With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.
Main Ingredients For Gluten-Free Lemon Drizzle Cake
Sugar
Lemon Zest
Softened Butter – I used non-dairy.
Eggs
All Purpose Flour – I use Bob’s Red Mill’s gluten-free all purpose flour.
Almond Flour – adds protein and moisture to the cake.
Baking Powder
Salt
For the lemon drizzle you’ll need powdered sugar and lemon juice
Tips When Making Lemon Drizzle Cake
Add poppy seeds: Mix in 1 tablespoon of poppy seeds to the batter just after mixing in the dry ingredients.
How do I know when the lemon drizzle cake is done? The cake should be golden brown on the outside. Insert a toothpick into the center and it should come out clean or with just a few crumbs.
How do I store the lemon drizzle cake if there are leftovers? Store the cake in an airtight container at room temperature for up to 3 days.
Recipe by SamanthaCourse: DessertsCuisine: BritishDifficulty: Medium
Servings
8
servings
Prep time
10
minutes
Cooking time
1
hour
Total time
1
hour
10
minutes
With a delicious burst of tart lemon flavor and a moist and delicate crumb, this Gluten-Free Lemon Drizzle Cake recipe is a classic dessert that can be enjoyed for any occasion.
Ingredients
1CupSugar
2TablespoonsLemon Zest
1CupSoftened Butter (non-dairy)
4Large Eggs
1/4CupMilk (or non-dairy milk)
3TablespoonsLemon Juice
1 3/4CupsGluten-Free All Purpose Flour
1/2CupAlmond Flour
2TeaspoonsBaking Powder
1/4TeaspoonSalt
For the lemon drizzle:
1CupPowdered Sugar
1/4TeaspoonLemon Juice
Directions
Preheat oven to 350° Fahrenheit and line a loaf pan with parchment paper.
Mix together the sugar and lemon zest in a large bowl. Add in the butter and use either a hand or stand mixer to beat until pale yellow.
Beat in one egg at a time, before adding in the milk and lemon juice. Mix until combined.
In a separate bowl, mix together the gluten-free all purpose flour, almond flour, baking powder, and salt.
Slowly fold flour mixture into butter mixture until just combined, do not overmix.
Transfer batter to prepared loaf pan and bake for 1 hour, or until a toothpick inserted down the center comes out clean. Let cool in pan for 10 minutes before removing and placing on a wire rack to cool the rest of the way.
While the lemon cake cools, make the drizzle by whisking together all ingredients in a small bowl.
Once cake has cooled completely, spoon lemon drizzle over top. Leave drizzle to set for about 10-15 minutes before slicing and enjoying.
Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic dish you can make for the upcoming holidays to share with family and friends!
A Thanksgiving meal isn’t complete without the stuffing! I love the savory flavors of onion, celery, sage, rosemary and chicken stock all mixed together with cubes of toasted bread. With the holidays coming up, you’re going to want a quick, delicious gluten-free stuffing recipe on hand. This one will not disappoint. It’s not only gluten-free but it’s also dairy-free, ensuring even those with allergies can enjoy this timeless dish.
MAIN INGREDIENTS NEEDED
Gluten-Free Bread
Butter
Yellow Onion
Celery
Garlic Cloves
Fresh Sage, Parsley & Rosemary
Salt
Chicken/Vegetable Stock
Eggs
TIPS TO FOLLOW WHEN MAKING This Classic Gluten-Free Thanksgiving Stuffing
I used Canyon Bakehouse Gluten-Free Mountain White bread in this recipe and it cooked up beautifully!
I kept this stuffing recipe classic, but you could easily add sautéed mushrooms, cranberries, apples, or a little sausage to it if you’d like. Here’s one variation you can try if you want to add a little sweet to this savory dish.
Cranberry-Apple Stuffing: When cooking onions and celery, add 2 peeled, cored and diced apples, and 1 cup dried cranberries to the aromatics when you add the stock.
