12 Gluten-Free Baking Recipes That Actually Taste Good

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If you’re craving delicious gluten-free treats, you’re in for a treat! Try indulgent Almond Flour Brownies, fluffy Coconut Flour Pancakes, or moist Gluten-Free Banana Bread to satisfy your sweet tooth. Enjoy chewy Oatmeal Raisin Cookies and flavorful Pumpkin Spice Muffins that are great for any occasion. For a fun twist, whip up Chickpea Cookie Dough Bites or Sweet Potato Brownies. With options like Raspberry Coconut Bars and Gluten-Free Snickerdoodles, there’s something scrumptious for everyone. Keep exploring to discover more delightful recipes!

Almond Flour Brownies

If you’re looking for a rich and fudgy chocolate treat that conforms to gluten-free guidelines, almond flour brownies are a fantastic choice. Almond flour not only replaces traditional flour, but it also adds a subtle nuttiness and moisture that enhances the texture of brownies. This recipe results in a dense, decadent dessert that satisfies chocolate cravings while being enjoyable for those with gluten sensitivities.

Making almond flour brownies isn’t only simple but also quick, allowing you to whip up a batch in no time. With just a handful of ingredients that you might already have in your pantry, these brownies will become a go-to recipe for gatherings or a cozy night in. Whether served warm with a scoop of ice cream or enjoyed on their own, these brownies are sure to delight everyone who tries them.

• 1 cup almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut sugar or brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 large eggs
• 1/3 cup melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips (optional)

Begin by preheating your oven to 350°F (175°C) and lining an 8×8 inch baking pan with parchment paper. In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, salt, and baking soda.

In another bowl, combine the eggs, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in chocolate chips if desired, then pour the batter into the prepared baking pan. Bake for 20-25 minutes or until the edges are set but the center is still slightly soft—don’t overbake for that gooey texture!

For the best results, make certain your eggs and oil are at room temperature to guarantee a smooth batter. If you prefer a sweeter brownie, feel free to increase the sugar slightly.

Additionally, experimenting with add-ins such as nuts, dried fruits, or flavored extracts can elevate your brownies to a new level. Once they’re baked, let the brownies cool in the pan for a few minutes before transferring them to a wire rack to cool completely, as this will help them firm up nicely.

Coconut Flour Pancakes

Coconut flour pancakes are a delightful gluten-free breakfast option that offer a unique texture and flavor. Coconut flour, being high in fiber and healthy fats, makes these pancakes not only delicious but also nutritious. It’s a great alternative for those with gluten sensitivities or anyone looking to diversify their pancake routine.

They can be enjoyed with a variety of toppings, from maple syrup to fresh fruit, making them a versatile dish for any morning. This recipe is simple and quick, perfect for busy mornings or lazy weekends. The pancakes are light and fluffy, thanks to the unique properties of coconut flour.

While coconut flour absorbs more liquid than traditional flours, the pancakes will still turn out fluffy and satisfying. Pair them with your favorite toppings, and you’ll have a breakfast that not only feels indulgent but is also good for you.

• 1/2 cup coconut flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup coconut milk (or any dairy-free milk)
• 3 large eggs
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Coconut oil or butter for cooking

In a mixing bowl, combine the coconut flour, salt, and baking powder. In another bowl, whisk together the coconut milk, eggs, honey or maple syrup, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is well mixed and smooth.

Heat a skillet over medium heat and grease it lightly with coconut oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface, then flip and cook until golden brown on the other side.

When cooking coconut flour pancakes, remember that they can be sensitive to heat. If the skillet is too hot, the pancakes can burn on the outside while remaining uncooked on the inside.

It’s also important to let the batter sit for a minute or two before cooking, as this allows the coconut flour to absorb some moisture, resulting in a better texture. Don’t hesitate to experiment with add-ins like berries or nuts for added flavor and nutrition!

