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Gluten Free Homemade Strawberry Shortcake

Strawberry shortcake is one of those classic summer desserts that never goes out of style, and this gluten free homemade strawberry shortcake is every bit as good as the original. Fresh strawberries are macerated in sugar until they release a sweet, glossy syrup, then piled high on fluffy drop biscuits made from scratch and finished with a generous cloud of homemade whipped cream.

Every bite is light, fresh, and absolutely worth the effort.

a gluten free shortcake biscuit cut in half with sliced strawberries and homemade whipped cream on top in front of a clear glass bowl of sliced strawberries

The biscuits in this recipe are the real star. Made with buttermilk and eggs and topped with a sprinkle of turbinado sugar before baking, they come out with a lightly crisp top, a tender crumb, and just enough sweetness to complement the fruit.

Whether you are serving this at a summer cookout, a Fourth of July gathering, or just because strawberries are at peak season, this easy gluten free strawberry shortcake is guaranteed to impress everyone at the table.

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

You can find all of my dessert recipes here: Gluten Free Dessert Recipes

an off white plate with a gluten free shortcake biscuit cut in half with sliced strawberries on the inside and homemade whipped cream on top
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Ingredients

Instructions

In a large mixing bowl, stir together the sliced and hulled strawberries and the sugar. Cover and set in the refrigerator until you're ready to use them.

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer add the gluten free flour, granulated sugar, baking powder, salt, baking soda, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.

Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make 7-8 generous sized biscuits with this recipe. Sprinkle the biscuits with the turbinado sugar crystals.

Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.

While the biscuits are baking make the whipped cream. In the bowl of your stand mixer add the heavy cream, sifted powdered sugar and vanilla. Using the whisk attachment beat on medium-high for about 3-4 minutes until soft peaks form.

Slice the cooled biscuits in half and place in bowls or on plates. Add the strawberries and whipped cream on top and serve immediately.

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 Homemade Strawberry Shortcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Description

Fresh strawberries macerated in sugar, fluffy gluten free drop biscuits made from scratch, and homemade whipped cream come together in this classic summer dessert. Simple to make and stunning to serve, this gluten free strawberry shortcake is the perfect way to celebrate strawberry season.

Ingredients

Scale

Strawberries

Whipped Cream

Biscuits

Instructions

In a large mixing bowl, stir together the sliced and hulled strawberries and the sugar. Cover and set in the refrigerator until you're ready to use them.

Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In the bowl of your stand mixer add the gluten free flour, granulated sugar, baking powder, salt, baking soda, buttermilk and eggs. Beat together until all ingredients are incorporated. The dough will be slightly lumpy.

Using a spatula or tablespoon drop even portions of the dough onto the baking sheet leaving room for the biscuits to spread and rise. I make 7-8 generous sized biscuits with this recipe. Sprinkle the biscuits with the turbinado sugar crystals.

Bake the biscuits at 375 degrees for 15 minutes. The biscuits will be firm and lightly browned on the bottom when done.

While the biscuits are baking make the whipped cream. In the bowl of your stand mixer add the heavy cream, sifted powdered sugar and vanilla. Using the whisk attachment beat on medium-high for about 3-4 minutes until soft peaks form.

Slice the cooled biscuits in half and place in bowls or on plates. Add the strawberries and whipped cream on top and serve immediately.

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.

Notes

If you can't find liquid buttermilk, I like to use this powdered buttermilk. Follow the direction on the package for how much water to add. It keeps in your refrigerator for quite a while to use in other recipes later.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you make this gluten free homemade strawberry shortcake, I would love to hear how it turned out! Leave a comment below and let me know, or tag me on Instagram so I can see your creation. This is one of those recipes you will want to make all summer long, so save it to your favorite Pinterest board so you can find it again when strawberry season is in full swing.

Storage

Store the components separately for best results. Biscuits can be kept in an airtight container at room temperature for up to two days. The macerated strawberries should be refrigerated and used within two days. Whipped cream is best made fresh but can be stored in the refrigerator for up to 24 hours. Assemble just before serving.

Top Tip

For the juiciest strawberries, macerate them at least 30 minutes before serving. The longer they sit with the sugar, the more syrup they release, which soaks into the biscuit and makes every bite even better.