To make this dairy-free, all you have to do is replace the butter with vegan butter!
Recipe by SamanthaCourse: SidesCuisine: AmericanDifficulty: Medium
Servings
4
servings
Prep time
20
minutes
Cooking time
1
hour
Total time
1
hour
20
minutes
Full of savory flavors and made with 11 simple ingredients, this gluten-free stuffing recipe is a classic Thanksgiving dish you can make for the upcoming holidays to share with family and friends!
Ingredients
15OunceLoaf (cut into cubes)
1/2CupButter
1LargeYellow Onion (chopped)
1CupCelery (chopped)
5WholeGarlic Cloves (minced)
1/2CupFresh Parsley (chopped)
3TablespoonsFresh Rosemary (chopped)
3TablespoonsFresh Sage (chopped)
2TeaspoonsSalt
2CupsChicken or Vegetable Stock (divided)
2WholeEggs
Directions
Preheat oven to 350° Fahrenheit.
Spread bread cubes into an even layer on a baking sheet and bake for 30 minutes, tossing halfway through.
Melt butter in a small saucepan over medium heat, then add in the onion, celery, and garlic. Sauté until soft, about 8 minutes.
Add toasted bread cubes, onion mixture, fresh parsley, sage, rosemary, salt, and 1 cup of stock to a large bowl – toss to combine.
In a separate bowl, whisk together the remaining one cup of stock and eggs. Pour egg mixture into bread mixture and stir until just combined.
Transfer to a 9×13-inch baking dish and bake for 45-50 minutes or until golden brown.
My gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Maybe I just have a sweet tooth, but I don’t know if there’s anything better than freshly baked cinnamon rolls fresh out of the oven! These gluten-free cinnamon rolls are tender, soft, sweet, fluffy and taste absolutely incredible.
MAIN INGREDIENTS NEEDED TO MAKE Gluten-Free Cinnamon Rolls
Gluten-Free Bread Flour
Yeast – You’ll need to get your hands on some active dry yeast which will give a beautiful rise to these cinnamon rolls.
Eggs
Milk & butter – I used non-dairy but if you don’t want dairy-free rolls, just use regular milk and butter!
Sugar& Powdered Sugar – I used regular white sugar, but see “Tips” section for alternatives.
Cinnamon
Baking Powder
Vanilla Extract
TIPS & Adjustments When MAKING THIS Gluten-Free Cinnamon Rolls RECIPE
If you want to make these cinnamon rolls lower in sugar, you can sub the white sugar & powdered sugar with Lankanto.
Want to make these cinnamon rolls vegan? You can try using silken tofu, flax eggs or powdered egg replacers instead of regular eggs!
The secret to super tender cinnamon rolls is room temperature butter beaten into the dough. This technique works best if the butter is very soft.
5 from 1 vote
Gluten-Free Cinnamon Rolls
This gluten-free cinnamon rolls recipe creates deliciously sweet and fluffy buns with pull-apart edges and a soft cinnamon sugar center. With a perfectly tender texture, these cinnamon rolls can also be made dairy-free!
Start by warming your milk in a medium bowl to about 110° Fahrenheit. Do this in either the microwave for about 30-40 seconds, or over low heat on the stove for 2 minutes.
Once milk is warm, add the active dry yeast, sugar, and melted butter. Give it a gently whisk to combine, then let that sit for a couple minutes while you continue on with the recipe.
To the bowl of an electric mixer fitted with the dough hook attachment, add the gluten-free bread flour, baking powder, baking soda, and salt. Turn the mixer on low until the dry ingredients are combined.
With the electric mixer running on medium speed, slowly add the milk mixture into the flour mixture. Once the wet and dry ingredients are almost completely combined, add in the egg and egg yolk. Continue mixing to incorporate the eggs into the dough.
Once the eggs are incorporated, turn the mixer on high speed and mix the dough for 5 minutes, until the dough is smooth and comes together in a ball.
