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Homemade BBQ Sauce

This easy homemade BBQ sauce is the recipe that is going to replace every bottle of store bought sauce in your refrigerator. Made completely from scratch with simple pantry staples and no cooking required, this gluten free BBQ sauce comes together in just 5 minutes and delivers a rich, smoky, tangy, and slightly sweet flavor that you simply cannot get from anything in a bottle. The depth of flavor from the perfectly balanced blend of spices and the touch of apple cider vinegar for brightness makes this the most delicious and versatile homemade BBQ sauce you will ever taste.

The best part is that it is completely gluten free from start to finish and stores in the refrigerator for two to four weeks which means you can always have a jar of the best homemade gluten free BBQ sauce ready to go whenever you need it.

a wide mouth Ball canning jar of homemade BBQ sauce next to a tan and white gingham kitchen towel

What makes this gluten free BBQ sauce recipe so special is how incredibly versatile it is. Use it as a dipping sauce for gluten free chicken tenders and air fryer chicken, brush it onto grilled chicken, ribs, and pork tenderloin, stir it into pulled pork, or use it as the base for your favorite gluten free BBQ chicken recipe.

This is the same homemade BBQ sauce used in my Gluten Free Air Fryer BBQ Chicken Thighs and my Gluten Free Cowboy Baked Beans and it is the recipe I get asked about more than almost any other on the blog.

Once you make your own homemade BBQ sauce from scratch you will never go back to store bought again.

If you are looking for more gluten free sauce recipes try my Sweet and Spicy Sauce, my Gluten Free Burger Sauce, my Gluten Free Homemade Enchilada Sauce or my Gluten Free Homemade Ranch Dip.

a wide mouth Ball canning jar of homemade BBQ sauce next to a tan and white gingham kitchen towel
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Ingredients

Instructions

In a mixing bowl whisk together the ketchup, brown sugar, apple cider vinegar, gluten free worcestershire sauce, yellow mustard, salt, onion powder, ground cumin, smoked paprika and garlic powder until combined and smooth.

Pour into a sealed jar or sealed container and store in the refrigerator for 2-4 weeks.

To store the sauce longer, you can freeze it in a freezer safe container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Homemade BBQ Sauce

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  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 12 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy homemade BBQ sauce is made completely from scratch with simple pantry staples and no cooking required! Rich, smoky, tangy, and slightly sweet, this gluten free BBQ sauce comes together in just 5 minutes and stores in the refrigerator for up to 4 weeks. The perfect easy gluten free condiment for grilled chicken, ribs, pulled pork, dipping, and so much more!

Ingredients

Scale

Instructions

In a mixing bowl whisk together the ketchup, brown sugar, apple cider vinegar, gluten free worcestershire sauce, yellow mustard, salt, onion powder, ground cumin, smoked paprika and garlic powder until combined and smooth.

Pour into a sealed jar or sealed container and store in the refrigerator for 2-4 weeks.

To store the sauce longer, you can freeze it in a freezer safe container.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sauces
  • Method: Mixing
  • Cuisine: American

If you make this Homemade BBQ Sauce I would love to hear what you think! Leave a star rating and a comment below and let me know what you used it on.

Don't forget to save this recipe to your Pinterest boards so you can find it again all grilling season long!

Storage

Store this homemade BBQ sauce in a sealed jar or airtight container in the refrigerator for up to 2 to 4 weeks. A wide mouth mason jar works perfectly for storing and pouring the sauce. Give the jar a good stir or shake before each use as the sauce may separate slightly as it sits.

This BBQ sauce also freezes beautifully for longer storage. Pour the sauce into a freezer safe container or zip lock bag leaving a little room at the top for expansion and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Because this sauce contains no dairy or eggs it has a much longer shelf life than many other homemade condiments making it a great recipe to make a big batch of and keep on hand all grilling season long.

Top Tip

Make the BBQ sauce at least a few hours before you plan to use it and ideally the night before. The flavors in this sauce meld and deepen significantly as it sits in the refrigerator. A freshly made batch is good but a batch that has been chilling overnight is so much better.

The smoked paprika and cumin bloom beautifully in the sauce as it rests and the apple cider vinegar has time to soften and integrate into the sweetness of the brown sugar and ketchup for a much more balanced and complex flavor.

Give it a good stir before using and taste for seasoning as you may want to adjust the salt or add a tiny splash more apple cider vinegar for brightness depending on your personal preference.

Frequently Asked Questions

Is this BBQ sauce gluten free?

Yes! This homemade BBQ sauce is completely gluten free from start to finish. The most important ingredient to watch for is the Worcestershire sauce. Standard Worcestershire sauce is not gluten free because it typically contains malt vinegar which is made from barley. This recipe specifically calls for gluten free Worcestershire sauce so always check the label and look for a product that is specifically labeled certified gluten free. All of the other ingredients in this recipe are naturally gluten free. Making your own BBQ sauce from scratch is actually one of the best ways to ensure your condiments are completely safe and gluten free.