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Frequently Asked Questions

Can I make this strawberry shortcake ahead of time?

Yes, but assemble it just before serving. You can macerate the strawberries and bake the biscuits a day ahead. Store the biscuits at room temperature in an airtight container and keep the strawberries refrigerated. Make the whipped cream fresh right before you are ready to serve.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are strongly recommended for this recipe. Frozen strawberries release too much liquid as they thaw and can make the biscuits soggy. If fresh strawberries are out of season, this is a great recipe to save for when they are at peak ripeness.

What gluten free flour works best for the biscuits?

Bob's Red Mill 1 to 1 Gluten Free Baking Flour and King Arthur Measure for Measure Gluten Free Flour both work beautifully in this recipe and are the two flours recommended on this site.

Can I use store bought whipped cream instead of homemade?

You can, but homemade whipped cream makes a big difference here. It takes just a few minutes to whip up and the flavor and texture are so much better than anything from a can. If you are short on time, it is still worth making the whipped cream from scratch.

Gluten Free Lime Cilantro Pasta Salad

This easy gluten free lime cilantro pasta salad is the most vibrant and flavorful cold pasta salad you are going to make all summer long. Gluten free fusilli pasta gets tossed with juicy halved grape tomatoes, crisp cucumber, colorful bell peppers, red onion, and creamy chunks of fresh avocado and then coated in the most incredible homemade lime cilantro dressing made with fresh lime juice, cilantro leaves, olive oil, and a perfectly balanced blend of cumin, garlic powder, and a touch of sugar.

Everything comes together in just 30 minutes and the bright, zesty, herbaceous dressing makes this one of the most crowd pleasing and refreshing gluten free pasta salad recipes you will ever bring to a summer gathering.

a serving bowl of gluten free lime cilantro pasta salad next to a serving spoon

What makes this gluten free cilantro lime pasta salad truly special is that it gets even better the longer it sits. The pasta absorbs the vibrant lime cilantro dressing overnight and every single ingredient melds together into a deeply flavorful cold pasta salad that is even more delicious on day two than it was on day one.

It is completely gluten free from start to finish, packed with fresh vegetables, and the kind of make ahead summer side dish that works beautifully for BBQs, potlucks, picnics, and easy weeknight dinners.

If you love bold and fresh flavors and are looking for a gluten free pasta salad that stands out from the crowd this is the recipe to add to your summer rotation.

If you are looking for more gluten free pasta salad recipes try my Gluten Free BLT Pasta Salad, my Gluten Free Green Goddess Pasta Salad, my Easy Gluten Free Bow Tie Pasta Salad or my Easy Gluten Free Macaroni Salad.

You can find all of my salad recipes here: Gluten Free Salad Recipes

a serving bowl of gluten free lime cilantro pasta salad next to a serving spoon and a tan gingham kitchen towel
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Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook the gluten free fusilli pasta per the instructions on the box. Drain the cooked pasta and rinse thoroughly in cold water until completely cooled. Pour the drained and rinsed pasta into a large mixing bowl.

While the pasta is cooking make the lime cilantro dressing. Add the lime juice, fresh cilantro leaves, olive oil, sugar, garlic powder, salt, ground cumin, and black pepper to a blender or food processor. Blend until the dressing is smooth and the cilantro is very finely chopped and evenly incorporated throughout the dressing.

Pour the lime cilantro dressing over the cooled pasta in your mixing bowl and stir to coat the pasta evenly.

Add the halved grape tomatoes, finely diced red onion, chopped cucumber, red bell pepper chunks, and yellow bell pepper chunks to the mixing bowl. Stir all of the ingredients together until everything is evenly coated in the dressing.

Cover the bowl tightly and refrigerate for at least 30 minutes before serving. For the best possible flavor make this salad the day before and refrigerate overnight. The pasta will absorb the lime cilantro dressing and the flavors will meld together beautifully overnight making this salad even more delicious on day two.

Right before serving add the fresh avocado chunks and gently fold them into the salad.

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 Lime Cilantro Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy gluten free lime cilantro pasta salad is packed with fresh vegetables and tossed in a vibrant homemade lime cilantro dressing made with fresh lime juice, cilantro, olive oil, and cumin! Gluten free fusilli pasta, juicy grape tomatoes, crisp cucumber, colorful bell peppers, red onion, and creamy avocado chunks come together in just 30 minutes for the most refreshing and crowd pleasing gluten free summer pasta salad!

