Quick Ways to Use Extra Zucchini

Zucchini Recipes

Crispy Zucchini Appetizers

When you want something warm and savory, zucchini works beautifully in crispy appetizers.

Gluten Free Baked Zucchini Chips Recipe

Delicious baked zucchini chips with just the right amount of crunch and cheesy parmesan.

Gluten Free Baked Zucchini Chips Recipe

Mouthwatering Stuffed Zucchini Boats: A Must Try Recipe

Beautiful green sticks of zucchini hollowed into boats and filled with sausage and Gruyere cheese are so incredibly tasty and fun to eat too!

Stuffed Zucchini Boats Recipe

Grilled zucchini roll ups

Rolling up grilled zucchini with bolognese sauce and fresh parmesan really takes grilled zucchini to the next level. Wow! These little grilled zucchini roll ups make an amazing appetizer.

Grilled Zucchini Roll Ups Recipe

Baked Zucchini Sticks Recipe (Crispy Parmesan Oven-Fried Zucchini)

Crispy parmesan-coated zucchini wedges baked until golden and served with your favorite dipping sauce.

Baked Zucchini Sticks Recipe

Easy Zucchini Side Dishes

Lemony Marinated Zucchini Salad: Easy, No-Cook Side Dish

Zucchini is delicious raw, especially when it is marinated before being added to a salad.

Lemony Marinated Zucchini Salad Recipe

Easy Minestrone Soup (Low Carb And Gluten Free)

Enjoy a big bowl of easy minestrone soup today. It's simpler than you think; made all in one pot and ready in a snap. 

Easy Minestrone Soup Recipe

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Manhattan Clam Chowder Recipe

Zoodle Soup With Meatballs Recipe

Zoodles paired with mini meatballs and baby bok choy is a winning combination.

Zoodle Soup With Meatballs Recipe

Cheese Lover's Zucchini Casserole

Cheese lover's zucchini casserole tastes like pizza! It only takes minutes to assemble. Then it bakes while while you prepare the rest of your meal.

Cheese Lover's Zucchini Casserole Recipe

Zucchini And Corn Sauté With Bacon

This easy bacon, corn, and zucchini sauté is a delicious side where the veggies really sing. 

Zucchini And Corn Sauté Recipe

Zucchini Dinner Recipes

Zucchini Lasagna Casserole That Really Rocks

Sensational taste alert! You're sure to love this casserole; each mouthful keeps you salivating for the next bite.

Zucchini Lasagna Recipe

Zoodles (Zucchini Noodles) And Gluten Free Meatballs

Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very healthy twist to traditional spaghetti and meatballs.

Zoodles And Gluten Free Meatballs Recipe

Beef Stroganoff with Zucchini Noodles (Zoodles)

Substitute pasta with lovely zucchini noodles (zoodles!), and fall in love with this version of beef stroganoff.

Beef Stroganoff With Zoodles Recipe

Zucchini Noodles with Basil and Pistachio Pesto (Zoodles)

Tender and subtly crunchy zucchini noodles with easy homemade pesto is definitely a heavenly combination. 

Zoodles With Pesto Recipe

Zucchini Noodles with Bolognese Sauce (Zoodles)

These zucchini noodles with Bolognese sauce (zoodles) are super quick to make.

Zoodles With Bolognese Sauce Recipe

Zoodles (Zucchini Noodles) With Clam Sauce Recipe

A fantastic, nutritious twist on the Italian classic: zoodles alle vongole. Zoodles are complemented beautifully by a homemade clam sauce. Enjoy!

Zoodles With Clam Sauce Recipe

Zucchini Noodles With Buttery Beef Gluten Free Gravy

These zoodles (zucchini noodles) are cooked until tender and subtly crunchy, and then tossed with chunky ground beef in the butteriest gravy.

Skillet Beef And Zoodles Recipe

Creative Ways to Use Lots of Zucchini

Zucchini Nutrition Benefits

How to Store Fresh Zucchini

Can You Freeze Zucchini?

A Tip for Zucchini Season

You Might Also Like

The post What to Do With Too Much Zucchini (17 Easy Recipes to Use It Up) appeared first on Gluten Free Homestead.

This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post. 

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat. 

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

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Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 334kcal

Author Barbara Bianchi

Ingredients

• 2 tablespoons of extra-virgin olive oil
• 2 stalks of celery diced
• 2 carrots diced
• 1 small onion diced
• 3/4 cup of zucchini diced
• 3 ounces of cooked bacon diced
• 3 cloves of garlic minced
• 28 - ounce can gluten free diced tomatoes
• 4 cups gluten free chicken stock or broth
• 8 ounces clam juice
• 2 6.5-ounce cans minced clams with juice

Herbs and spices

• 1 teaspoon of salt
• 1/4 teaspoon of marjoram
• 1/4 teaspoon of thyme
• 1/4 teaspoon of oregano
• 1/4 teaspoon of rosemary
• 1/4 teaspoon of sage
• 1 large handful of Italian parsley chopped
• 1 bay leaf

Instructions

• Cook your bacon and drain on a plate lined with paper towels.
  3 ounces of cooked bacon diced
• Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
  2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
• Then add your minced garlic and chopped bacon and stir for one more minute.
  3 cloves of garlic minced
• Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
  28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
• Give it all a good stir and simmer, partially covered for 15 minutes.
• Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try? 

• If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
• If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

If you wish eating gluten free didn’t feel so restrictive, these Madeleine-inspired lemon donuts are your new little bit of joy. There’s something deeply comforting about the traditional French sponge cake.

Yes, the one Proust in his novel, In Search of Lost Time, basically wrote a whole memory about. Soft, lemony-scented, lightly sweet, almost whispering “slow down.”

But what about the pan? I don’t have a traditional Madeleine pan, so I skipped the pan and extra fuss and reached for my trusty donut pan instead.

The one I use for my gluten free apple cider donut recipe and gluten free chocolate cake donut recipe.

Over twenty years of gluten-free cooking has taught me that the simplest path is usually the best one.

These smell incredible as they bake, and the texture is so tender the gluten free lemon donut practically melts the moment it meets your tongue.
 You’d think you were having a tiny French moment in your own kitchen. 

Nicole made these for the first time on Mother’s Day. My adult kids were all home, gathered around the table set with my favorite china cups, sipping tea and catching up on life.

Watching them enjoy something warm from the oven, something gluten free that felt effortless and special, was a gift in itself.

One bite and my son looked at me and said, “Wow… that’s really good.”

Moments like that remind me of all the years feasting on home-cooked meals, of sharing the birthdays, tea times and talks. If you want a gluten-free treat that tastes like comfort, not compromise, these gluten free lemon donuts are such a lovely choice.

And if you want to keep the French-inspired recipe sweetness going, try my custardy gluten free clafoutis recipe, delicious gluten free apple-filled pumpkin crepes recipe, or these strawberry meringue cookies from a blogger friend.

Plus if you want even more feel-good desserts without the stress or the weird ingredients, you can browse my complete gluten free dessert collection anytime.

Your kitchen is about to smell amazing! Grab your ingredients and let’s make these Madeleine-inspired lemon donuts come to life.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Butter and Eggs:  Room temperature butter and eggs will blend better so take them out before you begin. We’ll also melt a little butter to butter (and flour) the donut pans. 


Sugar: Today I used granulated sugar which turned out fine, but you could go with caster/superfine sugar if you prefer a more delicate, quicker-dissolving sweetness.

Vanilla extract: A splash of vanilla adds aroma and enhances overall flavor.

Gluten-free flour: I use King Arthur Gluten Free 1/1 flour because it already contains xanthan gum. If you go with a different gluten free all purpose baking flour that doesn’t contain xanthan gum, you may need to add it. Please note, I’ve only made this recipe with King Arthur Gluten Free 1/1 flour. 

Baking powder: I like Rumford because it is gluten free, aluminum free, and Non-GMO. When you mix baking powder with the liquids and heat, it triggers a bubbly reaction, resulting in light and fluffy pastry.


Salt: A pinch of salt balances and brightens flavors.

Lemon zest: Grated from the lemon peel, the zest adds bright citrusy notes.

Instructions

*Free printable recipe card is available at the end of the post. 

1. Melt a bit of butter, then lightly butter and flour your donut pans so nothing sticks. Preheat your oven to 350°F so it’s ready when you are.

2. Zest your lemon. (This is what gives these donuts that soft, bright, Madeleine-style flavor.) To prepare lemon zest, start by washing and scrubbing the lemon with a vegetable brush. Use a microplane to grate only the outer layer of the skin, making sure to rotate the lemon to extract just the zest and avoid the bitter white pith. If a microplane is not available, the small holes on a box grater can be used as an alternative. I wear cut-resistant gloves for added safety.

3. Add all eight ingredients to your food processor fitted with the S-blade. Blend just until everything comes together, then stop and scrape down the sides. A quick pulse after that is all you need. This part takes seconds, it really is that easy.

4. Spoon or pipe the batter evenly into your donut wells. Fill each well about ¾ full so the donuts rise into a gentle dome without overflowing. They don’t have to look perfect. These bake up beautifully on their own.

