The Very Best Gluten Free Recipes of 2017 | Great Gluten Free Recipes That Work (2024)

The very best gluten free recipes of 2017, from number 17 all the way through number 1.For the 8th year since I began writing this blog in 2009, we're counting down the most popular recipes here on the blog.

This time, to qualify as the best, the recipe had to be posted when the calendar said 2017. So get ready!

The Very Best Gluten Free Recipes of 2017 | Great Gluten Free Recipes That Work (1)

There are 17 recipes on this list, and every other year that I've done this “best of”list, all blog recipes have been eligible. But this year I noticed that nearly all of this year's best recipes, by pageviews, would be the same as the best gluten free recipes of 2016. That's just kind of the way it works with an established blog. Most of your traffic comes from the same handful of recipes.

And honestly? That wouldn't be any fun. So this year, I decided to shake things up. To be eligible for this list of the best gluten free recipes of 2017, a recipe had to be posted on the blog when the calendar said 2017.

That means that the absolute newest recipes, the ones that were posted in the last few months, have very little chance of ever making it on this list since they simply haven't had as many days out there to build up pageviews. No system is perfect, though, so I'm just going with it!

You mostly visited these pages on the blog from Google and Pinterest, and of course from my emails. And in 2017, I even released my very first online products to my email list only, so be sure to sign up (it's free!). All in all, these are the recipes you've loved the most.

In 2018, I will endeavor to repeat these successes. As always, there will undoubtedly be some fails. But I hope you'll stay with me through thick and thin, as I promise to stay with you. I have every intention of blogging until the cows come home.

So let's get to it. Here they are, from #17 through #1. For each individual recipe, click the photograph or the highlighted hyperlink below it.

Coming in at number 17, is this gluten free chocolate banana bread. With plenty of melted chocolate and cocoa, plus sour cream and of course lots of bananas, it's a moist, tender and flavorful riff on the original.

Number 16 is our hearty and “wheaty” tastinggluten free brown bread recipe. It's sure to be a family favorite. It couldn’t be easier, and you don’t need a bread maker. You're the bread maker!

Allow me to introduce you to number 15. These classic gluten free blueberry muffins are crisp on the outside, soft and tender inside. So easy to make, and they taste just like they came from your favorite bakery.

These gluten free snowball cookies should be super proud to come in asNumber 14since they're so new to the blog. Also known as Russian tea cakes and Mexican wedding cookies, they're super tender butter cookies, made with chopped nuts and always covered in powdered sugar.

Ditch the box, and make homemade jello style gelatin at home. Number 13 is so easy, with only a few ingredients—and it’s actually good for you. So when the kids want Jello, you can say yes—and be as happy about it as they are.

Light, tender and soft, with a soft crust, number 12, also known as gluten free English muffin bread, is the easy white sandwich bread you’ve been searching for!

If you’ve been thinking of baking some gluten free bread, and you’re not sure where to begin, may I make a suggestion? Start with this recipe. There’s no real shaping, as it’s a batter dough by nature.

Not to be outdone and even though it was just recently posted on the blog, coming in at number 11 is the gluten free white sandwich bread you’ve been missing in your life. This soft and tender bread bends and squishes, and has a lovely bakery-style crust.

It's also the recipe from my first cookbook that I never, ever thought I'd share so freely on the blog. I guess I'm maturing!

Number 10 isthese never-fail bakery-style gluten free vanilla cupcake. They're incredibly moist and tender, and can even easily be made dairy free, too. If you're looking for a go-to cupcake recipe, this is it.

Number 9 is these homemade protein bars. They're no-bake, endlessly customizable energy bars. Just like Luna and Power bars, and made with your favorite protein powder. This recipe isnotlike those other fussy, confusing recipes out there and it's so easy to make it to your family's tastes.

The perfect recipe for gluten free graham crackers comes in as number8. All the taste and texture of a “real” graham cracker—just like Nabisco, but safely gluten free. And absolutely perfect for making into graham cracker crumbs for all sorts of no-bake treats.

Black bean brownies are a special kind of flourless gluten free brownie, and this amazing recipe doesn’t taste at ALL like beans. Really!Tasting is believing. Meet number 7.

Number 6 is this gluten free apple crumble recipe. It's loaded with the season’s best apples and topped with crisp chunks of apple spiced goodness. Make it with or without oats!

Number 5 is our flourless chocolate cake. It's one of those restaurant-style desserts that it’s tempting to think is too fussy to make at home. It’s naturally gluten free, and easy to whip one up at home anytime.

Tender and light gluten free drop biscuits are not only number 4 on our list, they're ready in 20 minutes, start to finish. You can’t beat the taste or the convenience.

Number 3 is this Paleo pizza crust. It tastes just like the real thing but it's made without gluten, grains, or dairy. It’s the perfect primal canvas for all your favorite toppings, and my family and I make a few times a month—minimum.

Coming in at number 2 is these super healthy banana oatmeal muffins. They're naturally gluten free and so simple to make. I typically like to make the batter for these muffins in the blender, as it's the only way to make a smooth batter. And a smooth batter leads to a smooth muffin.

And finally, the most popular gluten free recipe of 2017 here on the blog is cheesecake bites. They're nothing more than little chocolate-covered morsels of creamy cheesecake, but everything mini is exciting and, well, better. No special equipment and no water bath needed, since chocolate covers any cracks.