Generously flour a work surface with the gluten-free bread flour, then press the dough on top of the flour and press/roll into a 13×19-inch rectangle. Add the filling by spreading the softened butter over the dough in an even layer. Then, evenly sprinkle the brown sugar on top of the butter and the cinnamon on top of the brown sugar.
Carefully take the long end and roll the dough up into a tight log. Slice the log into 7-8 cinnamon rolls, each about 3 inches thick.
Then, place the cinnamon rolls in a greased 9×9-inch baking dish and tightly cover the dish with plastic wrap. Place the rolls in a warm place (by a window, in a proving drawer, in the oven with the light on, etc) to rise for about 1 hour.
After the hour is up, remove the plastic wrap from the baking dish and preheat your oven to 350° Fahrenheit. Once the oven is hot, bake the cinnamon rolls for 25-30 minutes or until they’re golden brown on top.
Remove the rolls from the oven and let them cool while you make the icing.
To make the cream cheese frosting, add the cream cheese, butter, powdered sugar, and vanilla extract to the bowl of an electric mixer and beat until it’s smooth and fluffy. Spread the frosting on top of your cinnamon rolls and ENJOY!
Video
Notes
Storage: These rolls will stay good at room-temperature for up to 2 days, in the fridge for up to a week, and in the freezer for up to 2 months.
Learn how to make this deliciously soft and buttery gluten-free coffee cake with a cinnamon filling and streusel crumb topping. This recipe also includes a dairy-free option, making it a treat something everyone can get excited about!
This gluten-free coffee cake recipe so easy to make and such a perfect breakfast or brunch recipe on the weekend. Serve a big slice with a hot cup of coffee for a breakfast treat!
While there are a few different parts to this recipe — the coffee cake, streusel, and filling — they are all very quick to make.
MAIN INGREDIENTS NEEDED TO MAKE Gluten-Free Cinnamon Streusel Coffee Cake
1:1 Baking Flour – I used Bob’s Red Mill 1-to-1 Gluten Free Baking flour in this recipe.
Butter – I used non-dairy butter. Consider using unsalted butter to control the salt content in this recipe.
Eggs – A common pantry item, you only need 3 large eggs for this.
Milk – I used non-dairy, but any milk can work with this.
Vanilla Extract – I use this in almost all my baked goods recipes because it enhances all the other flavors in the recipe.
Cinnamon – This wouldn’t be a cinnamon streusel coffee cake without the cinnamon!
Brown Sugar – This will be used for the streusel topping.
ADJUST THIS RECIPE TO YOUR DIET
Add dairy: I used non-dairy butter and milk, but it’s totally fine to use regular dairy products too.
Add Gluten: You can try using all purpose flour instead of the gluten-free version. However, flours like almond flour or coconut flour have not been tested in this recipe.
TIPS FOR MAKING Gluten-Free Cinnamon Streusel Coffee Cake
I like to line my baking dish with parchment paper for easy removal of the coffee cake from the pan after baking.
You can make the filling and streusel ahead of time. Just store in the refrigerator until ready to use.
Recipe by SamanthaCourse: Breakfast, DessertCuisine: AmericanDifficulty: Easy
Servings
9
servings
Prep time
10
minutes
Cooking time
50
minutes
Calories
300
kcal
Total time
1
hour
Learn how to make this deliciously soft and buttery gluten-free coffee cake with a cinnamon filling and streusel crumb topping. This recipe also includes a dairy-free option, making it a treat something everyone can get excited about!
Ingredients
For the cake:
3 cups gluten-free 1:1 baking flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups sugar
1 cup butter, melted (I used non-dairy butter)
3/4 cup milk (I used non-dairy milk)
3 eggs
1 tablespoon vanilla extract
For the filling:
¼ cup sugar
1 tablespoon gluten-free 1:1 baking flour
1 teaspoon cinnamon
For the streusel topping:
1 cup gluten-free 1:1 baking flour
1 cup brown sugar
½ cup butter, softened (I used non-dairy butter)
1 teaspoon cinnamon
Directions
Preheat oven to 350° Fahrenheit and grease a 9×9-inch cake pan.
