Welcome to our Gluten Free Recipes Index
How it works : At Gluten Free Alchemist, I want to make it easy for you to find the recipe you want… And to be inspired to cook, bake and rustle up great gluten free food in your own kitchen. So I created a categorised Gluten Free Recipe ‘Book’ Index. For FREE!
Each and every recipe from the blog (over 500 of them) is catalogued into a photographic index. Whether you are looking for small cakes, big cakes, pancakes, bread or pastries, you can simply click on the Index links below to get to 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.
Something Missing?
I know there are lots of gluten free recipes you might want, but that are not yet on the blog. If there is anything you crave or can’t find, let us know. Email me at kate@glutenfreealchemist.com
A Note About Flours for Gluten Free Recipes
Recipes on Gluten Free Alchemist are developed using our own home-blended flour mixes: Original Plain White Flour Blend A (with rice flour); Wholegrain (Brown) Gluten Free, Rice Free Flour Blend B; and White Gluten Free, Rice Free, Corn Free Flour Blend C. Other recipes (such as bread) are created using uniquely-blended flour blends to ensure the best and most authentic texture and taste. (GLUTEN FREE ALCHEMIST Flour Blends A, B and C can be found here → LINK FOR FLOUR RECIPES.
Some recipes (particularly cakes and biscuits/cookies) will work fine with standard commercial flour blends. Nonetheless, to get the best results from any recipe, the ingredients stated remain the best option.
If you want to find out more generally about gluten free flours and flour 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 (kate@glutenfreealchemist.com) and I will advise as best I can.
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Dear Kate, I am not Coeliac, but highly allergic to an enzyme in gluten, my mother died young from upper bowel cancer and when we were all tested, the gastro said i had full villous atrophy and the picture perfect coeliac gut ie decimated. For years i have struggled as I love bread, pastries etc, and really resented this stupid thing. You have offered hope to all of us glutards, I just made your portuguese tarts, they were so good, your hours of research and trial and error, are life saving. Thanks so much for sharing your journey, we are all very grateful to you. I just wanted to let you know how valued your work is, and how lucky we are to have your insight. Best Emily
Hi Emily
Thank you so much for your lovely comment. I’m so pleased that I am able to make a difference for our community.
I’m intrigued that despite your physical gut symptomology you weren’t diagnosed with Coeliac. I had no idea that the same gut decimation was there for other conditions. Goodness!
I’m also so sorry to hear about your mother. I too lost my father to bowl cancer at a young age. The impact is long and painful.
Do let mw know if you have any questions or anything you feel I can help with.
Best wishes
Kate x
Thank you for your flour mix’s, I’ve used them time and time again.
For all my bakes and bread
Thank you Rosemary for the lovely comment. You are very welcome. I’m so pleased you have found them helpful.
Apologies for the delay in reply… I’ve been away xx
I made your Christmas cake for the first time this year. I also made it dairy free. Upshot is I have now had to make another one. The first one my husband wanted to ‘try’ and between all my family it went!! Am so glad I found you. Now am just going to make some biscuits and bread for my granddaughter who we think is coeliac and is only 6 so need some treats (for me as well)
Thank you and a merry christmas and happy new year
Sandra
Hi Sandra
I hope you had a wonderful Christmas.
Thank you so much for your lovely feedback! I’m so pleased you and your family enjoyed the Christmas cake.
Shout if you have any questions about anything. Wishing you a happy, healthy 2025 xxx
Made a batch of Panini rolls yesterday they are so good and quick to make. Thankyou for another great recipe
You are very welcome Vicki. I’m so pleased you enjoyed them. They are definitely super-easy (which is probably why I can’t stop making them myself 😂)
And thank you! (Apologies for the delay in response. I’ve been away for a few days).
xx
I want to thank you for the best GF flour mix I have ever tried. I also want t thank you you for the frangipane tart recipe which I baked as individual 4-inch tarts to take to a meeting with a gluten-free member. I have been experimenting with various blends and recipes, with fairly good success (and some flops, to be honest) but this recipe won rave reviews and the pastry from that recipe will become my go-to in future for my GF needs. I know that recipe development is a hit-and-miss project but you have truly done a favour to those needing to pursue a GF diet. Keep up the good work.
Thank you so much Lorraine for you kind and generous feedback. I am always humbled when I am told I have made a difference. It makes what I do all the more worth it.
Do let me know if you have any questions.
Can I ask which of the flour blends you use?
Best wishes
Kate x
Hi Thanks for the revamped Oat Bread I have made it twice now and its is wonderfully soft and stays that way for a few days. I wanted to make it before but could not find Modified starch anywhere in Central Qld where I live. Thankyou.
You are very welcome Vicki. I’m so happy that you have finally been able to try it xx
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