5. Bake for 8–10 minutes, just until the edges turn lightly golden and a gentle press on top springs back.

6. Let them cool in the pan for just about a minute. This helps them release cleanly while still staying tender.

7. Serve warm with a dusting of powdered sugar, if you like. 

Serving suggestions

These are lovely with tea, espresso, or fresh berries. They also make a sweet little addition to a brunch spread if you’re feeding company.

Pro tips and recipe notes

Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.

Simple variations you can try: Add a touch of almond extract, a dash of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.

Troubleshooting (Just in Case):

If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.

If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer.

If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference.

If they turned out a bit dense:
Next time, rest the batter for at least 20-30 minutes (or even longer, such as an hour or overnight in the fridge) allowing the dry ingredients to fully hydrate. It helps keep that soft, texture you’re after.

If these donuts remind you that gluten free comfort isn’t off-limits, that’s the whole point.

And if you want dinner to feel just as doable, my Sauce System is where I show you how to transform everyday ingredients into quick, incredibly delicious meals (some in under 10 minutes) without overthinking substitutions.

I hope these lemon donuts bring a little joy to your table the way they did to mine. If they make it into your weekend baking rotation, tell me in the comments. It means so much to hear your stories.

And if you know someone who wants gluten free comfort without compromise, share this with them.

Try these recipes next

If these lemon donuts hit the cozy spot, you’ll love what’s next.

Start your morning with easy pancakes from scratch with gluten-free bread, golden and tender, ready for a drizzle of syrup or a smear of butter. Or savor the rich aroma of espresso brewed in a Moka Pot, a warm lift for your morning ritual.

For savory cravings, imagine slicing into a creamy crustless Quiche Lorraine or a one of a kind gluten-Free Spinach Pie, with or without the crust, each bite effortless, satisfying, and full of flavor.

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Lemon Donuts Recipe

These gluten-free Madeleine-inspired donuts are soft, lightly sweet, and so easy to make. No special Madeleine pan required. Made with everyday ingredients and baked in a donut pan, they’re a cozy, no-stress treat for breakfast, a dessert plate, or tea time.

Course Dessert

Cuisine French American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 25 minutes minutes

Servings 12

Calories 96kcal

Author Barbara Bianchi

Ingredients

To prepare donut pans

• 1 tablespoon butter melted
• 1 tablespoon gluten-free 1 to 1 all-purpose flour

For batter

• 2 large eggs room temperature
• 1/2 cup (1 stick) butter room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sugar
• 1/2 cup gluten-free 1 to 1 all-purpose flour King Arthur Gluten Free 1/1 flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoon lemon zest
• powdered sugar - for dusting (optional)

Instructions

• Preheat your oven to 350℉.
• Butter and flour the donut pans.
  1 tablespoon gluten-free 1 to 1 all-purpose flour, 1 tablespoon butter
• Add all of your ingredients to your food processor fitted with the S-blade (multi-purpose blade).
  2 large eggs , 1/2 cup (1 stick) butter , 1 teaspoon vanilla extract, 1/2 cup sugar, 1/2 cup gluten-free 1 to 1 all-purpose flour, ¼ teaspoon salt, 1 teaspoon baking powder, 2 teaspoon lemon zest
• Blend until combined, scrape down the sides of the bowl. A quick pulse after that is all you need.
• Evenly divide the batter between the donut wells.
• Bake for 8-10 minutes, until golden.
• Cool them in the pan for just a minute so they will release easily.
• Serve warm dusted with powdered sugar, if desired

Notes

Storage made easy: Ideally, they are best eaten on the day they are baked, fresh from the oven. However, they stay soft for about two days at room temperature in an airtight container. You can refrigerate them in an airtight container for up to four days or freeze for a couple of months. Rewarm gently in the oven or microwave to bring back that fresh-baked feel.

Simple variations you can try: Add a touch of almond extract, a whisper of cardamom, or a quick dusting of powdered sugar. Keep it simple, though, these shine in their subtlety.

Troubleshooting (Just in Case):

If something feels off, don’t worry these donuts are pretty forgiving, and a tiny tweak is usually all it takes.

If they seem a little dry:
Pull them from the oven a minute or two earlier next time. Gluten-free bakes can go from perfect to overdone quickly, so trust your eyes more than the timer.

If they’re sticking to the pan:
Give them another minute to cool in the pan, or grease and flour your donut wells a bit more generously next time. A well-prepared pan makes all the difference.

If they turned out a bit dense:
Before blending, whisk the batter lightly to work in a touch more air. It helps keep that soft, texture you’re after.

Nutrition

Calories: 96kcal

The post Lemon Donuts Recipe appeared first on Gluten Free Homestead.

Matzo Brei, an iconic dish of Ashkenazi Jewish origin (sometimes spelled matzah brie or matzoh brei). It’s so simple yet filled with childhood memories. It’s a combination of crisp matzo, soaked in egg, then fried until golden, like a pancake, and topped however you like whether with syrup, powdered sugar, or savory fixings like salt, pepper, and parsley.

Sweet or savory, it’s a comfort food unlike any other.

If you’re in the mood for more unique pancake ideas, why not try to make easy gluten free pancakes from scratch with gluten free bread? Or spice things up with my cozy gluten free pumpkin spice pancakes recipe from my collection of delicious gluten free breakfast recipes.

Rediscovering a childhood tradition: gluten free matzo brei

Growing up, Matzo Brei was a cherished tradition in our house, and I looked forward to it every year. Passover mornings were so special, where Matzo Brei was more than just food. It was a comforting constant. The aroma of sizzling eggs and matzo filled the kitchen, and there was nothing more satisfying than the soft, golden pieces on my plate.

But then life threw a curveball. My kids were diagnosed with gluten sensitivities.

Traditional matzo is a crispy flatbread made from unleavened grains such as barley, wheat, rye, oats, and spelt. It is not gluten-free.

For years, I missed being able to pass down that simple, cherished breakfast to my kids. I thought we’d never share that piece of my childhood.

But then, something unexpected happened: I found gluten-free matzo at the store. I couldn’t believe it! I brought it home, excited and hopeful. 

And let me tell you, when I made it for my kids, they were hooked. They loved it just as much as I had. Matzo Brei has become a tradition once more in our home. Only now it’s not just a Passover treat, they want it every Saturday morning.

It’s so easy, my kids have even started making it themselves!

Ingredients

To whip up this easy and delicious recipe, you’ll only need a few ingredients: eggs, milk, butter for frying, and, of course, gluten-free matzo-style squares that are made with simple, wholesome gluten free ingredients like tapioca starch, potato flakes, honey, and salt.

Instructions

*Free printable recipe card is available at the end of the post.

Start by breaking the matzo into bite-sized pieces and soaking them in a shallow dish of milk. I find a pie dish works for this step. Let the pieces soak up the milk, softening them just enough for the next part of the process.

Once the matzo has absorbed the milk, beat an egg in a separate bowl and stir it into the mixture, ensuring that the pieces are evenly coated. This will bind everything together, giving the dish its signature texture.

Now, melt some butter in a skillet over medium heat, then carefully pour the matzo mixture into the pan. Use a spatula to spread the mixture evenly, ensuring each piece gets a chance to crisp up.

Cook the matzo brei, flipping it occasionally and breaking it up into smaller bits, just like you would scrambled eggs. Continue frying until the texture is just the way you like it, whether you prefer it soft and slightly chewy or crispy and golden.

For that extra satisfying crunch, let it cook a bit longer on each side, allowing a golden-brown, crispy crust to form, adding depth of flavor and texture.

Once it’s cooked to your liking, serve it up warm and enjoy the comforting, crispy goodness of this classic gluten-free matzo brei!

Serving suggestions

If you’re in the mood for something sweet, you can totally sprinkle a little sugar or cinnamon on your matzo brei. And serve it with fresh fruit like berries, apples, or this Grape Salad Recipe on the side.

Some folks even like drizzling it with maple syrup, honey, or dusting it with powdered sugar. But honestly, the topping options are endless!

You could go savory too with a sprinkle of herbs, salt, and pepper, or even add a dollop of sour cream or Easy Homemade Applesauce. And if you’re feeling fancy, pan-seared Crispy Skin Salmon or smoked salmon would be delicious! 

Just get creative and make it your own.

Pro tips and recipe notes

• Today, I have Yahuda Matzos Gluten Free Matzo-Style Squares original flavor. They also come in toasted onion which is delicious too. They state on the box that they are perfect for those who desire gluten free products during Passover and all year round, but that they are not a replacement for the ceremonial part of the Seder.
• You can easily double or triple the recipe. Simply use a larger pan or make in batches to ensure the texture remains consistent and the matzo brei cooks evenly.
• You can store leftover matzo brei in the refrigerator for about 3-4 days. Be sure to keep it in an airtight container to help maintain its freshness. When you’re ready to eat it, you can reheat it in a skillet or microwave to warm it up. The texture may soften a bit, but it will still be delicious!

Mmm. It’s so good. Each bite feels like a warm hug.

I’m so happy to share this dish with you. It’s proof that with new gluten free options, you can always bring the recipes you love back to life even if you have to tweak the recipe a bit.

