February 4, 2023
Posted: October 2, 2021 11:50 am
Are you looking for some gluten-free recipes to use at your fall or Halloween celebration? Here are great ideas that are sure to please!
This is a favorite for fall and is a must-serve at your celebration! It is also gluten-free. It can be prepared a day in advance and stored in the refrigerator.
Ingredients: 1 to 2 cups cooked pumpkin meat, 1/2 cup honey or maple syrup, a pinch of salt, pinch of ginger, pinch of allspice, dash cinnamon to taste. Three beaten eggs.
Preheat oven to 450 degrees. Mix all ingredients, pour into an unbaked pie shell. Bake until browned on top. Cover pastry edges with foil to keep them from burning; bake at 450 degrees 20 minutes, then reduce heat to 350 degrees and bake 40 minutes more.
Pumpkin soup is a perfect fall dish that is also gluten-free.
Ingredients: 1 large onion, chopped, two cans chicken broth, 3 cups canned pumpkin puree, 1/2 cup sour cream or plain yogurt, salt, and pepper to taste.
In a saucepan over medium heat, sauté the onions in butter until soft. Add broth and pumpkin, season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cook until the pumpkin is tender, stirring often. Pour into blender or food processor in batches if necessary, puree until smooth. Return to saucepan over low heat. Stir in sour cream and reheat, but do not simmer.
Spiced pecans are a tasty and gluten-free treat.
Ingredients: 1 egg white, 1 Tbsp water, 2 Tbsp vanilla, 1 tsp cinnamon, a pinch of salt, a dash of cayenne pepper, 3 cups pecan halves or pieces.
Preheat oven to 300 degrees. Beat egg white until frothy. Add water, vanilla, cinnamon, pepper, and salt; mix well. Stir in nuts until evenly coated. Spread on a lightly greased baking sheet into one layer. Bake for 15 minutes or until glazed, stirring once or twice. Store at room temperature in a tightly covered jar for up to 3 days.
Pumpkin cheesecake is a fall favorite and gluten-free!
Ingredients: 1 cup crushed, gluten-free graham cracker crumbs, 3 Tbsp sugar, 4 oz melted butter or margarine, 16 oz cream cheese softened at room temperature, 1/2 cup sugar, two eggs at room temperature beaten together until fluffy, 1 tsp vanilla extract, Dash of salt, 16 oz pumpkin puree.
Preheat oven to 250 degrees. Mix crumbs with melted butter until well blended. Press into the bottom and about 4 inches up the sides of a 9-inch springform pan. Beat together cream cheese and sugar until smooth and fluffy, add eggs, and beat again. Add vanilla, salt, and pumpkin and mix well. Pour into crust. Bake for 45 minutes, turn off the oven, and let cheesecake sit in the range for an additional 45 minutes without opening the door! Let cool at room temperature, then refrigerate for several hours or overnight before serving.
This is a tasty fall dessert that is also gluten-free!
Ingredients: 1 can of pumpkin puree, 1 cup heavy whipping cream, 2 cups half and a half or light cream, 3/4 cup sugar.
Preheat oven to 350 degrees. Combine all ingredients in a mixer and beat until smooth. Pour into an ice-cream maker and process according to the manufacturer’s directions. Serve when soft-serve consistency is reached.
This healthy treat is gluten-free and perfect for fall!
Ingredients: 1 cup all-purpose gluten-free flour, 1/2 tsp salt, 1/4 tsp baking soda, 3/4 tsp ground cinnamon, pinch nutmeg, pinch ground cloves.
Preheat oven to 350 degrees. Combine flour with salt, baking soda, and spices in a mixing bowl. Stir in pumpkin and oil. Mix until crumbly. Press 2/3 of the mixture into an 8-inch square baking pan that has been greased or lined with parchment paper. Mix the brown sugar and remaining flour mixture in a separate bowl, then sprinkle over crust in the pan. Sprinkle on pecan halves if desired. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
This tasty pie is gluten-free and perfect for fall!
Ingredients: 1/2 cup sugar, 1 Tbsp instant tapioca, dash salt, two eggs beat well, 15-oz can pumpkin puree, 1 cup milk, 2 tsp pumpkin pie spice.
Preheat oven to 350 degrees. Mix sugar, tapioca, and salt in a saucepan. Stir in beaten eggs and pumpkin puree, then add milk. Cook over medium heat, constantly stirring until the mixture starts to thicken. Remove from heat and cool completely before pouring into the blind-baked crust. Sprinkle top with nutmeg and bake for 50 minutes or until set.
These strawberries are a tasty treat that kids love!
Ingredients: 16 oz Gluten-free dark chocolate chips, 1/2 cup heavy whipping cream, Gluten-free sprinkles, or other toppings.
Melt the 16 oz chocolate chips in a double boiler or microwave. When melted, stir in cream. Dip the strawberries into the chocolate mixture and place them on wax paper to harden. Sprinkle with gluten-free sprinkles when they are completely set.
This easy gluten-free pumpkin pudding is perfect for fall!
Ingredients: 3 cups milk, 1 cup sugar, 2 Tbsp cornstarch, pinch salt, two eggs separated, 15 oz can of pumpkin puree or homemade pumpkin puree cooked and cooled to room temperature.
Combine the first five ingredients in a saucepan and whisk until smooth. Cook over medium heat, constantly stirring until pudding starts to thicken. Beat egg yolks and add about 1/2 cup of the hot mixture to temper the eggs, then mix yolk mixture into the saucepan with the rest of the pudding. Continue cooking for another minute or two while stirring, then remove from heat and stir in pumpkin puree. Pour into a bowl and cover with plastic wrap. Chill thoroughly in the fridge before serving!
