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Gluten Free Cheeseburger Casserole

This easy recipe for gluten free cheeseburger casserole is made in one pot. This is a healthy option made with ground beef and hashbrowns with added toppings like lettuce, avocado and pickles. This is the best quick and easy meal!

If you don't have a cast iron skillet this recipe for gluten free cheeseburger casserole can also be made in a 9x13 baking dish. When I use the skillet I cook the ground beef, onion and garlic in that before topping it with the hash browns and cheese.

This a great option for an easy weeknight meal. I like to have the ground beef defrosted the night before so I can quickly cook that up and put the dish in the oven. While it is cooking I cut up the lettuce, avocados, tomatoes, bacon, etc. that I'm going to use for topping.

I like to make my own burger sauce and that recipe is included. You can use store bought burger sauce to save time, but I highly recommend making your own. It's so delicious fresh!

More beef recipes to enjoy: 10 Easy Gluten Free Beef Recipes

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Ingredients

Ground Beef
Yellow Onion
Minced Garlic
Sea Salt
Coarse Ground Black Pepper
Frozen Diced Hashbrowns
Cheddar Cheese
Mayonnaise
Ketchup
Dill Pickle Relish
Granulated Sugar
White Vinegar

Instructions

Preheat your oven to 350 degrees.

In a skillet fry your ground beef until very little pink remains. Add the onions, garlic, salt and pepper. Cook until the onions are translucent. 

Pour the frozen hash browns over the ground beef mixture in the oven safe skillet or add the ground beef mixture to a 9x13 casserole dish and then top with hash browns.

Sprinkle the shredded cheddar cheese over the top. 

Bake at 350 degrees for 30 minutes.

Let the casserole cool slightly before topping with lettuce, avocado, pickle chips, tomato, bacon, etc. 

To make the burger sauce place all ingredients in a jar or bowl and blend together either by hand or using your hand held mixer. 

Serve the casserole warm with burger sauce.

Supplies

Frequently Asked Questions

What is gluten free cheeseburger casserole?

This casserole is made with diced, frozen hash browns, ground beef, onions, garlic, cheddar cheese, salt and pepper. All the ingredients are gluten free!

After I've baked the casserole I like to have lots of topping options. Our favorite topping are shredded lettuce, avocado, pickle chips, tomatoes and bacon.

This is a great recipe to use up ingredients you have on hand. I like to make this recipe when I have the last of the salad ingredients in my refrigerator. During the summer this recipe is amazing with fresh tomatoes and lettuce from the garden!

Can you freeze gluten free cheeseburger casserole?

Yes! After I've cooked the ground beef, onion and garlic I will top that with the hash browns and cheese then freeze in a tin or freezer safe dish. When I want to serve the casserole I will move it to the refrigerator the night before.

Then I follow the same baking instructions and top with fresh lettuce, tomatoes, avocado, bacon, etc. when it has cooled slightly and I'm ready to serve.

More Recipes You Might Enjoy

Gluten Free Cheesy Tater Tot Casserole
Gluten Free Sloppy Joe Casserole
10 Easy Gluten Free Beef Recipes
Gluten Free Taco Casserole
Gluten Free Enchilada Skillet

I get 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 25% off your first order!

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Gluten Free Cheeseburger Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free cheeseburger casserole is made in one pot. This is a healthy option made with ground beef and hashbrowns with added toppings like lettuce, avocado and pickles. This is the best quick and easy meal! 

Ingredients

Scale

1 ½ pounds Ground Beef
1 medium Yellow Onion, diced
1 tablespoon Minced Garlic
1 teaspoon Sea Salt
1 teaspoon Coarse Ground Black Pepper
1 - 32 ounce package Frozen Diced Hash Browns
1 cup Cheddar Cheese, shredded

Burger Sauce:
½ cup Mayonnaise
¼ cup Ketchup
2 teaspoon Dill Pickle Relish
1 teaspoon Granulated Sugar
1 teaspoon White Vinegar
1 teaspoon Coarse Ground Black Pepper
¼ teaspoon Sea Salt

Toppings:
Pickle Chips
Avocado
Tomato
Lettuce
Bacon

Instructions

Preheat your oven to 350 degrees.

