Chocolate Chips Cookies - Gluten Free

Top 10 Gluten Free Recipes

by Chelsea Lincoln in Featured Articles, Gluten Free, Recipes

We recently began monitoring our recipe database to track which recipes our customers are viewing the most. It’s been really fun to see which recipes people are most interested in making. From these results, we’ve compiled a Top 10 list of our best recipes. Here is the list of our most popular gluten free recipes. Enjoy!


Chocolate Chip Cookies – Gluten Free


Bob’s Favorite Gluten Free Pancakes


Buttermilk Biscuits – Gluten Free


Gluten Free Zucchini Bread


Easy as Pie Crust


Magically Moist Almond Cake


Gluten Free Sandwich Bread for the Bread Machine


Gluten Free French Bread


Thick Yeast-Free & Gluten Free Pizza Crust


Almond Crispies


About The Author
Chelsea Lincoln Google: Chelsea Lincoln
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41 Responses to “Top 10 Gluten Free Recipes”

    • Hi Bill – To keep your gluten free bread fresh, wrap it in plastic or put it in a plastic bag, then store it in the refrigerator.

  1. I plan to use Bob’s Glutenfree AllPurpose Baking flour in an Apple Crumble today. The recipe calls for “self-rising” glutenfree flour – what do you recommend I add to satisfy that requirement? thanks, Lucy

    • Lucy,

      I’m sorry that we didn’t respond yesterday, but in the future you can create your own self-rising flour by adding 1-1/4 tsp baking powder and 1/4 tsp salt to each cup of flour needed using our Gluten Free All Purpose Flour.

    • Barb,

      You’ll have to experiment to find the right texture for you. What I do at home is spread the crust as thin as I can (be sure to wet your hands frequently). Then, I sprinkle a light layer of cheese over it before prebaking. I find this helps the crust from getting soggy.

  2. I just made the white rice flour muffins on the Bob’s Red Mill package and although the muffins taste good, they never rose (and I know my bp is fine) and the tops were very brown. Tips anyone? I used whole milk and used canola oil rather than butter. Should I use butter in future? Or buttermilk, perhaps?

    • Cherie,

      This is what our recipe specialist, Sarah has to say:

      Leaven comes from two ingredients in this recipe: baking powder and eggs. The addition of another teaspoon of baking powder and/or an additional egg will provide more leaven. The sodium and/or cholesterol levels will be affected.

      I also recommend checking the true temperature of the oven with an oven thermometer. The oven could be baking at a higher temperature than set which not only does not allow for full leaven action but also darkens the crusts more quickly. Make sure to bake the muffin on the center rack of the oven and if they turn too brown too quickly, cover them with tin foil 2/3 or 3/4 through the baking time.

      The recipe on the packaging is Sue’s White Rice Muffins which calls for canola oil so I’m not sure why the customer is inquiring about butter. If they’d like to use butter instead, they will need to increase the fat amount by 1/3 and melt the butter before using. They may need to also decrease the amount of liquid.

      The use of buttermilk will only affect the flavor in this recipe. Buttermilk is acidic and reacts with the alkaline baking soda but not as much with baking powder as baking powder contains acid and alkaline.

  3. Bob, I have a recipe for sandwich bread and was going to use your all purpose baking mix– it calls for xanthum gum– can I substitute guar gum instead and in what proportions.
    thank you, Sondra

  4. any suggestions for making cornbread dumplings w/your cornbread mix? I followed the directions for regular cornbread & they were a bit to heavy. Would like to make them more on the fluffy side. Thanks

  5. Cecilia Gonzalez

    Hello! I am trying to make empanadas using the GF all purpose flour. The recipe calls for a little bit of water per cup of flour. But after I add the water to the mixture it turns very sticky….should this be happening? any suggestions.

    Thank you!

  6. I recently bought your Gluten free pancake mix, i see the ingredients include whole corn flour, and corn starch. i stopped eating any corn products because of the GMO factor. . I choose gluten free and GMO free intentionally. I also see that you recommend Canola oil in many of your recipes which is also another GMo crop.

  7. Hi Bob,
    When I bake the zucchini bread using your recipe it comes out soggy in the middle sometimes not baked at all. what should I do.

    • It could be that your oven temperature is too high, causing the outside to bake more quickly than the inside. Alternately, it could be due to the pan that you used. Please call us at 800-349-2173 for more specific help. Thank you!

  8. I see many recipes that would be great to try, but am wondering if I exchange wheat flour with a gluten-free flour, if the amounts are the same? Also, substituting xantham gum for the yeast?
    I have your cookbook, but didn’t see where or how to substitute different flours.

  9. I bought your organic corn flour to make corn bread but I need a recipe. Im making corn bread stuffing for Thanksgiving.

  10. hi there ,i just bought your products and i’m very happy to start baking gluten free for me and my family.
    i love that this is a family owned business and i can get products now in iceland .fantastic that you put free gluten free recipes online thank you so much it means the world to us! !
    best regards from iceland keep up the fantastic work 🙂

  11. Hi!! Do you have some soup cream recipes? My mother in low need these kind of food but I can’t find good and easy menus. Please, help!!

  12. I Have “ALL PURPOSE BAKING FLOWER” and would like to make bread.

    Where do I go to get the ingredients?

    Please note: Since I was diagnosed with candida and will be doing a rinse, I can not have sugar or yeast in my food. What can I add to add to make the bread rise?

    Please inform.
    Thank you!

  13. Lisa Carpenter

    Does anyone have a really good Gluten-free Sourdough bread recipe they would like to share? It would be greatly appreciated. Thank you in advance.

  14. i am trying to make a gluten free challah that is not heavy. Would you suggest your gf all purpose flour or your gf 1to 1 baking flour? And if you suggest the 1to 1, would it work in a gf recipe instead of the regular recipe?

  15. Good Morning! I love you Gluten free bread mix! I want to try to get a ‘sour dough taste in my bread ( have not had sour dough for years, I know tradition says sour dough must have gluten. I have an idea that I am going to try this AM, I am able to digest Sheep milk products, so I am going to add 6 oz Plain Sheep milk yogurt, then enough Almond milk to get the necessary 1 ⅔ cup milk for the Homemade Wonderful
    bread mis. My concern is, this had resulted in a thicker consistency to the milk. (no surprise to me) Has anyone done this before? Does the consistency make a different in the raising of the bread? I have added 1 tsp of Agave, and will be removing ¼ cup of the Homemade wonderful bread mix and replacing it with sweet rice flour (which I have been doing with good results this last 6 months) Today is my first time using plain yogurt – once again, to try to get a ‘sour dough’ last to it. Any comments would be appreciated. From Justine pining for SF Sour Dough taste. Thank You for your attention, sorry for the long winded explanation! (-8 (-;

  16. Hi, I’m new to gluten-free cooking and baking. I just bought some Bob’s Gluten-Free All Purpose Baking Flour. What can I make with this? I don’t see any recipes that call for this particular type of flour. I’m looking for any type of bread, quick bread or muffins (not desserts or pancakes). Did I buy the wrong kind of flour for what I want to make? thanks so much I appreciate any help as I’m a beginner. Susana

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