More recipes like this

Gluten Free Potato Latkes: This recipe is so irresistible that they’ll be eagerly devoured within minutes!

Gluten Free French Toast: This family recipe combines simple ingredients with expert techniques to create a delicious morning treat that’s free of gluten and full of flavor.

Bacon And Egg Cups: Delicious and convenient bacon and egg cups are a fun tasty meal at home or for on-the-go breakfast. Packed with savory bacon and fluffy eggs, they’re easy to make and ideal for busy mornings.

Crustless Quiche Lorraine: Once you make this low carb moist creamy dish, you’ll probably want to make it over and over again. So good.

Gluten Free Clafoutis: You’re going to love this gluten free version of a very special rustic French cherries nestled in custard dessert!

Italian Frittata: This is a hearty, flavorful dish packed with savory sausage, sweet red peppers, tender potatoes, and soft buttery onions, making it a delicious meal for breakfast, brunch, or a comforting dinner.

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Gluten Free Matzo Brei Recipe

Enjoy a delicious Gluten Free Matzo Brei! Crispy on the outside and tender on the inside, this flavorful dish offers all the comforting goodness of traditional Matzo Brei, made with gluten-free matzo.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1

Calories 490kcal

Author Barbara Bianchi

Ingredients

• 1 sheet of gluten free matzo
• 2 tablespoons of milk
• 2 eggs beaten
• 2 tablespoons of butter
• Salt and pepper to taste

Instructions

• To begin, break matzo up into bite-size pieces and soak in milk (about 30 seconds) until soft, but not mushy. I use a shallow pie dish.
  1 sheet of gluten free matzo, 2 tablespoons of milk
• Add beaten eggs and gently stir.
  2 eggs
• Melt butter in your skillet over a medium heat. Then pour matzo mixture into your buttered skillet and spread the matzo out with a spatula.
  2 tablespoons of butter
• Fry the matzo brei (about 2 minutes), flipping it occasionally and breaking it up into smaller bits, just like you would scrambled eggs. Continue frying until the texture is just the way you like it whether you prefer it soft and slightly chewy or crispy and golden.

  For an even crispier texture, you can also let it cook longer on each side before flipping it to get a golden-brown, crispy crust.
• Season with salt and pepper, if desired. Serve warm and enjoy the comforting, crispy goodness of this classic gluten-free matzo brei!
  Salt and pepper

Notes

• Today, I have Yahuda Matzos Gluten Free Matzo-Style Squares original flavor. They also come in toasted onion which is delicious too. They state on the box that they are perfect for those who desire gluten free products during Passover and all year round, but that they are not a replacement for the ceremonial part of the Seder.
• You can easily double or triple the recipe. Simply use a larger pan or make in batches to ensure the texture remains consistent and the matzo brei cooks evenly.
• You can store leftover matzo brei in the refrigerator for about 3-4 days. Be sure to keep it in an airtight container to help maintain its freshness. When you're ready to eat it, you can reheat it in a skillet or microwave to warm it up. The texture may soften a bit, but it will still be delicious!
•  

Nutrition

Calories: 490kcal | Carbohydrates: 29.1g | Protein: 17.4g

The post Gluten Free Matzo Brei Recipe appeared first on Gluten Free Homestead.

After enjoying a big juicy Baked Bone-In Ham Recipe, don’t let your leftover ham bone go to waste. Turn it into something incredible: Ham Bone Soup.

It starts with a rich broth made from the meaty bone, slowly simmered with herbs and veggies to create a flavor-packed base. Finish with some chunks of leftover ham, and sautéed veggies and you’ve got a hearty, satisfying soup that’s just begging to be slurped down.

Each spoonful is full of comforting, savory goodness that’s both filling and nutritious. You can just feel how good it is for you.

This is one of my slow cooker recipes and super easy soups. The secret is the ham bone—slowly cooking it releases all that rich, smoky flavor into the broth, creating something that’s hard to match in any other soup. And as you taste it, you get that wonderful balance of meaty, earthy flavors from the ham, sweetness from the vegetables, and a little kick from garlic and herbs.

If you’re a fan of rich, homemade broths, you’ll definitely want to check out my post on How to Make Beef Bone Broth (And Why It’s Good for You)—it’s packed with tips for making your own nutritious, flavorful broth from scratch!

Also be sure to try my Roast Lamb Bone Soup, wholesome Chicken Soup made with a whole chicken, and the ultimate Hearty Gluten Free Chicken Noodle Soup—each one for cozying up with a bowl full of goodness.

And the best part? This soup is incredibly versatile. You can swap out the veggies for whatever you’ve got in your kitchen. It’s the kind of recipe that you can make your own every time you make it, which is part of why I love it so much. 

Ready to turn that leftover ham bone into something truly flavorful? Here are the simple steps to make this delicious Ham Bone Soup!

Instructions

*Free printable recipe card is available at the end of the post.

Alright, first thing’s first—grab that ham bone. Toss it into your slow cooker, along with an onion, some carrots, garlic, a couple of sprigs of fresh herbs, a bay leaf, a few peppercorns, and a splash of vinegar.

The vinegar helps draw out all those rich flavors from the bone, so don’t skip it!

Now, fill your slow cooker with filtered water, just enough to cover everything, and set it on low. You’re going to let it simmer for at least 12 hours. Yes, it’s a bit of a wait, but trust me, it’s worth it. The longer it simmers, the richer the broth will be, so go ahead and let it cook overnight or while you’re out running errands.

Once your broth is done, it’s time to strain it. Use a fine mesh strainer to remove the bone and veggies. You’re left with this beautifully rich, smoky ham bone broth that’s just begging to be turned into soup.

For the Finished Soup

Now, once you’ve got that liquid gold (aka the ham bone broth), you’re going to want to skim off any fat that’s floated to the top. It’s pretty easy to do with a spoon—just gently scoop off the layer of fat. Give the broth a taste and add salt to your liking. You’ll probably need a teaspoon, but I always say, taste as you go.

Next, heat a little oil in a large skillet over medium heat. Add your onions and carrots and sauté them for about 10 minutes until they’re nice and soft. You want them to get a little golden and tender. Once they’re softened, throw in your garlic and cook for another minute or so, just until that garlic smells amazing.

Then, here comes the best part: add those sautéed onions, carrots, and garlic right into your ham broth, along with diced leftover ham. Stir it all together and let it simmer for about 2 minutes, just long enough for everything to heat through and marry those flavors together.

Taste again, adjust any seasonings if needed, and you’re ready to serve! Ladle it into bowls and dig in! You’re going to love this hearty, comforting bowl of soup.

Storage Tip

If you happen to have leftovers (lucky you!), this soup stores beautifully in jars in the fridge for a few days. Just make sure to let it cool completely before storing, and when you’re ready to reheat, it’ll taste like you just made it fresh!

The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Serving suggestions

Honestly, this soup is delicious on its own. But if you want to make it extra special, serve it with some Quick Crusty Garlic Bread or a warm Grilled Gluten Free Corn Muffin on the side. If you’re low carb like I am, try these Keto Dinner Rolls.

You can even top it with a garnish of fresh herbs or a little shredded cheese. Or red pepper flakes if you like a bit of heat. It’s a great meal to enjoy on a cold day.

Pro tips and recipe notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, or parsnips would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove. 

There’s just something about a warm bowl of Ham Bone Soup! The slow-cooked broth, savory ham, and fresh vegetables come together in a way that makes every spoonful feel like a little celebration. And if you’re anything like me, you’ll find that it only gets better after a day or two in the fridge. So go ahead—make a big pot and savor the flavors for days to come. Enjoy!

More leftover ham recipes

Gluten Free Ham Tetrazzini Casserole– Transform your leftover ham into a gourmet meal. With hints of sherry, nutmeg, and savory mushrooms, it’s a dish that’s sure to be a winner.

Cheesy Cauliflower With Ham Casserole – This nutritious cheesy cauliflower with ham casserole comes together in a snap!

Frittata With Ham – Indulge in a flavorful frittata showcasing the richness of bite-sized ham, the sweetness of sautéed onions, and the subtle aroma of garlic, harmoniously blended with creamy eggs, and Parmesan cheese.

Print

Ham Bone Soup Recipe

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 hours hours

Servings 12

Calories 22kcal

Author Barbara Bianchi

Ingredients

For bone broth

• 1 leftover ham bone
• 1 onion
• 2 carrots
• 2 cloves garlic
• handful parsley
• 1 bay leaf
• 8 peppercorns
• 2 tablespoons apple cider vinegar

For finished soup

• 1 1/2 cups leftover ham diced
• 1 tablespoon extra-virgin olive oil
• 1 onion diced
• 2 carrots peeled and diced
• 3 cloves garlic minced
• 1 teaspoon salt

Instructions

For bone broth

• Add ham bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
  1 leftover ham bone, 1 onion, 2 carrots, 2 cloves garlic, handful parsley, 1 bay leaf, 8 peppercorns, 2 tablespoons apple cider vinegar
• After your broth is cooked, Strain out and discard the bone and vegetables.