In a skillet fry your ground beef until very little pink remains. Add the onions, garlic, salt and pepper. Cook until the onions are translucent. 

Pour the frozen hash browns over the ground beef mixture in the oven safe skillet or add the ground beef mixture to a 9x13 casserole dish and then top with hash browns.

Sprinkle the shredded cheddar cheese over the top. 

Bake at 350 degrees for 30 minutes.

Let the casserole cool slightly before topping with lettuce, avocado, pickle chips, tomato, bacon, etc. 

To make the burger sauce place all ingredients in a jar or bowl and blend together either by hand or using your hand held mixer. 

Serve the casserole warm with burger sauce.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Gluten Free

Instant Pot Wild Rice, Chicken and Mushrooms Casserole

This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream.

This is one of those meals that is really quick to make and since it's all in one pot the clean up is super simple too. I like to use fresh mushrooms in this recipe, but you could easily substitute those for canned or frozen mushrooms.

If you are looking for more instant pot recipes try my Gluten Free Instant Pot Chicken & Dumplings, my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese or my Instant Pot Beef and Bean Burrito Casserole.

You can find all of my instant pot recipes here: The Best Gluten Free Instant Pot Recipes

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Ingredients

Wild Rice
Chicken Broth
Unsalted Butter
White Mushrooms
Yellow Onion
Sea Salt
Coarse Ground Black Pepper
Dried Thyme
Canned Chicken
Sour Cream
Milk
Cheddar Cheese
Sliced Almonds

Instructions

In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.

When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.

Serve this hot topped with extra shredded cheese if you would like.

Supplies

Frequently Asked Questions

Can an Instant Pot cook rice?

Yes! I like to cook the rice before adding dairy to the meal. I cook the rice along with liquids (I like to use broth), veggies and meat that need to be cooked.

Then after the Instant Pot has naturally released pressure I add the sour cream, milk and cheese. Adding these items after everything is cooked will prevent it from burning on the bottom of your Instant Pot.

Will the Instant Pot open under pressure?

No. You should never try to open your Instant Pot while it's still under pressure. For this recipe you will add your ingredients, set the Instant Pot to manual pressure for 15 minutes and then let the pressure naturally release.

To naturally release the pressure means you don't move the steam valve. You can unplug your Instant Pot or leave it on low while the pressure naturally releases.

If you manually release pressure for this recipe your rice likely won't be cooked all the way. The food in your Instant Pot will continue to cook while the pressure is naturally releasing.

Can I make this in a 6-quart or 8-quart instant pot?

You can use either of these sizes. I personally have an 8-quart instant pot for making larger recipes.

You can't use an instant smaller than 6-quarts for this recipe. You would overfill the instant pot and it won't cook properly. It would likely give you can error or warning and not cook at all if it's overfilled.

Can I used cooked, leftover chicken instead of canned chicken for this recipe?

Yes. You can used leftover cooked chicken for this recipe. I wanted this recipe to be fast so I used canned chicken.

More Recipes You Might Enjoy

I get 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 25% off your first order!

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Instant Pot Wild Rice, Chicken and Mushrooms Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream. 

Ingredients

Scale

1 cup Wild Rice
1 ½ cups Chicken Broth
¼ cup Unsalted Butter
1 - 12 ounce container fresh White Mushrooms, chopped
1 medium Yellow Onion, diced
½ tsp. Sea Salt
½ tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
1 - 12.5 ounce can Chicken, drained
1 cup Sour Cream
½ cup Milk
1 cup Cheddar Cheese, shredded
⅓ cup Sliced Almonds

Instructions

In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.

When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.

Serve this hot topped with extra shredded cheese if you would like.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Meals
  • Method: Instant Pot
  • Cuisine: Gluten Free

Gluten Free Pineapple Bars

This easy recipe for gluten free pineapple bars is the perfect summer dessert. The gooey pineapple filling makes me dream of Hawaii. These are the best bars for lots of delicious pineapple.

I used canned pineapple in this recipe because it's more readily available to me in my area and because these bars were made during social distancing and fresh pineapples weren't something I could get.

