• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dish by Dish

SIMPLE GLUTEN-FREE RECIPES that actually taste good

  • Bread Recipes
  • Air Fryer Recipes
  • By Diet
    • Gluten-free
    • Dairy-free
    • Vegan
    • Vegetarian
    • Paleo
    • Grain-free
    • Egg-free
  • By Course
    • Bread Recipes
    • 30-Minute Meals
    • Breakfast
    • Brunch
    • Appetizers
    • Side Dishes
    • Lunch/Dinner
    • Snacks
    • Desserts
  • Recipe Index
  • Start Here
    • Blog
    • My Cookbook
    • Work with me
    • Portfolio
    • Resources
      • Top 30 Tips for Food Bloggers
      • Food Photography Tips
      • My Kitchen
      • My Library
      • Printables
      • Cooking Glossary
      • Kitchen Tips
    • Travels
      • Australia
      • Argentina
      • Brazil
      • Italy
      • Singapore
      • Uruguay
      • USA
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Bread Recipes
  • Air Fryer Recipes
  • Gluten-free
  • Dairy-free
  • Recipe Index
  • Blog
  • Start Here
×

Home » Cookies

Easy Gluten-Free Snickerdoodles (Dairy-Free)

Published: Nov 30, 2021 by Felicia Lim · This post may contain affiliate links

Jump to Recipe
Pinterest image for Snickerdoodle cookies
Pinterest image for Snickerdoodle cookies
Pinterest image for Snickerdoodle cookies

Crispy on the outside, and soft and chewy inside, these gluten-free snickerdoodles are perfect for Christmas and the holiday season. A batch of these snickerdoodle cookies come together very quickly, and are great as homemade gifts or just snacking on whenever you have a craving for sweet cookies! Also dairy-free, but no one would know, so make sure you keep this easy snickerdoodle recipe handy!

Hand reaching for a gluten-free snickerdoodle cookie from a plate of cookies.
Jump to:
  • It’s Time for Holiday Baking!
  • What are Snickerdoodles?
  • What’s the Difference between Snickerdoodle Cookies and Sugar Cookies?
  • A Gluten-Free and Dairy-Free Version
  • Why This Recipe Works:
  • Ingredients You’ll Need:
  • Ingredient Notes/Substitutes:
  • How to Make Gluten-Free Snickerdoodles (Step by Step):
  • Helpful Tips/Tricks:
  • Recipe FAQs:
  • Other Gluten-Free Cookies You’ll Love:
  • Holiday Recipes to Indulge in:
  • Your Turn…
  • Easy Gluten-Free Snickerdoodles (Dairy-Free)

It’s Time for Holiday Baking!

Now that it’s December and Christmas is just around the corner. Yep, it’s officially the time of year when we start baking again.

In my house, we’ve got the oven working overtime, and I’ve been baking our favorite Christmas cookies, including gingerbread cookies, crunchy almond biscotti, chewy molasses cookies, and soft pumpkin cookies.

And of course, we can’t forget these perfect gluten-free snickerdoodle cookies that everyone can’t get enough of.

Reaching for gluten-free snickerdoodle cookies on a cooling rack.

What are Snickerdoodles?

If you don’t know what snickerdoodle cookies are and have never tried them before, you’re in for a treat!

cornbread in a cast iron skillet
Subscribe

Get delicious GLUTEN-FREE recipes each week!

Highly popular in the United States, snickerdoodle cookies are essentially a type of cookie made with sugar, butter or oil, and flour, which are rolled in cinnamon sugar before being baked (we’re big fans of anything cinnamon here, such as this cinnamon coffee cake).

These cookies are often leavened with cream of tartar and baking soda, and a distinguishing characteristic in their appearance is the cookies’ unique cracked surface.

What’s the Difference between Snickerdoodle Cookies and Sugar Cookies?

While many people refer to snickerdoodles as sugar cookies, there are a few differences.

First up, a sugar cookie is rolled in sugar only, while the classic snickerdoodle cookie is rolled in a mixture of sugar and ground cinnamon.

