Gluten Free Nourish

Gluten Free Nourish Mom sharing recipes everyone will love. 🍽️

Made gluten-free chocolate chip cookie bars today and they were unbelievably easy. One bowl, simple ingredients, huge pa...
11/29/2025

Made gluten-free chocolate chip cookie bars today and they were unbelievably easy. One bowl, simple ingredients, huge payoff!

I finally found a gluten-free crescent roll recipe that’s soft, fluffy, and actually tastes like the real thing. My kitc...
11/17/2025

I finally found a gluten-free crescent roll recipe that’s soft, fluffy, and actually tastes like the real thing. My kitchen smells amazing right now! 🥐✨

If fall had a flavor, it would be these cookies. 🍁 Gluten-Free Pumpkin Pie Cookies that taste like Thanksgiving in every...
11/01/2025

If fall had a flavor, it would be these cookies. 🍁 Gluten-Free Pumpkin Pie Cookies that taste like Thanksgiving in every bite — soft, sweet, and perfectly spiced!

This is my first ever GF loaf. And the recipe I used. ( i used King Arthur GF bread flour). Please let me know what you...
10/31/2025

This is my first ever GF loaf. And the recipe I used. ( i used King Arthur GF bread flour). Please let me know what you experienced people think of the crumb as I have no idea whats good for GF sourdough. Its heavy and a bit dense , soft but not gummy. Smells like bread. Its going out to family today for flavor critique.

Tried something fun today, Gluten-Free No-Bake Cheesecake in a Jar! 💛 Sweet, creamy layers and a crumbly crust, all tuck...
10/29/2025

Tried something fun today, Gluten-Free No-Bake Cheesecake in a Jar! 💛 Sweet, creamy layers and a crumbly crust, all tucked into the cutest little jars. Perfect for gifting or treating yourself! 🍓✨

All the flavor of pumpkin pie without the fuss! 🙌 This Gluten-Free Crustless Pumpkin Pie is smooth, creamy, and perfectl...
10/28/2025

All the flavor of pumpkin pie without the fuss! 🙌 This Gluten-Free Crustless Pumpkin Pie is smooth, creamy, and perfectly spiced. A new favorite for fall! 🍁💛

Made GF pizza last night 🍕! Thankful for my Pampered Chef stone!
10/26/2025

Made GF pizza last night 🍕! Thankful for my Pampered Chef stone!

Creamy Gluten-Free Pumpkin Cheesecake Bars with Spiced Graham CrustIngredients:For the Crust:1 1/2 cups gluten-free grah...
10/26/2025

Creamy Gluten-Free Pumpkin Cheesecake Bars with Spiced Graham Crust

Ingredients:

For the Crust:

1 1/2 cups gluten-free graham cracker crumbs

1/4 cup granulated sugar

1/3 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup pumpkin purée (not pumpkin pie filling)

For the Topping (Optional):

Whipped cream

A sprinkle of cinnamon or nutmeg

Directions:

Preheat oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a medium bowl, mix gluten-free graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.

In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Remove half of the cheesecake mixture and set aside.

To the remaining batter, add pumpkin purée, cinnamon, nutmeg, and ginger. Mix until fully combined.

Pour the plain cheesecake layer over the cooled crust, then gently spoon the pumpkin mixture on top. Swirl the two layers with a knife for a marbled effect, or leave layered for a clean look.

Bake for 35–40 minutes, or until the center is set and the edges are lightly golden.

Cool completely, then refrigerate for at least 3 hours before slicing into bars. Top with whipped cream before serving, if desired.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour | Chill Time: 3 hours
Kcal: 280 kcal | Servings: 12 bars

Cozy Gluten-Free Apple Crumble Bars with Cinnamon Oat StreuselIngredients:For the Base:1 1/2 cups gluten-free all-purpos...
10/26/2025

Cozy Gluten-Free Apple Crumble Bars with Cinnamon Oat Streusel

Ingredients:

For the Base:

1 1/2 cups gluten-free all-purpose flour

1 1/2 cups gluten-free rolled oats

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

For the Apple Filling:

3 medium apples, peeled and diced

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1 tablespoon lemon juice

1 teaspoon cornstarch

For the Crumble Topping:

1/2 cup gluten-free rolled oats

1/3 cup brown sugar

3 tablespoons butter, softened

Directions:

Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.

In a large bowl, mix together gluten-free flour, oats, brown sugar, cinnamon, baking soda, and salt. Stir in the melted butter until a crumbly mixture forms.

Press about two-thirds of the mixture evenly into the bottom of the prepared pan to form the crust.

In another bowl, combine the diced apples with brown sugar, cinnamon, lemon juice, and cornstarch. Toss until the apples are well coated.

Spread the apple mixture evenly over the crust.

In a small bowl, mix the crumble topping ingredients (oats, brown sugar, and softened butter) until clumpy. Sprinkle this over the apple layer.

Bake for 35–40 minutes, or until the top is golden and the apples are tender.

