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Creamed Corn Cornbread

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This Creamed Corn Cornbread has crispy edges but is soft on the inside. It’s savoury with a touch of sweet and is so moist! Serve this cornbread alongside classic dishes like Texas chili, roasted chicken or pork, or barbecued steak. It’s also excellent with baked beans or stews and can be used to soak up any extra juices on the plate.

Cream Corn Cornbread

FAQ’s About Making Creamed Corn Cornbread:

Is Creamed Corn Cornbread Gluten Free? – Yes! This Cornbread recipe is gluten free. Although typically corn bread is made with wheat flour.

What kind of Gluten free Flour Blend Did You Use For this Recipe? – I used Bob Red Mill’s 1 to 1 Gluten Free Baking Flour for this Recipe.

Where Can I Find/ Buy Potato Starch? – I get my potato starch from bulk barn. Most bulk food stores sell it.

Which Pan Should I Use For for This Recipe? – I like to bake this recipe in an 8-inch square baking pan. You can also use a 9-inch square pan, but your cornbread will be slightly thinner and you may need to decrease the baking time.

Why Should I add Creamed Corn to my Cornbread? – Adding the cream style sweet corn makes it so much more moist. That creamy flavour really just melts in your mouth, but it still has that incredible golden brown crust on top.

Can I Make Cornbread Muffins with Creamed Corn Instead of Bread? – Yes, you can turn this batter into muffins! Bake standard-size muffins in a 400°F oven for about 17-22 minutes, or until a toothpick inserted in the center comes out clean.

Is Cornbread Made from Corn? – Yes. Dried corn is ground up to make the cornmeal that is one of the main ingredients in cornbread.

Creamed Corn Cornbread

What Ingredients Do You Need to Make Creamed Corn Cornbread?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Corn Meal
  • Gluten Free Flour – (1 to 1 gluten free baking flour)
  • Potato Starch
  • Sugar
  • Baking Powder
  • Baking Soda
  • Salt
  • Cream Corn – For added moisture and extra buttery corn flavour.
  • Milk
  • Eggs
  • Melted Butter 

Creamed Corn Cornbread

How Do You Make Creamed Corn Cornbread?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Preheat your oven to 375°F and grease an 8×8 square baking dish.

Step 2: In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined.

Step 3: Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.

Step 4: Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.

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Creamed Corn Cornbread

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Creamed Corn Cornbread

Recipe Notes For Making The Best Gluten Free Creamed Corn Cornbread:

  • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
  • Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.
  • The potato starch can be swapped out for corn or tapioca starch if preferred. You can also use 1 1/2 cups of gluten free flour blend instead of using both gf flour and potato starch.
  • Try using honey instead of sugar. You’ll only need around 2 tbsp of honey to replace the sugar.
  • If the top of the cornbread starts to get too dark before it’s done baking, cover loosely with foil.
  • You can freeze cornbread with creamed corn for up to 3 months. Thaw on your countertop or in the refrigerator before enjoying.
  • For a spicy jalapeño cornbread, add 1 cup of coarsely shredded cheddar or pepper Jack cheese and 4 to 6 tablespoons of finely chopped (seeded) jalapeño peppers.
  • Serve Warm with Butter. Cornbread is best when served warm. If you made it ahead of time, pop them in the microwave for a few seconds or even better in the oven or toaster oven, before serving. Serve with a pat of butter for extra deliciousness.

Creamed Corn Cornbread

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Creamed Corn Cornbread

Creamed Corn Cornbread

This Creamed Corn Cornbread has crispy edges but is soft on the inside. It's savoury with a touch of sweet and is so moist!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: bread, corn, cornbread, gluten free
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3/4 Cup Corn Meal
  • 1 Cup Gluten Free Flour Blend 1 to 1
  • 1/2 Cup Potato Starch
  • 1/2 Cup Sugar
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Can Creamed Corn 14.75 ounce
  • 3/4 Cup Milk
  • 2 Eggs
  • 1/2 Cup Butter + 2 Tbsp for brushing and greasing

Instructions

  • Preheat your oven to 375°F and grease an 8x8 square baking dish.
     
  • In a large mixing bowl, add all the dry ingredients. Corn meal, gluten free flour, potato starch, sugar, salt, baking powder and baking soda. Mix until fully combined. 
     
  • Add the cream corn, melted butter, milk and eggs to the bowl and mix gently, just until well combined. Transfer the batter to your greased baking dish.
     