In terms of taste, snickerdoodle cookies have a slightly tangy taste because cream of tartar (the powdered form of tartaric acid) is used a a leavening agent together with baking soda instead of just baking powder.

As for texture, snickerdoodles also tend to be chewier than sugar cookies as well.

Gluten-free snickerdoodle cookies cooling on a wire rack.

A Gluten-Free and Dairy-Free Version

Traditional snickerdoodles are usually made with wheat flour and butter (which means that they typically include gluten and dairy).

I’ve had it on my list to test and develop a gluten-free and dairy-free snickerdoodle recipe for a few months now, and I’m so glad I’ve finally got to it!

These snickerdoodle cookies are a HUGE hit at home (Juan loves them!), and the recipe comes just in time for the holiday season! Because the holidays and Christmas means eating plenty of cookies, so make sure you keep this healthy snickerdoodle recipe handy, because these cookies are crazy good!

Why This Recipe Works:

  • Simple Ingredients: All you need to make these chewy gluten-free snickerdoodles are easily accessible ingredients that you might already have in your kitchen (no fancy or special ingredients required)!
  • Easy and Quick to Make: The snickerdoodle cookie dough comes together easily, and with just 5 minutes of chilling, it can be rolled into balls, coated in cinnamon-sugar and baked! And, an entire batch of these mouthwatering cookies is ready in just 45 minutes.
  • Crispy Outside, Chewy Inside: The contrasting textures of these snickerdoodles -crispy edges and a chewy center- will have you asking for seconds (and thirds and fourths). Trust me, this perfect cookie might just be your favorite holiday cookie during the holiday season!
  • Perfect for the Holiday Cookie Exchange: Since these chewy cookies keep well in an airtight container at room temperature, they make great holiday gifts! Trust me, your loved ones are going to be so happy for these delicious treats!
  • Totally Gluten-Free and Dairy-Free: Best of all, these snickerdoodles are 100% gluten-free and dairy-free (I’ve used coconut oil in place of butter to make them dairy-free, and of course I’ve used gluten-free flour as always). This means that even those with Celiac disease or have gluten and lactose intolerances can indulge in their Christmas cookies too!
Hand holding up a cookie from a plate of gluten-free snickerdoodle cookies.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this gluten-free snickerdoodle recipe.

(For exact measurements and quantities, please scroll down to the recipe card at the bottom of this post.)

Labeled ingredients for a gluten-free snickerdoodle cookies recipe on a marble board.

Ingredient Notes/Substitutes:

  • Gluten-Free All-Purpose Flour: In this gluten-free snickerdoodle cookies recipe, I highly recommend using a gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch), as this will result in a lighter texture. I do NOT recommend flour blends that use heavier flours such as bean flours as that will result in a denser texture.
  • Xanthan Gum: In this case, xanthan gum replaced the role of gluten in a gluten-free flour blend. If your blend already includes xanthan gum, you can leave it out completely.
  • Cream of Tartar/Baking Soda: Cream of tartar is the powdered form or tartaric acid, and despite the word “cream” in its name, it does not have any dairy at all. Cream of tartar is essential in a snickerdoodle cookie because it prevents the sugar from crystallizing to get a light and fluffy and chewier texture, and also gives the snickerdoodles the traditional tangy taste, which is what sets it apart from a typical sugar cookie. However, if you don’t have cream of tartar, simple replace the cream of tartar and the baking soda with 2 teaspoons of baking powder instead.
  • Sugar: I’ve used light brown sugar in this recipe, but feel free to swap it out for equal amounts of normal white sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index).
  • Coconut Oil: I prefer using refined coconut oil in my baking because it has a neutral flavor (as opposed to extra virgin coconut oil which has a strong coconut taste and smell). If you don’t have coconut oil, feel free to use palm shortening or vegan butter in equal quantities instead. Alternatively, if you are not lactose-intolerant, go ahead of use butter if you prefer.
  • Egg: I personally haven’t tried this without an egg, but I believe it should work with aquafaba or an egg-replacer.
  • Vanilla Extract: I like adding a little bit of vanilla extract for extra flavor. However, if you prefer not to, or if you don’t have it on hand, feel free to leave it out.
  • Cinnamon: Ground cinnamon is essentially what sets snickerdoodles apart from normal sugar cookies, so I would not omit this.
Snickerdoodles cooling on a wire rack.