Ingredients

Scale

Instructions

Bring a large pot of salted water to a boil. Cook the gluten free fusilli pasta per the instructions on the box. Drain the cooked pasta and rinse thoroughly in cold water until completely cooled. Pour the drained and rinsed pasta into a large mixing bowl.

While the pasta is cooking make the lime cilantro dressing. Add the lime juice, fresh cilantro leaves, olive oil, sugar, garlic powder, salt, ground cumin, and black pepper to a blender or food processor. Blend until the dressing is smooth and the cilantro is very finely chopped and evenly incorporated throughout the dressing.

Pour the lime cilantro dressing over the cooled pasta in your mixing bowl and stir to coat the pasta evenly.

Add the halved grape tomatoes, finely diced red onion, chopped cucumber, red bell pepper chunks, and yellow bell pepper chunks to the mixing bowl. Stir all of the ingredients together until everything is evenly coated in the dressing.

Cover the bowl tightly and refrigerate for at least 30 minutes before serving. For the best possible flavor make this salad the day before and refrigerate overnight. The pasta will absorb the lime cilantro dressing and the flavors will meld together beautifully overnight making this salad even more delicious on day two.

Right before serving add the fresh avocado chunks and gently fold them into the salad.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Side Dish, Salads
  • Method: Chopped
  • Cuisine: American

If you make this Gluten Free Lime Cilantro Pasta 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 gluten free lime cilantro pasta salad in an airtight container in the refrigerator for up to 3 days. Keep in mind that the avocado will begin to brown after the first day so for the best appearance and texture add the avocado right before serving rather than mixing it in when you first assemble the salad.

The pasta will absorb some of the lime cilantro dressing as it sits which actually makes the flavor even better on day two. If the salad seems a little dry after sitting in the refrigerator drizzle a small amount of olive oil and lime juice over the top and give it a good stir before serving to freshen everything back up.

This pasta salad is not suitable for freezing as the vegetables will become mushy and watery and the avocado will turn brown once thawed.

Top Tip

Add the avocado chunks right before serving rather than mixing them in with the rest of the ingredients when you first assemble the salad. Avocado browns and becomes mushy quickly once cut and mixed into a dressed salad so adding it at the last minute keeps it looking fresh, vibrant, and beautiful. If you are making this salad the day before a gathering mix everything together except the avocado and store it covered in the refrigerator overnight. Cut and add the fresh avocado chunks right before you are ready to serve for the best color, texture, and presentation every single time.

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Frequently Asked Questions

Can I make this lime cilantro pasta salad ahead of time?

Yes and I actually recommend it! This pasta salad gets even better the longer it sits in the refrigerator as the pasta absorbs the vibrant lime cilantro dressing and all the flavors meld together beautifully. Make it the day before your gathering and store it covered in the refrigerator overnight for the best possible flavor. Just wait to add the avocado chunks until right before serving to keep them fresh and prevent them from browning. Give the salad a good stir before serving and add a drizzle of olive oil and lime juice if it needs a little refreshing.

Can I use a different pasta shape for this recipe?

Yes! While gluten free fusilli works beautifully because the spiral shape holds onto the lime cilantro dressing so well you can substitute any short gluten free pasta shape you have on hand. Gluten free rotini, penne, bowties, or shells all work well in this recipe. Avoid long pasta shapes like spaghetti or fettuccine as they do not hold the dressing as well and are harder to mix and serve evenly in a cold pasta salad.

Can I leave out the cilantro if I do not like it?

Absolutely! Cilantro is a polarizing herb and many people either love it or strongly dislike it. If you are not a cilantro fan you can simply leave it out and replace it with fresh flat leaf parsley for a similar fresh herb flavor without the distinctive cilantro taste. The dressing will still be bright and flavorful from the fresh lime juice, olive oil, cumin, and garlic powder. You can also reduce the amount of cilantro rather than leaving it out entirely if you want just a hint of the herb without it being the dominant flavor.

How do I keep the avocado from turning brown in this pasta salad?

