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    Lemon Lime Homemade Gatorade

    This Lemon Lime Homemade Gatorade is one of the most useful recipes I make all summer long. I have celiac disease and Hashimoto's disease and I have never been able to drink store bought sports drinks because of the artificial dyes, processed sugars, and mystery ingredients that come with them. After years of just drinking plain water during farm chores, workouts, and hot summer days I finally decided to make my own and I have not looked back since.

    This recipe tastes like a cleaner and more refreshing version of the lemon lime Gatorade you grew up with, made entirely from real whole ingredients you can feel good about.

    a ball canning jar with lemon lime homemade sports drink with ice cubes and lemon and lime slices

    The base is coconut water which is packed with natural potassium, sodium, and magnesium making it a genuinely effective electrolyte source.

    Fresh lemon juice, lime juice, and orange juice give it a bright three citrus flavor with a serious vitamin C boost.

    A touch of honey sweetens it just enough without the blood sugar spike that comes from the processed sugar in commercial sports drinks and a pinch of sea salt completes the electrolyte profile.

    The whole thing comes together in your blender in about five minutes and keeps in the refrigerator for up to two weeks.

    Whether you are recovering from a workout, spending the day outside in the heat, or fighting off a cold this drink has you covered.

    If you are looking for more refreshing drink recipes try my Iced Chai Tea Latte Concentrate, my Homemade Blueberry Lemonade made with Frozen Blueberries, my Pina Colada Mocktail or my Homemade Raspberry Lemonade.

    You can find all of my drink recipes here: Gluten Free Drink Recipes

    Two glasses of lemon lime homemade sports drink with ice and lemon wedges on top sitting next to a small bowl of pink salt
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    What Electrolytes Are and Why You Need Them

    Electrolytes are minerals that carry an electrical charge and are essential for keeping your body functioning properly. When you sweat during exercise, spend time in the heat, or are sick with a fever or stomach illness you lose electrolytes that need to be replaced. Drinking plain water alone does not replace them.

    The four most important electrolytes for hydration are sodium, potassium, magnesium, and calcium. When these drop too low you may feel muscle cramps, fatigue, headaches, or dizziness even if you have been drinking plenty of water.

    Commercial sports drinks like Gatorade replace electrolytes but they also come loaded with artificial dyes, high fructose corn syrup, and processed ingredients that many people including those with celiac disease, Hashimoto's disease, and other autoimmune conditions cannot or do not want to consume. This homemade lemon lime Gatorade replaces those electrolytes using only real whole food ingredients with nothing artificial added.

    What Each Ingredient Does

    Every ingredient in this recipe has a specific purpose. Here is why each one matters.

    • Coconut water is the base of this recipe and often called nature's Gatorade for good reason. It naturally contains potassium, sodium, and magnesium making it one of the most effective natural electrolyte sources available. It also adds a subtle natural sweetness that makes this drink more pleasant than plain water.
    • Fresh lemon juice adds bright citrus flavor and a meaningful dose of vitamin C and potassium. Use freshly squeezed lemon juice for the best flavor rather than bottled juice.
    • Fresh lime juice adds tartness and more vitamin C. The combination of lemon and lime together gives this drink a flavor profile that genuinely mimics the classic lemon lime Gatorade taste.
    • Fresh orange juice adds sweetness, vitamin C, folate, potassium, and magnesium. This is what gives the drink a slightly richer and more complex flavor than a basic lemon lime version. Even a small amount makes a noticeable difference.
    • Honey is the natural sweetener that provides just enough energy fuel without the processed sugar spike of commercial sports drinks. Honey also contains natural antioxidants and antimicrobial properties. If you are new to this recipe you may want to start with a little more honey and reduce it gradually as your taste buds adjust to a less sweet drink.
    • Sea salt completes the electrolyte profile by providing sodium which is the primary electrolyte lost through sweat. It also brings out the citrus flavor and gives the drink that slightly savory finish that makes it taste like a sports drink rather than plain lemonade.

    When to Drink This Homemade Gatorade

    This drink works any time your body needs electrolyte replenishment. Here are the situations I reach for it most often.

