Gluten-Free Recipes

Gluten Free Cinnamon Coffee Cake

This easy gluten free cinnamon coffee cake is the best bundt cake! This recipe uses sour cream and is super moist. I think the best coffee cake is from scratch with icing. Yum!

This gluten free cinnamon coffee cake takes 90 minutes to bake. So, I like to make the cake the day before I want to serve it. This allows the cake to cool completely overnight. Then in the morning I make the simple icing and pour it over.

If you are looking for more bundt cakes try my Gluten Free Orange Bundt Cake, my Gluten Free Eggnog Bundt Cake, my Gluten Free Lemon Bundt Cake with Lemon Glaze, my Gluten Free Double Chocolate Bundt Cake or my Gluten Free Pear Bundt Cake.

You can find all of my cake recipes here: Gluten Free Cake Recipes

a gluten free cinnamon coffee cake with vanilla glaze on a plate

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Ingredients

Instructions

Preheat oven to 300 degrees.

Grease a bundt pan with butter or coconut oil. Set aside.

Whisk together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and ground cinnamon. Set aside.

In the bowl of a stand mixer blend the softened butter, granulated sugar and brown sugar until creamed. Add the eggs, sour cream and vanilla. Blend until all ingredients are combined. Add the dry ingredients and blend until just combined.

Add the chopped pecans to the batter and blend until just combined.

Pour the batter evenly into your greased bundt pan.

Bake at 300 degrees for 1 ½ hours (90 minutes).

Let the cake stand for 10 minutes before removing it from the bundt pan to a cooling rack.

Supplies

Frequently Asked Questions

How do I make gluten free coffee cake?

The key to gluten free coffee cake is getting it rise while also being dense and moist. Since you are cutting out gluten that would normally give the coffee cake these traits you need to make sure you are using xanthan gum.

Xanthan gum replaces the gluten in the recipe and helps you get the correct texture. The gluten free flour you use will likely have some xanthan gum in it, but I like to add extra to achieve the coffee cake texture.

Why should I use sour cream in my coffee cake?

The sour cream is what makes this cake so moist. I like to use full fat, thick sour cream. If you don't have sour cream on hand you could also use plain yogurt.

More Recipes You Might Enjoy

Gluten Free Double Chocolate Bundt Cake
Gluten Free Gingerbread Bundt Cake
Gluten Free Hummingbird Bundt Cake
Gluten Free Angel Food Cake
Gluten Free Cream Cheese Pound Cake

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 25% off your first order!

Gluten Free Cinnamon Coffee Cake

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Author: Elaine VanVleck
Total Time: 1 hour 50 minutes
Yield: 8 slices 1x
Diet: Gluten Free

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Description

This easy gluten free cinnamon coffee cake is the best bundt cake! This recipe uses sour cream and is super moist. I think the best coffee cake is from scratch with icing. Yum!

Ingredients

Scale

2 ½ cups Brown Rice Flour
⅔ cup + 3 Tbsp. Potato Starch
⅓ cup + 1 Tbsp. Tapioca Flour
2 tsp. Xanthan Gum
3 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Sea Salt
5 tsp. Ground Cinnamon
1 cup Unsalted Butter, softened
1 ½ cups Granulated Sugar
1 cup Brown Sugar
4 large Eggs
2 cups Sour Cream
2 tsp. Vanilla Extract
1 cup Pecans, chopped

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Instructions

Preheat oven to 300 degrees.

Grease a bundt pan with butter or coconut oil. Set aside.

Whisk together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Add the chopped pecans to the batter and blend until just combined.

Pour the batter evenly into your greased bundt pan.

Bake at 300 degrees for 1 ½ hours (90 minutes).

Let the cake stand for 10 minutes before removing it from the bundt pan to a cooling rack.

Notes

I like to make the cake the day before I want to serve it and then put the icing on the next day right before serving.

Prep Time: 20 minutes
Cook Time: 90 minutes
Category: Cake
Method: Baking
Cuisine: Gluten Free

Coffee Cake Icing

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Author: Elaine VanVleck
Total Time: 5 minutes
Yield: 1 cup 1x

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Ingredients

Scale

2 Tbsp. Milk
½ tsp. Vanilla Extract
1 cup Powdered Sugar

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Instructions

Place milk, vanilla and powdered sugar in a bowl. Beat with a hand mixer or whisk until completely combined.

If the glaze is too thin you can add powdered sugar 1 tablespoon at a time until you get the right consistency.

If the glaze is too thick you can add milk 1 tablespoon at a time until you get the right consistency.