For finished soup

• Skim fat off the top of your broth. Season with salt.
  1 teaspoon salt
• Add oil to a large skillet. Caramelize onions and carrots (about 10 minutes). Add garlic and cook for one more minute.
  1 tablespoon extra-virgin olive oil, 1 onion, 2 carrots, 3 cloves garlic
• Add diced leftover ham along with sautéed onions, carrots, and garlic to your ham broth. Adjust seasonings and simmer for 2 minutes until heated through. Serve and enjoy.
  1 1/2 cups leftover ham

Notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, parsnips, or even a handful of kale or spinach at the end would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores. 

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight and reheat it on the stove. You might want to skim off any fat that solidifies during freezing, but it’s still going to be delicious.

Nutrition

Calories: 22kcal | Carbohydrates: 0.5g | Protein: 2.3g

The post Ham Bone Soup Recipe appeared first on Gluten Free Homestead.

Make your next celebration unforgettable with this mouthwatering baked ham recipe. I show you how to bake a bone-in ham with simple ingredients and big flavor, it’s the ultimate feast!

When it comes to holiday cooking, I’m always looking for something that will wow my guests but also make my life easier. Enter: a big, juicy baked ham. Whether it’s for Christmas, Easter or a big Sunday dinner, when I bake a ham, it’s always a crowd-pleaser.

It’s easy to prepare, takes just a few simple ingredients, and there’s something about that sweet, smoky flavor that makes it irresistible.

And hey, if you’re a fan of this recipe, I’ve got a whole bunch of delicious pork recipes lined up that you’ll absolutely love!

I realized I’ve never actually shared the recipe with you, so I thought now would be the perfect time to do that and share all the little tricks I’ve learned over the years to make it extra special.

What I love most about a baked ham is how it fits into any kind of celebration. You can serve it with classic vegetables and salads like Roasted Potatoes or something a little more festive, like Sheet Pan Rosemary Sweet Potatoes And Mushrooms and Pomegranate Spinach Salad or Spicy Gherkin Chutney.

Bone-in hams are usually way juicier than boneless ones. The bone helps keep the meat moist and tender, plus it adds better flavor. It also slows down the cooking a bit, which gives the fat more time to melt and really infuse the meat with that delicious taste.

What to make with leftover ham

The best part? It doesn’t require constant attention. Once it’s in the oven, you’re free to focus on other things like catching up with family or friends. Plus, I love how the leftovers make for a delicious Ham Tetrazzini Casserole or even a hearty low carb breakfast Frittata With Ham the next day.

So I have documented the whole process because I know you’ll love this ham as much as we do. Here’s everything you need to know to bake the tasty ham!

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

We’re starting with a fully cooked smoked bone-in ham, so all we need to do is warm it up in a 325℉ oven for about 14-15 minutes per pound. Easy enough, right? But before we pop it in the oven, let’s take a few extra steps to make sure it’s as juicy and flavorful as possible.

If your meat is frozen, you will need to thaw it in the refrigerator for 3 days in advance of when you plan to cook it. Leave it in the original packaging to avoid cross-contamination.

First, we’ll want to collect those irresistible drippings for a rich low carb Au Jus or, if you prefer, a Velvety Smooth Gluten-Free Gravy.

To do that, layer the bottom of your roasting/broiler pan with aromatic onion, garlic, and fresh herbs. This will infuse the meat with fantastic flavor as it cooks. Add about a cup of broth to the pan, which will create a steamy environment in the oven. This helps to keep the ham moist and tender, and preventing it from drying out.

Now, place your grill top or roasting rack on the pan. Then set the ham flat side down on top of it. This setup allows the heat to circulate evenly around the meat for even warming.

Next, tent it with parchment paper, this traps the moisture and keeps it nice and juicy. I prefer parchment over foil because it avoids any potential metallic taste that can sometimes come from foil reacting with the meat.

Plus, it’s a little more eco-friendly!

Since I’m working with a 9-pound ham, it’ll bake for around 2 1/4 hours. And let me tell you, the smell that fills the kitchen is absolutely mouthwatering!

Glaze optional

In my opinion, ham is already naturally sweet enough and low carb delicious. But if you want to take it up a notch, feel free to glaze it. Your ham may come with a packet of glaze. Do this during the last 15-20 minutes of baking for that sticky-sweet finish.

Today, I’m using a spiral-sliced ham, so no carving required. It’s ready to serve! 

Cut around the center bone to free up as many slices as desired. Then cut along the natural seams of the ham slices to remove sections of those slices you’ve already freed from the center bone.

But if you’re working with an un-cut whole bone-in ham like I did last Thanksgiving, you can check out the beautiful thin slices John carved in the next picture. Either way, it’s going to be a fantastic meal! 

Serve it with you favorite appetizers and side dishes.

Oh, and don’t throw the bone away! Check out my step-by-step guide to make a delicious Ham Bone Soup Recipe.

Pro tips and recipe notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer. It should read 140℉ when it’s properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Whether you’re hosting a big holiday meal or just looking for a comforting Sunday dinner, this recipe is a winner. Enjoy!

P.S. On busy nights, I rely on a simple method to turn everyday cuts of meat or seafood into warm, satisfying meals, and I’ve put all of those easy, flavor-boosting techniques into one place so you can make dinner taste better any night of the week.

Similar recipes 

Herb Roasted Whole Chicken – Learn how to roast a whole chicken with ease! In this recipe, I’ll guide you through basting the chicken with a flavorful mixture of butter, orange, and spices for a subtle kick. It’s a juicy roasted chicken that’s a breeze to make!

How To Cook Tomahawk Ribeye Steak– These steaks are all about the presentation and overall joy of serving a massive steak! 

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How To Bake A Bone-In Ham

Discover the secrets to baking a bone-in ham! Tender and juicy, this easy low carb recipe is for holiday dinners or any special occasion.

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 12

Calories 123kcal

Author Barbara Bianchi

Ingredients

• 1 onion cut in quarters
• 1 whole bulb of garlic sliced in half
• fresh herb optional parsley, rosemary, or thyme
• 1 cup broth
• 9 pound bone-in ham

Instructions

• Pre-heat your oven to 325℉
• To ensure drippings and prevent them from burning away place onion and garlic along with fresh herbs in the bottom of your roasting/broiler pan. When the ham is done you will be able to make gravy with the drippings!

  Add broth that will create steam which helps keep the ham moist throughout cooking, preventing it from drying out.
  1 onion cut in quarters, 1 whole bulb of garlic sliced in half, fresh herb, 1 cup broth
• Then cover with the grill top and place the ham flat side down on the grill top.
  9 pound bone-in ham
• Tent the ham, trapping the moisture, with parchment paper or foil.
• Bake on the center rack of your oven for 2 1/4 hours.

  In my opinion, ham is sweet as it is. But if you want to add glaze, do that during the last 15-20 minutes.
• Serve and enjoy.

Notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer—it should read 140℉ when it's properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Nutrition

Serving: 3ounce | Calories: 123kcal | Carbohydrates: 1g | Protein: 15g

The post How To Bake A Bone-In Ham Recipe appeared first on Gluten Free Homestead.

Oh how incredible these gluten-free chocolate donuts with a chocolate glaze are! They’re rich, soft, and melt in your mouth with every bite. And the glaze? It’s like liquid chocolate heaven, giving the donuts a shiny, sweet finish.

Here’s the funny part, I wasn’t even planning on making donuts for Christmas. But then, Michael came across this recipe from Bob’s Red Mill for chocolate donuts, and it looked way too easy to resist.

Plus, I had everything I needed already in the pantry. Talk about a no-stress holiday baking moment.

If you’d like something a little lighter, try my Coconut And Almond Dark Chocolate Bark. It’s low-carb and totally delicious!

Now this chocolate donut is just the tip of the iceberg. I’ve got a whole collection of gluten-free desserts, whether you’d like something rich, fruity, or just a little bit sweet!

To give the donuts a festive twist, we crushed up some candy canes and sprinkled them on top. Just the right touch, to make them feel more “Christmas-y”. 

The rich chocolatey donuts with the minty melt-in-your-mouth candy were such a fun and unexpected holiday treat.

You can easily switch up the topping with red and green sprinkles or for other holidays any colorful sprinkles that match the occasion! Or a light dusting of powdered sugar would be a lovely touch.

To take things one sweet step further, pair them with Marshmallow Peeps Ice Cream. It brings a light, festive touch that echoes all the charm of Easter in the springtime. 

And get this, John, who’s a coconut fanatic, came up with the most genius idea to top them with shredded coconut, just like in my Chocolate Covered Coconut Macaroons. Chocolate Coconut Donuts, seriously, so good!

If you’re looking for the perfect little surprise to brighten someone’s day, these homemade gluten-free donuts make the sweetest gift for a birthday. Or include them in a College Care Package, just to show you’re thinking of them while they’re away at school.

Benefits of baking donuts over frying

When you bake chocolate donuts instead of frying them, you’re making a smarter choice without losing any of the flavor. Baking cuts out the heavy oil, resulting in a lighter, fluffier texture and lower fat content. You still get the same chocolatey indulgence, but it’s a healthier version you can feel good about.