How long does homemade BBQ sauce last?

This homemade BBQ sauce keeps in a sealed jar or airtight container in the refrigerator for up to 2 to 4 weeks. Because it contains no dairy or eggs it has a much longer shelf life than many other homemade condiments. For even longer storage you can freeze the sauce in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before using and give it a good stir before serving.

Can I make this BBQ sauce spicy?

Absolutely! If you like a spicier BBQ sauce add a pinch of cayenne pepper or a teaspoon of hot sauce to the mixture before whisking everything together. Start with a small amount and taste as you go since it is much easier to add more heat than to take it away. A teaspoon of red pepper flakes also works beautifully and adds a slightly different kind of heat than cayenne. The base recipe is mild and crowd pleasing but is very easy to customize to your preferred heat level.

Can I adjust the sweetness or tanginess of this sauce?

Yes! This recipe is very easy to customize to suit your personal taste preferences. If you prefer a sweeter BBQ sauce add an extra tablespoon or two of brown sugar. If you prefer a tangier sauce add a splash more apple cider vinegar. For a smokier flavor increase the smoked paprika or add a small amount of liquid smoke. Taste the sauce after whisking everything together and adjust the seasoning to your liking before transferring it to a jar for storage.

What can I use this homemade BBQ sauce for?

This homemade gluten free BBQ sauce is incredibly versatile and works beautifully in so many different recipes. Use it as a dipping sauce for gluten free chicken tenders and air fryer chicken bites, brush it onto grilled chicken, pork tenderloin, and ribs, stir it into pulled pork, use it as the base for gluten free BBQ chicken pizza, or add it to your favorite gluten free casserole recipes. It is the same sauce used in my Gluten Free Air Fryer BBQ Chicken Thighs and my Gluten Free Cowboy Baked Beans and it works beautifully in both.

Do I need to cook this BBQ sauce on the stovetop?

No! That is one of the things that makes this recipe so quick and easy. Simply whisk all of the ingredients together in a bowl until smooth and combined and transfer to a sealed jar or container. No cooking required. The sauce is ready to use immediately but is even better after chilling in the refrigerator for a few hours or overnight so the flavors have time to meld together beautifully.

Easy Gluten Free Cookout Side Dishes

Summer cookout season is here and if you are eating gluten free you know how stressful it can be to show up to a BBQ and not know what you can eat. This collection of easy gluten free cookout side dishes solves that problem once and for all.

From creamy cold pasta salads and hearty baked beans to fresh coleslaw, potato salad, and vibrant summer salads, every single recipe in this roundup is completely gluten free and crowd pleasing enough that everyone at the table will be reaching for seconds whether they eat gluten free or not.

These are the gluten free BBQ side dishes that belong at every Memorial Day cookout, Fourth of July celebration, and backyard summer gathering all season long.

The best part about this collection of gluten free summer side dishes is that most of them are make ahead friendly which means less stress on the day of your cookout and more time to enjoy the party.

Many of these recipes can be prepped the night before and pulled straight from the refrigerator when you are ready to serve which is exactly what you want when you are feeding a crowd.

Whether you are hosting a backyard BBQ, heading to a neighborhood potluck, or planning your Fourth of July menu, these easy gluten free cookout side dishes have everything you need to put together a delicious and satisfying spread that everyone at the table can enjoy.

Gluten Free Side Dishes

High Protein Potato Salad

This high protein potato salad is the ultimate make ahead BBQ side dish that is as satisfying as it is delicious. Tender baby potatoes, chopped hard boiled eggs, crisp celery, finely diced dill pickles, sweet yellow onion, and creamy cannellini beans are all tossed in a rich and tangy Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning for a potato salad that is packed with protein and so much more interesting than the standard mayo version.

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Gluten Free Cowboy Baked Beans

These gluten free cowboy baked beans are the kind of recipe that makes everyone at the table go back for seconds. Ground beef, crispy bacon, four types of beans, and a rich smoky BBQ sauce all come together in one dutch oven and bake into the most hearty and satisfying dish you will ever make. The combination of butter beans, navy beans, kidney beans, and pork and beans gives every bite a different texture and the bold sauce made with brown sugar, apple cider vinegar, yellow mustard, and BBQ sauce is sweet, tangy, and absolutely irresistible.

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Healthy Mexican Street Corn Salad

This easy recipe for healthy Mexican street corn salad is the perfect summer side dish! The cold salad recipe uses frozen corn and is made without mayonnaise. It's so simple to roast the corn on your stovetop and then put this salad together for picnics and gatherings.

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Seven Layer Salad

This classic recipe for seven layer salad has a delicious dressing and is easy to make. This is the best healthy salad with sour cream and mayo in the dressing. This traditional recipe is gluten free and just like the old fashioned seven layer salads I remember growing up.