Prep Time: 5 minutes
Category: Icing

Gluten Free Butter Pecan Cookies

These gluten free butter pecan cookies are a very easy recipe to make. These are the best chewy cookies with a delicious brown butter flavor. I love how soft these cookies are. They melt in your mouth!

Gluten Free Butter Pecan Cookies are the ultimate easy cookie recipe that combines rich, nutty flavor with a perfectly chewy bite.

This classic cookie recipe is melt-in-your-mouth delicious, making it one of the best gluten free dessert recipes for fall baking, Thanksgiving, or holiday cookie swaps.

With buttery pecans baked into every bite, these homemade cookies bring a nostalgic, comforting taste that everyone will love.

I'm a huge pecan fan, but I think what really makes these cookies delicious is that the pecans are heated in browned butter. Then the butter for the recipe is also browned. All that browned butter makes delicious cookies!

If you are looking for more gluten free cookie recipes try my Gluten Free Oatmeal Raisin Cookies, my Gluten Free Monster Cookies, my Gluten Free Old Fashioned Iced Oatmeal Cookies or my Gluten Free Thumbprint Cookies.

You can find all of my cookie recipes here: Gluten Free Cookies Recipes

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Ingredients

Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a mixing bowl whisk together flour, arrowroot powder, salt, cinnamon and baking soda. Set aside.

In the bowl of your stand mixer place the slightly cooled browned butter, brown sugar, granulated sugar, and vanilla. Blend until combined.

While the mixer is running add the eggs one at a time. Blend until smooth.

Add the dry ingredients to the wet mixture. Blend until just combined.

Add the buttered pecans and mix until just blended.

Place dough in the refrigerator for up to 2 hours. The dough should easily form a ball when chilled.

Using a cookie scoop or tablespoon place a dozen cookies on each of your baking sheets. Press a pecan half into each cookie.

Bake at 375 degrees for 10-13 minutes or until the cookies are slightly browned.

Let the cookies cool slightly before transferring to a cooling rack. Let the cookies cool completely before storing in an air tight container.

Supplies

More Recipes You Might Enjoy

Gluten Free Butter Pecan Cookies

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Author: Elaine VanVleck
Total Time: 40 minutes
Yield: 36 cookies 1x
Diet: Gluten Free

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Description

Ingredients

Units Scale

2 cups Gluten Free Flour
2 Tbsp. Arrowroot Powder
1 tsp. Sea Salt
1 tsp. Ground Cinnamon
½ tsp. Baking Soda
1 cup Unsalted Butter, browned
½ cup Brown Sugar
½ cup Granulated Sugar
2 tsp. Vanilla Extract
2 large Eggs
1 cup Buttered Pecans, finely chopped (see next recipe)
Pecan halves for decorations

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Instructions

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

In a mixing bowl whisk together flour, arrowroot powder, salt, cinnamon and baking soda. Set aside.

In the bowl of your stand mixer place the slightly cooled browned butter, brown sugar, granulated sugar, and vanilla. Blend until combined.

While the mixer is running add the eggs one at a time. Blend until smooth.

Add the dry ingredients to the wet mixture. Blend until just combined.

Add the buttered pecans and mix until just blended.

Place dough in the refrigerator for up to 2 hours. The dough should easily form a ball when chilled.

Using a cookie scoop or tablespoon place a dozen cookies on each of your baking sheets. Press a pecan half into each cookie.

Bake at 375 degrees for 10-13 minutes or until the cookies are slightly browned.

Let the cookies cool slightly before transferring to a cooling rack. Let the cookies cool completely before storing in an air tight container.

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

Buttered Pecans

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Author: Elaine VanVleck
Total Time: 10 minutes
Yield: 1 cup 1x

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Ingredients

Scale

1 cup Pecans, finely chopped
1 Tbsp. Unsalted Butter

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Instructions

In a non-stick frying pan melt the butter. Add the finely chopped pecans. Toast the pecans until they are slightly browned and very fragrant.

Set aside to cool for the Gluten Free Butter Pecan Cookies recipe.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Nuts
Method: Cooking

Frequently Asked Questions

How do I make butter pecan cookies from scratch?

The key ingredient is the browned butter. For this recipe I toasted the pecans in butter until it browned and then also browned the butter for the cookie recipe. Browning the butter gives these cookies a richer, nuttier flavor.

What do butter pecan cookies taste like?

These cookies combine the rich flavor of pecans with the nutty flavor of browned butter. I also added some brown sugar to give them a little bit of molasses flavor.

What does browned butter look like?

Browned butter is a caramel color with bits of browned milk solids. You cook unsalted butter in a sauce pan to evaporate any extra water and to brown the milk and milk solids. The butter will become very frothy as the water evaporates. When you stir the melted butter you will begin to see less foam and the caramel colored butter underneath the foam.