These gluten-free mummy dogs are perfect for Halloween!
Ingredients: 12 hot dogs, 1/2 cup sugar, 3 Tbsp light corn syrup, 2 Tbsp water, 3 drops black food coloring.
Cut the hot dogs into thirds and skewer them onto a stick. Mix sugar, corn syrup, and water in a saucepan over medium heat until sugar dissolves. Add food coloring if desired, then remove from heat. Dip each dog into the caramel mixture, then lay on wax paper to dry before serving! If desired, sprinkle with gluten-free sprinkles to look like mummy bandages.
These cookies are perfect for fall snacks!
Ingredients: 1 cup shortening, 2/3 cup sugar, 3 tsp vanilla extract or imitation vanilla extract, 4 cups gluten-free flour (white rice flour works great!).
Preheat oven to 350 degrees. Cream together, shortening and sugar until light and fluffy. Add vanilla and blend. Slowly add gluten-free flour to the mixture until well combined. Knead the dough with your hands for a few minutes, then wrap it in plastic wrap or wax paper and chill for at least 30 minutes before rolling out and cutting cookies!
These gluten-free oatmeal raisin cookies are a healthy addition to your fall baking!
Ingredients: 2/3 cup shortening, 1 cup sugar, four eggs, 3 cups gluten-free flour (white rice flour works great!), 1 tsp salt, 2 tsp vanilla extract or imitation vanilla extract, 1 Tbsp ground cinnamon, 1 cup oats, 2 tsp baking soda.
Preheat oven to 350 degrees. Cream together the shortening and sugar until light, and fluffy then add eggs one at a time and mix well after each addition. In another bowl, combine gluten-free flour, salt, cinnamon, and baking soda. Add dry ingredients to the creamed mixture slowly until all ingredients are well combined. Stir in the oats and vanilla, then chill for at least 20 minutes before rolling out onto wax paper!
This apple pie is irresistibly sweet with a delicious salted caramel sauce!
Ingredients: For the crust, 1 cup gluten-free flour (may substitute all-purpose flour if desired), 1/4 cup coconut oil, 3 Tbsp cold water, For the filling, 2 Tbsp cornstarch, 1 tsp ground cinnamon, 4 cups peeled and sliced apples (may use a combination of different kinds such as Granny Smith and Honeycrisp if desired), 1/2 cup sugar, 1/3 cup brown sugar, 1 tsp vanilla extract or imitation vanilla extract, For the salted caramel sauce, 3/4 cup brown sugar, 6 Tbsp butter, 1/2 cup heavy cream, 1/4 tsp salt.
Preheat oven to 425 degrees. In a bowl, mix gluten-free flour and coconut oil until crumbly. Add cold water and stir until dough forms. Roll out the crust to about 1/8″ thickness on a floured surface, then place it in the pie pan. Trim excess dough off of edges if necessary. Mix sugar, cornstarch, and cinnamon together in a large bowl, then add apples and vanilla extract. Pour into prepared crust, then bake for 15 minutes. Meanwhile, make the salted caramel sauce by heating sugar and butter in a saucepan over medium heat until melted and bubbly, then stir in heavy cream. Bring to a boil while stirring constantly, then reduce heat to low and simmer 3-5 minutes while stirring occasionally. Remove from heat and stir in salt. Pour some of the sauce over the hot pie, then bake for an additional 25 minutes. Allow cooling before serving.
These cinnamon rolls are perfect for breakfast or dessert!
Ingredients: 1 cup heavy cream, 1/2 tsp salt, 2 Tbsp sugar, 3 Tbsp yeast, 4 1/2 cups gluten-free flour (may substitute all-purpose flour if desired), 1 cup butter, softened, 2 Tbsp cinnamon
Combine cream, salt, and sugar in a saucepan and heat until lukewarm to make the dough mixture. Pour yeast over the top and allow it to sit for 10 minutes before stirring. Add 4 cups of gluten-free flour one cup at a time and mix well. Add softened butter and work it into the mixture with your hands until the dough is formed. Cover and allow to rise for an hour (or refrigerate overnight if desired).
Roll out dough onto a floured surface, then spread melted butter over the top. Mix cinnamon and sugar, then sprinkle generously over melted butter. Roll up dough tightly, then cut into 1″ slices. Bake at 350 degrees for 25 minutes (or 20 if using refrigerated dough) and enjoy!
This vegan chocolate cake is moister than most cakes, thanks to the generous amount of oil in the recipe!
Ingredients: 1 cup gluten-free flour (may substitute all-purpose flour if desired), 1/4 cup white sugar, 3 Tbsp cocoa powder, 1 tsp baking soda, 3/4 tsp salt, 1 cup water or coffee (decaf is best for this recipe), 1/2 cup oil, 1/4 cup applesauce, 2 Tbsp vinegar.
Preheat oven to 350 degrees. Mix gluten-free flour, cocoa powder, sugar, baking soda, and salt in a large bowl. In a separate bowl or measuring cup, combine water or coffee with oil and applesauce, then add the vinegar. Stir into the dry mixture, then bake for 30 minutes or until a toothpick comes out clean!
In conclusion, we hope that these recipes, Gluten-Free Recipes for Fall or Halloween, increase your appreciation for different types of cuisine and help you eat healthier! Vegans and vegetarians may substitute ingredients as necessary to suit their dietary needs
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