How to Make Gluten-Free Snickerdoodles (Step by Step):

1. Preheat and Line

Preheat oven to 350F (180C) and line two large baking sheets with silpats or parchment paper.

2. Whisk Flour Mixture

In a medium bowl, combine the gluten-free all-purpose flour, cream of tartar, baking soda, and salt. Whisk well to combine.

Hand whisking flour in a glass mixing bowl.

3. Cream Sugar and Coconut Oil

In a large mixing bowl, whisk the sugar and coconut oil together until you get a light and creamy mixture.

Creaming sugar and coconut oil in a bowl.

4. Add Egg and Vanilla

Add the beaten egg and vanilla extract and whisk to get a smooth liquid mixture.

Whisking a snickerdoodle cookie dough in a large bowl.

5. Prepare Cookie Dough

Add the dry ingredients to the wet ingredients and whisk well until a soft dough is formed. Let dough chill for 5 minutes in the freezer.

Preparing cookie dough.

6. Form Small Balls

Once the dough is chilled, scoop out 1 teaspoon of dough and roll into small balls (approximately 1 1/2-inch balls) and place them on a plate. You should get about 18 to 20 balls in total. Let the balls chill in the freezer for 5 minutes. 

Snickdoodle cookie dough balls on a plate.

7. Prepare Cinnamon Sugar:

As the cookie dough balls are chilling, mix the light brown sugar and ground cinnamon together in a shallow bowl until you get a homogeneous mixture.

Fork mixing cinnamon sugar mixture in a white bowl.

8. Roll Balls in Cinnamon Sugar

Roll the snickerdoodle dough balls in the cinnamon-sugar mixture until they are coated all over. Place the coated balls on a plate and let them chill in the fridge for 5 minutes.

Rolling cookie dough ball in a cinnamon sugar mixture.

9. Bake till Golden

Place the balls on the prepared baking sheets at least 3 inches apart (roughly 9 balls per sheet) and bake for 12 to 15 minutes until the edges are golden, rotating the sheets halfway through.

Cookie dough balls on a silpat-lined baking sheet.

10. Cool Completely

Let the gluten-free snickerdoodles cool for at least 2 minutes on the baking sheets before removing them to cool completely on a wire rack.

Freshly baked gluten-free snickerdoodles on a baking sheet.

Helpful Tips/Tricks:

  • Chilling the Dough: When testing the recipe, I realized that chilling the dough even just 5 minutes before rolling it into small balls makes the dough so much easier to manage. Also, chilling the dough balls before placing them on the baking sheet and baking ensure that they do not flatten out too quickly or too much.
  • Use a Silpat/Parchment Paper: Lining the baking sheets with a silpat or parchment paper is important to prevent the dough from sticking to the sheets. I highly recommend using a silpat because it’s reusable and ensures that the baked cookies never stick, but parchment is fine as well if that’s what you have!
  • Allow Cookies to Cool Completely: Let the cookies cool completely as they continue to cook with the residual heat. When just fresh out of the oven, they may break easily, so patience is key! Wait a few minutes before transferring them from the baking sheet to a wire rack for them to finish cooling.
Hand holding a wire rack with gluten-free snickerdoodles on it.

Recipe FAQs:

How do You Store these Gluten-Free Snickerdoodles?

Once cooled, store these gluten-free snickerdoodle cookies in an airtight container at room temperature for up to a week.

Can You freeze Snickerdoodles?

Alternatively, you can freeze the gluten-free snickerdoodles in a freezer-safe container or ziplock bag and freeze for up to 2 months. Thaw them overnight in the refrigerator before eating. 

Can You Freeze the Dough?

If you wish to freeze the cookie dough, simply follow the instructions up till step 8, then place the coated dough balls in single layers in freezer-safe containers and freeze for up to 2 months. Let the dough thaw overnight in the refrigerator before baking as instructed. 