Plus, if you love a good baked donut, my Gluten Free Apple Cider Donuts are another must-try. They’re bursting with cozy, autumn flavors!

And my Gluten Free Madeleine Donut Recipe, is a reminder that easy gluten free comfort isn’t off-limits.

So these donuts are super easy to make with only ten ingredients!

Ingredients

For the gluten-free flour, I love using Bob’s Red Mill 1-to-1 blend. It already has xanthan gum mixed in for the perfect texture. If your gluten-free flour doesn’t include xanthan gum, just add a little separately.

We’re using Dutched processed cocoa as we do in the creamy decadent Flourless Chocolate Cake recipe, which gives a smoother, milder, and richer chocolate flavor. Natural cocoa would tend to be a bit more acidic with a sharper, more astringent taste.Make sure your butter is nearly at room temperature, soft enough to leave an indent when you press it, but still a bit firm.

You’ll also need an egg, milk, sugar, nutmeg, a pinch of salt, and some baking powder to help give them that fluffy texture. I’m using Rumford baking powder because it’s gluten-free, aluminum-free, and non-GMO, just the way I like it!

For the chocolate glaze: more Dutch-processed cocoa, powdered sugar, and milk.

Instructions

*Free printable recipe card is available at the end of the post.

To begin, preheat your oven to 350°F and lightly spray or brush your donut pan with oil to make sure they don’t stick. 

In a large mixing bowl, cream together the sugar and butter until it’s light, fluffy, and dreamy. This is the base of your donut, adding airy texture to your donuts so take your time here. 

Once it’s nice and fluffy, beat in the egg until everything’s blended in perfectly.

In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking powder, nutmeg, and a pinch of salt. The cocoa powder will give those donuts that deep, rich chocolate flavor, and the nutmeg adds just a hint of warmth.

Now, it’s time to combine! Gradually add the dry ingredients into the butter mixture, alternating with the milk. Mix until everything is completely combined. You’ll have a thick batter that you just might want to eat with a spoon (but resist, it’s not quite ready yet!).

Fill your donut pans, but only about 3/4 of the way full. We want them to rise beautifully without overflowing. Don’t worry about being perfect; just aim for even portions.

Pop the pans in the oven and bake for about 15 minutes. You’ll know they’re done when the smell of chocolate starts wafting through your kitchen. 

Let them cool in the pan for about 5 minutes. I know, the anticipation is real, but just give them a little time to cool so you don’t burn yourself while glazing. 

Prepare chocolate glaze for donuts

While your donuts cool, let’s make the glaze! Whisk together powdered sugar, cocoa powder, and milk until it’s smooth and thick but still pourable. You want a nice consistency that’ll coat the donuts beautifully without dripping too fast.

Time for the fun part! Dunk those warm donuts right into the glaze. Don’t be shy, cover ’em well. And if you’d like add your desired toppings such as: sprinkles, crushed candy cane, or shredded coconut (because why not?!).

I place the glazed donuts on a rack over parchment paper to catch any drips. Let them sit for about 20 minutes to let that glaze set, and boom. You’re done!

Enjoy those donuts, my friend! You just made a batch of seriously delicious treats.

Serving suggestions

Serve these warm, gooey chocolate donuts with a tall glass of cold milk or a cozy mug of hot chocolate. They’re also delicious alongside coffee, tea, or a rich espresso brewed in your moka pot!

Pro tips and recipe notes

Can I make these donuts dairy-free? Absolutely! You can easily swap the butter for a dairy-free butter, and use a non-dairy milk like almond or oat milk instead of regular milk. 

How long do these donuts stay fresh? These donuts are best enjoyed within 2-3 days for maximum freshness. You can store them in an airtight container at room temperature, but if you need them to last longer, pop them in the fridge. They’ll still taste great, though they may lose a bit of their fresh texture.

These last-minute donuts turned out to be a total win. Everyone loved them, even friends who don’t have to be gluten free. I even made a second batch the next day just to have more to share!

So, if you’re looking for something super simple, festive, and totally delicious to make at the last minute, you’ve got to try these gluten-free chocolate donuts. They’re the real deal!

Adapted from Bob’s Red Mill recipe.

More delicious gluten free desserts

Easy Orange Posset – This creamy dessert feels like a fancy restaurant dish, yet it’s so easy! 

Gluten Free Chocolate Cream Pie with MI-DEL’s Graham Style Pie Crust – This is one of the most popular recipes on the blog. With no cooking required, it’s super easy to make!

Blueberry Muffins With Coconut Flour – Get your ingredients together, and you’ll be taking these muffins out of the oven in just 25 minutes.

How To Make Coconut Whipped Cream– This is a quick, delicious dairy free topping for any dessert. 

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Gluten Free Chocolate Cake Donut Recipe

This gluten-free chocolate donut recipe is light, chocolatey, and topped with the most amazing glaze. A treat everyone will love!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 donuts

Calories 145kcal

Author Barbara Bianchi

Ingredients

For chocolate donuts

• 1/4 cup Butter softened
• 1/2 cup Sugar
• 1 Egg
• 3/4 cup Gluten Free 1-to-1 Baking Flour
• 1/4 cup Dutch-processed cocoa powder
• 1/4 teaspoon Salt
• 1 teaspoon Baking Powder
• 1/4 teaspoon Nutmeg
• 1/2 cup Milk

For chocolate glaze

• 1/4 cup Dutch-processed cocoa powder
• 1 1/2 cups Powdered Sugar
• 4 Tablespoons Milk

Instructions

For chocolate donuts

• Set your oven rack in the middle of your oven and preheat your oven to 350°F.

  Lightly spray or brush your donut pan with oil to make sure they don’t stick. 
• In a large mixing bowl, cream together the sugar and butter until it’s light and fluffy. About 3-4 minutes. This crucial step adds airy texture to your donuts, so take your time here. Once it’s nice and fluffy, beat in the egg until everything’s blended in thoroughly.
  1/2 cup Sugar, 1/4 cup Butter, 1 Egg
• In a separate bowl, whisk together the dry ingredients.
  3/4 cup Gluten Free 1-to-1 Baking Flour, 1/4 cup Dutch-processed cocoa powder, 1/4 teaspoon Salt, 1 teaspoon Baking Powder, 1/4 teaspoon Nutmeg
• Gradually add the dry ingredients into the creamed sugar mixture, alternating with the milk. Alternate because adding the liquid all at once might overwhelm the creamed sugar mixture, causing the batter to separate.

  Mix until everything is completely combined. You’ll have a thick batter.
  1/2 cup Milk
• Fill your donut pans, but only about 3/4 of the way full. We want them to rise beautifully without overflowing. Don’t worry about being perfect; just aim for even portions.

  Bake for about 15 minutes. Doneness test: Insert a toothpick into the center of one of the donuts. If it comes out clean, your donuts are ready to be taken out of the oven.

For chocolate glaze

• Meanwhile, whisk together powdered sugar, cocoa powder, and milk until it’s smooth and thick but still pourable. You want a nice consistency that’ll coat the donuts beautifully without dripping too fast.
  1/4 cup Dutch-processed cocoa powder, 1 1/2 cups Powdered Sugar, 4 Tablespoons Milk
• Dunk those warm donuts right into the glaze. Don’t be shy, cover them well. Add desired toppings and let them sit for about 20 minutes to let that glaze set.

Notes

Can I make these donuts dairy-free? Absolutely! You can easily swap the butter for a dairy-free butter, and use a non-dairy milk like almond or oat milk instead of regular milk. 

Can I add other toppings to the donuts? Yes, feel free to get creative! In addition to the crushed candy canes for a festive touch, you can try adding chocolate chips, sprinkles, shredded coconut, or a light dusting of powdered sugar.

How long do these donuts stay fresh? These donuts are best enjoyed within 2-3 days for maximum freshness. You can store them in an airtight container at room temperature, but if you need them to last longer, pop them in the fridge. They’ll still taste great, though they may lose a bit of their fresh texture.

 

Nutrition

Calories: 145kcal

The post Gluten Free Chocolate Cake Donut Recipe appeared first on Gluten Free Homestead.

Caramelized Onion Dip, combines rich, caramelized onions, a hint of rosemary and crispy bacon for a dip that’s creamy, dreamy, and utterly irresistible!      

Without a doubt, the most essential food at a party is the dip. 

Making your own dip is not only easy and economical, but it also gives you the freedom to skip the added sugars, excessive sodium, and those long lists of unpronounceable ingredients that come with jarred versions.

With a few simple ingredients, you can whip up a creamy and satisfying dip, wholesome goodness that you can feel good about serving to your family and friends!

What can you put caramelized onion in?

You can use onions prepared this way on top of Beef Liver With Bacon, the juiciest tenderest Pan-Seared Steak, the best Bacon Cheeseburger on a Gluten Free Bun, or for Gluten Free French Onion Soup.

Caramelized onions also make a great topping for low carb One-Pan Chicken Pizza, easy Gluten Free Pizza Muffins, or personalized Gluten Free Pizza with a store-bought frozen crust.