The best way to keep the avocado fresh and vibrant is to add it right before serving rather than mixing it in when you first assemble the salad. The lime juice in the dressing does help slow the browning process but avocado will still begin to turn brown after several hours in a dressed salad.

Can I add protein to this pasta salad to make it a main dish?

Absolutely! This lime cilantro pasta salad is wonderful as a vegetarian side dish but is also delicious with added protein for a more substantial main course. Grilled or rotisserie chicken sliced or shredded over the top is a classic and delicious addition. Black beans or chickpeas are a great plant based protein option that would work beautifully with the Mexican inspired flavors in this salad. Grilled shrimp is another wonderful option that pairs perfectly with the bright lime and cilantro dressing.

Can I add other vegetables to this pasta salad?

Absolutely! This recipe is very easy to customize with whatever fresh vegetables you have on hand or whatever looks good at the farmers market. Sweet corn cut fresh from the cob, black beans, diced jalapeño for a little heat and diced mango are all wonderful additions that would complement the lime cilantro dressing beautifully. Feel free to mix and match your favorite summer vegetables to make this pasta salad your own.

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!

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Homemade BBQ Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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.

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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

Refrigerator Dill Pickle Chips

Once you make your own refrigerator dill pickle chips you will never go back to store bought. These homemade dill pickles are tangy, garlicky, crunchy, and packed with fresh dill flavor from a simple brine made with whole spices right on your stovetop. No canning equipment, no water bath, and no special skills required.

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Gluten Free Corn Salad with Bacon

This Gluten Free Corn Salad with Bacon is one of those recipes that is impossible to stop eating once you start. Creamy, cheesy, salty, and loaded with crispy bacon, it is the kind of salad that disappears at every cookout, potluck, and summer gathering before anything else on the table.

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Gluten Free Buttermilk Cornbread

Sometimes the simplest recipes are the best ones and this Gluten Free Buttermilk Cornbread is proof of that. It uses eight ingredients, one 8x8 pan, and takes about 30 minutes from start to finish. The buttermilk gives this cornbread a subtle tang and keeps the crumb incredibly moist and tender. The butter makes every bite rich and satisfying. And the touch of sugar gives it just the right amount of sweetness without tipping into dessert territory.

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Gluten Free High Protein Dill Pickle Pasta Salad

If you love dill pickles, this is the pasta salad you have been waiting for. This Gluten Free High Protein Dill Pickle Pasta Salad is loaded with chopped dill pickles, fresh dill, cheddar cheese cubes, and a creamy tangy dressing made with both mayonnaise and Greek yogurt. The dill pickle juice goes right into the dressing for the most bold and briny flavor in every single bite.

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Gluten Free Baked Beans with Ground Beef

These Gluten Free Baked Beans with Ground Beef are the easiest one pot side dish you can bring to a summer cookout or potluck. Ground beef and onion are browned right in a Dutch oven, then canned baked beans, gluten free Worcestershire sauce, mustard, and brown sugar are stirred in and baked until hot and bubbling.

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Gluten Free High Protein Deviled Egg Pasta Salad

This High Protein Gluten Free Deviled Egg Pasta Salad is the pasta salad I bring to every summer gathering and it is always the first bowl to be scraped clean. Gluten free chickpea elbow pasta is tossed with chopped hard boiled eggs, finely diced red onion, and a creamy deviled egg inspired dressing made with both mayonnaise and Greek yogurt for the richest and most satisfying pasta salad you will ever make.

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Taco Layer Salad

This Taco Layer Salad is the ultimate crowd pleasing dish to bring to your next cookout, potluck, or summer gathering. Layers of shredded iceberg lettuce, seasoned taco meat, black beans, sweet onion, Roma tomatoes, and sharp cheddar cheese are piled high in a trifle dish and topped with a thick and creamy homemade ranch dressing that ties every layer together.

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High Protein Ranch Broccoli Cauliflower Salad

This High Protein Ranch Broccoli Cauliflower Salad is the side dish you will want to bring to every summer gathering this season. Fresh broccoli and cauliflower are tossed with crispy bacon, shredded cheddar, red onion, and sunflower seeds, then coated in a creamy homemade ranch dressing made with plain Greek yogurt and buttermilk powder.

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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

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Cookout Tips

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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

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

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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.