  • Bake the cornbread on the middle rack in your oven for 40-45 minutes until your cornbread looks golden-brown on top and a toothpick inserted in the center comes out clean. Brush the top of the cornbread with 1 Tbsp of melted butter. Cool before slicing and serving.

Notes

  • Cooking time will vary. The amount of time needed will depend on your oven and the type of baking dish you use. The best way to tell if it’s finished is to insert a toothpick with the top begins to turn golden-brown. If it comes out clean, it’s done.
  • Baked creamed corn cornbread can be kept at room temperature for 1-2 days. For longer storage it should be kept in an airtight container and refrigerated for up to 4-5 days.

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Creamed Corn Cornbread

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If you Love this Easy Gluten Free Creamed Corn Cornbread Recipe, check out some of my other Gluten Free  Recipes Here:

 

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Gluten Free Creamed Corn Cornbread Recipe

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Butterscotch Fudge

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 This Popular 3 ingredient Butterscotch Fudge recipe is a MUST TRY! The fun and simple Fool Proof Creamy Fudge is Incredibly Delicious! It’s a super easy recipe that comes together in just a few minutes. It’s naturally gluten free and is the perfect treat for gifting or just sharing with the family!

Butterscotch Fudge

WHAT IS BUTTERSCOTCH FUDGE?

Butterscotch Fudge is an easy to make soft and melty candy. It is very sweet and has a creamy texture. It’s incredibly delicious!

There are generally two types of homemade fudge – sweetened condensed milk or cooking the sugar, cream, and butter. I prefer the sweetened condensed milk because it makes making fudge fool-proof and super easy. In this recipe we combined deliciously creamy butterscotch fudge with a sprinkle of salt. It’s smooth and creamy. You’ll love it!

Fudge is huge a hit on dessert tables, grazing boards, and at holiday parties. Since it keeps well at room temperature, it can sit out for a few hours on a platter.

Butterscotch Fudge

WHY YOU SHOULD TRY THIS BUTTERSCOTCH FUDGE:

Here’s why this is the best fudge recipe!

  • Minimal ingredients are needed to make this butterscotch fudge.
  • It makes such a fun family cooking project.
  • It’s perfect for gifting or just sharing with the family.
  • It is gluten-free, although nobody would know just by tasting it – trust me!
  • Quick (less than 5 minutes of hands-on time) and easy to make.
  • No pans of boiling sugar or a sugar thermometer needed.
  • Easy recipe that works with any kind of chips (chocolate, peanut butter, white chocolate chips…) and sweetened condensed milk.

Butterscotch Fudge

What Ingredients Do You Need To Make Butterscotch Fudge?

Here’s what you’ll need to make this easy 3 ingredient fudge: (See recipe card below for full recipe)

  • Butterscotch Chips – Find these in the baking aisle near the chocolate morsels.
  • Sweetened Condensed Milk – Make sure to get a good quality brand (we like Eagle).
  • Salt – I use Himalayan salt but sea salt also works well.

Butterscotch Fudge

How Do You Make Butterscotch Fudge?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Line an 8×8″ pan with parchment paper and set aside.

Step 2: In a large microwave safe bowl, add the butterscotch chips. Microwave for 1 1/2 – 2 minutes stirring a few times throughout. Then stir in the sweetened condensed milk and 3/4 of the salt. Stir the fudge until completely mixed.

Step 3: Spread the fudge into the bottom of the prepared pan and press down until the fudge is flat and even throughout then pan. Then sprinkle the top with the remaining salt.

Step 4: Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

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Butterscotch Fudge

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Butterscotch Fudge

Recipe Notes For Making The Best Butterscotch Fudge:

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work. Trust me on this.
  • Feel free to omit the salt if needed. Plain unsalted butterscotch fudge is also delicious.
  • Make sure to use parchment paper to line your pan — it makes getting it back out of dish so much easier when you’re ready to serve it. Tin foil or plastic wrap wrap will also work if needed.
  • Add nuts to this fudge. Pecans and walnuts are both delicious in butterscotch fudge.
  • This easy butterscotch fudge is best stored in a cool, dry place. You can store it at room temperature or in the fridge. At room temperature, fudge can last for 1 to 2 weeks. It’s important to store it in an airtight container, with parchment paper or wax paper between layers, and out of the heat or sun. In the fridge homemade fudge will last a little longer, up to 3 weeks.
  • To Freeze the fudge. Wrap it tightly in parchment (cut or uncut) and then slide it into a freezer bag. Press the air out of the bag and freeze flat.