And now, in this wonderful onion dip. 

Ways to enjoy caramelized onion dip

What I love most about this dip is its versatility. It’s one of my delicious recipes for game day, parties, movie night, or just casual snacking.

It pairs beautifully with Homemade Potato Chips, crunchy low carb Cheese Crisps, naturally gluten free Socca flat bread: the French street food, pork rinds, and crispy Salami Chips.

It also goes wonderfully with Gluten Free Baked Zucchini Chips, low carb Baked Zucchini Sticks and even fresh vegetables like carrots, celery, or bell peppers..

My kids have taken a particular shine to it, happily dipping all kinds of veggies, which makes me feel like I’ve hit the jackpot in the nutritious snack department. Who knew a dip could get everyone excited about their greens?

And if you’re looking for even more delicious dip ideas, try this Game Day Chili Dip, easy Homemade Salsa With Roasted Tomatoes, and Pepperoni Dip for the ultimate snack spread! 

So, let’s get started making homemade Caramelized Onion Dip. With its creamy texture and rich, savory flavor, this dip is bound to become a family favorite.

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

With just seven simple ingredients, this caramelized onion dip comes together quickly.

Sour cream: Today, I’m using organic sour cream as the creamy base because it’s made from organic cream and milk sourced from pasture-raised cows, ensuring it’s free of antibiotics and GMOs. Of course, feel free to use your favorite kind of sour cream. Its tangy richness ties all the flavors together.

Bacon: Cook until crispy to add a satisfying crunch and rich flavor. The leftover bacon grease will also be used to caramelize the onions, enhancing the overall taste.

Onion: Diced and caramelized, onions add a wonderful sweetness and depth of flavor to the dip.

As someone who follows a low-carb diet, I use onions in moderation to stay within my carb limit—just enough to enhance the taste, not to be the main ingredient.

Plus, they’re packed with fiber and nutrients like vitamins C and B6, folate, and potassium, making them a nutritious addition to the recipe.

Coconut aminos: Coconut Aminos is my secret, super-nutritious ingredient in this dip. It’s a nutrient-dense sap harvested from coconut blossoms, packed with amino acids, vitamins, and minerals, and has a nearly neutral pH. Despite coming from coconuts, it doesn’t have a coconut flavor at all—it’s often used as a soy sauce alternative for its mild, savory taste.

Garlic, fresh Rosemary, and White Pepper bring rich, savory flavor to the dip. White pepper has a milder more earthy taste than black pepper. Black pepper will work in this recipe too.

Instructions

*Free printable recipe card is available at the end of the post.

First, cook up some strips of bacon in a skillet until they’re crispy.

Then, add diced onions to the pan with bacon drippings and caramelize them over medium-low heat for about 20 minutes.

Next, stir in garlic and rosemary, before turning off the flame. (I’m using a teaspoon of fresh rosemary; if you’re using dried rosemary, reduce the amount to just 1/4 teaspoon.)

Such a wonderful combination of flavors!

Finally, spoon sour cream into your food processor and add about one tablespoon of the onion mixture. 

Process until all of the ingredients are combined.

Then chop up the bacon and stir it in as well. 

Next comes more of the onion mixture. 

And finally, coconut aminos and pepper.

When all of the ingredients are combined, transfer the dip to a bowl, cover it, and put it in the refrigerator for one hour in order for the flavors to slowly mingle and blend together.

Serving suggestions

Create a DIY dipping station! Set out a variety of dippers alongside a bowl of caramelized onion dip and a serving spoon, allowing everyone to spoon personal portions onto their own plates.

You could also use this dip as a spread on gluten free sandwiches or lettuce wraps—yum!

Pro tips and recipe notes

What if I don’t have coconut aminos? No problem! You can substitute gluten free soy sauce or gluten free tamari. Just use a little less, since soy sauce is saltier than coconut aminos.

Can I use different types of onion? Absolutely! While yellow onions are the most common for caramelizing, you can also try sweet onions like Vidalia or even red onions for a different flavor profile. Just keep in mind that different onions will give you slightly different sweetness levels.

Can I make a larger batch of this dip? Yes. If you’re hosting a bigger crowd or just want extra to snack on, you can easily double or triple the recipe using the convenient slider in the recipe card for a bigger batch!

Is it possible to make this dip lighter? Sure! You can substitute Greek yogurt for some or all of the sour cream for a tangy twist that cuts down on calories. You’ll still get that creamy texture without sacrificing flavor!

Can I add cheese to the dip? Absolutely! Adding cream cheese or shredded cheese can give your dip an even creamier texture and a cheesy flavor boost. Just mix it in, and warm in the oven to melt the cheese for the best results.

Can I make this dip ahead of time? Definitely! In fact, the flavors often improve after a day in the fridge. Just make sure to store it in an airtight container. When you’re ready to serve, give it a good stir to perk it up! 

How long will the dip last in the fridge? Your caramelized onion dip should last about 4-5 days in the fridge when stored properly in an airtight container. 

To sum it up, nothing brings the family together like delicious food and a cozy atmosphere. This caramelized onion dip is the ideal easy-to-make recipe, whether you’re settling in for movie night or cheering on your team during the big game. So gather your loved ones, dig in, and enjoy!

More delicious appetizer recipes

Mediterranean Salsa With Tomatoes And Olives – This flavor-infused sauce is super chunky and requires no processing.

Spinach Pie With Or Without Crust – One-of-a-kind gluten free spinach pie with three delicious cheeses is a breeze to make. So good!

Irish Nachos Pub Style Potatoes – Crispy, seasoned potato slices drowned in cheese, and bacon is one of the most popular recipes on the blog. Come and see why.

Print

Caramelized Onion Dip Recipe

Caramelized Onion Dip, combines rich, caramelized onions, a hint of rosemary, and crispy bacon for a dip that’s creamy, dreamy, and utterly addictive!  

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Calories 98kcal

Author Barbara Bianchi

Ingredients

• 3 slices bacon
• 1 large onion diced
• 1 clove garlic minced
• 1 teaspoon fresh rosemary chopped
• 2 cups sour cream
• 1/4 teaspoon white pepper
• 1/2 teaspoon coconut aminos

Instructions

• Cook bacon in a skillet until crispy. Transfer to paper towels on a plate.
  3 slices bacon
• Add diced onion to pan with bacon drippings and caramelize over medium-low heat, about 20 minutes. Then add garlic and rosemary and stir. Turn off the heat.
  1 large onion , 1 clove garlic , 1 teaspoon fresh rosemary
• Spoon sour cream into your food processor. Add 1 tablespoon of the onion mixture and process until combined. Chop bacon and stir into mixture. Add the remainder of the onion mixture along with the coconut aminos and pepper. Stir until combined.
  2 cups sour cream, 1/2 teaspoon coconut aminos, 1/4 teaspoon white pepper
• Transfer to a bowl. Cover and refrigerate for one hour in order for the flavors to slowly mingle and blend together.

Notes

What if I don’t have coconut aminos? No problem! You can substitute gluten free soy sauce or gluten free tamari. Just use a little less, since soy sauce is saltier than coconut aminos.

Can I use different types of onion? Absolutely! While yellow onions are the most common for caramelizing, you can also try sweet onions like Vidalia or even red onions for a different flavor profile. Just keep in mind that different onions will give you slightly different sweetness levels.

Can I make a larger batch of this dip? Yes. If you're hosting a bigger crowd or just want extra to snack on, you can easily double or triple the recipe using the convenient slider in the recipe card for a bigger batch!

Is it possible to make this dip lighter? Sure! You can substitute Greek yogurt for some or all of the sour cream for a tangy twist that cuts down on calories. You’ll still get that creamy texture without sacrificing flavor!

Can I add cheese to the dip? Absolutely! Adding cream cheese or shredded cheese can give your dip an even creamier texture and a cheesy flavor boost. Just mix it in , and warm in the oven to melt the cheese for the best results.

Can I make this dip ahead of time? Definitely! In fact, the flavors often improve after a day in the fridge. Just make sure to store it in an airtight container. When you're ready to serve, give it a good stir to perk it up! 

How long will the dip last in the fridge? Your caramelized onion dip should last about 4-5 days in the fridge when stored properly in an airtight container. 

Nutrition

Calories: 98kcal | Carbohydrates: 2.6g | Protein: 3.6g

The post Caramelized Onion Dip Recipe appeared first on Gluten Free Homestead.

These tender fluffy apple cider cake donuts are infused with the warm flavors of cinnamon and nutmeg. Finished with butter and a dusting of cinnamon sugar, they’re simply heavenly!

Fall is my favorite season, and it’s hard not to miss the stunning autumn colors from my New York days. I often find myself reminiscing about those crisp fall days spent apple picking. At the local orchard, there were hay rides, pony rides, and a pumpkin patch.

At the end of the day we’d stop in the Orchard’s Farm Store that sold 100% fresh-pressed apple cider (with no added sugar) and fresh baked apple-cider donuts. The fresh cider tasted like biting into an apple, and those warm apple cider donuts were simply irresistible!