    • After a workout or long walk. This is the most obvious use and it works beautifully for replenishing what you sweat out during exercise. I make a batch before outdoor farm chores on hot summer days and keep it in a mason jar in the refrigerator.
    • During illness. When you are fighting a stomach bug, fever, or cold this is one of the best things you can drink to replace electrolytes lost through sweating, vomiting, or diarrhea. It is much gentler on the stomach than a sugary commercial sports drink.
    • On hot summer days. You do not have to be exercising to need electrolytes. Spending time outdoors in the heat depletes them just as effectively as a workout. A glass of this over ice on a hot afternoon is genuinely refreshing and functional.
    • After spending time in the garden or doing yard work. Any sustained outdoor physical activity in warm weather calls for more than just water.

    Flavor Variations

    This recipe is easy to customize based on what juices you have on hand. Here are a few variations worth trying.

    • Pure lemon lime. Skip the orange juice and increase the lemon and lime juice slightly for a cleaner and more tart flavor.
    • Orange citrus. Replace the lemon and lime juice entirely with fresh orange juice for a milder and sweeter version.
    • Grapefruit. Substitute grapefruit juice for some or all of the citrus for a slightly more bitter and sophisticated flavor profile.
    • Add sparkling water. Replace the plain water with sparkling water for a fizzy version that feels more like a soda.

    Supplies

    Storage

    Store your homemade lemon lime Gatorade in a sealed mason jar or airtight container in the refrigerator for up to two weeks. Since the honey and salt can settle give the jar a good shake or stir before each serving. This recipe makes a small batch which your family will likely go through well before the two week mark.

    Top Tip

    Shake or stir your homemade Gatorade well before every serving. The honey and sea salt settle to the bottom of the jar as it sits in the refrigerator and the citrus juice can separate from the coconut water over time. A good shake before pouring ensures every glass has the right balance of sweetness, salt, and citrus flavor rather than a bland first glass and an overly sweet last one.

    Frequently Asked Questions

    How do I make my own gatorade?

    It is so easy and you can control every ingredient. Start with a coconut water and regular water base then add fresh lemon, lime, and orange juices. Use honey to sweeten slightly and sea salt to complete the electrolyte profile. If you are used to drinking regular Gatorade this recipe may taste less sweet at first. Start with a little more honey and reduce it gradually each time you make it until your taste buds adjust to a less sweet drink.

    How long will homemade sports drink last?

    Store your homemade lemon lime Gatorade in a sealed jar or airtight container in the refrigerator for up to two weeks. Give it a good shake or stir before each serving since the honey and salt can settle at the bottom. This recipe makes a small batch so you will likely finish it well before the two week mark.

    Can I make this without coconut water?

    Yes. If you do not have coconut water or prefer not to use it you can substitute plain filtered water. The drink will still taste good but you will lose some of the natural potassium and magnesium that coconut water contributes. If you substitute plain water you may want to add a small pinch of additional sea salt to compensate for the lost electrolytes.

    Is this homemade Gatorade good when you are sick?

    Yes and it is one of the best things you can drink when you are sick with a stomach bug, fever, or cold. When you are ill your body loses electrolytes through sweating, vomiting, or diarrhea and plain water alone does not replace them. This recipe is much gentler on the stomach than a sugary commercial sports drink and gives your body the sodium, potassium, and natural sugar it needs to recover.

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    More Recipes You Might Enjoy

    • Homemade Blueberry Lemonade made with Frozen Blueberries
    • Long Island Iced Tea Mocktails
    • Strawberry Daiquiri Mocktails
    • Cantaloupe Agua Fresca

    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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    Lemon Lime Homemade Sports Drink


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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    • Author: Elaine VanVleck
    • Total Time: 10 minutes
    • Yield: 5 cups 1x
    • Diet: Gluten Free
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    Description

    A refreshing lemon lime homemade Gatorade made with coconut water, fresh lemon juice, lime juice, orange juice, honey, and sea salt. No artificial dyes, no processed sugar, and no mystery ingredients. A natural electrolyte drink that replenishes sodium and potassium and is ready in just five minutes.


    Ingredients

    Scale
    • 3 cups Water
    • 1 cup Coconut Water
    • ½ cup Orange Juice
    • ¼ cup Lemon Juice
    • ¼ cup Lime Juice
    • 3 Tbsp. Honey
    • ½ tsp. Pink Himalayan Salt

    Instructions

    In your blender add the waters, juices, honey and salt. Pulse until all the ingredients are combined.

    Serve over ice.

    If you have any leftover store it in the refrigerator in a sealed 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.

    Notes

    You can also add this recipe to a pitcher and stir. I think the honey and salt mix in better in the blender though.