If you want to use fresh pineapple you can easily replace it with the canned pineapple in this recipe. Just dice up the fresh pineapple and add about four cups.

As I mentioned, we were staying home when I made this recipe. For me staying home means I dream of other places. All I could do as I made these bars was thinking about floating in the warm ocean and laying on the beach on Maui.

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Ingredients

Gluten Free Flour
Unsalted Butter
Coconut Oil
Vanilla Extract
Granulated Sugar
Brown Sugar
Sea Salt
Canned Pineapple Chunks
Arrowroot Powder
Lemon Juice
Sliced Almonds

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13-inch baking dish with butter or coconut oil. Set aside

In the bowl of your stand mixer beat together the gluten free flour, butter, coconut oil, vanilla, sugar, brown sugar and sea salt until a crumbly mixture forms. 

Reserve 1 cup of the crumbly mixture for the topping.

Press the remaining crumbly mixture into the greased 9-inch baking dish. I use my hands or the bottom of a measuring cup to get it pressed down well. 

Bake the crust at 375 degrees for 18-20 minutes or until light golden brown.

In a mixing bowl stir together the pineapple, arrowroot powder, lemon juice and sugar. 

When the crust is done let it stand for 10-15 minutes to cool.

Pour the pineapple mixture over the crust and then top with the withheld 1 cup of crumbly mixture. I then spread ¼ cup of sliced almonds over top for a nice crunch.

Bake at 375 degrees for 30-35 minutes. The topping will be lightly browned and the pineapple mixture will be bubbling around the edges. 

Let the bars cool before you slice them. I enjoy the bars warm or at room temperature.

Supplies

Frequently Asked Questions

How do I make pineapple bars?

These gluten free pineapple bars are so easy! You make the shortbread crust first. You will save one cup of the crust mixture for the topping. Press the shortbread crust into the greased nine inch baking dish and bake it first.

While the crust is baking you can make the filling. I used canned pineapple, but you could easily use fresh pineapple chopped into chunks. Stir the filling mixture in a mixing bowl and let it stand until the crust is done.

Once the crust is done baking and is lightly golden brown let it cool for 10 minutes. Then, pour the pineapple filling over the crust and top with the reserved crust mixture. I also added some sliced almonds to the top for crunch.

Bake the bars at 375 degrees for 30-35 minutes. Let them cool slightly before you cut them into bars. I like them warm as much as I like them at room temperature.

Can I use fresh pineapple with this recipe?

Yes. You can chop up a fresh pineapple for this recipe. You will need about four cups. Chop the fresh pineapple into bite size chunks similar to the size of canned pineapple chunks.

More Recipes You Might Enjoy

Gluten Free Pineapple Upside Down Cake
Gluten Free Mango Pineapple Smoothie
Gluten Free Strawberry Rhubarb Bars
Gluten Free Orange Bundt Cake
Gluten Free Lemon Shortbread Bars

I get 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 25% off your first order!

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Gluten Free Pineapple Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 1 hour 15 minutes
  • Yield: 8 bars 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free pineapple bars is the perfect summer dessert. The gooey pineapple filling makes me dream of Hawaii. These are the best bars for lots of delicious pineapple. 

Ingredients

Scale

2 cups Gluten Free Flour
½ cup Unsalted Butter
¼ cup Coconut Oil, melted
½ tsp. Vanilla Extract
½ cup Granulated Sugar
½ cup Brown Sugar
½ tsp. Sea Salt
2 - 20 ounce cans Pineapple Chunks, drained or 4 cups fresh Pineapple, diced
¼ cup Arrowroot Powder
2 Tbsp. Lemon Juice
¼ cup Granulated Sugar
¼ cup Sliced Almonds

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13-inch baking dish with butter or coconut oil. Set aside

In the bowl of your stand mixer beat together the gluten free flour, butter, coconut oil, vanilla, sugar, brown sugar and sea salt until a crumbly mixture forms. 

Reserve 1 cup of the crumbly mixture for the topping.

Press the remaining crumbly mixture into the greased 9-inch baking dish. I use my hands or the bottom of a measuring cup to get it pressed down well. 