Gluten Free Pumpkin White Chocolate Cookies

These gluten free pumpkin white chocolate cookies are one of my best recipes! They are easy to make and there are no eggs in the recipe. These gluten free cookies are soft and chewy! I love the hint of pumpkin flavor with the white chocolate chips.

a cream plate of gluten free white chocolate cookies on a white marble countertop next to a linen napkin

I love a chewy cookie! These pumpkin white chocolate cookies have quickly become one of my favorites. This is a simple recipe to put together and the fact that the cookies are yummy is an added bonus. This combination of pumpkin, white chocolate and just a hint of spice is perfect.

If you are looking for more cookie recipes try my Gluten Free Apple Pie Cookies, my Gluten Free Ginger Cookies, my Gluten Free Double Chocolate Chip Cookies or my Gluten Free Old Fashioned Iced Oatmeal Cookies.

You can find all of my cookie recipes here: Gluten Free Cookies Recipes

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Ingredients

Instructions

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg.

In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together.

Add the dry ingredients to the wet ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined.

Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work.

Bake at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.

Cool cookies completely before storing in a container.

Supplies

Frequently Asked Questions

Can you freeze gluten free cookies?

Yes! These cookies are perfect to freeze for later. I like to have them on hand to defrost and pack in lunches. It's also great to make these cookies ahead of a gathering or event and then freeze them so you don't have to make them right before.

How do I store gluten free cookies?

I like to store my gluten free cookies in an air tight container in the fridge. The cookies are fine on the counter for a couple of days too. If they aren't going to get eaten right away storing them in the air tight container in the fridge will keep them fresh longer.

How do I make gluten free cookies chewy?

The combination of butter and pumpkin puree is what makes these gluten free pumpkin white chocolate cookies chewy. If you have a recipe that isn't making chewy cookies you can add some more oil (butter, avocado oil, coconut oil, etc.) or you can add pumpkin puree or apple sauce. Try a couple of tablespoons and go from there. A little goes a long way!

More Recipes You Might Enjoy

Gluten Free Pumpkin White Chocolate Cookies

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Author: Elaine VanVleck
Total Time: 27 minutes
Yield: 32 cookies 1x
Diet: Gluten Free

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Description

Ingredients

Scale

2 cups Gluten Free Flour
1 tsp. Baking Soda
½ tsp. Baking Powder
1 tsp. Ground Cinnamon
½ tsp. Sea Salt
¼ tsp. Ground Cloves
¼ tsp. Ground Nutmeg
¾ cup Unsalted Butter, softened
⅓ cup Pumpkin Puree
1 tsp. Vanilla Extract
½ cup Brown Sugar
½ cup Granulated Sugar
1 cup White Chocolate Chips

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Instructions

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a mixing bowl whisk together the flour, baking soda, baking powder, cinnamon, sea salt, cloves, and nutmeg.

In the mixing bowl of your stand mixer place the softened butter, pumpkin puree, vanilla, brown sugar and granulated sugar. Beat until well blended together.

Add the dry ingredients to the wet ingredients and beat until just blended together. Add the white chocolate chips and beat until just combined.

Scoop dough onto parchment paper lined baking sheets. I use a cookie scoop, but a heaping tablespoon will also work.

Bake at 350 degrees for 10-12 minutes or until cookies are firm and starting to brown.

Cool cookies completely before storing in a container.

Notes

Be sure to use pumpkin puree and not pumpkin pie filling.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Cookies
Method: Baking
Cuisine: Gluten Free

These gluten-free Pumpkin White Chocolate Cookies are the ultimate cozy fall dessert, combining warm pumpkin spice flavor with sweet, melty white chocolate chips.

Soft, chewy, and easy to whip up, they're a crowd-pleasing homemade fall cookie recipe perfect for any autumn gathering or afternoon treat. Whether you're baking a Thanksgiving cookie recipe or just craving something sweet and seasonal, these pumpkin white chocolate chip cookies deliver.

With their pillowy texture and perfectly balanced spice, these fun fall cookies are a delightful way to enjoy a fall baking recipe that feels indulgent but is simple to make.

Gluten Free Pumpkin Pie

This gluten free pumpkin pie is a really easy recipe to make from scratch. I like to make mine in a 9x13 pan so I have bars or squares. This is the best recipe to make a quick and easy slab pie or if you prefer two 9 inch pies.

I'm not always a fan of rolling out gluten free pie crusts. Even between two pieces of parchment paper sometimes it seems difficult. So, I like to press the pie crust into a 9x13 baking dish and make a slab pie.

If I'm gluten free can I have pumpkin pie?