    • Prep Time: 10 minutes
    • Cook Time: 0 minutes
    • Category: Drink
    • Method: Blended
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you make this Lemon Lime Homemade Gatorade I would love to hear what you think! Leave a comment below and let me know how it turned out or tag me on Instagram so I can see your glass.

    Once you make your own homemade sports drink you will never want to go back to the store bought version so save this recipe to your favorite Pinterest board so you always have it ready for your next workout, hot summer day, or farm chore marathon!

    Ingredients

    • Water
    • Coconut Water
    • Orange Juice
    • Lemon Juice
    • Lime Juice
    • Honey
    • Pink Himalayan Salt

    Instructions

    In your blender add the waters, juices, honey and salt. Pulse until all the ingredients are combined.

    Serve over ice.

    Easy Pea Salad

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

    a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt

    Easy Pea Salad is a classic, creamy salad that's perfect for any occasion, from casual dinners to holiday gatherings. This simple pea salad combines green peas with bacon, cheese, and a tangy dressing for a satisfying, cold vegetable salad that everyone will love.

    It's a versatile, easy vegetable salad that can be customized to your tastes, whether you prefer a classic southern pea salad or want to add extra veggies.

    The creamy peas and savory bacon make this pea salad a hit as a refreshing, gluten-free side dish that complements any meal.

    If you are looking for more easy salads you might also enjoy my Seven Layer Salad, my Thai Style Cabbage Salad, my Sugar Free Broccoli Salad or my Gluten Free Green Goddess Pasta Salad.

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

    a bowl of easy pea salad with shredded cheddar cheese sprinkled on top next to a little wooden bowl of pepper and a little ceramic bowl of salt
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    Ingredients

    • Frozen Peas
    • Bacon
    • White Onion
    • Cheddar Cheese
    • Mayonnaise
    • Sour Cream
    • Sea Salt
    • Coarse Ground Black Pepper
    • White Vinegar

    Instructions

    Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

    Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

    Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

    Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

    Store the salad in and air tight container in the refrigerator until you are ready to serve it.

    Supplies

    More Recipes You Might Enjoy

    • Seven Layer Salad
    • Cranberry Fluff Salad
    • Sugar Free Broccoli Salad
    • Gluten Free Coleslaw

    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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    Easy Pea Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 45 minutes
    • Yield: 9 servings 1x
    • Diet: Gluten Free
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    Description

    This easy pea salad is a cold and creamy classic that is perfect for spring potlucks, Easter, cookouts, and holiday gatherings. Sweet green peas are tossed with crispy bacon, shredded cheddar cheese, white onion, and a simple tangy dressing made with mayonnaise, sour cream, and white vinegar for a gluten free side dish everyone will love. Best of all it can be made a day ahead making it the ultimate stress-free make ahead salad for any occasion!


    Ingredients

    Scale
    • 1 - 32 ounce bag Frozen Peas, thawed
    • 1 pound Bacon, cooked and crumbled
    • 1 small White Onion, finely chopped
    • 1 cup Cheddar Cheese, shredded
    • ½ cup Mayonnaise
    • ½ cup Sour Cream
    • ½ tsp. Sea Salt
    • ½ tsp. Coarse Ground Black Pepper
    • 2 tsp. White Vinegar

    Instructions

    Pour your frozen peas into a bowl and place in the refrigerator the night before to thaw. If you don't have time for that you can thaw them in the microwave using the defrost setting.

    Cook the bacon. I like to place my bacon on a baking sheet and bake at 400 degrees for 30-35 minutes until it is crispy. Once the bacon is cooled crumble it into pieces.

    Once the peas are thawed and the bacon is cooled mix the ingredients together in a bowl.

    Mix together the peas, bacon, onion, cheese, mayonnaise, sour cream, salt, pepper and vinegar until all the ingredients are blended completely.

    Store the salad in and air tight container in the refrigerator until you are ready to serve it.

    Notes

    I like to make this salad the day before so it's cold and ready to serve in the refrigerator.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Salad
    • Method: Mixed
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    Storage

    Store leftover pea salad in an airtight container in the refrigerator for up to three days. Keep in mind that the longer the salad sits the more the dressing will absorb into the peas and other ingredients, so the salad may be a little thicker on day two or three. If you want to freshen it up you can stir in a small spoonful of sour cream or mayonnaise before serving. Do not freeze this salad as the creamy dressing does not hold up well to freezing and the peas will become mushy when thawed.