Bake the crust at 375 degrees for 18-20 minutes or until light golden brown.

In a mixing bowl stir together the pineapple, arrowroot powder, lemon juice and sugar. 

When the crust is done let it stand for 10-15 minutes to cool.

Pour the pineapple mixture over the crust and then top with the withheld 1 cup of crumbly mixture. I then spread ¼ cup of sliced almonds over top for a nice crunch.

Bake at 375 degrees for 30-35 minutes. The topping will be lightly browned and the pineapple mixture will be bubbling around the edges. 

Let the bars cool before you slice them. I enjoy the bars warm or at room temperature.

Notes

I store the bars in the refrigerator either in the baking dish or in individual containers for easy servings to place in lunches or to have for dessert.

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Strawberry Rhubarb Bars

These gluten free strawberry rhubarb bars are one of my favorite things to bake during rhubarb season and once you make them you will understand why. A buttery gluten free shortbread crust gets pressed into a 9x13 baking dish and pre baked until lightly golden, then topped with a sweet and tart strawberry rhubarb filling made with fresh lemon juice and finished with the reserved crumb mixture and sliced almonds before going back in the oven until bubbly and perfectly golden.

The best part about this recipe is that the shortbread mixture does double duty as both the crust and the crumb topping so you only need two bowls and one crust recipe to make the whole thing.

a blue plate with one gluten free strawberry rhubarb bar on it

These bars are perfect for making ahead which makes them one of my favorite gluten free desserts to bring to spring gatherings, potlucks, and summer parties.

I like to make them the day before, let them cool completely, and then refrigerate them overnight so they are perfectly set and easy to slice into clean bars before serving.

Serve them cold straight from the refrigerator or warm them slightly and add a generous scoop of vanilla ice cream or a dollop of whipped cream for the most satisfying gluten free spring dessert.

If you are looking for more rhubarb recipes try my Gluten Free Strawberry Rhubarb Muffins with Almond Streusel, my Gluten Free Strawberry Rhubarb Crumble, my Gluten Free Strawberry Rhubarb Sauce or my Instant Pot Rhubarb Simple Syrup.

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

a blue plate with one gluten free strawberry rhubarb bar on it
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Ingredients

Gluten Free Flour
Unsalted Butter
Coconut Oil
Vanilla Extract
Granulated Sugar
Brown Sugar
Sea Salt
Strawberries
Rhubarb
Lemon Juice
Arrowroot Powder or Cornstarch
Sliced Almonds

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In a large bowl mix together the strawberries, rhubarb, lemon juice, sugar and arrowroot powder. Set aside and stir occasionally while you make the crust.

In the bowl of your stand mixer blend together gluten free flour, butter, coconut oil, vanilla, granulated sugar, brown sugar and salt until a crumbly mixture forms. 

Reserve 1 cup of the crumbly mixture in a dish for the topping.

Press the rest of the crumbly mixture into the greased 9x13 baking dish using your hand, the bottom of a measure cup or a glass. Bake at 375 degrees for 15-18 minutes until lightly browned.

Let the crust cool for 10 minutes.

Stir the fruit mixture and then pour over top of the crust. Sprinkle the crumbly mixture over the fruit mixture. Sprinkle the slivered almonds over top.

Bake at 375 degrees for 30-35 minutes. The crust will be browned and the fruit mixture will be bubbly around the edges when it's done.

Remove from the oven and let cool before slicing into bars.

I like to serve with vanilla ice cream or whipped cream.

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 Rhubarb Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 1 hour 5 minutes
  • Yield: 12 bars 1x
  • Diet: Gluten Free
Print Recipe

Description

These easy gluten free strawberry rhubarb bars have the most incredible buttery shortbread crust that doubles as a golden crumb topping! A sweet and tart strawberry rhubarb filling made with fresh lemon juice bubbles between the golden layers and sliced almonds add the perfect crunch. Completely gluten free, perfect for making ahead, and absolutely delicious served with vanilla ice cream or whipped cream!

Ingredients

Scale

Instructions

Preheat your oven to 375 degrees.