Gluten-Free Banana Bread

Gluten-free banana bread is a delicious and satisfying treat that provides the rich, moist texture of traditional banana bread, without the gluten. This recipe allows you to indulge your sweet tooth while accommodating dietary restrictions, making it a perfect option for anyone looking to enjoy a delightful loaf while keeping their gluten intake in check.

The combination of ripe bananas, nutty flavors, and the wholesome taste of gluten-free flour creates a comforting dessert that can be savored at any time of the day.

Making gluten-free banana bread isn’t only easy but also a great way to use up overripe bananas. In this recipe, you’ll achieve a loaf that’s perfectly sweetened with natural sugars and enhanced with spices that complement the bananas beautifully.

Whether you enjoy it plain, toasted with butter, or topped with your favorite nut butter, this gluten-free banana bread is sure to become a staple in your kitchen.

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped walnuts or chocolate chips (optional)

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, combine the mashed bananas with melted coconut oil until smooth.

Mix in the honey or maple syrup, eggs, and vanilla extract until well incorporated. In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients, stirring just until combined. If desired, fold in walnuts or chocolate chips, then pour the batter into the prepared loaf pan.

Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

When baking gluten-free banana bread, it’s crucial to verify that your baking powder and other ingredients are certified gluten-free, as cross-contamination can occur.

Additionally, adjust the baking time if you’re using different-sized pans, as this may cause the bread to require more or less time in the oven. If you want a richer flavor, consider adding a pinch of nutmeg or experimenting with different extracts like almond or coconut.

Finally, let the bread cool completely in the pan before transferring it to a wire rack for the best texture. Enjoy your delicious gluten-free banana bread!

Chickpea Cookie Dough Bites

Chickpea cookie dough bites are a delightful and healthy twist on traditional cookie dough, perfect for those adhering to a gluten-free diet. These bites aren’t only easy to make but are also full of protein and fiber, thanks to the chickpeas.

You can enjoy them as a quick snack, a sweet treat after a workout, or even as a fun dessert to share with friends and family.

The beauty of chickpea cookie dough bites lies in their versatility. You can customize them with your favorite mix-ins like dark chocolate chips, nuts, or dried fruits. They provide a guilt-free indulgence without compromising on taste or texture.

With just a few simple ingredients, you can whip up a batch of these cookie dough bites in no time.

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/4 cup peanut butter or almond butter
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 cup gluten-free oats
• 1/2 cup chocolate chips (dairy-free if desired)
• Pinch of salt

In a food processor, blend the chickpeas, peanut butter, honey (or maple syrup), vanilla extract, baking soda, and salt until smooth.

Scrape down the sides as needed to guarantee an even mixture. Then, mix in the gluten-free oats until fully incorporated. Finally, fold in the chocolate chips to the dough using a spatula.

Once the dough is well-mixed, scoop out small portions and roll them into bite-sized balls. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm them up.

For best results, make sure to rinse the chickpeas well to reduce the canned flavor they might carry. If you prefer a smoother texture, blend the dough longer and consider adding a little more sweetener or nut butter for richness.

Additionally, feel free to experiment with different flavors by adding a pinch of cinnamon or using different nut butters for a unique twist.

Store the cookie dough bites in an airtight container in the fridge for up to a week or freeze them for longer-lasting snacks.

Oatmeal Raisin Cookies

Oatmeal raisin cookies are a classic treat that combines the heartiness of oats with the sweetness of raisins, making for a satisfying snack or dessert. When it comes to gluten-free baking, achieving the right texture and flavor can be a challenge, but this recipe delivers delicious results that everyone can enjoy. By using gluten-free oats and a few alternative ingredients, you can create soft, chewy cookies that are perfect for any occasion.

These oatmeal raisin cookies aren’t only gluten-free, but they’re also easy to whip up with just a few simple ingredients. They make a delightful addition to lunch boxes or an ideal after-school snack. With the warm aromas of cinnamon and vanilla wafting through your kitchen, your family and friends won’t be able to resist these homemade goodies.