    Top Tip

    This recipe is a staple for spring in our house. It is perfect for a gathering and Easter. I like to make this salad the day before I need it so it's ready to go. I love having one less step to do the day of an event!

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    Frequently Asked Questions

    What kind of peas are used in this salad?

    I use frozen green peas in this salad. I purchase a 32 ounce bag and let them thaw before putting together the salad. If you try to put the salad together while the peas are still frozen it is much harder to stir in the dressing and mix the ingredients together.

    Save yourself the headache of a clumped salad and thaw your peas first!

    Do I need to cook the frozen peas for this salad?

    No. You thaw the peas and put them directly into the salad. There is no need to cook them for this salad.

    How long does pea salad last in the refrigerator?

    This easy pea salad can be made a day ahead and will last in your refrigerator for up to three days. We don't usually have salad left for that long though. It is delicious and gets eaten pretty quickly around here.

    Does the bacon in this pea salad need to be gluten free and nitrite free?

    Yes to both if you can find it! All of the ingredients in this easy pea salad are naturally gluten free, but you do want to make sure the bacon you purchase is certified gluten free since some bacon is processed in facilities that also handle gluten containing products.

    I also personally prefer bacon that is nitrite and nitrate free. I have found that nitrites and nitrates cause an inflammatory reaction for me that is very similar to a gluten reaction, so it is something worth paying attention to when you are shopping. Look for bacon that is labeled both gluten free and uncured without added nitrites or nitrates for the best result in this recipe.

    Gluten Free Apple Carrot Muffins

    Fall on the farm means apples everywhere, so these gluten free apple carrot muffins have become one of my go to breakfasts this time of year. They come together in one bowl and bake up soft and moist, with shredded carrot and fresh apple in every bite.

    Inspired by classic morning glory muffins, this apple carrot muffins recipe is quick enough for a busy morning but tastes just like carrot cake.

    a cream plate with three gluten free apple carrot muffins with glaze drizzled over them

    They are easy to make ahead too, so I usually bake a double batch and freeze half for the weeks when there is no time to cook.

    The batter comes together with pantry staples and takes about ten minutes to mix. Even on my busiest mornings I can have a warm muffin in hand before chores.

    If you're looking for more muffin recipes try my Gluten Free Banana Bread Muffins, my Gluten Free Zucchini Muffins, my Gluten Free Blueberry Oat Muffins or my Gluten Free Banana Oat Muffins.

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

    a metal cooling rack of gluten free apple carrot muffins with glaze drizzled over top of them
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    Why You'll Love This Recipe

    This apple carrot muffins recipe comes together in one bowl with simple pantry ingredients. It is quick enough for a busy weekday morning but tastes just like carrot cake, which makes it a favorite with kids and adults alike. No fancy equipment or hard to find ingredients required.

    Tips for Moist, Fluffy Gluten Free Muffins

    Gluten free muffins can turn dry if the batter is overmixed or the pan is left in the oven too long. Mix just until the dry ingredients disappear into the batter. The shredded carrot and finely chopped apple add natural moisture, so resist the urge to add extra flour even if the batter looks a little wet. Check the muffins at 18 minutes and pull them as soon as a toothpick comes out clean.

    Easy Swaps and Mix In Ideas

    This recipe is easy to customize. A few simple swaps and add ins let you make it your own:

    • Swap the buttermilk for full fat coconut milk with a splash of apple cider vinegar, and use dairy free butter in place of regular butter, for a dairy free version.
    • Fold in a handful of chopped walnuts or pecans, or swap the shredded coconut for raisins, for extra texture.

    How to Store and Freeze

    Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. To freeze, let the muffins cool completely, wrap each one individually, and place them in a freezer safe bag for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave for 20 seconds before serving.

    Top Tip

    Chop your apple into small, even pieces so it bakes through evenly and blends into every bite instead of sitting in large chunks. This also helps the muffins hold together better when you peel back the liner.

    Frequently Asked Questions

    How do you get gluten free muffins to rise?

    Your gluten free flour plays big role in whether or not your muffins rise. Since there isn't gluten it helps if there is xanthan gum to make up in texture for being gluten free.

    You should also be using baking powder. A muffin recipe without baking powder is not going to rise very well. Some people may not mind, but I like a fluffy muffin with lots of the delicious top to drizzle frosting over.

    How do I store gluten free muffins?