Cheers to a 2018 filled with great gluten free food, and lots of advice and love. From my gluten free family to yours, happy new year. ???

Love,
Nicole

The Very Best Gluten Free Recipes of 2017 | Great Gluten Free Recipes That Work (2024)

FAQs

What is the secret of baking with gluten free flour? ›

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

What is the best food for gluten-free guests? ›

Fruits and vegetables are naturally gluten-free—so have plenty on hand for snacking. Rice, wild rice, corn and quinoa are gluten-free foods. Price Chopper does sell several different brands of gluten-free pasta. Meat, fish and chicken are also gluten-free, but some cold cuts do contain wheat starch as binders.

What is the biggest challenge of making gluten free bread? ›

Running into problems. Gluten is protein that elasticizes dough, providing structure and enabling it to trap the carbon dioxide generated by yeast. (This is why many gluten-free formulations don't use yeast.) Eliminating it often leaves dough that is runnier than conventional bread dough.

What do gluten-free people eat for dinner? ›

Gluten Free Dinner Recipes
  • Gluten-Free Glazed Meatloaf.
  • Gluten-Free Hearty Chicken Pot Pie.
  • Gluten-Free Chicken and Dumplings.
  • Orange-Glazed Roast Turkey with Gluten-Free Cranberry-Orange Stuffing.
  • Baked Autumn Vegetables.
  • Grilled Chipotle Turkey Breast.
  • Cauliflower Mashed "Potatoes"
  • Gluten-Free Broccoli and Squash Medley.

What gluten free flour is closest to all-purpose? ›

Common Flours
  • Brown Rice Flour. Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor. ...
  • White Rice Flour. ...
  • Oat Flour. ...
  • Almond Flour. ...
  • Almond Meal. ...
  • Cornstarch. ...
  • Potato Starch (NOT Potato Flour) ...
  • Buckwheat Flour.

What does baking soda do in gluten-free baking? ›

Baking soda is a pure chemical compound, known as sodium bicarbonate. It is an alkaline substance and requires an acid to activate its leavening properties. When combined with an acid (such as vinegar, lemon juice, or yogurt), it produces carbon dioxide gas, which causes the batter or dough to rise.

What to avoid when cooking gluten-free? ›

If You're Given the Green Light to Cook

When you're eating gluten-free, you must avoid the grains wheat, barley, rye, and most oats. This is tricky because these grains and ingredients made from them are included in many packaged products.

What culture is most gluten-free? ›

Here are some of the top cuisines around the world that are very gluten free-friendly:
  • Mexican.
  • Latin American.
  • Thai.
  • Japanese.
  • Indian.
  • Greek.
  • Middle Eastern.
  • Italian.

What do gluten-free people eat instead of bread? ›

Most of these alternatives are entirely gluten-free, and many are also low-carb.
  1. Rye bread. Share on Pinterest Rye bread is rich in fiber. ...
  2. Sourdough bread. ...
  3. Corn tortillas. ...
  4. Gluten-free bread. ...
  5. Gluten-free multiseed bread. ...
  6. Sprouted bread. ...
  7. Lettuce and leafy greens. ...
  8. Sweet potatoes.

What is the trick to making good gluten-free bread? ›

Tips and Techniques to make better Gluten Free Bread
  1. Use psyllium husk powder.
  2. Let the dough rest (not exactly the same as a bulk proof)
  3. Mix or knead thoroughly.
  4. Use less yeast.
  5. Bake in a tin with tall sides.
  6. Bake for longer, often at a lower temperature.
  7. Create steam in the oven.
  8. Use the tangzhong or scalded flour method.

Is sourdough bread gluten-free? ›

Sourdough is not gluten free, but we know that many people with IBS, gluten intolerance, or gluten sensitivity can tolerate sourdough bread. This is because the methods used to make sourdough break down some of the gluten in the flour so it is easier to digest. Think of sourdough as low-gluten rather than gluten-free.

What are some gluten-free snacks? ›

Don't forget that some naturally nutritious gluten-free snacks include fruits, vegetables, nuts and nut butters, yogurt, cottage cheese, popcorn, hardboiled eggs, hummus and guacamole.

What do gluten-free people miss? ›

The protein gluten is found in items like wheat products, beer, and pasta. It may cause digestive symptoms in some people, including those with celiac disease. A gluten-free diet involves excluding foods that contain the protein gluten like wheat and rye products.

Are Doritos gluten-free? ›

There is only one flavor of Doritos that Frito Lay lists as being gluten-free is DORITOS® Toasted Corn Tortilla Chips.

Does gluten-free flour bake the same as all purpose? ›

These breads take longer to bake because the gums and fiber in Gluten-Free Bread Flour hold onto water more than gluten (which is typical of gluten-free flour), so they take longer to fully bake and “dry out.” If you have a digital thermometer, the internal temperature should be between 208°F to 212°F.

How to adjust for gluten-free flour? ›

Substitute by weight, not volume. Moreover, because they are finer, they weigh less than all-purpose flour, so it is a good idea to substitute your blend for the all-purpose by weight, rather than by volume. If the original recipe calls for 260 grams of all-purpose flour, substitute with 260 grams of your blend.

How much longer do you bake with gluten-free flour? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Does gluten-free flour need extra baking powder? ›

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

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