• 1 ½ cups gluten-free rolled oats
• 1 cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup coconut sugar or brown sugar
• ¼ cup maple syrup
• 1/3 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 cup raisins

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, almond flour, baking soda, salt, and cinnamon. In another bowl, mix the coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, stirring until well combined, then fold in the raisins. Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For the best result, let the cookies cool completely before storing them; this will help maintain their chewy texture.

If you want to add a fun twist, consider mixing in chopped nuts or dark chocolate chips for extra flavor. Be sure to check the labels of your ingredients to confirm they’re gluten-free, especially the oats and any sweeteners used. Finally, store your cookies in an airtight container to keep them fresh and enjoy for up to a week!

Flourless Chocolate Cake

Flourless chocolate cake is a rich and indulgent dessert that has become a favorite among chocolate lovers and those following a gluten-free diet. This cake is incredibly easy to prepare and yields a decadent treat that’s sure to impress any guest. With a deep chocolaty flavor and a wonderfully fudgy texture, it’s perfect for celebrations or simply an indulgent night in. Plus, it doesn’t require any flour, meaning it provides an excellent option for those with gluten sensitivities without sacrificing taste or texture.

The simplicity of the ingredients makes flourless chocolate cake incredibly appealing; it allows the chocolate to shine brightly while also offering a guilty pleasure that feels luxurious. This recipe can be whipped up quickly, allowing you to spend less time in the kitchen and more time enjoying the delicious results.

Serve it plain, dusted with powdered sugar, or topped with fresh berries and whipped cream for a stunning presentation.

Ingredients:

• 1 cup semi-sweet chocolate chips or chopped chocolate
• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 3 large eggs
• ½ cup unsweetened cocoa powder
• Optional: powdered sugar for dusting

Melt the chocolate and butter together in a heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat and stir in the sugar, salt, and vanilla extract until well combined.

Add the eggs one at a time, mixing thoroughly after each addition. Finally, sift in the cocoa powder and fold it in until just combined, making sure not to overmix.

Pour the batter into a greased 9-inch round cake pan and bake in a preheated oven at 350°F (175°C) for 25 minutes. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.

When making a flourless chocolate cake, it can be helpful to guarantee that all your ingredients are at room temperature for a smoother batter. Don’t skimp on the quality of the chocolate; using high-quality chocolate will produce a richer flavor.

If you’re looking for a unique twist, consider adding a splash of espresso or a sprinkle of sea salt on top before serving to enhance the chocolate flavor even further. For a stunning presentation, serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Quinoa Chocolate Chip Muffins

Quinoa chocolate chip muffins are a delightful gluten-free option that packs in nutrients while still satisfying your sweet cravings. The star ingredient, quinoa, not only adds a unique flavor but also boosts the protein content of these muffins, making them a wholesome treat for breakfast or a snack. They’re quick to prepare and can be enjoyed by everyone, whether they’re following a gluten-free diet or not.

With the rich taste of chocolate chips mingling perfectly with the nutty flavor of quinoa, these muffins are sure to please a crowd. They’re also incredibly versatile; feel free to adapt the recipe by adding in nuts, fruits, or even a sprinkle of spices for that extra kick.

Perfectly moist, light, and fluffy, these muffins prove that gluten-free baking can be both delicious and easy.

Ingredients:

• 1 cup cooked quinoa
• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup maple syrup or honey
• 2 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips (gluten-free)

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. In a large bowl, combine the cooked quinoa, almond flour, coconut flour, maple syrup, eggs, melted coconut oil, vanilla extract, baking powder, baking soda, and salt.

Mix until you have a uniform batter, then gently fold in the chocolate chips. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the best results, make sure your quinoa is fully cooked and cooled before adding it to the mixture to avoid excess moisture.

You can also substitute the chocolate chips for dark chocolate or other add-ins like dried fruit or nuts as per your taste preferences. Storing muffins in an airtight container at room temperature will keep them fresh for a few days, and you can freeze any leftovers for later enjoyment.