    Since these homemade muffins don't have preservatives in them they won't last out on the counter very long. You can leave them in a sealed container for a couple of days on the counter, but then I highly suggest moving them to the fridge so they don't ruin.

    How do you make gluten free muffins moist?

    Your gluten free muffins being moist comes down to your wet ingredients. You need to have enough oils or eggs so they aren't dry. In this recipe I also added buttermilk so these muffins are super moist and fluffy.

    If you are making gluten free muffins that aren't moist trying adding a bit more butter, buttermilk, or applesauce. There is a fine line though! If you add too much you will lose the fluffiness of the muffins.

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    Apple Carrot Muffin Supplies

    More Recipes You Might Enjoy

    • Gluten Free Banana Bread Muffins
    • Gluten Free Apple Spice Muffins
    • Gluten Free Blueberry Oat Muffins
    • Gluten Free Carrot Sheet Cake with Cream Cheese Frosting

    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 Apple Carrot Muffins


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Elaine VanVleck
    • Total Time: 40 minutes
    • Yield: 12 muffins 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    These gluten free apple carrot muffins are soft, moist, and packed with shredded carrot and fresh apple. They taste just like carrot cake and come together in one bowl.


    Ingredients

    Scale
    • 1 cup Brown Sugar
    • 2 large Eggs
    • ½ cup Unsalted Butter, melted
    • ¾ cup Buttermilk
    • 2 tsp. Vanilla Extract
    • 1 cup Apple, peeled, cored and finely chopped
    • ⅔ cup Carrot, shredded
    • ⅓ cup Dried Shredded Coconut
    • 2 cups Gluten Free Flour
    • 1 ½ tsp. Ground Cinnamon
    • 3 tsp. Baking Powder
    • 1 ½ tsp. Baking Soda
    • 1 tsp. Sea Salt

    Instructions

    Preheat your oven to 350 degrees.

    Line a 12 muffin pan with liners and set aside.

    In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

    Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

    Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

    Divide the batter between the cups of 12 muffin pan.

    Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

    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 want to drizzle frosting over the muffins mix 1 cup of powdered sugar with 1 tablespoon milk. Stir together until smooth and drizzle over each muffin.

    • Prep Time: 20 minutes
    • Cook Time: 20 minutes
    • Category: Breakfast, Snacks
    • Method: Baking
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you make these gluten free apple carrot muffins, I would love to hear how they turned out. Leave a star rating and a comment below, it helps other readers find this recipe too.

    Apple Carrot Muffins Ingredients

    • Brown Sugar
    • Eggs
    • Unsalted Butter
    • Buttermilk
    • Vanilla Extract
    • Apples
    • Carrots
    • Dried Shredded Coconut
    • Gluten Free Flour
    • Ground Cinnamon
    • Baking Powder
    • Baking Soda
    • Sea Salt

    Instructions

    Preheat your oven to 350 degrees.

    Line a 12 muffin pan with liners and set aside.

    In the bowl of your stand mixer combined the brown sugar and egg until blended. Then slowly pour in the melted butter while blending. Next pour in the buttermilk and vanilla. Blend to combine.

    Add the finely chopped apple, shredded carrots and shredded coconut. Blend until just combined.

    Add the gluten free flour, cinnamon, baking powder, baking soda and salt. Blend until just combined. Do not over blend! You want your batter to be light and fluffy.

    Divide the batter between the cups of 12 muffin pan.

    Bake at 350 degrees for 20 minutes or until the muffins are golden brown.

    Gluten Free Taco Casserole

    Taco night has always been a big deal in our house, and this Gluten Free Taco Casserole is how we do it when we want all the flavor without the fuss of building individual tacos. Seasoned ground beef is layered with gluten free corn tortillas and sharp cheddar cheese, then baked until the cheese is melted and golden.

    It is hearty, cheesy, and comes together in about 30 minutes from start to finish.

    a glass 9x13 baking dish of gluten free taco casserole next to a bowl of sour cream and a bowl of salsa

    What I love most about this recipe is that the taco seasoning is made completely from scratch. No store bought seasoning packets with hidden ingredients to worry about.

    Just simple spices you already have in your pantry, blended together to give the beef the most flavorful and bold taco taste.

    This is one of those gluten free casserole recipes that the whole family asks for on repeat, and I think once you make it, you will understand why.