But after discovering John and three of our kids have non-celiac gluten sensitivity, our beloved donuts were off the table. Until now!

Today, my son Michael suggested we whip up some apple cider gluten free donuts to celebrate the season!

Honestly, I could enjoy these donuts any time of year. Apples are my absolute favorite food!

Love fall flavors? 

For a delightful breakfast, you won’t want to miss my fluffy Gluten Free Pumpkin Spice Pancakes, sweet Apple-Filled Gluten Free Pumpkin Crepes, or homemade Applesauce.

For dessert, indulge in my easy Irresistible Gluten Free Apple Pie, decadent Gluten Free Pumpkin Chocolate Chip Cookies, and scrumptious Gluten Free Pumpkin Crisp. 

Each recipe captures the essence of the season and is sure to bring a smile to your face!

Donut vs. Doughnut

While making this recipe, I found myself in a bit of a spelling pickle. I typed “doughnut” into my computer, and autocorrect said, “Nope, it’s ‘donut’!” It made me laugh! I thought, “Is it a doughnut or a donut? Is there a difference?” I decided that it doesn’t matter because both versions lead to the same delicious result!

So whether you’re team “doughnut” or team “donut,” let’s just agree that nothing beats the joy of sinking your teeth into a warm, sugary treat!

I’m excited to add these delicious gluten-free apple cider donuts to my collection of gluten free dessert recipes. And I can’t wait for you to taste them!

So, here’s this fun, easy donut recipe that brings back those cozy fall vibes!

Ingredients

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

These donuts come together easily with less than ten ingredients!

It all starts with pressed apple cider, which adds that delicious fall flavor. For the gluten free flour, I use Bob’s Red Mill 1-to-1 flour since it includes xanthan gum for the best texture. If your gluten free flour doesn’t have xanthan gum, you might need to add some separately.

Your butter should be nearly at room temperature. Just soft enough that it leaves an indent when you squeeze it, but still slightly resistant.

You’ll also need an egg, sugar, cinnamon, nutmeg, a dash of salt and baking powder for fluffiness. I’m using Rumford baking powder because it’s gluten-free, aluminum-free, and non-GMO. 

And for the cinnamon sugar coating: melted butter, and a cinnamon and sugar mix.

Instructions with step by step pictures

*Free printable recipe card is available at the end of the post.

Prepare Your Oven and Pans: Begin by setting your oven rack in the middle of your oven and preheat it to 350°F. And lightly spray or brush your donut pans with oil to ensure those delicious treats pop right out!

Reduce the Apple Cider: In a medium pot over medium-high heat, bring 1 1/2 cups of apple cider to a gentle boil, reducing it down to 3/4 cup. This step intensifies the flavor, concentrating the sweetness and adding that irresistible apple essence to your donuts. It should take about 12-13 minutes. Once done, set it aside to cool.

Cream the Butter and Sugar: Meanwhile, in a large bowl, use an electric mixer to cream together the sugar and softened butter until the mixture is light and fluffy, about 3-4 minutes. Make sure to whip them well until it lightens in color and increases in volume; this crucial step adds that delightful lift and airy texture to your donuts!

Incorporate the Egg: Next, add the egg to your creamy sugar mixture and mix until it’s thoroughly blended.

Mix the Dry Ingredients: In a separate bowl, combine the gluten-free flour, baking powder, nutmeg, cinnamon, and salt. Whisk everything together to ensure it’s well mixed.

Combine Wet and Dry Ingredients: Alternate between adding the flour mixture and the cooled apple cider into the sugar mixture. Mix until everything is perfectly combined and smooth. Alternate because adding the liquid all at once might overwhelm the creamed sugar mixture, causing the batter to separate.

Fill the Donut Pan: Carefully portion the donut batter into each prepared pan, filling each mold about 3/4 of the way full as they will rise in the oven. The batter is quite thick, so use your spoon to gently nudge it and spread it around in the donut pan.

Bake Until Golden: Bake for 13-15 minutes, or until the donuts are a lovely golden brown. Mine were done in 15 minutes. You can check for doneness by inserting a toothpick. If it comes out clean, they’re ready!

Cinnamon sugar coating

In a large shallow bowl, whisk together sugar and cinnamon. Once the donuts have cooled slightly, gently remove them from the pan. Brush each donut with melted butter and dip them on both sides in the cinnamon sugar mixture. 

Serving suggestions

These donuts are delicious on their own. But the best way to savor them is with a cup of Slow-Cooker Hot Mulled Apple Cider, coffee, or tea for a cozy fall treat.

Enjoy them fresh out of the oven, or warm them up in the microwave for that just-baked taste!

Pro tips and recipe notes

What other kinds of coatings do you recommend for these donuts? Great question! The farm store, offered three delicious options: classic cinnamon sugar, sweet powdered sugar, or you could enjoy them plain if you prefer the pure taste of the donut. Each one adds its own tasty twist, so feel free to try them all!

How can I make these donuts even more flavorful? You can add a pinch of cloves, allspice, or even pumpkin spice for extra warmth. Also, tossing in some finely chopped apples or nuts can add a delightful texture!

How do I store leftover donuts? To keep your donuts fresh, store them in an airtight container at room temperature for a couple of days. If you want to keep them longer, pop them in the fridge or even freeze them!

With these gluten-free apple cider donuts, you’re all set for a tasty autumn treat! They’re easy to make and oh-so-delicious. So go ahead, whip up a batch and enjoy every bite. Fall has never tasted so good.

Happy baking!

More gluten free baked goods

Easy Gluten Free Madeleine Donuts – These little donuts are one of my favorite “comfort without compromise” treats. If you’ve ever wished gluten-free baking felt easier and still tasted like something you’d proudly share with a friend, this is your recipe. Light, buttery, and delicious.

Gluten Free Chocolate Cake Donuts – These donuts are light, chocolaty, and topped with the most amazing glaze. A treat everyone will love!

Gluten Free Corn Muffin – These muffins are easy to make, delicious to eat, and sure to become a staple in your kitchen. They’re perfect for breakfast, snacks, or a side to many meals.

Blueberry Muffins With Coconut Flour – Get your ingredients together, and you’ll be taking these gluten-free blueberry muffins out of the oven in just 25 minutes.

Flourless Cocolate Cake – With the creamy chocolate filling complemented by a thin layer of cool silky ganache on top, this flourless chocolate cake is every chocolate lover’s dream.

Chocolate Drizzled Coconut Macaroons – Crispy shredded coconut, moist and chewy on the inside, golden on the outside, sweetened with honey, and drizzled with decadent dark chocolate. Yum.

Gluten Free Chocolate Chip Cookies – These buttery soft homemade cookies are intensely rich with flavor, sweetened with honey, and loaded with chocolate chips.

Print

Gluten Free Apple Cider Donut Recipe

Enjoy the cozy goodness of gluten-free apple cider donuts that are quick and easy to make! These irresistible treats will fill your kitchen with all the inviting scents of fall.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 donuts

Calories 140kcal

Author Barbara Bianchi

Ingredients

• 1 1/2 cups of apple cider fresh pressed, no added sugar (Not apple cider vinegar)
• 6 tablespoons of butter softened
• 3/4 cups of sugar
• 1 large egg
• 1 1/2 cups of Gluten Free 1 to 1 Baking Flour I have Bob's Red Mill 1 to 1 Baking Flour
• 1 1/2 teaspoons of baking powder
• 1 teaspoon of cinnamon
• 1/2 teaspoon of nutmeg
• dash of salt

Cinnamon sugar coating

• 2 tablespoons of butter melted
• 1/2 cup of sugar
• 1 tablespoon of cinnamon

Instructions

• Set your oven rack in the middle of your oven and preheat it to 350°F.

  Lightly spray or brush your donut pans with oil.
• In a medium pot over medium-high heat, bring 1 1/2 cups of apple cider to a gentle boil, reducing it down to 3/4 cup. It should take about 12-13 minutes. Once done, set it aside to cool.
  1 1/2 cups of apple cider
• Meanwhile, in a large bowl, use an electric mixer to cream together the sugar and softened butter until the mixture is light and fluffy, about 3-4 minutes. Make sure to beat them well until it lightens in color and increases in volume; this crucial step adds airy texture to your donuts!
  6 tablespoons of butter , 3/4 cups of sugar
• Add the egg to your creamy sugar mixture and mix until it’s thoroughly blended.
  1 large egg
• In a separate bowl, combine the gluten-free flour, baking powder, nutmeg, cinnamon, and salt. Whisk everything together to ensure it’s well mixed.
  1 1/2 cups of Gluten Free 1 to 1 Baking Flour, 1 1/2 teaspoons of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, dash of salt
• Alternate between adding the flour mixture and the cooled apple cider into the sugar mixture, mixing until everything is perfectly combined and smooth. (I use a wooden spoon.) Alternate because adding the liquid all at once might overwhelm the creamed sugar mixture, causing the batter to separate.
• Carefully portion the donut batter into each prepared pan, filling each mold about 3/4 of the way full as they will rise in the oven.
• Bake for 13-15 minutes, or until the donuts are a lovely golden brown. You can check for doneness by inserting a toothpick. If it comes out clean, they’re ready!