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Honey Dijon Carrot Salad

This Honey Dijon Carrot Salad is a fresh, simple side dish inspired by classic French carrot salad. The crisp shredded carrots are tossed in a light honey dijon dressing that adds the perfect balance of sweetness and tangy flavor.

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Black Beans and Corn Salad

This easy recipe for black beans and corn salad is the perfect summer side dish! It's a zesty cold salad that you can make ahead. The vegan recipe is full of colorful veggies with a lime dressing.

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Sugar Free Broccoli Salad

This recipe for a healthy version of broccoli salad is sugar free and Whole30 compliant. The salad is creamy and easy to make. This Paleo version is siple and has bacon and sunflower seeds! I think this is the best broccoli salad to bring as a side dish!

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Easy Pea Salad

This recipe for easy pea salad is made with bacon and green peas. This cold and creamy old fashioned salad is perfect for Spring! My classic recipe is made with sour cream and vinegar dressing.

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Strawberry Spinach Salad with Balsamic Poppyseed Dressing

This strawberry spinach salad with balsamic poppyseed dressing is one of those recipes that looks like you spent a lot of time on it but comes together in just minutes. Sweet fresh strawberries, tender baby spinach, creamy feta, and crunchy pecans are tossed in a homemade balsamic poppyseed dressing that is tangy, slightly sweet, and so much better than anything from a bottle.

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Mediterranean Chicken Orzo Salad

This Mediterranean Chicken Orzo Salad is the kind of recipe that belongs on every spring and summer table. Once you make it you are going to put it on repeat all season long. Tender cubed chicken breast, fresh grape tomatoes, crisp cucumber, roasted red peppers, green olives, and green onions are tossed with brown rice orzo and creamy feta cheese in the most delicious homemade lemon orzo salad dressing that is bright, tangy, and packed with Mediterranean flavor in every single bite.

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Gluten Free BLT Pasta Salad

This gluten free BLT pasta salad is the cold pasta salad recipe you are going to want to make all summer long. It has everything you love about a classic BLT: crispy bacon, fresh romaine lettuce, and juicy cherry tomatoes, all tossed with tender gluten free fusilli pasta and a creamy homemade dressing made with mayo, sour cream, garlic, and a splash of apple cider vinegar.

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Fruit Salad with Honey Lime Dressing

This easy fruit salad with honey lime dressing is the most refreshing and vibrant summer side dish and it comes together in just 15 minutes with fresh seasonal fruit and a simple three ingredient dressing. Juicy red and green grapes, sweet fresh pineapple, sliced strawberries, and plump blueberries get tossed in a light and zesty dressing made with honey, fresh lime juice, and lime zest that brings all the fruit flavors together beautifully.

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Easy Gluten Free Macaroni Salad

This easy gluten free macaroni salad is the classic cold pasta salad that belongs at every summer BBQ, potluck, and picnic and now everyone at the table can enjoy it. Gluten free brown rice elbow macaroni gets tossed with crisp celery, red onion, diced pimientos, and sweet pickle relish and then coated in a rich and creamy homemade mayo dressing seasoned with smoked paprika, dried dill, garlic powder, and stone ground mustard.

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Cucumber Salad with Vinegar Dressing

This Cucumber Salad with Vinegar Dressing is one of those simple recipes that I make constantly all summer long because it takes just 10 minutes to pull together and goes with absolutely everything. Thinly sliced cucumbers and sweet onion are tossed in a simple homemade dressing made with apple cider vinegar, olive oil, minced garlic, salt, and pepper and then refrigerated for at least an hour to let the flavors develop.

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Pineapple Coleslaw

This pineapple coleslaw is the summer side dish that goes with absolutely everything and takes just 15 minutes to throw together. Fresh pineapple, coleslaw mix, cilantro, and diced jalapeno get tossed in a simple homemade dressing made with lime juice, olive oil, lime zest, and a touch of honey for a light, tropical, and completely mayo free slaw that is bright, fresh, and full of flavor.

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Gluten Free Zucchini Squash and Corn Casserole

This Gluten Free Zucchini Squash and Corn Casserole is one of my favorite summer side dishes and I love making it when the garden is overflowing with zucchini and yellow squash and I need a recipe that uses a lot of it in the most delicious way possible. Fresh zucchini, yellow squash, sweet onion, garlic, and frozen sweet corn are stirred together with cheddar cheese, sour cream, and mayonnaise and baked under a golden gluten free bread crumb and parmesan topping that gets perfectly crispy in the oven.

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Creamy Cucumber Salad

This Creamy Cucumber Salad is one of those simple recipes that I make on repeat all summer long because it is so easy, so refreshing, and goes with absolutely everything. Crisp English cucumbers are tossed in a rich homemade dressing made with sour cream, mayonnaise, dried dill, garlic powder, and white vinegar and the result is a cool and creamy salad that is completely addictive.