Let the bars cool completely before slicing. Enjoy warm or at room temperature.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 285 kcal | Servings: 12 bars

Soft & Gooey Gluten-Free Cinnamon Swirls with Vanilla GlazeIngredients:For the Dough:2 1/4 cups gluten-free all-purpose ...
10/26/2025

Soft & Gooey Gluten-Free Cinnamon Swirls with Vanilla Glaze

Ingredients:

For the Dough:

2 1/4 cups gluten-free all-purpose flour (with xanthan gum)

1 packet (2 1/4 tsp) active dry yeast

1/4 cup granulated sugar

1/2 teaspoon salt

3/4 cup warm milk (110°F / 43°C)

1/4 cup unsalted butter, melted

1 large egg, room temperature

For the Filling:

1/3 cup brown sugar, packed

1 tablespoon ground cinnamon

3 tablespoons unsalted butter, softened

For the Glaze:

1 cup powdered sugar

2 tablespoons milk (or dairy-free milk)

1/2 teaspoon vanilla extract

Directions:

In a small bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk together gluten-free flour, sugar, and salt.

Add the melted butter, egg, and activated yeast mixture to the dry ingredients. Mix until a sticky dough forms.

Place the dough on a floured surface (using more gluten-free flour if needed) and gently knead until smooth.

Roll the dough into a rectangle about ¼ inch thick. Spread softened butter evenly over the surface.

In a small bowl, mix brown sugar and cinnamon, then sprinkle evenly over the buttered dough.

Roll the dough tightly from the long side and cut into 9–10 rolls.

Place rolls in a greased baking dish, cover, and let them rise in a warm place for 45–60 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 25–30 minutes, or until golden brown.

Whisk together glaze ingredients and drizzle over warm rolls before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 20 minutes
Kcal: 290 kcal | Servings: 10 rolls

🎃 Fudgy Pumpkin Chocolate Chip BlondiesIngredients1/2 cup (115g) unsalted butter, melted1 cup (200g) brown sugar, packed...
10/26/2025

🎃 Fudgy Pumpkin Chocolate Chip Blondies

Ingredients

1/2 cup (115g) unsalted butter, melted

1 cup (200g) brown sugar, packed

1 large egg yolk (see note below)

2/3 cup (150g) pumpkin purée (not pumpkin pie filling)

1 tsp vanilla extract

1 cup (125g) all-purpose flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger (optional)

1/2 tsp baking powder

1/4 tsp salt

1/2 cup (90g) semi-sweet chocolate chips (plus more for topping)

Instructions

Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper, leaving some overhang for easy removal.

Mix wet ingredients:
In a large bowl, whisk together melted butter and brown sugar until smooth.
Add pumpkin purée, egg yolk, and vanilla; whisk until fully combined.

Add dry ingredients:
In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger (if using), baking powder, and salt.
Fold the dry ingredients into the wet ingredients until just combined—don’t overmix.

Fold in chocolate chips.

Spread batter evenly into the prepared pan. Sprinkle a few extra chocolate chips on top.

Bake for 25–30 minutes, until the edges are set and the center looks slightly underbaked. (They’ll firm up as they cool — that’s the secret to fudginess!)

Cool completely in the pan before cutting into squares.

🍫 Gluten-Free Mini Twix Bars✨ IngredientsShortbread Base:1 cup gluten-free all-purpose flour (measure-for-measure blend)...
10/26/2025

🍫 Gluten-Free Mini Twix Bars

✨ Ingredients

Shortbread Base:

1 cup gluten-free all-purpose flour (measure-for-measure blend)

¼ cup cornstarch

½ cup unsalted butter, softened

¼ cup powdered sugar

¼ teaspoon salt

1 teaspoon vanilla extract

Caramel Layer:

½ cup unsalted butter

½ cup brown sugar

2 tablespoons light corn syrup or honey

½ cup sweetened condensed milk

½ teaspoon vanilla extract

Chocolate Topping:

1 ½ cups milk chocolate chips (or dark, if preferred)

1 tablespoon coconut oil or butter

🍬 Instructions

Preheat the oven:
Preheat to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.

Make the shortbread base:
In a mixing bowl, beat butter and powdered sugar until light and creamy.
Add vanilla, then mix in flour, cornstarch, and salt until a soft dough forms.
Press evenly into the pan and prick lightly with a fork.
Bake for 15–18 minutes or until lightly golden. Cool completely.

Prepare the caramel layer:
In a small saucepan, combine butter, brown sugar, corn syrup, and condensed milk.
Bring to a gentle boil over medium heat, stirring constantly for 5–7 minutes until thickened and golden.
Remove from heat, stir in vanilla, and pour over cooled shortbread.
Spread evenly and let set for 30 minutes.

Add the chocolate topping:
Melt chocolate chips and coconut oil together until smooth.
Pour over the caramel layer and spread evenly.
Chill until firm (about 1 hour).

Slice into minis:
Once set, lift from the pan and cut into small bite-sized bars.
Store in the refrigerator or a cool place until ready to serve.

Address

2979 N Stemmons Freeway
Dallas, TX
75247

Website

Alerts

Be the first to know and let us send you an email when Gluten Free Nourish posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category