Cinnamon sugar coating

• In a large shallow bowl, whisk together sugar and cinnamon. Gently remove the donuts from the pan. Brush each donut with melted butter and dip them on both sides in the cinnamon sugar mixture.
  1/2 cup of sugar, 1 tablespoon of cinnamon, 2 tablespoons of butter

Notes

What other kinds of coatings do you recommend for these donuts? Great question! My farm store offered three delicious options: classic cinnamon sugar, sweet powdered sugar, or you could enjoy them plain if you prefer the pure taste of the donut. Each one adds its own tasty twist, so feel free to try them all!

How can I make these donuts even more flavorful? You can add a pinch of cloves, allspice, or even pumpkin spice for extra warmth. Also, tossing in some finely chopped apples or nuts can add a delightful texture!

How do I store leftover donuts? To keep your donuts fresh, store them in an airtight container at room temperature for a couple of days. If you want to keep them longer, pop them in the fridge or even freeze them!

 

Nutrition

Calories: 140kcal

The post Gluten Free Apple Cider Donut Recipe appeared first on Gluten Free Homestead.

You know how sometimes you stumble upon a recipe that just sings to you? That was me with Simple Creamy Lemon Posset. It’s a dessert that feels like a fancy restaurant dish, yet it’s so easy!

But today, I thought, “Why not shake things up a bit?”

Enter orange posset: sweet sunshine in a cup. It’s like taking a warm hug from the sun, and honestly, the difference is subtle. While lemon is bright and zesty, orange wraps you in a mild cozy sweetness (with half the added sugar) that’s just divine. 

What is posset?

While posset may sound sophisticated, it’s surprisingly simple and incredibly delicious. This delightful treat dates back to medieval Britain, where it was initially a hot drink made from sweetened, curdled milk mixed with wine or ale, often given to help with colds or fevers.

These days, posset has transformed into a chilled dessert that has remained popular for a reason: it’s rich, creamy, and bursting with citrus flavor.

And the best part? It’s a no-bake dessert!

Don’t miss my complete selection of gluten-free dessert ideas, where you’ll find more no-bake options like gluten-free chocolate cream pie and delicious Dark Chocolate Drizzled Strawberries In Yogurt!

Orange posset is a great way to end a light dinner, providing a satisfying dessert without being too heavy. Enjoy it alongside dishes like Orange Herb Roasted Whole Chicken or the quick and tasty Pan-Seared Scallops in Beurre Blanc Sauce.

So we’re swapping lemons for oranges in my latest dessert craze: posset! This orange posset is all about vibrant flavors and that luscious, velvety texture we love. Perfect for any occasion (or just because), it’s an easy way to brighten up your dessert table.

Alright, grab your oranges, and let’s go make some posset!

Ingredients

The cool thing about posset is that it thickens all on its own, no gelatin or eggs required!

Heavy Cream and Sugar: The Cream (I like organic heavy whipping cream) is full of proteins that naturally stay separated as we heat it and dissolve sugar in. 

An Orange to Zest and Juice: Today, I have a navel orange. Valencia or even a Blood orange will work. Fresh squeezed citrus juice changes the acidity of the cream and makes those proteins in the cream come together, turning the liquid into a smooth, rich gel. The orange zest adds a vibrant burst of citrus flavor and aroma to the possets.

It’s pretty amazing!

Instructions with pictures

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Here’s how I make it, along with some helpful tips I’ve learned over time.

To prepare orange zest, start by washing the orange with a vegetable brush. I wear cut-resistant gloves for added safety. Use a microplane to grate just the outer layer of the skin, avoiding the white rind. Rotate the orange slightly and repeat until you’ve got enough zest. If you don’t have a microplane, you can use the small holes on a box grater instead.

Next, juice the orange. You’ll need about 1/4 cup, which comes from one orange.

As you do this, take a moment to enjoy the fragrant aroma, the sweet scent of the orange filling the air. I like to do this by hand, but feel free to use a citrus juicer if that’s easier for you.

In a medium saucepan, heat the heavy cream and granulated sugar over medium-high heat until it comes to a boil. Constantly stir, until the sugar fully dissolves.

Once it’s boiling, lower the heat to a simmer to keep it gently bubbling. Keep stirring for about 3 minutes, adjusting the heat as necessary to prevent it from boiling over. Stir until the sugar dissolves and the mixture thickens slightly.

Then remove the saucepan from the heat and mix in the zest and juice, making sure there are no pits, so the flavors blend into the cream. Let it sit for about 10 minutes to cool down a bit.

Give the mixture another stir to combine everything well. Then, using a fine mesh strainer, strain out the zest to ensure a smooth texture.

Carefully, pour or scoop the mixture (I like using an ice cream scoop to avoid mess) into six individual ramekins or any 4-ounce dessert dishes, making sure each gets a generous amount.

Finally, cover each ramekin with plastic wrap or lids (I place my ramekins in a pyrex dish with a lid) and place them in the refrigerator. Let them chill for at least 1 hour, or preferably overnight, until the possets are fully set.

And now, serve the creamy orange possets chilled and enjoy!

Serving suggestions

I love experimenting with traditional recipes and adding my own twist! I especially enjoy mine garnished with mint leaves, and with slices of orange and some berries mixed in.

Also, I’ve seen it served with chocolate shavings, which sounds amazing. If that’s your kind of thing, here’s How To Make Chocolate Shavings.

And you know what? It would be delicious on a Blueberry Muffin made with Coconut Flour or any light gluten-free cake, and a dash of cinnamon, cardamon, or nutmeg. Just imagine that combo!

Pro tips and recipe notes

• My family is eager to know when I’ll whip up another batch of these possets! Fortunately, you can easily double or triple the recipe using the convenient slider in the recipe card for a larger batch!
• For optimal freshness, store the possets in the refrigerator, where they’ll remain at their best for 2-3 days after preparation. 

Voilà! Your very own orange posset, made with love. I hope you enjoy making this delicious twist on the classic dessert!  

So, gather your friends or family and share this delightful dish; it’s bound to spark smiles and conversations. Happy cooking, and remember to keep experimenting in the kitchen. You never know what deliciousness awaits!

Try these recipes next

Gluten Free Apple Cider Donuts – These tender fluffy oven-baked cake donuts are infused with the warm flavors of cinnamon and nutmeg. Finished with butter and a dusting of cinnamon sugar, they’re simply heavenly!

Gluten Free Chocolate Cake Donuts – These donuts are light, chocolaty, and topped with the most amazing glaze. A treat everyone will love!

Flourless Chocolate Cake With Video – Creamy chocolate filling complemented by a thin layer of cool silky ganache on top. Yum.

Gluten Free Pizza Fritta (Zeppole) – Golden fried puffs of dough pastry dusted with powdered sugar. And I’ve included both the deep-fry and air fryer methods for your convenience.

Gluten Free Chocolate Chip Cookies– These buttery soft gluten free chocolate chip cookies are intensely rich with flavor, sweetened with honey, and filled with decadent chocolate chips.

Print

Easy Orange Posset Recipe

This easy orange posset recipe combines cream, sugar, and fresh orange juice and zest to create a smooth, creamy dessert. Serve chilled for a refreshing treat!

Course Dessert

Cuisine British

Prep Time 12 minutes minutes

Cook Time 3 minutes minutes

Chill in refrigerator 1 hour hour

Servings 6

Calories 75kcal

Author Barbara Bianchi

Ingredients

• 1 pint of heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon of orange zest + 1/4 cup of fresh-squeezed orange juice

Instructions

• In a medium saucepan, bring cream and sugar to a boil over medium-high heat. Stir constantly until the sugar completely dissolves.

  Once boiling, reduce the heat to simmer to maintain a gentle boil so the mixture does not boil over. Continue stirring constantly for about 3 minutes as the mixture thickens slightly.
  1 pint of heavy cream, 1/4 cup granulated sugar
• Remove the saucepan from the heat and stir in the zest and orange juice so the flavors infuse into the creamy mixture. Let the mixture sit for about 10 minutes to cool slightly.
  1 tablespoon of orange zest + 1/4 cup of fresh-squeezed orange juice
• Stir the posset mixture again to ensure it's well combined. Using a fine mesh strainer, filter out the orange zest to ensure a smooth texture in the final dish. Now carefully pour or spoon the mixture (I use my ice cream scoop; it's less messy) into six individual ramekins (or any 4-ounce dessert dishes) ensuring each one gets a generous portion.
• Cover each ramekin with plastic wrap or lids and transfer them to the refrigerator. Let them chill for at least 1 hour, or preferably overnight, until the possets are fully set.

  Serve and enjoy!

Notes

• My family is eager to know when I'll whip up another batch of these possets! Fortunately, you can easily double or triple the recipe using the convenient slider in the recipe card for a larger batch!
• For optimal freshness, store the possets in the refrigerator, where they'll remain at their best for 2-3 days after preparation. 

Nutrition

Calories: 75kcal | Carbohydrates: 5.1g | Protein: 0.4g

The post Easy Orange Posset Recipe appeared first on Gluten Free Homestead.