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Gluten Free Green Goddess Pasta Salad

This Gluten Free Green Goddess Pasta Salad is one of those recipes that looks impressive but comes together in just 20 minutes and I love making it when asparagus and peas are at their best in spring and early summer. Gluten free pasta is tossed with a simple and creamy green goddess dressing made from pesto and mayonnaise then mixed with sweet peas, tender sauteed asparagus, green onions, and fresh mozzarella pearls for the most beautiful and satisfying cold pasta salad.

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Air Fryer Roasted Zucchini Squash

This Air Fryer Roasted Zucchini Squash is the summer side dish I make on repeat from the moment our garden starts producing and honestly it never gets old. Fresh zucchini chunks seasoned with olive oil, garlic powder, smoked paprika, cumin, and sea salt go into the air fryer at 400 degrees for 12 minutes and what comes out is perfectly golden brown, slightly crispy on the outside, and tender on the inside.

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Southwestern Style Coleslaw

This easy southwestern style coleslaw recipe has a vinegar dressing and is keto, vegan and gluten free. This slaw recipe is made without mayo and is the perfect side dish. I use bags of coleslaw mix to make this recipe quickly for weeknight meals.

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Easy Gluten Free Bow Tie Pasta Salad

This easy gluten free bow tie pasta salad recipe is the perfect summer side dish! It's a simple cold salad with feta cheese and the best homemade dressing. This healthy salad is loaded with veggies and brown rice pasta.

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Easy Fried Frozen Corn

This recipe for easy fried frozen corn is a delicious side dish. It's simple to make in a skillet with butter, onions, garlic and frozen corn. This pan roasted corn is perfect for Thanksgiving or weeknight meals.

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Easy Apple Slaw with Poppyseed Dressing

This easy apple slaw with poppyseed dressing is a quick side dish salad recipe! The healthy cabbage coleslaw includes sweet apples and a tangy dressing with apple cider vinegar. This is the best creamy salad to use with pork, tacos or on it's own.

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Chopped Wedge Layer Salad

This easy recipe for chopped wedge layer salad is made with chopped iceberg lettuce and ranch dressing. It is a healthy option for parties and barbecues. This is the best wedge salad variation made without blue cheese.

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Instant Pot Garlic Ginger Green Beans

This easy recipe for instant pot garlic ginger green beans is a quick side dish. The recipe uses fresh green beans, onions and doesn't use bacon for a vegetarian option. There is no steamer basket required to pressure cook perfectly tender green beans with lots of flavor!

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Gluten Free Coleslaw

This easy recipe for gluten free coleslaw has a creamy, homemade dressing. This healthy salad is keto and low carb friendly. I walk you through how to make the best gluten free coleslaw. #glutenfree #recipe #salad #summer

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Watermelon Cucumber and Feta Salad

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

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Gluten Free Pesto Pasta Salad

This easy recipe for gluten free pesto pasta salad is a delicious summer side dish. It is a cold Italian pasta salad that uses creamy basil pesto. This healthy salad includes arugula, cannellini beans and walnuts.

Get The Recipe

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

High Protein Potato Salad

This high protein potato salad is the ultimate make ahead BBQ side dish that is as satisfying as it is delicious. Tender baby potatoes, chopped hard boiled eggs, crisp celery, finely diced dill pickles, sweet yellow onion, and creamy cannellini beans are all tossed in a rich and tangy Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning for a potato salad that is packed with protein and so much more interesting than the standard mayo version.

The Greek yogurt gives the dressing the same creamy texture you love in a classic potato salad while adding a significant protein boost that makes this a truly satisfying side dish that holds its own at any summer gathering.

high protein potato salad in a blue enamelware bowl next to a tan gingham kitchen towel and a large serving spoon

What makes this high protein potato salad stand out from every other potato salad recipe out there is the addition of cannellini beans. They blend seamlessly into the salad, adding a creamy texture and a substantial protein boost without changing the classic potato salad flavor profile you love.

This is the kind of gluten free potato salad that works for Memorial Day cookouts, Fourth of July BBQs, summer potlucks, and easy meal prep all week long.

Make it the day before your gathering and let it chill in the refrigerator overnight for the best possible flavor as the dressing soaks into every piece of potato and the whole salad comes together beautifully.

If you are looking for more gluten free potato recipes try my Oven Baked Steak and Potato Kabobs, my Crispy Garlic and Rosemary Smashed Potatoes, my Air Fryer Pesto Baby Potatoes or my Gluten Free Instant Pot Baked Potato Soup.

You can find all of my side dish recipes here: Gluten Free Side Dish Recipes

high protein potato salad in a blue enamelware bowl next to a tan gingham kitchen towel and a large serving spoon
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Ingredients List

Instructions

Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.

Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.

Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.

In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.

Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.

Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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High Protein Potato Salad

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No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy high protein potato salad is a creamy and satisfying BBQ side dish made with baby potatoes, hard boiled eggs, cannellini beans, crisp celery, dill pickles, and a rich Greek yogurt dressing seasoned with dijon mustard, yellow mustard, and dill pickle seasoning. No mayo required and packed with protein for a gluten free potato salad that is perfect for summer cookouts, potlucks, and meal prep!

Ingredients

Scale

Instructions

Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.

Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.

Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.

In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.

Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.

Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this High Protein Potato Salad I would love to hear what you think! Leave a star rating and a comment below and let me know what you served it with.

Don't forget to save this recipe to your Pinterest boards so you can find it again all summer long!

Storage

Store this high protein potato salad in an airtight container in the refrigerator for up to 3 to 5 days. Because the dressing is made with Greek yogurt rather than mayo it actually holds up very well in the refrigerator and the flavor gets even better the next day as the dressing soaks into the potatoes.

Give the salad a good stir before serving as the dressing may settle to the bottom of the container as it sits. If the salad seems a little dry after sitting in the refrigerator stir in a tablespoon or two of extra Greek yogurt to freshen up the dressing before serving.

Do not leave this potato salad sitting out at room temperature for more than two hours as the Greek yogurt dressing can spoil quickly in the heat. This potato salad is not suitable for freezing as the potatoes will become mushy and the Greek yogurt dressing will separate once thawed.

Top Tip

Make sure your potatoes are completely cooled before adding them to the Greek yogurt dressing. Warm or hot potatoes added to the dressing will cause the Greek yogurt to thin out and become watery rather than thick and creamy which means the dressing will not coat the potatoes properly and will pool at the bottom of the bowl.

Cooking the potatoes the day before and storing them in the refrigerator overnight is the easiest way to ensure they are perfectly cold and ready to use. If you are short on time rinse the cooked and halved potatoes under cold water and spread them out on a baking sheet and refrigerate for at least 30 minutes before assembling the salad.

Frequently Asked Questions

Why use Greek yogurt instead of mayo in potato salad?

Greek yogurt is a fantastic substitute for mayo in potato salad for several reasons. It gives you the same rich and creamy texture you love in a classic potato salad while adding a significant amount of protein and reducing the overall fat content. Greek yogurt also has a slightly tangy flavor that actually works beautifully with the dijon mustard, dill pickles, and dill pickle seasoning in this dressing. If you have never tried a Greek yogurt potato salad before you are going to be pleasantly surprised by how delicious and satisfying it is.

Can I use regular potatoes instead of baby potatoes?

Yes! Any potato variety works well in this recipe. Yukon gold potatoes are a great choice because they have a naturally buttery flavor and creamy texture that works beautifully in potato salad. Red potatoes are another excellent option as they hold their shape well after cooking and have a slightly waxy texture that does not get mushy in the dressing. If you use larger potatoes cut them into bite size chunks roughly the same size as halved baby potatoes for the best result.

What are cannellini beans and why are they in potato salad?

Cannellini beans are large white Italian beans with a mild creamy flavor and a firm but tender texture. They are an excellent source of protein and fiber and blend seamlessly into this potato salad without overpowering the classic flavors. You would never guess they were a health addition because they just taste like a natural and delicious part of the salad. They add a significant protein boost alongside the Greek yogurt and hard boiled eggs making this one of the most protein packed potato salad recipes you will ever find.

Can I make this potato salad ahead of time?

Yes and I actually recommend it! This high protein potato salad gets better the longer it sits in the refrigerator as the dressing soaks into the potatoes and the flavors meld together. Making it the night before a BBQ, cookout, or potluck is the ideal approach. Simply cover the bowl tightly and refrigerate overnight. Give it a good stir before serving and add a tablespoon or two of extra Greek yogurt if the dressing has been absorbed into the potatoes and the salad seems a little dry.

Can I leave out the cannellini beans?

Yes! If you prefer a more traditional potato salad without beans you can simply leave the cannellini beans out and the recipe works exactly the same way. Keep in mind that removing the beans will reduce the protein content of the salad significantly. If you want to keep the protein boost without the beans you could substitute a cup of diced cooked chicken breast or add an extra hard boiled egg or two to compensate.

How do I know when the potatoes are cooked through?

The best way to test potato doneness is to insert a fork or a sharp knife into the center of the largest potato in the pot. If it slides in easily with no resistance the potatoes are done. If you feel any firmness or resistance give them a few more minutes and test again. Overcooked potatoes will fall apart when you cut them and become mushy in the salad so pull them off the heat as soon as they are just fork tender. Rinsing them immediately in cold water stops the cooking process and helps them hold their shape.