Grease a 9x13 baking dish with butter or coconut oil. Set aside.

In a large bowl mix together the strawberries, rhubarb, lemon juice, sugar and arrowroot powder. Set aside and stir occasionally while you make the crust.

In the bowl of your stand mixer blend together gluten free flour, butter, coconut oil, vanilla, granulated sugar, brown sugar and salt until a crumbly mixture forms. 

Reserve 1 cup of the crumbly mixture in a dish for the topping.

Press the rest of the crumbly mixture into the greased 9x13 baking dish using your hand, the bottom of a measure cup or a glass. Bake at 375 degrees for 15-18 minutes until lightly browned.

Let the crust cool for 10 minutes.

Stir the fruit mixture and then pour over top of the crust. Sprinkle the crumbly mixture over the fruit mixture. Sprinkle the slivered almonds over top.

Bake at 375 degrees for 30-35 minutes. The crust will be browned and the fruit mixture will be bubbly around the edges when it's done.

Remove from the oven and let cool before slicing into bars.

I like to serve with vanilla ice cream or whipped cream.

Notes

If you don't have slivered almonds you can use chopped pecans or walnuts. You can also omit the nuts completely. They are just there to add a bit of crunch to the bars.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you make these Gluten Free Strawberry Rhubarb Bars I would love to hear what you think! Leave a star rating and a comment below and let me know what you served them with.

Don't forget to save this recipe to your Pinterest boards so you can find it again next rhubarb season!

Storage

Store these gluten free strawberry rhubarb bars covered tightly or in an airtight container in the refrigerator for up to 3 to 5 days. Because the fruit filling contains fresh strawberries and rhubarb the bars need to be refrigerated and should not be left out at room temperature for more than a couple of hours.

I love storing individual bars in small glass containers in the fridge so they are ready to grab for a quick treat or to pop into a lunch box.

Top Tip

Make sure to let the pre baked shortbread crust cool for the full 10 minutes before adding the strawberry rhubarb filling. If you pour the fruit filling over a crust that is still very hot the bottom layer will get soggy and the bars will not hold their shape properly when sliced. The cooling time also allows the crust to firm up slightly so it creates a sturdy base that holds the juicy fruit filling beautifully during the second bake.

While the crust is cooling give the fruit filling a good stir since the strawberries and rhubarb will have released some of their juices as they sat and you want everything evenly coated before spreading it over the crust.

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Frequently Asked Questions

Can I make these gluten free strawberry rhubarb bars ahead of time?

Yes and I actually recommend it! These bars are best made the day before you plan to serve them. Making them ahead gives the fruit filling time to set up completely in the refrigerator overnight which makes slicing into clean and beautiful bars so much easier. Simply bake the bars, let them cool completely at room temperature, then cover and refrigerate overnight. Slice into bars right before serving and add vanilla ice cream or whipped cream for the perfect finishing touch.

Can I use frozen strawberries and rhubarb in this recipe?

Yes! Frozen fruit works well in this recipe which means you can make these bars year round even after rhubarb season is over. Thaw the strawberries and rhubarb completely before using and drain off as much excess liquid as possible by patting them dry with paper towels. Too much extra moisture from frozen fruit can make the filling too runny and prevent the bars from setting up properly. Fresh fruit will always give you the best result but frozen is a great option when fresh is not available.

Can I substitute a different nut for the sliced almonds?

Absolutely! Chopped pecans or walnuts both work beautifully as a substitute for the sliced almonds on top of these bars. You can also leave the nuts out entirely if you need a nut free version. The bars will still be delicious without them but the sliced almonds do add a lovely crunch and a slightly toasty flavor that makes the topping feel more special and bakery worthy.

How do I get clean cuts when slicing these bars?

The key to clean and beautiful bar cuts is to make sure the bars are completely cooled and well chilled in the refrigerator before slicing. Warm or room temperature bars will fall apart when cut because the fruit filling is still too soft and runny. I like to refrigerate the bars for at least a few hours or ideally overnight before slicing. Use a sharp knife and wipe the blade clean between each cut for the neatest results.

Can I make this recipe in a smaller pan?

