12 Best Gluten-Free Snack Recipes
Hungry for a snack to get you through the morning or afternoon? Use our list of reader favorites to direct you to 12 tasty gluten-free choices.
[Updated August 18, 2017]
If you’re on a strict gluten-free diet, you can’t let your guard down even when you need a boost from a mid-morning or mid-afternoon snack. No problem: Your fellow readers rank these dozen recipes as ideal go-to sources of gluten-free energy.
You'll find all kinds of variety here, from trail mix to granola bars, and from frozen treats to warm baked goods, and from s'mores to, perhaps, a surprise at No. 1. Read on....
Here’s a versatile “any-time” treat for kids and adults alike. Our recipe calls for 12 cups but, as we note, it’s “guaranteed to disappear quickly.”
The ingredients include three gluten-free cereals (Gorilla Munch, Rice Crunch Ems, and Perky-O’s) along with gluten-free pretzels and almonds, plus salt, onion and garlic powders, and Worcestershire sauce, all of it topped with extra-virgin olive oil. Check out the instructions here.
They’re small, easily transportable, tasty, and nutritious, so why not keep a couple of granola bars in your car, at your desk, or in your computer bag?
Our recipe will give you 36 gluten-free 2-inch bars. The simple and quick instructions will take you maybe 45 minutes, including a half-hour of baking. Click here for recipe.
Five simple steps and 35 to 40 minutes of baking will give you 12 great-tasting fruit bars, each of them only 198 calories. Loaded with fresh pears, dried fruit and seeds, this treat nourishes with antioxidants and fiber while it staves off hunger.
Rebecca Reilly, author of the book Gluten Free Baking, came up with this one. Click here to find the recipe.
These decadent bars have all the fixings of the popular campfire treat, and gluten-free, too: chocolate, marshmallows, and graham crackers.
The recipe comes from our longtime food editor, Beth Hillson, who notes that the “campfire is optional.” Good point—these will work as a satisfying snack anytime. The recipe calls for 24 bars. Click here for instructions.
If you scream for ice cream, here’s a fun way to get what you want. Contributing writer Kelly Brozyna presents recipes for five gluten-free, allergy-friendly ice creams: Chocolate, Rocky Road, Strawberry, Cherry, and Coffee. The recipes make use of only “simple, pure ingredients,” she notes. Among them: coconut milk, hemp milk, dates, honey, cacao powder, guar gum, and vanilla extract.
One reader who tried it out sent in this comment: “I made the Dairy-Free Chocolate Ice Cream and subbed almond milk for the hemp milk and it turned out great. I also did not have dates, so I measured out the same amount of white sugar and it worked perfectly! I even left out the cacao powder once and it was great as vanilla ice cream, too.”
Brozyna also offers a recipe for Watermelon Fruit Pops that are embedded bananas, kiwi, and blueberries. “I love the watermelon idea,” wrote reader Suzanne A., who added: “Thanks for all of the ice cream recipes. We’ve just started exploring with our new ice cream maker. Pistachio and strawberry ice creams so far. Can't wait to try the coffee ice cream recipe. Thank you!”
Click here to access all five ice cream recipes along with the Watermelon Fruit Pop recipe.
You can debate whether coffee cake is a breakfast, brunch, or dessert (or all of the above), but we’ll skirt the issue by giving it a place on our list of reader-favorite gluten-free snacks. It’s a “make-the-night-before” recipe that yields an eight-slice loaf, with each slice accounting for 235 calories.
Our recipe includes egg-free instructions; click here to get started.
Here’s the perfect dish to plan for a party, a gathering for the big game, or as a TV night snack. These fried onion rings are just like those you remember from your favorite diner: crispy on the outside, tender on the inside. The recipe calls for gluten-free beer batter.
“These are amazing,” wrote reader Marlene L. after trying the recipe. Another reader asked about the gluten-free beer; recipe author Madalene Rhyand noted that she had success using New Grist (American) and La Messenger (Canadian) beers.
Another reader asked about a beer substitution; a fellow reader suggested, “You could use any carbonated beverage; I would use seltzer or club soda.”
High in fiber? Check. High in protein? Check. Rich in taste? Check. Chocolaty? Check. What else would you want in a brownie? This recipe by Matthew Kadey has it all, and it works just as well with egg replacement. Click here for the recipe and variation.
Soft and chewy pretzels make an ideal snack. Use our 10-ingredient recipe to whip up a dozen tasty pretzels in just 12 to 14 minutes (oven time). Each pretzel has 241 calories, not counting whichever favorite mustard you use for dipping. Find the recipe here.
After spending a memorable weekend inside the walls of the Culinary Institute of America (CIA), our food editor, Beth Hillson relayed three recipes she learned there and then customized.
"For those who love every aspect of food, life doesn’t get much better than spending a weekend at the CIA, the prestigious culinary and pastry arts college," Hillson wrote. "Only one thing tops it—a gluten-free weekend at the CIA."
The recipes she adapted from her CIA weekend include “Best Ever” Gluten-Free Donuts (as pictured here), Cinnamon-Raisin English Muffins, and Shortbread. The treats you’ll get from these recipes will sweeten your day. Click here for more.
Constantly on the run? Check out this five-step recipe for gluten-free, dairy-free snack bars of oatmeal, raisins (or dates), cinnamon, and applesauce. One batch makes eight bars, each of which totals just 150 calories. Author Madalene Rhyand also presents an egg-free variation.
One reader offered this: “This recipe is great for an on the go breakfast! I've made them several times and keep tweaking the recipe as I go. I liked them best with raisins, cinnamon, and nutmeg.
"I also replaced the egg with flax seed and water, which did change the texture a little, but for the better, I felt," she added. "And I replaced the coconut milk with almond milk since I do not have allergies to almonds and I like the taste better.”
The absence of gums, thickeners, and stabilizers means homemade yogurt will be thinner than commercial brands. Solution?
“The longer it ferments at room temperature (up to 12 hours), the thicker it gets,” according to Food Editor Beth Hillson.
To thicken even more, add gelatin, pectin or agar, as instructed, Hillson added. You'll need a yogurt maker for this recipe, which is linked here.
Compiled by Larry Canale. Original recipe authors cited above.