    If you are looking for more Mexican style recipes try my Healthy Mexican Street Corn Salad, Instant Pot Mexican Style Beef & Rice, Gluten Free Enchilada Skillet or my Easy Ground Beef Nacho Casserole.

    You can find all of my meal recipes here: Gluten Free Meals Recipes

    two white plates with servings of gluten free taco casserole
    [feast_advanced_jump_to]

    Why You'll Love This Recipe

    • The taco seasoning is made from scratch with simple spices. No store bought packets and no hidden gluten.
    • It comes together in about 30 minutes. Quick enough for a busy weeknight.
    • It is a fantastic freezer meal. Assemble it ahead and bake it straight from frozen when you need a fast dinner.
    • It scales up easily for a crowd. Double or triple the recipe with no changes to the bake time.
    • Everyone can customize their own plate with their favorite toppings.

    Why Homemade Taco Seasoning Matters

    Most store bought taco seasoning packets contain hidden gluten from fillers, anti caking agents, or shared manufacturing facilities. This makes them risky for anyone with celiac disease or gluten sensitivity.

    This recipe skips the packet entirely. The seasoning blend is made from scratch using chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. These are spices you likely already have on hand. Blending them yourself means you know exactly what is in your food, and the flavor is better than any packet anyway.

    If you want to save time on busy nights, make a big batch of the seasoning blend in advance. Store it in a small jar and use it for tacos, taco soup, and any other Mexican inspired recipes.

    Protein Options

    Ground beef is my first choice for this casserole. It gives the filling a rich and hearty flavor that pairs perfectly with the corn tortillas and cheese. Here are other proteins that work well.

    • Ground turkey is a lighter option. Use it in the same quantities as the ground beef and season it the same way. The flavor is slightly milder but still delicious.
    • Shredded chicken works beautifully. Use leftover rotisserie chicken or cook and shred chicken breasts. Toss the shredded chicken with the same spice blend and sauce ingredients before layering.
    • Ground chicken is another great option. It cooks quickly and absorbs the taco seasoning really well.
    • For the leanest version, use 90/10 ground beef. It produces less fat to drain and results in a cleaner filling.
    • For a dairy free version, use your favorite dairy free shredded cheese in place of the cheddar. Dairy free cheddar style shreds melt well.

    Topping Ideas

    The toppings are where everyone gets to make this casserole their own. Set them out in small bowls and let the table dig in.

    • Shredded lettuce adds a cool and crisp contrast to the warm casserole.
    • Sour cream is creamy and rich. A dollop on each serving balances the bold taco spices.
    • Avocado slices or guacamole add a fresh and buttery element that pairs perfectly with the beef and cheese.
    • Salsa or pico de gallo adds brightness and a little heat.
    • Sliced jalapeños are great for anyone who wants extra spice.
    • Fresh cilantro adds a bright and herby finish.
    • A squeeze of lime juice right before eating brings all the flavors together.
    • Gluten free tortilla chips on the side give you a satisfying crunch with every bite.

    Top Tip

    Look for certified gluten free corn tortillas. Mission and Siete are two brands that work well in this recipe. Yes, corn tortillas should be gluten free, but that doesn't mean they aren't processed in a plant along with products with gluten in them.

    Frequently Asked Questions

    How long do I bake this gluten free taco casserole?

    This gluten free taco casserole bakes at 400 degrees for 10 minutes. You precook the ground beef and onions. Then you layer the beef mixture, corn tortillas and cheddar cheese into a 9x13 baking dish. You are baking the taco casserole just to melt the cheese.

    Is this taco bake good for meal prep?

    Yes! It is really simple to make the ground beef taco meat ahead of time and then store in an air tight container in the fridge. You can also use pre-shredded cheese so all you need to do for dinner is layer the ingredients into your baking dish and bake.

    Can you freeze this gluten free taco casserole?

    Yes! This gluten free taco casserole makes a fantastic freezer meal. I assemble the casserole per the instructions like I'm going to bake it. Then I seal it in a freezer container and freeze it for up to a month. This is a perfect freezer meal to have on hand to bake in 10 minutes and have dinner.

    Can I use a different meat in this casserole?

    Yes! You can prepare this dish with shredded chicken if you would prefer. You can either cook your chicken or purchase a cooked chicken. Then, shred the chicken meat and mix it with the same spices and ingredients as the ground beef in the recipe below. This is a great way to use leftover chicken.

    Can I make this gluten free taco casserole for a large group?