Yes! You can cut the recipe in half and bake it in an 8x8 or 9x9 square baking dish for a smaller batch. The bake times will be similar but keep an eye on the crust during the first bake and the bars during the second bake as they may finish a few minutes earlier in a smaller pan. This is a great option if you are baking for a smaller household or just want a smaller quantity of bars.

Can I use cornstarch instead of arrowroot powder in the fruit filling?

Yes! Cornstarch works perfectly as a substitute for arrowroot powder in this recipe and can be used in the exact same amount. Both arrowroot powder and cornstarch act as thickeners that help the strawberry rhubarb filling set up properly and hold together when the bars are sliced. Either one will give you a beautifully thick and jammy fruit filling.

Gluten Free Apple Spice Muffins

This easy recipe for gluten free apple spice muffins is the perfect healthy breakfast! These muffins are dairy free and super moist. Cinnamon adds spice that helps make these the best gluten free muffins you will ever make.

a plate full of gluten free apple spice muffins

These muffins are crumbly and moist. I love how light and airy they are. They are perfect with a cup of tea or coffee for breakfast. I like to make a batch of muffins and have breakfast for the entire week.

If you are looking for more gluten free muffin recipes try my Gluten Free Blueberry Oat Muffins, my Gluten Free Banana Oat Muffins, my Gluten Free Cranberry Orange Muffins or my Gluten Free Chocolate Chip Banana Muffins.

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

a plate of gluten free apple spice muffins
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Ingredients

Sorghum Flour
Brown Rice Flour
Potato Starch
Baking Powder
Xanthan Gum
Baking Soda
Sea Salt
Ground Cinnamon
Ground Nutmeg
Brown Sugar
Eggs
Coconut Oil
Avocado Oil
Vanilla Extract
Apple

Instructions

Preheat your oven to 375 degrees.

Line a twelve muffin tin with liners. Set aside.

In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.

In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes. 

Add the dry ingredients to the wet ingredients and blend together.

Add the apple chunks and fold into the batter with a spatula.

Divide the batter between the twelve lined muffin tin cups.

Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.

Let the muffins cool completely before storing in an airtight container.

Supplies

More Recipes You Might Enjoy

I get 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 25% off your first order!

Print
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Gluten Free Apple Spice Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 37 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for gluten free apple spice muffins is the perfect healthy breakfast! These muffins are dairy free and super moist. Cinnamon helps make these the best gluten free muffins you will ever make. 

Ingredients

Scale

1 cup Sorghum Flour
½ cup Brown Rice Flour
½ cup Potato Starch
1 ½ tsp. Baking Powder
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Sea Salt
2 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
¾ cup Brown Sugar
2 large Eggs
¼ cup Coconut Oil, melted
¼ cup Avocado Oil
2 tsp. Vanilla Extract
1 cup Apple, peeled and diced

Instructions

Preheat your oven to 375 degrees.

Line a twelve muffin tin with liners. Set aside.

In a mixing bowl whisk together the sorghum flour, brown rice flour, potato starch, baking powder, xanthan gum, baking soda, seas salt, ground cinnamon and ground nutmeg. Set aside.

In the bowl of your stand mixer blend together the brown sugar, eggs, melted coconut oil, avocado oil and vanilla until fluffy. This will take 2-3 minutes. 

Add the dry ingredients to the wet ingredients and blend together.

Add the apple chunks and fold into the batter with a spatula.

Divide the batter between the twelve lined muffin tin cups.

Bake at 375 degrees for 20-22 minutes. The muffins will be golden brown and spring back slightly to the touch when they are done.

Let the muffins cool completely before storing in an airtight container.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can I freeze apple muffins?

Yes! I love to freeze these muffins in a freezer safe container to have them for later. You can make two batches and freeze one or freeze half of these.

It makes life so much easier when I don't have time to bake to have muffins in the freezer for breakfast or snacks. I like to freeze them individually so I can pull out one at a time. This works great for when I need something to put in lunches also.

Top Tip

These muffins freeze well too. I will put them individually into freezer bags so I can quickly get them out later for breakfast or a snack. I love having muffins in the freezer for the weeks when I don't feel like baking.