In a large bowl, mix together the gluten-free flour, baking powder, and salt.
In a separate bowl, whisk together the sugar, butter, milk, eggs, and vanilla extract.
Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined.
Add all filling ingredients to a bowl and mix together.,
Then, add all streusel topping ingredients to a bowl and mix together until crumbly.
Transfer half of the batter to the cake pan, then evenly pour the filling over the top.
Follow that layer with the remaining cake batter before topping the whole thing off with an even sprinkling of the streusel topping.
Bake for 45-50 minutes or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire rack before slicing and serving.
Recipe Video
Notes
Storage: Store cooled coffee cake covered at room temperature up to 2 days.
Be sure to cool this one at least 30 minutes to let it set and be easier to cut and serve.
These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.
Hash browns have always been and always will be my favorite part of a breakfast plate. I love my hash browns extra crispy, with just the right amount of flavor. These zucchini hash browns hit the spot while being low-carb and super healthy. And the best part? They require a whopping four ingredients to make! You can catch me throwing together these super easy zucchini hash browns all zucchini-season long. I also plan on prepping a big batch for my freezer to reheat and enjoy in the winter months.
If you’re like me and have difficulty finding time to throw together a complete breakfast for yourself in the morning, then you need this recipe in your life. I highly recommend doubling or even tripling it ahead of a long week and keeping them in the fridge or freezer as a quick grab-and-go breakfast all week or month long.
What You Need To Make Zucchini Hash Browns
Zucchini – Peak zucchini season runs from May through August, but can usually be found at grocery stores year round. If you own a zucchini plant, you know how fruitful these plants are (like zucchini for daysssss). To prepare zucchini for this recipe, start by trimming off one end of the zucchini and running that same end down a medium box grater. Immediately transfer the shredded zucchini to a dish cloth and get started with this recipe!
Egg – The egg not only adds protein to these zucchini hash browns, but holds them together while they cook. Most zucchini hash browns call for all purpose flour or cheese to help bind them together. Though I found that in order to keep them gluten-free and dairy-free you’ll just need one egg to hold these babies together.
Garlic Powder – I kept the seasoning light in this recipe as to not overwhelm this mild veggie. Feel free to add whatever other seasoning you’d like or even leave the garlic powder out altogether!
How To Freeze
Let the zucchini hash browns cool completely before transferring to a freezer-safe bag or container.
When ready to eat, remove from the freezer and heat in a 400° Fahrenheit oven for 5-8 minutes or until warmed through. Or you can pop them in the microwave for 1 minute – they won’t be as crispy but will still be delicious.
Either wrap them in a napkin to take with you and enjoy during your morning commute or top with a fried egg and fresh herbs for a complete breakfast!
Recipe by Samantha RussoCourse: BreakfastDifficulty: Easy
Servings
3
hash browns
Prep time
30
minutes
Cooking time
25
minutes
Total time
55
minutes
These zucchini hash browns are perfectly seasoned, easy to make, and incredibly delicious! Serve alongside a fried egg and some fresh herbs for a quick and easy breakfast.
Ingredients
2 zucchini, shredded
1 egg
1/2 teaspoon salt, divided
1/2 teaspoon garlic powder
Directions
Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Place shredded zucchini on a dish towel in a single layer, then sprinkle with 1/4 teaspoon salt. let sit for 30 minutes to draw out as much moisture as possible.
Wrap zucchini in towel and squeeze out as much liquid as possible, then transfer zucchini to a bowl.
Add in the remaining ingredients then mix until well combined.
Divide into 3 hash browns and transfer to the baking sheet.
Bake for 25-30 minutes or until golden brown, remove and let cool slightly before serving.
Recipe Video
Notes
Feel free to add or remove any seasoning you’d like, don’t be scared to make this recipe your own!