Hand holding up a gluten-free snickerdoodle cookie.

Other Gluten-Free Cookies You’ll Love:

  • Crunchy Almond Biscotti (Gluten-Free, Dairy-Free)
  • Chewy Molasses Cookies (Gluten-Free, Dairy-Free)
  • Soft Pumpkin Cookies (Gluten-Free, Dairy-Free)
  • Easy Gingerbread Cookies (Gluten-Free, Dairy-Free)
  • Easy Buckwheat Cookies (Gluten-Free, Dairy-Free)
  • Easy Coconut Macaroons (Gluten-Free, Dairy-Free)
  • Flourless Peanut Butter Cookies (Gluten-Free, Dairy-Free)
  • Chickpea Chocolate Chip Cookies (Gluten-Free, Vegan)
  • Almond Butter Cookies (Gluten-Free, Dairy-Free)
  • Almond Cookies (Gluten-Free, Dairy-Free)
  • Double Chocolate Almond Coconut Cookies (Grain-free)
  • 8 Amazing Gluten-Free Cookie Recipes

Holiday Recipes to Indulge in:

  • Easy Oat Flour Waffles (Gluten-Free, Dairy-Free)
  • Gluten-Free Chicken Casserole (Dairy-Free)
  • No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
  • Cherry Macarons (Gluten-Free, Dairy-Free)

Your Turn…

Do you prefer sugar cookies or snickerdoodles? Let me know in the comments below, I’d love to hear! 👇

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Easy Gluten-Free Snickerdoodles (Dairy-Free)


★★★★★

5 from 2 reviews

  • Author: Felicia Lim
  • Total Time: 45 minutes
  • Yield: 20 cookies 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

Crispy on the outside, and soft and chewy inside, these gluten-free snickerdoodles are perfect for Christmas and the holiday season. A batch of these snickerdoodle cookies comes together very quickly, and they are great as homemade gifts or just snacking on whenever you have a craving for sweet cookies! Also dairy-free, but no one would know, so make sure you keep this easy snickerdoodle recipe handy!


Ingredients

Scale

For the Cookie Dough:

  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon xanthan gum (omit if your flour blend already has it)
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coconut oil, room temperature
  • 3/4 cup light brown sugar
  • 1 egg, beaten
  • 1/2 teaspoon vanilla extract

For the Cinnamon Sugar Coating:

  • 3/4 cup light brown sugar
  • 1 1/2 teaspoons ground cinnamon

Instructions

  1. Preheat and Line: Preheat oven to 350F (180C) and line two large baking sheets with silpats or parchment paper.
  2. Whisk Flour Mixture: In a medium bowl, combine the gluten-free all-purpose flour, cream of tartar, baking soda, and salt. Whisk well to combine.
  3. Cream Sugar and Coconut Oil: In a large mixing bowl, whisk the sugar and coconut oil together until you get a light and creamy mixture.
  4. Add Egg and Vanilla: Add the beaten egg and vanilla extract and whisk to get a smooth liquid mixture.
  5. Prepare Cookie Dough: Add the flour mixture to the wet ingredients and whisk well until a soft dough is formed. Let dough chill for 5 minutes in the freezer.
  6. Form Small Balls: Once the dough is chilled, scoop out 1 teaspoon of dough and roll into small balls (approximately 1 1/2-inch balls) and place them on a plate. You should get about 18 to 20 balls in total. Let the balls chill in the freezer for 5 minutes. 
  7. Prepare Cinnamon Sugar: As the cookie dough balls are chilling, mix the light brown sugar and ground cinnamon together in a shallow bowl until you get a homogeneous mixture.
  8. Roll Balls in Cinnamon Sugar: Roll the balls in the cinnamon-sugar mixture until they are coated all over. Place the coated balls on a plate and let them chill in the fridge for 5 minutes.
  9. Bake: Place the balls on the prepared baking sheets at least 3 inches apart (roughly 9 balls per sheet) and bake for 12 to 15 minutes until the edges are golden, rotating the sheets halfway through.
  10. Cool completely: Let the snickerdoodles cool for at least 2 minutes on the baking sheets before removing them to cool completely on a wire rack.

