook 1–2 minutes more.
  6. Serve warm with butter and real maple syrup (double check your syrup brand is labeled gluten-free).
Dinner

One-Pot Creamy Tomato Basil Gluten-Free Pasta

A 30-minute weeknight dinner that cooks the gluten-free pasta right in the sauce, so you never have to worry about a shared pasta pot at a restaurant.

Prep10 min
Cook25 min
Serves4

Ingredients

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 ½ cups vegetable or chicken broth (certified gluten-free)
  • 12 oz certified gluten-free pasta (rice, corn, or chickpea-based)
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes (optional)
  • ½ cup heavy cream
  • 1 cup fresh basil, torn, plus more for serving
  • ½ cup grated parmesan, plus more for serving
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add garlic and cook 30 seconds until fragrant.
  2. Stir in the crushed tomatoes, broth, dried pasta, oregano, and red pepper flakes. Bring to a boil.
  3. Reduce heat to a simmer, cover, and cook 10–14 minutes, stirring occasionally, until the pasta is tender. Check it a couple minutes early — gluten-free pasta can go from perfect to mushy fast.
  4. Stir in the cream and parmesan until the sauce is glossy and coats the pasta.
  5. Remove from heat, fold in the fresh basil, and season with salt and pepper.
  6. Serve immediately, topped with extra parmesan and basil.

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