Gluten Free Strawberry Muffins

These easy gluten free strawberry muffins are the perfect way to celebrate fresh strawberry season and they come together in just 35 minutes with simple everyday ingredients. Moist and fluffy gluten free muffins loaded with fresh chopped strawberries in every bite, these are the kind of bakery style muffins that make your whole kitchen smell amazing while they are in the oven. Made with a combination of granulated and brown sugar for the perfect balance of sweetness and a rich buttery flavor that makes these the best gluten free strawberry muffins you will ever taste.

Whether you are making them for a weekend breakfast, a spring brunch, or just because you have a beautiful batch of fresh strawberries on hand these muffins are going to become a seasonal staple in your kitchen.

a gluten free strawberry muffin on a plate with its wrapper pulled away in front of a muffin pan of the same muffins

What makes these gluten free strawberry muffins so special is the generous amount of fresh strawberries folded into the batter. Two full cups of fresh chopped strawberries means every single muffin is loaded with juicy pockets of sweet berry flavor from top to bottom.

The trick of spacing the muffins out across two pans with only six muffins per pan gives each one plenty of room to rise beautifully in the oven for that gorgeous domed top you want in a really good bakery style muffin.

These are gluten free from start to finish and the kind of easy gluten free baking recipe that disappears fast at every gathering, potluck, and brunch table they are brought to.

If you are looking for more gluten free strawberry recipes try my Gluten Free Strawberry Upside Down Cake, my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Jam Bars or my 3 Ingredient Strawberry Lemonade Mocktail.

You can find all my breakfast recipes here: Gluten Free Breakfast Recipes

a cream colored small plate with three gluten free strawberry muffins on it
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line two muffin pans with 12 liners (6 liners for each pan). Giving room around the muffins while they bake will help them rise more.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda.

In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter, milk and vanilla. Blend together.

Add the dry ingredients to the wet ingredients and blend just until combined.

Remove the bowl from your mixer and fold the chopped strawberries into the batter with a spatula.

Evenly spoon batter into lined muffin pans.

Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.

Let them cool completely in the muffin pans and then store in an air tight container.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Strawberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free strawberry muffins are moist, fluffy, and loaded with fresh chopped strawberries in every bite! Made with a combination of granulated and brown sugar for the perfect balance of sweetness and a rich buttery flavor, these bakery style gluten free muffins are ready in just 35 minutes. The perfect easy gluten free breakfast muffin for fresh strawberry season!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees. Line two muffin pans with 12 liners (6 liners for each pan). Giving room around the muffins while they bake will help them rise more.

In a large mixing bowl whisk together the gluten free flour, baking powder, salt and baking soda.

In the bowl of your stand mixer add the eggs and sugar. Blend until mixed together. Add the melted butter, milk and vanilla. Blend together.

Add the dry ingredients to the wet ingredients and blend just until combined.

Remove the bowl from your mixer and fold the chopped strawberries into the batter with a spatula.

Evenly spoon batter into lined muffin pans.

Bake at 350 degrees for 25-30 minutes. They will be browned and a toothpick will come out clean when they are done.

Let them cool completely in the muffin pans and then store in an air tight container.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: American

If you make these Gluten Free Strawberry Muffins I would love to hear what you think! Leave a star rating and a comment below and let me know how they turned out.

Don't forget to save this recipe to your Pinterest boards so you can find it again all strawberry season long!

Storage

Store these gluten free strawberry muffins in an airtight container at room temperature for up to 2 days. Because these muffins are made with fresh strawberries they have more moisture than a standard muffin and should not be left out at room temperature for more than two days as the fresh fruit can cause them to spoil faster than a muffin made without fresh fruit.

For longer storage place the muffins in a sealed airtight container in the refrigerator for up to 5 days. These muffins also freeze beautifully making them a great option for meal prep during peak strawberry season.

Once completely cooled place individual muffins in a freezer safe bag or airtight container and freeze for up to 3 months. Thaw individual muffins at room temperature for about an hour or warm them in the microwave for 30 to 45 seconds straight from the freezer for a quick and easy gluten free breakfast any morning of the week.

Top Tip

Space your muffins out across two pans with only six muffins per pan rather than filling all twelve cups in one pan. This gives each muffin plenty of room for the hot air to circulate around it in the oven which helps the muffins rise taller and develop that beautiful domed top you see at a really good bakery. When muffins are too close together in a full pan they steam each other rather than bake which results in flat tops and a denser texture. Six muffins per pan with empty cups in between is the simple trick that takes these from good to truly bakery worthy every single time.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended for this recipe for the best flavor and texture. Fresh strawberries hold their shape better in the batter and do not release as much excess moisture as frozen strawberries which can make the muffins too wet and dense. If you only have frozen strawberries available thaw them completely and drain off as much excess liquid as possible by patting them dry thoroughly with paper towels before folding them into the batter. The muffins will still be delicious but fresh strawberries during peak strawberry season will always give you the absolute best result.