Notes

Gluten-Free All-Purpose Flour: I highly recommend using a gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch), as this will result in a lighter texture. I do NOT recommend flour blends that use heavier flours such as bean flours as that will result in a denser texture.

Xanthan Gum: In this case, xanthan gum replaced the role of gluten in a gluten-free flour blend. If your blend already includes xanthan gum, you can leave it out completely.

Cream of Tartar/Baking Soda: Cream of tartar is the powdered form or tartaric acid, and despite the word “cream” in its name, it does not have any dairy at all. Cream of tartar is essential in a snickerdoodle cookie because it prevents the sugar from crystallizing to get a light and fluffy and chewier texture, and also gives the snickerdoodles the traditional tangy taste, which is what sets it apart from a typical sugar cookie. However, if you don’t have cream of tartar, simple replace the cream of tartar and the baking soda with 2 teaspoons of baking powder instead.

Sugar: I’ve used light brown sugar in this recipe, but feel free to swap it out for equal amounts of normal white sugar, dark brown sugar, or even coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute with zero glycemic index).

Coconut Oil: I prefer using refined coconut oil in my baking because it has a neutral flavor (as opposed to extra virgin coconut oil which has a strong coconut taste and smell). If you don’t have coconut oil, feel free to use palm shortening or vegan butter in equal quantities instead. Alternatively, if you are not lactose-intolerant, go ahead of use butter if you prefer.

Egg: I personally haven’t tried this without an egg, but I believe it should work with aquafaba or an egg-replacer.

Vanilla Extract: I like adding a little bit of vanilla extract for extra flavor. However, if you prefer not to, or if you don’t have it on hand, feel free to leave it out.

Cinnamon: Ground cinnamon is essentially what sets snickerdoodles apart from normal sugar cookies, so I would not omit this.

Storing/Freezing the Cookies: Once cooled, store the snickerdoodle cookies in an airtight container at room temperature for up to a week. Alternatively, you can freeze the cookies in a freezer-safe container or ziplock bag and freeze for up to 2 months. Thaw them overnight in the refrigerator before eating. 

Freezing the Dough: If you wish to freeze the cookie dough, simply follow the instructions up till step 8, then place the coated dough balls in single layers in freezer-safe containers and freeze for up to 2 months. Let the dough thaw overnight in the refrigerator before baking as instructed. 

This recipe was originally posted in December 2020, but has since been republished to include better text, clearer instructions, recipe notes/substitutions.

Adapted from: All Recipes

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Keywords: snickerdoodle recipe, gluten-free snickerdoodles

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

Recipe Card powered byTasty Recipes

Recipes you might also like

  • 4 Things that Relentless, Passionate Cooking has Taught Me about Life:4 Things that Relentless, Passionate Cooking has Taught Me about Life:
  • Chewy Gluten-Free Molasses Cookies (Dairy-Free)Chewy Gluten-Free Molasses Cookies (Dairy-Free)
  • Sweet Potato Chicken PattiesSweet Potato Chicken Patties
  • Easy Cashew Butter Cookies (Gluten-Free, Dairy-Free, Vegan)Easy Cashew Butter Cookies (Gluten-Free, Dairy-Free, Vegan)
« Chewy Gluten-Free Molasses Cookies (Dairy-Free)
Amazing Chickpea Chocolate Chip Cookies (Gluten-free, Dairy-Free, Vegan) »

About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Kar says

    December 11, 2021 at 6:09 pm

    Hi, mine came out really dense, dry and cakey. Everything you don’t want in a cookie basically. Could it be that using volume ingredients and using too much flour caused them to be dry and cakey for me? Thank you. I’ll try again tomorrow. Was really eager for chewy cookies today 🙁

    Reply
    • Felicia Lim says

      December 13, 2021 at 8:42 am

      Hi Kar, it should come out chewy, until the cream of tartar or baking soda is expired (maybe you can check that). You can also try to reduce a bit of flour – the dough will be sticky at first but freezing the dough makes it easier to form balls.

