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Gluten-free recipes to bake

By Gluten Free Chart editors · Updated 2026-07-16 · ~6 min read

In the mood to bake? Here are 5 new recipes to try, including Gluten-Free Almond Flour Lemon Cake, Gluten-Free Cinnamon Rolls, Gluten-Free Focaccia. Each one lists the ingredients, times and step-by-step instructions so you can follow along easily.

Gluten-Free Almond Flour Lemon Cake

Prep15 min
Cook35 min
Total time50 min
Servings8 slices
DifficultyEasy

Ingredients

  • 2 1/2 cups (240 g) almond flour
  • 1/2 cup (100 g) granulated sugar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup (80 ml) neutral oil
  • Zest of 2 lemons
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 cup (60 g) powdered sugar (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) round pan with parchment.
  2. In a bowl, whisk together the almond flour, granulated sugar, baking soda, and salt.
  3. In a separate bowl, beat the eggs, oil, lemon zest, 2 tablespoons of the lemon juice, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and stir just until a uniform batter forms.
  5. Scrape into the pan, level the top, and bake for 30 to 35 minutes until golden and a toothpick comes out clean.
  6. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely.
  7. Whisk the powdered sugar with the remaining 1 tablespoon lemon juice and drizzle over the cooled cake.

Tips

  • Almond flour browns quickly; tent with foil if the top colors before the center sets.
  • Swap the oil for the same amount of melted butter for a richer flavor.

Gluten-Free Cinnamon Rolls

Prep30 min
Cook25 min
Total time55 min
Servings9 rolls
DifficultyMedium

Ingredients

  • 3 cups (390 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tbsp psyllium husk powder
  • 1/4 cup (50 g) sugar
  • 2 1/4 tsp instant yeast
  • 3/4 tsp salt
  • 1 cup (240 ml) milk, warmed to 110°F (43°C)
  • 1 large egg
  • 4 tbsp (56 g) butter, melted
  • 1/2 cup (110 g) brown sugar (for filling)
  • 1 1/2 tbsp ground cinnamon (for filling)
  • 3 tbsp (42 g) softened butter (for filling)

Instructions

  1. Whisk the flour blend, psyllium, sugar, yeast, and salt in a large bowl.
  2. Add the warm milk, egg, and melted butter, then mix to a soft, sticky dough and let rest 10 minutes.
  3. Turn the dough onto a sheet of parchment, cover with a second sheet, and roll into a 10x14-inch (25x35 cm) rectangle.
  4. Spread the softened butter over the dough, then sprinkle evenly with the brown sugar and cinnamon.
  5. Using the parchment to help, roll up from the long side into a log and slice into 9 rolls.
  6. Arrange in a greased 9-inch (23 cm) square pan, cover, and let rise in a warm spot for about 45 minutes until puffy.
  7. Bake at 350°F (175°C) for 22 to 25 minutes until golden, then cool 10 minutes before serving.

Tips

  • If your flour blend has no xanthan gum, add 1 teaspoon along with the dry ingredients.
  • A simple glaze of powdered sugar and milk can be drizzled over the warm rolls.

Gluten-Free Focaccia

Prep20 min
Cook25 min
Total time45 min
Servings12 pieces
DifficultyMedium

Ingredients

  • 3 cups (390 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 tbsp psyllium husk powder
  • 2 1/4 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 1/2 cups (360 ml) warm water
  • 5 tbsp (75 ml) olive oil, divided
  • 1 tsp honey
  • Flaky salt and fresh rosemary, to top

Instructions

  1. Whisk the flour blend, psyllium, yeast, and salt together in a large bowl.
  2. Stir in the warm water, 2 tablespoons of the olive oil, and the honey to form a thick, sticky batter-like dough.
  3. Cover and let rise at room temperature for about 1 hour until visibly puffed.
  4. Pour 2 tablespoons olive oil into a 9x13-inch (23x33 cm) pan and spread the dough into it with oiled hands.
  5. Dimple the surface all over with your fingertips, drizzle with the remaining 1 tablespoon oil, and scatter rosemary and flaky salt.
  6. Let rest 20 minutes while the oven heats to 425°F (220°C).
  7. Bake for 22 to 25 minutes until deeply golden, then lift out and cool on a rack before cutting.

Tips

  • The dough is meant to be wet; wet or oiled hands make it easy to handle.
  • Add halved cherry tomatoes or thin onion before baking for variation.

Gluten-Free Peanut Butter Cookies

Prep10 min
Cook12 min
Total time22 min
Servings16 cookies
DifficultyEasy

Ingredients

  • 1 cup (260 g) smooth peanut butter
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Stir the peanut butter, sugar, egg, baking soda, vanilla, and salt together until a stiff dough forms.
  3. Roll the dough into 16 balls and space them out on the sheets.
  4. Flatten each ball with a fork in a crosshatch pattern.
  5. Bake for 10 to 12 minutes until the edges are set but the centers still look soft.
  6. Let the cookies cool on the sheet for 5 minutes to firm up before transferring.

Tips

  • Use a peanut butter that is just peanuts and salt; very oily natural butters may need an extra tablespoon of sugar to hold shape.
  • The centers firm as they cool, so pull them while still slightly soft for a chewy result.

Gluten-Free Carrot Cake with Cream Cheese Frosting

Prep25 min
Cook35 min
Total time1 tim
Servings12 slices
DifficultyMedium

Ingredients

  • 2 cups (260 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup (200 g) brown sugar
  • 3/4 cup (180 ml) neutral oil
  • 1 tsp vanilla extract
  • 3 cups (300 g) finely grated carrots
  • 8 oz (225 g) cream cheese
  • 1/2 cup (115 g) softened butter
  • 1 1/2 cups (180 g) powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and line two 8-inch (20 cm) round pans with parchment.
  2. Whisk the flour blend, baking powder, baking soda, cinnamon, and salt in a bowl.
  3. In a large bowl, beat the eggs, brown sugar, oil, and vanilla until well combined.
  4. Stir in the dry ingredients, then fold in the grated carrots until evenly distributed.
  5. Divide between the pans and bake for 30 to 35 minutes until a toothpick comes out clean.
  6. Cool the layers completely on a rack.
  7. Beat the cream cheese and butter until smooth, add the powdered sugar, and beat to a spreadable frosting.
  8. Frost the top of one layer, stack the second, and frost the top and sides.

Tips

  • Frost only fully cooled cakes so the frosting does not melt.
  • Fold in 1/2 cup chopped walnuts or raisins with the carrots if you like.

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