Why did my gluten free strawberry muffins turn out flat?

Flat gluten free muffins are usually caused by one of three things. Over mixing the batter after adding the dry ingredients can deflate the air you worked into the eggs and sugar which leads to flat muffins. Filling all twelve cups in one muffin pan rather than spacing six muffins across two pans prevents proper air circulation and causes flat tops. And opening the oven door too early during baking can cause the muffins to sink before they have had a chance to set. Make sure to follow the tip of using only six liners per pan and resist the urge to open the oven before the 25 minute mark.

Can I add a streusel topping to these muffins?

Absolutely! A simple streusel topping made with gluten free flour, brown sugar, butter, and sliced almonds or chopped pecans would be a wonderful addition to these muffins and would give them an even more bakery worthy look and feel. Simply mix together the streusel ingredients with your fingers until crumbly and sprinkle generously over the top of each muffin before baking. The streusel will bake up golden and crispy and add a delicious buttery crunch to every bite. I have a streusel recipe with my GF Strawberry Rhubarb Muffins that works great on any muffin.

Can I make these muffins dairy free?

Yes! To make these muffins dairy free substitute your favorite unsweetened dairy free milk for the regular milk and use melted coconut oil or a dairy free butter alternative in place of the melted butter. The texture and flavor will be very similar to the original recipe and the muffins will still be moist and delicious. Both coconut oil and dairy free butter alternatives work well in gluten free muffin recipes without significantly changing the finished result.

What is the best gluten free flour for strawberry muffins?

A good all purpose gluten free flour blend works best for this recipe. Look for a blend that contains xanthan gum as it helps bind the batter and gives the muffins the best texture and rise. My favorite brands are Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour. Both produce moist and fluffy muffins with a great texture. Keep in mind that different flour blends absorb moisture at different rates so your batter consistency may vary slightly depending on which brand you use.

Can I double this recipe?

Yes! This recipe doubles easily to make 24 muffins. Simply double all of the ingredients and bake in four muffin pans with six muffins per pan to ensure even rising and beautiful domed tops. You may need to bake in batches depending on how many muffin pans you have. Making a double batch during peak strawberry season and freezing half for later is a wonderful way to enjoy these muffins well beyond strawberry season.

Gluten Free High Protein Lemon Blueberry Pancakes

These gluten free high protein lemon blueberry pancakes are about to become your new favorite weekend breakfast. Fluffy, golden, and bursting with fresh lemon and blueberry flavor in every single bite, these pancakes are made with full fat cottage cheese blended right into the batter for a protein boost that you would never know was there. The cottage cheese completely disappears into the batter and gives these pancakes an incredibly moist and tender texture while adding a significant amount of protein to every stack.

Made with gluten free flour and ready in just 30 minutes, these are the high protein gluten free pancakes that make you feel good about what you are eating without sacrificing any of the flavor or indulgence of a classic weekend breakfast.

a white plate of five gluten free high protein lemon blueberry pancakes on a woven trivet next to a tan gingham kitchen towel

What makes these lemon blueberry cottage cheese pancakes so special is the combination of fresh lemon juice, lemon zest, and juicy blueberries that makes every bite taste bright, fresh, and absolutely delicious.

The batter comes together in a blender in just minutes and the whole recipe is simple enough for a busy weekday morning but special enough to serve at a weekend brunch or Mother's Day breakfast.

Each serving is packed with protein from the cottage cheese and eggs which means these pancakes will actually keep you full and satisfied all morning long unlike traditional pancakes that leave you hungry an hour later.

Serve them warm with a drizzle of maple syrup or a light dusting of powdered sugar for the most perfect gluten free high protein breakfast you will ever make.

If you are looking for more gluten free blueberry recipes try my Gluten Free Lemon Blueberry Muffins, my Lemon Blueberry Chia Pudding, my Gluten Free Blueberry Muffins or my Gluten Free Oven Baked Pancakes with Blueberry Sauce.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

a white plate of five gluten free high protein lemon blueberry pancakes on a woven trivet next to a tan gingham kitchen towel
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Ingredients

Instructions

In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.

Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.

Gently fold in the fresh or frozen blueberries.

In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add ½ cup of batter per for each pancake. I did four pancakes at a time in my pan.

Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.

Serve immediately with maple syrup or a dusting of powdered sugar.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free High Protein Lemon Blueberry Pancakes

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  • Author: Elaine VanVleck
  • Total Time: 22 minutes
  • Yield: 8 pancakes 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free high protein lemon blueberry pancakes are fluffy, golden, and packed with protein from full fat cottage cheese blended right into the batter! Fresh lemon juice, lemon zest, and juicy blueberries give every bite a bright and fresh flavor while the cottage cheese adds incredible moisture and a significant protein boost. Ready in just 30 minutes for the most delicious and satisfying gluten free high protein breakfast!

