Welcome to our Gluten Free Recipes Index
How it works : At Gluten Free Alchemist, we want to make it as easy for you as possible to find the recipe you want… And to be inspired to cook, bake and rustle up great gluten free food in your own kitchens. So we have re-vamped our index to create a gorgeously visual Gluten Free Recipes book.
Each and every recipe from the blog (and there are over 400 of them) has been catalogued into a photographic index with other comparable dishes. Whether you are looking for small cakes, big cakes, pancakes or pastries, you can now click on the picture links below to quickly browse the recipes you are searching for.
Want some inspiration for dinner? Click on Gluten Free Meals. Stuck for new breakfast ideas? Click through to Breakfast & Brunch. Planning for Christmas? We have that covered too.
Each index page will offer other suggestions of alternative indexes to browse based on what you are looking for. But if you are unsure where to head next, just click back to the Main Index (this page) and start your search again.
We really hope that you love what we have done. I’ll be honest, it was a long and arduous task. But we think that it was more than worth the effort.
Something Missing?
We want to go further however. We know that there are lots of gluten free recipes that you might want, but we don’t yet have on the blog. If there is anything you crave or can’t find in gluten free form, let us know. Use the Contact Form to get in touch or leave a comment below.
Requested gluten free recipes may not appear next week… But they will be added to the list of recipes to try and develop… And in time, maybe we’ll all get there… together.
No limits! Just great gluten free food.
Sweet Gluten Free Recipes
The IN-Betweeners – (Both Sweet & Savoury)
Savoury Gluten Free Recipes
Gluten Free Recipe Extras…
A Note About Flours for Gluten Free Recipes
The recipes on Gluten Free Alchemist use either our own home-blended flour mixes (basic white Blend A or Rice-Free Wholegrain Blend B), or are blended uniquely for the recipe being developed to get the best and most authentic texture and taste. Some recipes (particularly cake bakes) will work fine with standard commercial flour blends. However, I cannot guarantee their quality or likeness to the original, as that was not how the recipe was developed (unless stated). To get the best results from any recipe, the ingredients stated are the best option. When things go ‘wrong’ and a recipe has been changed, those changes are most likely to be the culprit.
If you want to find out more about gluten free flours and blending, visit the Gluten Free Flours and Flour Blends Page.
I understand that not everyone can eat everything stated in a recipe. If there are any ingredients you can’t eat in a chosen recipe or flour blend and you are unsure whether or how best to substitute, get in touch. Use the Contact Form and I will advise as best I can.
A Note on Recipe Updates
This gluten free recipes index is constantly being updated. New recipes are being added, old recipes being improved and posts are being revamped with new photos and with printable recipe cards. You will see that some of the recipes are now quite old and since I started blogging, my food photography skills have improved a little. As has my knowledge of gluten free ingredients, flour blends and baking.
If there is a particular recipe that you want me to prioritise for an update, please let me know. Otherwise i will just plod on gradually working through them randomly based on what we are currently eating!
When updating posts and revisiting old recipes, there will be times when i amend the ingredients based on updated knowledge and skill. This is always and only done to improve the original recipe. I hope that you will bear with me on this. Great authentic gluten free recipes are hard to find and I want what we publish at Gluten Free Alchemist to be a good as we can make it. So where I have found a way to make a recipe even more like its glutenous counterpart, then I will update for everyone to enjoy.
Stay Up To Date
New gluten free recipes are being added all the time to our beautiful on-line recipe book. The best way to keep up to date is to subscribe to our weekly Newsletter. Or follow on social media : Facebook, Instagram or Pinterest are best…
Don’t Lose this Recipe Book… PIN for Later
My granddaughters ( only one with Celiac )and I tried the hot cross buns and they are fantastic! I have froze them and thawed them and reheated them in the microwave and they still are as fresh as the day they were made. Thanks for the recipe and the fun! Grandma B
You are so welcome Kathy. I’m so pleased that you enjoyed them and that they lasted so well.
Which bun recipe did you use (the one with or without psyllium)?
xx
I just tried your gf bread machine bread and it’s so good! I am wanting to make dough for buns in the breadmaker using the dough cycle because my baking skills are minimal! Have you trued any doughs using the bread machine using gluten free flour mixtures?
Hi Sandie
Thanks for making contact. I’m so glad that you like the bread.
I haven’t tried making unbaked dough in the bread machine, but there is no reason why it wouldn’t work. The only issue I would say would be the addition of psyllium husk for some recipes as it needs to be mixed evenly to avoid clumping and gelling. I guess the way around this would be to mix the dry ingredients in a tub so that the psyllium is evenly distributed. And make sure that the dry mix is added to the machine on top of the wet.
To be honest, I am a little naive about dough cycles… But I am assuming that you throw everything in the bread machine and let it mix, before removing and shaping for buns, etc?
I hope that helps a little.
Best wishes x
Amazing! Thank you. I’ve just made the Gluten Free Bread-Maker Wholemeal Bread (free from oats and corn) and the result is astonishing. I wouldn’t have known it was gluten-free. Crispy crust, soft stretchy texture, cuts well, and delicious.
Thank you Jane for the wonderful feedback. I am so pleased that the recipe worked well for you and that you love the result! Enjoy every slice xxx
Hi Kate, Have just baked your best ever carrot cake with cream cheese frosting. It is hands down the BEST gluten free cake I have ever made. My partner is coeliac and he loved it as did I (not coeliac ) I didn’t have any carrot puree but it is still amazingly moist.
Can’t wait to make more of your recipes
Thank you
Heather
Wow! That’s high praise. Thank you SO much Heather.
The Carrot Cake is a recipe that I originally developed for a reader, so I’m really happy that it’s been loved elsewhere too xxx
Hi. I’ve already made one batch of your fabulous hot cross buns, but I want to make another for breakfast on Good Friday. Just wondering if I can start them the night before and leave them to have their first rise in the fridge? Then I won’t have to get up quite so early!
Many thanks,
Margaret
Hi Margaret.
That’s funny…. I’ve just had a similar discussion with someone else.
I think you have a couple of options (logically based on the fact that you will be slowing the yeast down rather than killing it)
1. First rise in the fridge as suggested and then let them finish the rise at room temperature before knocking back and rolling into balls for second rise on the morning you want them (I haven’t tried this, but don’t see why not)
2. Maybe try rolling some into balls after first prove and starting the second prove in the fridge overnight… finishing at room temperature before baking (although I haven’t tried this either).
3. Rolling into balls after first prove and then freezing ahead of time. Defrost to room temperature naturally and then second rise. (This worked… I tried… Therefore there seems no reason why the fridge process won’t work just as well.)
Please do let me know if you try and how it goes xx
Amazing recipes! Having tried a few of your cakes recipes – through my daughter’s cake baking – I am converted! Not a coeliac suffer myself – the recipes are delicious! Liz
Thank you so much Liz. That’s wonderful to hear. Having become gluten free as an adult, it is an absolute requirement in my kitchen that everything we make is as good as the old version and preferably better! If a wheat-eater loves them, I’ve done my job properly! 😁😁
What an excellent idea.
Thank you Jean x