Gluten Free Chart.

Guide

More gluten-free cakes and breads

By Gluten Free Chart editors · Updated 2026-07-16 · ~5 min read

In the mood to bake? Here are 5 new recipes to try, including Gluten-Free Flourless Chocolate Torte, Gluten-Free Blueberry Scones, Gluten-Free Cornbread. Each one lists the ingredients, times and step-by-step instructions so you can follow along easily.

Gluten-Free Flourless Chocolate Torte

Prep20 min
Cook30 min
Total time50 min
Servings10 slices
DifficultyMedium

Ingredients

  • 8 oz (225 g) dark chocolate, chopped
  • 3/4 cup (170 g) butter
  • 3/4 cup (150 g) granulated sugar
  • 4 large eggs
  • 1/2 cup (50 g) cocoa powder
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C), then grease an 8-inch (20 cm) springform pan and line the base with parchment.
  2. Melt the chocolate and butter together gently, stirring until smooth, then let cool slightly.
  3. Whisk in the sugar, followed by the eggs one at a time until fully incorporated.
  4. Sift in the cocoa powder, add the vanilla and salt, and whisk to a glossy batter.
  5. Pour into the pan and bake for 28 to 30 minutes until the top is set but the center is still slightly soft.
  6. Cool completely in the pan, then release and dust with cocoa before serving.

Tips

  • The torte firms up as it cools and cuts cleanly with a warm knife.
  • Confirm your cocoa powder is labeled gluten-free if cross-contamination is a concern.

Gluten-Free Blueberry Scones

Prep20 min
Cook22 min
Total time42 min
Servings8 scones
DifficultyEasy

Ingredients

  • 2 1/2 cups (325 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1/3 cup (65 g) sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (115 g) cold butter, cubed
  • 2/3 cup (160 ml) cold milk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (150 g) blueberries, fresh or frozen

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. Whisk the flour blend, sugar, baking powder, and salt in a large bowl.
  3. Cut in the cold butter with your fingers or a pastry cutter until the mixture looks like coarse crumbs.
  4. Whisk the milk, egg, and vanilla together, then stir into the dry mixture until a soft dough forms.
  5. Gently fold in the blueberries, taking care not to crush them.
  6. Pat the dough into a 7-inch (18 cm) disc on the sheet and cut into 8 wedges, separating them slightly.
  7. Bake for 18 to 22 minutes until the tops are golden, then cool on the sheet for 10 minutes.

Tips

  • Keep the butter and milk cold for the flakiest texture.
  • If using frozen blueberries, fold them in straight from the freezer to limit streaking.

Gluten-Free Cornbread

Prep10 min
Cook25 min
Total time35 min
Servings9 pieces
DifficultyEasy

Ingredients

  • 1 cup (140 g) fine cornmeal
  • 1 cup (130 g) gluten-free all-purpose flour blend
  • 1/4 cup (50 g) sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup (240 ml) milk
  • 2 large eggs
  • 1/3 cup (80 ml) melted butter or neutral oil

Instructions

  1. Preheat the oven to 400°F (200°C) and grease a 9-inch (23 cm) square pan.
  2. Whisk the cornmeal, flour blend, sugar, baking powder, and salt in a bowl.
  3. In a separate bowl, whisk the milk, eggs, and melted butter until combined.
  4. Pour the wet ingredients into the dry and stir just until no dry streaks remain.
  5. Scrape the batter into the pan and level the top.
  6. Bake for 22 to 25 minutes until the top is golden and a toothpick comes out clean.
  7. Cool for 10 minutes before cutting into squares.

Tips

  • Check that your cornmeal is labeled gluten-free, as some is processed alongside wheat.
  • For savory cornbread, reduce the sugar to 1 tablespoon.

Gluten-Free Oatmeal Raisin Cookies

Prep15 min
Cook12 min
Total time27 min
Servings20 cookies
DifficultyEasy

Ingredients

  • 1 1/2 cups (150 g) certified gluten-free rolled oats
  • 1 cup (130 g) gluten-free all-purpose flour blend
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup (115 g) softened butter
  • 3/4 cup (150 g) brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup (110 g) raisins

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment.
  2. Whisk the oats, flour blend, baking soda, cinnamon, and salt together in a bowl.
  3. In a separate bowl, beat the butter and brown sugar until creamy, then beat in the egg and vanilla.
  4. Stir the dry ingredients into the wet until combined, then fold in the raisins.
  5. Scoop rounded tablespoons of dough onto the sheets, spacing them well apart.
  6. Bake for 10 to 12 minutes until the edges are golden but the centers look soft.
  7. Cool on the sheet for 5 minutes before transferring to a rack.

Tips

  • Oats are often cross-contaminated with wheat, so use ones labeled certified gluten-free.
  • Swap raisins for dried cranberries or chocolate chips if you prefer.

Gluten-Free Vanilla Cupcakes

Prep20 min
Cook20 min
Total time40 min
Servings12 cupcakes
DifficultyEasy

Ingredients

  • 1 1/2 cups (195 g) gluten-free all-purpose flour blend (with xanthan gum)
  • 1 cup (200 g) granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (115 g) softened butter
  • 2 large eggs
  • 1/2 cup (120 ml) milk
  • 2 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Whisk the flour blend, sugar, baking powder, and salt in a large bowl.
  3. Add the softened butter, eggs, milk, and vanilla, then beat for about 2 minutes until the batter is smooth.
  4. Divide the batter evenly among the 12 liners, filling each about two-thirds full.
  5. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
  6. Cool in the tin for 5 minutes, then move to a rack to cool completely before frosting.

Tips

  • Do not overfill the liners or the cupcakes may dome and overflow.
  • Frost with the cream cheese frosting from the carrot cake recipe, or a simple buttercream.

Related guides

Gluten-Free Banana Bread RecipeGuideGluten-Free Banana Bread RecipeEasy gluten-free banana bread with a 1:1 GF flour blend. Moist, tender crumb, ready in about an hour. Tips, doneness cues, and FAQ included.Read more →Gluten-Free Binders Chart (Xanthan, Psyllium, Guar)GuideGluten-Free Binders Chart (Xanthan, Psyllium, Guar)How much xanthan, guar, psyllium, flax, and chia to use per cup of gluten-free flour, when to use each binder, plus tips and FAQ.Read more →Gluten-Free Bread RecipeGuideGluten-Free Bread RecipeMake a soft, sliceable gluten-free sandwich loaf with a GF flour blend, psyllium or xanthan, and yeast. Single rise, bake temps, and doneness tips.Read more →Gluten-Free Brownies RecipeGuideGluten-Free Brownies RecipeFudgy gluten-free brownies from scratch. Bake at 350F for 25-30 minutes for rich, crackly-topped squares. Recipe card, tips, and FAQ included.Read more →

This page contains affiliate links – if you buy through them we may earn a commission, at no extra cost to you. The recommendations are our own assessment.