Ingredients

Scale

Instructions

In a blender or food processor blend the cottage cheese, eggs, maple syrup, lemon juice, milk, lemon zest and vanilla extract until smooth.

Pour this mixture into a mixing bowl. Add the gluten free flour, baking powder and salt. Stir just until combined.

Gently fold in the fresh or frozen blueberries.

In a skillet over medium low heat add 1-2 tablespoons butter or coconut oil. Once that it melted and the pan is hot add ½ cup of batter per for each pancake. I did four pancakes at a time in my pan.

Cook 2-3 minutes until bubbles form on the surface the edges are set. Flip and cook another 2-3 minutes until golden brown and cooked through.

Serve immediately with maple syrup or a dusting of powdered sugar.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast, Snacks
  • Method: Stove Top
  • Cuisine: American

If you make these Gluten Free High Protein Lemon Blueberry Pancakes I would love to hear what you think! Leave a star rating and a comment below and let me know what you topped them with.

Don't forget to save this recipe to your Pinterest boards so you can find it again every weekend morning!

Storage

Store leftover gluten free high protein lemon blueberry pancakes in an airtight container in the refrigerator for up to 3 days. To reheat individual pancakes warm in the microwave for 30 to 45 seconds or reheat in a skillet over medium low heat for about a minute on each side until warmed through.

These pancakes also freeze beautifully making them a great option for meal prep. Once completely cooled place individual pancakes in a single layer on a baking sheet and freeze for one hour until solid then transfer to a freezer safe bag or airtight container with parchment paper between each pancake to prevent sticking. Freeze for up to 3 months and reheat straight from the freezer in the microwave for 60 to 90 seconds or in a toaster for a slightly crispier result.

Top Tip

Make sure your skillet is fully preheated over medium low heat before adding the batter and do not rush the cooking process by turning the heat up too high. Cottage cheese pancakes are more delicate than traditional pancakes and cooking them too fast over high heat will cause the outside to brown too quickly before the inside is cooked through.

Medium low heat is the sweet spot for these pancakes. Wait until you see bubbles forming across the entire surface of the pancake and the edges look set and no longer wet before flipping. Flipping too early is the number one reason cottage cheese pancakes fall apart so patience is key to getting that perfect golden flip every single time.

Frequently Asked Questions

Can I taste the cottage cheese in these pancakes?

No! The cottage cheese is completely undetectable in the finished pancakes. When you blend the cottage cheese with the eggs, lemon juice, milk, and vanilla extract it becomes completely smooth and creamy and blends seamlessly into the batter. It simply adds an incredibly moist and tender texture and a significant protein boost without any cottage cheese flavor whatsoever. If you are skeptical about cottage cheese in pancakes I promise this recipe will change your mind completely.

How much protein is in these lemon blueberry pancakes?

The protein content will vary slightly depending on the brand of cottage cheese and gluten free flour you use but full fat cottage cheese is an excellent source of protein with roughly 14 grams of protein per half cup. Combined with the two eggs in this recipe each serving of these pancakes has significantly more protein than traditional pancakes made without cottage cheese. Adding a drizzle of nut butter on top is a great way to boost the protein content even further.

Can I use fresh blueberries instead of frozen?

Yes! Both fresh and frozen blueberries work beautifully in this recipe. Fresh blueberries will hold their shape a little better in the batter while frozen blueberries may release more juice and give the pancakes a slightly purple tint around the blueberries as they cook. Both are equally delicious. If you are using frozen blueberries there is no need to thaw them before folding them into the batter. Add them straight from the freezer to help prevent them from bleeding too much color into the batter before cooking.

Can I make this batter ahead of time?

Yes! You can make the pancake batter the night before and store it covered in the refrigerator overnight. Give it a gentle stir before cooking as it may thicken slightly as it sits. You may need to add a small splash of milk to loosen the batter back to the right consistency if it has thickened too much overnight. The blueberries are best folded in right before cooking rather than the night before to prevent them from bleeding too much color into the batter.

Can I substitute the gluten free flour with almond flour or oat flour?

Almond flour and oat flour both behave very differently from a standard gluten free all purpose flour blend so substituting them directly will change the texture and consistency of the batter significantly. Almond flour will give you a denser and more fragile pancake while oat flour will make the batter thicker and the pancakes chewier. If you want to experiment with either substitute start by using the same amount and adjust the milk quantity as needed to get the right batter consistency. Keep in mind that oat flour is not always gluten free so make sure to use certified gluten free oat flour if you go that route.

Can I make these pancakes dairy free?

The cottage cheese is the key ingredient that gives these pancakes their high protein content and moist texture so substituting it is tricky. Dairy free cottage cheese alternatives are available at some specialty grocery stores and would be the best substitute for keeping the recipe as close to the original as possible. You can also substitute the milk with any unsweetened dairy free milk alternative in the same amount (I used unsweetened almond milk).