It seems like every month a new alternative to gluten surfaces, from flour for baking to pasta dough for your raviolis. There’s no reason gluten-free eaters should go without their favorite foods. Even these traditionally gluten-loaded recipes have incredible gluten-free alternatives.
Profiteroles are all about the flaky texture, so messing with the original dough is risky. This recipe was created for The Great British Bake Off, and we think it was worthy of a spot in this list. It even incorporates gluten-free chocolate chips! The dough maintains its form when baked, and holds up when filled with cream.
Beer-battered anything is so delicious, but we’ll stick with the classic onion ring. If you don’t get the batter just right, it could be too crumbly and fall off the onion with the first bite. These onion rings are super crispy, and will fill your kitchen with that warm, doughy, fried-food scent you want. The recipe incorporates tapioca starch and xanthan gum, which gives the batter, when fried, that nice doughy consistency on the inside.
Since most oatmeal you’ll find at the supermarket contains gluten, it’s not easy to find a good gluten-free recipe for oatmeal cookies that isn’t flaky or super dense. But this recipe is not only chewy on the inside and deliciously crispy on the outside — it’s also inexpensive.
Pretzels are completely unsatisfactory if they’re not chewy and fluffy. Since most gluten-free flour makes baked goods dense, pretzels are a challenge. This recipe calls for white rice flour, which is nice and bland (which is what you want), and tapioca starch with xanthan gum, which gives great chewiness.
With “bread” right in the title, this is already an intimidating item for gluten-free eaters. Not only is good gluten-free bread hard to find, but you need one that will hold up when soaked in the wet ingredients of the pudding. This recipe is best made with Rudi’s gluten-free bread, which has a great, gluten-like consistency, along with a sugar substitute derived from plant-based foods. The recipe is also vegan, using coconut butter, which adds a really special flavor to the pudding.
If you have a good, flaky crust, you can put just about anything you want in a quiche and it will turn out tasty. This recipe calls for a pre-baked gluten-free savory shortcrust and the whole recipe takes just about an hour to make.
Chex mix is a staple of most any party or game day, but almost every ingredient contains gluten. This recipe rounds up some of the best gluten-free snacks on the market into one, flavorful mix. None of your snackers will notice it’s gluten-free.
There’s something so appetizing about the crunchy sound of biting into an eggroll. But if the wrapping isn’t just right, you don’t get that crunch. These gluten-free wonton wrappers can be used to make wontons, crab Rangoon, and of course egg rolls. And they take just 20 minutes to make! You’ll swear you ordered Chinese takeout when they’re done.
The crust on a pot pie isn’t just to hold in the cheese, chicken and veggies: it’s the main event for most of us. You want that buttery flavor and flaky-but-fluffy texture when you dig in. This recipe delivers that but with no dairy or gluten. The crust calls for gluten-free flour, and coconut milk adds that slightly sweet flavor you want from a pie crust. And the veggie filling is super flavorful.
The key to any good stuffing is great bread. If you’re making stuffing, odds are you’re feeding a large party for a holiday, so you can’t mess it up! Don’t worry: you won’t with this recipe and even your gluten eaters won’t know the difference. It considers every detail down to gluten-free broth.