      Hope the second batch turns out well!

      Reply
  2. Grace Lim says

    November 30, 2021 at 6:46 pm

    Yes Felicia, I totally agree that this is a great snack to enjoy!

    I particularly like the tangy taste and the chewy texture of this snickerdoodles which gives me great joy as I chew each bite in my mouth !

    Can’t stop thinking of you as I enjoy these snickerdoodles!

    Have a blessed day!
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      December 01, 2021 at 10:24 am

      Hi mummy, so happy you enjoy these snickerdoodles 🙂
      Love you!!

      Reply
  3. Nancy says

    August 12, 2021 at 2:31 pm

    Hello Felicia, These Snickerdoodles look exactly like my pre-gluten-free ones. I would love to try them. Could you tell me what flour brand you used? Thank you in advance!

    Reply
    • Felicia Lim says

      August 12, 2021 at 2:35 pm

      Hi Nancy! I actually live in Argentina and use an Argentine brand, but if you are in the US and have access to Amazon, you can definitely use King Arthur Flour multipurpose baking mix for these cookies! Hope you enjoy them as much as we do! 🙂

      Reply
  4. Grace Lim says

    December 03, 2020 at 6:20 pm

    Good morning Felicia,

    I am so happy to see you introducing this easy snickerdoodle cookies which is new to me.

    I definitely want to try out a batch to enjoy the light, fluffy and chewier texture, and also the traditional tangy taste. This will be added to my other snack items for this festive season.

    Thank you again and may you be so blessed this Christmas !

    Love overflowing from
    Mum

    ★★★★★

    Reply
    • Felicia Lim says

      December 03, 2020 at 6:50 pm

      Hi mummy, Juan really liked these snickerdoodles so maybe you might too! Perhaps you can reduce the amount of sugar or use monkfruit sweetener (1:1 sugar substitute that has zero glycemic) so it won’t spike blood sugar!

      Love you too mummy!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hello & welcome!

Hello & welcome!

I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

Read my story here →

Subscribe

to receive free email updates!

Most Popular

    Gluten-free naan in a cast iron skillet on a wooden board

    Best Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)

    Gluten-Free Focaccia Bread Recipe (Dairy-Free, Vegan)

    Soft, Fluffy Buckwheat Bread (Gluten-Free, Dairy-Free)

    Easy Honey Oat Bread (Gluten-Free, Dairy-Free Option)

Air Fryer Recipes

Air Fryer Chicken Quarters (Gluten-Free, Dairy-Free)

Crispy Air Fryer Tater Tots (Gluten-Free, Vegan)

Crispy Air Fried Potato Wedges (Gluten-Free, Vegan)

Air Fryer Green Beans (Gluten-Free, Vegan)

Bread Recipes

Soft Gluten-Free Corn Tortillas (Dairy-Free, Vegan)

Low Carb Almond Flour Bread (Gluten-Free, Dairy-Free)

21 Fluffy Gluten-Free Yeast Bread Recipes to Make on Repeat

Low Carb Coconut Flour Bread (Gluten-Free, Dairy-Free)

Latest on the blog

Soft Gluten-Free Corn Tortillas (Dairy-Free, Vegan)

Salmon Kabobs in the Oven (Gluten-Free, Dairy-Free)

Easy Oat Flour Waffles (Gluten-Free, Dairy-Free)

Gluten-Free Chicken Casserole (Dairy-Free)

Buy Me a Coffee promo

Footer

Never miss a recipe

Sign up to get recipes via email

Footer


About

  • New? Start Here
  • Latest on the Blog
  • Privacy Policy
  • Contact Me
  • Work with Me

Recipes by Diet

  • Gluten-Free
  • Dairy-Free
  • Vegan
  • Egg-Free
  • Vegetarian

Recipes by Course

  • Bread Recipes
  • Appetizers
  • Main Courses
  • Snacks
  • Desserts


^ back to top

© 2023 Dish by Dish. Privacy Policy. Brunch Pro Theme by Feast Design Co.