Enjoy your healthy and delicious quinoa chocolate chip muffins!

Gluten-Free Carrot Cake

Gluten-free carrot cake is a delightful dessert perfect for any occasion. This moist and flavorful cake uses gluten-free flour alternatives, ensuring that those with gluten sensitivities can enjoy a delicious slice without worry. The vibrant carrots not only enhance the cake’s flavor but also add a beautiful orange hue that’s sure to impress your guests.

In addition to being gluten-free, this carrot cake is infused with warm spices like cinnamon and nutmeg, which complement the natural sweetness of the carrots. You can also add in your favorite mix-ins, such as nuts or raisins, to make it even more special. Topped with a creamy and tangy cream cheese frosting, this cake is a true crowd-pleaser.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 1 cup vegetable oil
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)

Preheat your oven to 350°F (180°C) and grease two 9-inch round cake pans. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, beat the granulated and brown sugars together with the eggs until smooth. Gradually add the vegetable oil, mixing well. Combine the wet ingredients with the dry ingredients until just mixed, then fold in the grated carrots, walnuts, and raisins if desired.

Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool before frosting.

For best results, make sure all ingredients are at room temperature before you start baking. Also, cooling the cakes completely before applying the frosting will help prevent the frosting from melting.

If you’re looking for a more pronounced flavor, consider chilling the cake overnight after frosting it. This allows the flavors to meld beautifully, making for an even tastier dessert the next day.

Pumpkin Spice Muffins

Pumpkin Spice Muffins are the perfect autumn treat, combining the warmth of spices with the rich, earthy flavor of pumpkin. These muffins aren’t only gluten-free, but they also offer a delicious way to enjoy seasonal flavors while accommodating gluten-sensitive diets. Ideal for breakfast, snacks, or even dessert, they’re sure to be a hit with friends and family.

Baking these muffins is a straightforward process that yields a delightful result. Whether you’re an experienced baker or trying your hand at gluten-free recipes for the first time, you’ll find that these muffins are as easy to make as they’re delicious.

The moist pumpkin base pairs beautifully with spices like cinnamon and nutmeg, creating a comforting flavor that embodies the spirit of fall.

Ingredients:

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup maple syrup (or honey)
• 1/4 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1 teaspoon vanilla extract

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, spices, and salt until well combined.

In another bowl, mix together the pumpkin puree, maple syrup, oil, eggs, and vanilla extract until smooth. Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well. Fill each muffin cup about 2/3 full with the batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing from the pan.

To enhance the flavor of your Pumpkin Spice Muffins, consider adding chocolate chips or nuts for extra texture. You can also experiment with the spices, adjusting the quantities to suit your taste.

If you find the muffins are too dry, you can add a little bit of applesauce for moisture. Remember, the key to achieving a perfect muffin isn’t to overmix the batter; this will keep them light and fluffy.

Enjoy your delightful muffins warm, or store them in an airtight container for a tasty treat throughout the week!

Sweet Potato Brownies

Sweet potato brownies are a deliciously decadent dessert that not only satisfies your sweet tooth but also provides a healthy twist to your regular brownie recipe. By incorporating sweet potatoes, these brownies are naturally sweetened and moist, offering a rich chocolate flavor that even non-gluten-free eaters will love. The addition of ingredients like cocoa powder and nut butter creates a fudgy texture, while the sweet potatoes contribute fiber and vitamins, making this treat a guilt-free indulgence.

Whether you’re following a gluten-free diet or simply looking for a tasty way to use up those sweet potatoes, this recipe is an excellent choice. It’s easy to make, requiring only a few simple steps, and can be customized with your favorite add-ins, such as nuts or chocolate chips. Get ready to impress your friends and family with these wholesome, yet utterly delicious sweet potato brownies.