    Absolutely! This recipe scales up really well for a crowd. To serve 12 people simply double the recipe and use two 9x13 baking dishes. To serve 18 people triple the recipe across three baking dishes. The baking time stays the same at 400 degrees for 10 minutes regardless of how many pans you are making. You are just baking until the cheese is melted.

    The ground beef mixture can be made ahead of time and stored in the refrigerator, which makes assembling multiple pans much easier when you are cooking for a large group. You can also assemble the pans completely the night before and refrigerate them unbaked, then pop them in the oven right before serving.

    How do I reheat leftover taco casserole?

    To reheat in the oven, cover loosely with foil and warm at 350 degrees for 10 to 15 minutes. For individual servings, microwave in 30 second intervals until heated through. Add fresh toppings after reheating.

    Can I add beans to this casserole?

    Yes. Black beans or pinto beans are a great addition. Drain and rinse a 15 ounce can and add them to the beef mixture before layering. They add extra protein and fiber.

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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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    Gluten Free Taco Casserole


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 5 reviews

    • Author: Elaine VanVleck
    • Total Time: 30 minutes
    • Yield: 6 servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This gluten free taco casserole is an easy and hearty weeknight dinner the whole family will love. Seasoned ground beef, fire roasted tomatoes, black olives, and a homemade taco spice blend are layered with corn tortillas and melted cheddar cheese and baked until perfectly golden and bubbling. It comes together in just 30 minutes, freezes beautifully, and is the ultimate gluten free Mexican-inspired comfort food for busy nights!


    Ingredients

    Scale
    • 1 ½ pounds Ground Beef
    • 1 small Yellow Onion, chopped
    • 1 - 6 ounce can Black Olives, chopped
    • 1 - 15 ounce can Fire Roasted Tomatoes
    • 1 - 15 ounce can Tomato Sauce
    • 2 tsp. Chili Powder
    • 1 ½ tsp. Ground Cumin
    • 1 tsp. Smoked Paprika
    • 1 tsp. Sea Salt
    • ½ tsp. Onion Powder
    • ½ tsp. Garlic Powder
    • ½ tsp. Dried Oregano
    • ½ tsp. Ground Black Pepper
    • 12 - 6 inch Corn Tortillas
    • 2 cups Cheddar Cheese, shredded

    Instructions

    Preheat your oven to 400 degrees.

    In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.

    In a 9x13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.

    Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.

    Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.

    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

    This casserole freezes well for up to a month in a freezer container.

    • Prep Time: 20 minutes
    • Cook Time: 10 minutes
    • Category: Dinner
    • Method: Baking
    • Cuisine: American

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

    If you made this gluten free taco casserole I would love to hear what you thought! Please leave a star rating and a comment below. It really helps other readers find this recipe.

    Ingredients

    • Ground Beef
    • Yellow Onion
    • Black Olives
    • Fire Roasted Tomatoes
    • Tomato Sauce
    • Chili Powder
    • Ground Cumin
    • Smoked Paprika
    • Sea Salt
    • Onion Powder
    • Garlic Powder
    • Dried Oregano
    • Ground Black Pepper
    • Gluten Free Corn Tortillas
    • Cheddar Cheese

    Instructions

    Preheat your oven to 400 degrees.

    In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.

    In a 9x13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.

    Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.

    Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.

    Gluten Free Slow Cooker Spaghetti

    This easy recipe for gluten free slow cooker spaghetti is made in your crockpot with hamburger. This healthy recipe is made with olives and layered with ground beef. It is a cheesy and quick meal that you can make ahead.

    a black slow cooker with gluten free slow cooker spaghetti next to a serving spoon and a white bowl

    I know I cook for a living, but some days I don't feel like making dinner. I think it is a reality for most of us no matter what you do for a living. In my single days I would have had a bowl of cereal and a yogurt for dinner. When I first met my husband he thought I had lost my mind. He doesn't think it's dinner if it doesn't have meat as an ingredient.

    This recipe is perfect to throw together quickly and let it slow cook all afternoon. Often I put this together during my lunch break and then dinner is waiting for us.