Yes, but you must make sure the crust is gluten free. There isn't anything in this recipe for the pumpkin pie that isn't gluten free. You just need to make sure you either make my gluten free pie crust or purchase a gluten free pie crust. Trader Joe's has a yummy gluten free pie crust in their freezer section.

Gluten Free Pumpkin Pie Supplies

Can I use a store bought crust with this recipe?

Yes! There are so many more options in the last year for gluten free pie crusts. There are mixes and pre-made crusts you can purchase. I have a recipe for gluten free pie crust, but I also love the ease of pulling a pie crust out of the freezer to use ready made.

Here is my recipe for Gluten Free Pie Crust. You can use store bought, but gluten free pie crust is simple to make from scratch.

Gluten Free Pumpkin Pie Ingredients

If you enjoy this recipe you may also like:

Gluten Free White Chocolate Blondies
Gluten Free Apple Crisp
Gluten Free Lemon Bars
Gluten Free Pumpkin White Chocolate Cookies
Gluten Free Pumpkin Cake with Cream Cheese Frosting

Gluten Free Pumpkin Pie

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Author: Elaine VanVleck
Total Time: 1 hour
Yield: 1 - 9x13 or 2 - 9" 1x
Diet: Gluten Free

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Description

Ingredients

Scale

2 - 15 ounce cans Pumpkin Puree
2 tsp. Vanilla Extract
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
½ tsp. Ground Cloves
½ tsp. Ground Ginger
½ tsp. Ground Nutmeg
¼ tsp. Ground Allspice
1 cup Brown Sugar
1 cup Whipping Cream
1 cup Milk
4 large Eggs

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Instructions

Preheat your oven to 350 degrees.

Grease a 9x13 baking pan or 2 - 9 inch pie plates.

In the bowl of your mixer add all the ingredients. Mix until they are well combined. Pour the pie mixture into your pre-baked pie crust.

Bake at 350 degrees for 45 to 50 minutes.

Check your pie at 30 minutes. If the crust is getting too dark cover the crust with tin foil and return to the oven. Your pie will be mostly set with possible a slight jiggle to the center when it is done.

Notes

Below is a recipe for my gluten free pie crust. You can also use store bought pie crusts.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Pies
Method: Baking
Cuisine: Gluten Free

Here is the link to my recipe for Gluten Free Pie Crust.

Gluten Free Pie Crust

This gluten free pie crust recipe is really easy to make. I walk you through the steps of how to make the best gluten free pie crust. It is simple to make in the food processor and to roll out between parchment paper or hand press into your pan.

I love pies, but I'm not always a fan of making my own pie crust. However, this pie crust is very easy to make and then I decide if I want to press the crust into a 9x13 pan or roll it out between parchment paper for a 9 inch pie plate.

Why is my gluten free pie crust crumbly?

If your pie crust is too crumbly to work with you didn't add enough water. Place the dough back into the food processor and add a tablespoon or two more of water. There should be a dough ball in your food processor when you've added enough water.

If the pie crust is sticking to your hands rub some gluten free flour onto the dough ball and your hands.

Can gluten free pie crust be frozen?

Yes! You can make the dough ahead of time and freeze it. You can either place the dough into a sealed container or you can roll the dough out and place it in your pie plates and freeze the dough in the pie plate.

Take the dough or pie plates our and let them thaw completely before using them. I would suggest taking them out and placing them in the fridge the day before you need them.

If you like this recipe, you might also enjoy:

Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Lemon Bars

I get my baking supplies 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!

Gluten Free Pie Crust

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No reviews

Author: Elaine VanVleck
Total Time: 30 minutes
Yield: 2 - 9 inch 1x
Diet: Gluten Free

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Description

Ingredients

Scale

2 cups Gluten Free Flour
½ cup Unsalted Butter, cubed
1 large Egg
6-8 tablespoon Water
½ tsp. Sea Salt
2 tsp. Granulated Sugar

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Instructions

Preheat your oven to 400 degrees.

In your 6 or 8 cup food processor place the flour, cubed butter, egg, sea salt and sugar. Run the food processor on high until a crumbly mixture forms.

Add the water 2 tablespoons at a time while the food processor is running on low until a dough ball forms. If you add too much water and the dough is sticky add a couple of tablespoons of gluten free flour.

If you are using a 9x13 pan place the dough into the greased pan and press out evenly with your hands. If you want two 9 inch pie crusts, divide the dough and roll each disc out between two sheets of parchment paper. Prick the dough with a fork and place pie beads or beans onto the pie crust to keep it from rising.

Bake at 400 degrees for 15 to 20 minutes. The pie crust will be lightly browned. Let the crust cool slightly before placing your pie ingredients in and cooking according to the pie recipe's directions.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: Gluten Free