Post-harvest days are ideal for cooking with seasonal fruits and vegetables, from apples and cranberries to pumpkin and butternut squash. Give our batch of 15 creative gluten free fall recipes a try.
You’ve already read Jules Shepard’s “18 for Autumn: Favorite Fall Recipes” blog post, in which she offered a healthy helping of her favorite fall recipes. She promised there would be more to come, and here they are.
As she did last time, Shepard organized these 15 gluten free fall recipes into three categories: “Breakfasts and Bread,” “Soups & Sides,” and “Sweet Treats.”
Get your printers ready; you’ll want to file these!
BREAKFASTS AND BREADS
• Cranberry Mayo Bread: This classic comes from Gluten & Free More’s archives: a sandwich bread featuring cranberry and such ingredients as mayonnaise (or yogurt) and shredded Swiss cheese. Created by Lynnrae Ries, this Cranberry Mayo Bread recipe is gluten-free and can be made dairy-free too.
• Pumpkin Cornbread: Love cornbread? Craving pumpkin? Looking to eat healthy or vegan (but never miss the taste!)? Want to slip nutrition in where your family will never suspect it? Try this recipe and you won’t need to go back to regular cornbread again.
• Pumpkin Muffins: You’ll find these gluten-free muffins to be moist, fragrant, and not too sweet—perfect for these cool autumn mornings. One optional ingredient that adds an irresistible touch: chocolate chips. Check out the instructions here.
SOUPS & SIDES
• Apple Croutons: Gluten Free & More Food Editor Beth Hillson came up with these treats, which can be prepared ahead and refrigerated for several days. All you need are several apples; you’ll cut into eight slices, lay them on parchment paper, and bake for 20 minutes for a great autumn side dish or snack. Find the recipe here.
• Butternut Squash Soup: Once cut open and roasted, butternut squash tastes creamy and buttery, with a subtle nutty flavor that lends depth to any dish. Perhaps this is why I never understood why milk or cream is added in most butternut squash soup recipes. It simply doesn’t need it, and in some ways I think it masks all the yummy flavor this squash has to offer. My Vegan Butternut Squash Soup recipe is every bit as creamy and flavorful as one with dairy added, but true to its roots and much healthier!
• Harvest Stuffing: Thanksgiving stuffing made with delicious homemade gluten-free bread is so easy. You can use my gfJules Bread Mix, make one of my gluten-free loaf bread recipes from scratch, or consider this an opportunity to get rid of that rock-hard gluten-free store-bought loaf in your freezer! Follow the directions to dry out the bread cubes before proceeding with the stuffing recipe.
• Pumpkin Butter: Making homemade pumpkin butter is one of those seasonal pleasures that the whole family can enjoy. You enjoy the process and proudly use the fruits of your labor in all kinds of yummy recipes, they enjoy the smells that emanate from the kitchen as the pumpkin and spices cook down to perfect deliciousness. Click here for the recipe.
• Pumpkin Seed Pesto: Here’s another classic from Gluten Free & More’s archives that’s worth resurrecting. Contained within a 2004 feature called “Pumpkin Eater” (scroll down to the seventh recipe on the linked page), this dressing calls for a cup of pumpkin seeds plus garlic, parsley leaves, cilantro leaves, lime juice, salt, pepper, and olive oil. Try this pesto over fish, chicken, rice, shrimp, or pasta.
• Apple Cranberry Cake: This gluten-free cake marries the tart flavors of cranberries with the sweet smoothness of apples into a flavorful, light and moist cake that would make anyone ask for seconds. And how beautiful? The colors of the cranberry make this cake just beg to be nibbled. Find the recipe here.
• Apple Pie Crumble Parfait in a Jar: While these little parfait pies are usually served in glass jars, prepare them in unbreakable parfait cups for game day. Apple and rum flavor highlight these easy-to-make dessert dishes. You can make the apple filling one to two days ahead and refrigerate it in a covered container. Click here for the recipe.
• Baked Apple Crescent Rolls: Remember those easy refrigerator crescent rolls? This dough makes a yummy, sweet gluten-free crescent roll substitute for all kinds of desserts, including this one, which makes use of those fresh apples you picked up. The recipe is posted here.
• Pumpkin Custard: With 10 ingredients (and that includes cinnamon, ginger, nutmeg, arrowroot, and salt!) and five easy steps, you’ll have this luscious dessert whipped up in less than an hour. Serve it warm or chilled; this recipe gives you six servings.
Jules Shepard is a longtime author and associate editor at Gluten Free & More. She also markets her own line of gluten-free products, available on her website.Originally posted October 2018