    If you are looking for more beef recipes try these: 10 Easy Gluten Free Beef Recipes

    a black slow cooker with gluten free slow cooker spaghetti next to a serving spoon and a white bowl
    [feast_advanced_jump_to]

    Ingredients

    • Ground Beef
    • Yellow Onion
    • Minced Garlic
    • Gluten Free Spaghetti Noodles
    • Spaghetti Sauce
    • Fire Roasted Tomatoes
    • Black Olives
    • Water
    • Italian Seasoning
    • Sea Salt
    • Ground Black Pepper
    • Dried Parsley
    • Cheddar Cheese

    Instructions

    In a frying pan cook the ground beef until there is very little pink left. Add the onion and garlic. Sauté until the onion is just starting to become tender and translucent.

    In a bowl mix together the spaghetti sauce, tomatoes, olives, water, Italian seasoning, salt, pepper and parsley.

    In the slow cooker pot add half the cooked beef mixture. Break the spaghetti noodles into thirds and spread them over the beef mixture. Be sure to spread them around, if you leave them together they will cook in clumps!

    Pour the rest of the beef mixture over the noodle pieces. Then pour the spaghetti sauce mixture over all of this. Top with the cheddar cheese.

    On the Low setting on your slow cooker cook for 3 hours.

    The slow cooker spaghetti is done when the noodles are tender.

    Supplies

    Frequently Asked Questions

    How do I make gluten free slow cooker spaghetti?

    Good gluten free spaghetti noodles are key! I really like the Jovial Brown Rice Spaghetti Noodles. I think they taste the most like what I remember regular spaghetti tasting like. They hold together really well also.

    These noodles are perfect if you can't have corn products too. I love that they are simply brown rice and water.

    I layer the meat, onion, garlic and sauce mixture into the bottom of the slow cooker. Then I break up the spaghetti noodles into thirds and spread them into a layer. You don't want to leave them clumped together or they will stick together.

    Does gluten free pasta have eggs?

    The Jovial Brown Rice Spaghetti Noodles does not have eggs in the ingredients. I've also used the Trader Joe's brand, the Great Value Walmart brand and the Barilla gluten free pastas. None of these have eggs.

    It is always key to read the ingredients each time you purchase pasta. I've been disappointed before to get home and realize they've changed the ingredients on some of my favorite gluten free products.

    More Recipes You Might Enjoy

    Gluten Free Slow Cooker Meatballs
    Instant Pot Beef & Vegetable Soup
    Gluten Free Instant Pot Chicken & Dumplings
    Gluten Free Instant Pot Taco Soup
    Seven Layer Salad

    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
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Gluten Free Slow Cooker Spaghetti


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Elaine VanVleck
    • Total Time: 3 hours 20 minutes
    • Yield: 7 servings 1x
    Print Recipe
    Pin Recipe

    Description

    This easy recipe for gluten free slow cooker spaghetti is made in your crockpot with hamburger. This healthy recipe is made with olives and layered with ground beef. It is a cheesy and quick meal that you can make ahead.


    Ingredients

    Scale

    2 pounds Ground Beef
    1 medium Yellow Onion, chopped
    2 Tbsp. Minced Garlic
    8 ounces Gluten Free Spaghetti Noodles, uncooked and broken into large pieces
    1 - 24 ounce jar Spaghetti Sauce
    1 - 14.5 ounce can Fire Roasted Tomatoes
    1 - 6 ounce can Black Olives, chopped
    ½ cup Water
    2 tsp. Dried Italian Seasoning
    1 tsp. Sea Salt
    ½ tsp. Ground Black Pepper
    1 Tbsp. Dried Parsley
    1 ½ cups Cheddar Cheese, shredded


    Instructions

    In a frying pan cook the ground beef until there is very little pink left. Add the onion and garlic. Sauté until the onion is just starting to become tender and translucent.

    In a bowl mix together the spaghetti sauce, tomatoes, olives, water, Italian seasoning, salt, pepper and parsley.

    In the slow cooker pot add half the cooked beef mixture. Break the spaghetti noodles into thirds and spread them over the beef mixture. Be sure to spread them around, if you leave them together they will cook in clumps!

    Pour the rest of the beef mixture over the noodle pieces. Then pour the spaghetti sauce mixture over all of this. Top with the cheddar cheese.

    On the Low setting on your slow cooker cook for 3 hours.

    The slow cooker spaghetti is done when the noodles are tender.

    • Prep Time: 20 minutes
    • Cook Time: 180 minutes
    • Category: Dinner
    • Method: Slow Cooker
    • Cuisine: Gluten Free

    Did you make this recipe?

    Tag @smallfarmbiglife on Instagram and hashtag it #smallfarmbiglife

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