• 1 cup mashed cooked sweet potatoes (approximately 1 medium sweet potato)
• 1/2 cup almond butter (or any nut/seed butter)
• 1/2 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1/4 cup coconut sugar (optional)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips (optional)

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a large mixing bowl, combine the mashed sweet potatoes, almond butter, cocoa powder, honey or maple syrup, coconut sugar (if using), eggs, vanilla extract, baking powder, and salt. Mix until all ingredients are well incorporated and the batter is smooth.

Fold in the dark chocolate chips if using. Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

For an extra touch, let the brownies cool completely before slicing; this helps them firm up for cleaner cuts. You can enhance the flavor by mixing in a pinch of cinnamon or a splash of espresso for a richer chocolate taste.

Storing these brownies in an airtight container will keep them fresh for several days, and for an extra indulgent treat, serve them warm with a scoop of dairy-free ice cream on top!

Raspberry Coconut Bars

Raspberry Coconut Bars are a delightful treat that combines the sweet and tart flavor of fresh raspberries with the tropical, nutty taste of coconut.

These bars aren’t only gluten-free but also make for a perfect snack or dessert. Whether you’re hosting a gathering or simply craving something sweet, this recipe is easy to follow and will surely impress your friends and family. The vibrant color and delicious flavor make these bars irresistible.

The combination of chewy coconut and juicy raspberries creates a perfect balance, providing a burst of flavor in each bite. The recipe is straightforward, requiring minimal preparation while delivering maximum taste. Plus, it’s a great way to use fresh or frozen raspberries.

So, grab your ingredients and get ready to tantalize your taste buds with these Raspberry Coconut Bars!

• 1 cup almond flour
• 1 cup shredded unsweetened coconut
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1/4 teaspoon salt
• 1 cup fresh or frozen raspberries
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder

In a mixing bowl, combine almond flour, shredded coconut, melted coconut oil, honey (or maple syrup), salt, and vanilla extract.

Stir until well combined and a sticky dough forms. Press half of the mixture into a lined baking pan to create the base layer. Evenly spread the raspberries on top and then crumble the remaining dough over the raspberries, pressing gently.

Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown on top. Allow to cool in the pan before slicing into bars.

To enhance the flavor of your Raspberry Coconut Bars, consider adding lemon zest to the dough for a citrusy zing.

If you prefer a sweeter option, you can increase the amount of honey or maple syrup. These bars store well in an airtight container in the refrigerator and can also be frozen for longer preservation.

When you’re ready to enjoy, simply let them thaw at room temperature for a delicious, chewy treat.

Gluten-Free Snickerdoodles

Gluten-free snickerdoodles are a delightful twist on the classic cookie, perfect for those avoiding gluten but still craving something sweet and spiced. With their slightly chewy texture and a coating of cinnamon-sugar, these cookies not only satisfy the taste buds but also fill your kitchen with a warm, inviting aroma.

This recipe uses a blend of gluten-free flours that mimic the traditional taste and texture of snickerdoodles, allowing everyone to enjoy this beloved treat. Made with basic ingredients that you may already have in your pantry, these gluten-free snickerdoodles are simple to whip up and can be customized to suit your preferences.

Whether you’re planning a festive gathering or simply want to treat yourself, these cookies are sure to become a favorite. Let’s immerse ourselves in the ingredients and preparation for these delightful treats.

Ingredients:

• 1 ½ cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon (plus extra for rolling)
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Scoop tablespoons of dough, roll them into balls, and then roll each ball in a mixture of sugar and cinnamon before placing them on the prepared baking sheet. Bake for 10-12 minutes until the edges are set, and allow them to cool slightly before transferring to a wire rack.

When making gluten-free snickerdoodles, it’s important to measure your ingredients accurately. For the flour, using a gluten-free all-purpose blend that contains xanthan gum is recommended for a better structure.

Always check the cinnamon-sugar coating before rolling; adjusting the amount of cinnamon can add a more personalized flavor profile. These cookies can also be stored in an airtight container for several days, making them perfect for snacks throughout the week!