Butterscotch Fudge

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Butterscotch Fudge

Butterscotch Fudge

This Popular Butterscotch Fudge Recipe is a MUST TRY! The fun and simple Creamy Fudge is Incredibly Delicious!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: butterscotch, Dessert, fudge, gluten free, no bake
Prep Time: 5 minutes
2 hours
Total Time: 2 hours 5 minutes
Servings: 12
Author: Lyndsay Baker

Ingredients

  • 3 Cups Butterscotch Chips
  • 1 Can Sweetened Condensed Milk 14 oz (300 ml)
  • 1/2 Tsp Salt divided

Instructions

  • Line an 8×8″ pan with parchment paper and set aside.
  • In a large microwave safe bowl, add the butterscotch chips. Microwave for 1 1/2 – 2 minutes stirring a few times throughout. Then stir in the sweetened condensed milk and 3/4 of the salt. Stir the fudge until completely mixed.
  • Spread the fudge into the bottom of the prepared pan and press down until the fudge is flat and even throughout then pan. Then sprinkle the top with the remaining salt.
  • Refrigerate for 2 – 3 hours or until the fudge has set. Slice into 1-inch squares and store in an airtight container.

Notes

  • If you don’t have a microwave or prefer not to use it, this recipe also works using the double-boiler method for melting chocolate.
  • Important Note: This recipe calls for sweetened condensed milk, not evaporated milk, not heavy cream, not half and half, nothing else will work.

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Butterscotch Fudge

More Easy Gluten Free Recipes:

If you Love this Gluten Free Butterscotch Fudge Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free Butterscotch Fudge Recipe

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No Bake Apple Cheesecake

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This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It’s really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests. Apple Pie Cheesecake is the go to dessert for any occasion! 

No Bake Apple Cheesecake

FAQ’s About Making No Bake Apple Cheesecake:

  • Is this no bake apple cheesecake gluten free? It is gluten free, though nobody would know just by tasting it – trust me!
  • Can I use homemade whipped cream? Yes, you can. But, honestly, Cool Whip holds up better because it has a stabilizing agent in it. Whipped cream is less stable, so your cheesecake may be slightly runnier.
  • How long will cheesecake keep in the fridge? Leftovers will last 3 – 4 days. After that it may become runny. Make sure to store covered in an air tight container.
  • Can I use a pre made crust for this recipe? Yes, you can although pre made gluten free pie crusts are harder to find. If you’re not on a gluten free diet, you can make this recipe with a store bought graham cracker crust, if preferred.
  • Where can I find gluten free animal cookies? I used 1 box of gluten free great value animal cookies from Walmart.
  • How long will this cheesecake stay fresh? This delicious no bake dessert can be stored in an airtight container in your refrigerator for up to five days!
  • Can I use a larger pan? – I used an 8×8-inch baking pan to make the cheesecake. You can certainly use a 9- or even 10-inch square baking dish, noting that your cheesecake bars won’t be quite as thick. You may want to use more cookie crumbs as well.
  • What kind of Apple should I use to make apple cheesecake? – I use gala apples but some other apples that work great are: Granny Smith Apples, Braeburn Apples, Pink Lady Apples, Honey-crisp Apples and Golden Delicious Apples.
  • Can I Use a springform pan instead of using a square pan? – Yes, A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan and press onto bottom of pan.

No Bake Apple Cheesecake

What Ingredients Do You Need To Make No Bake Apple Cheesecake?

Here’s what you’ll need to make this easy no-bake cheesecake: (See recipe card below for full recipe)

For the Crust:

  • Animal Cookie Crumbs – gluten free
  • Butter
  • Brown Sugar

For Cheesecake Filling:

  • Cream Cheese
  • Sweetened Condensed Milk
  • Whipped Topping

For The Apple Pie Topping: 

  • Apples
  • Butter
  • Brown Sugar
  • Cinnamon
  • Corn Starch 
  • Water

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No Bake Apple Cheesecake

How Do You Make No Bake Apple Cheesecake?

Here’s how to make this deliciously easy dessert: (See recipe card below for full recipe)

Step 1: Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.

Step 2: Line an 8×8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.

Step 3: Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 

Step 4: Spread the cheesecake filling into the prepared crust. Then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight.

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No Bake Apple Cheesecake

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No Bake Apple Cheesecake

Recipe Notes For Making The Best No Bake Apple Cheesecake:

  • Real whipped cream can be used in place of the whipped topping. Whipped cream is less stable than whipped topping, so your pie may be slightly runnier.
  • Use a different kind of cookie crumb crust, such as one made from gluten free graham crackers, shortbread cookies, or even gingersnaps taste good with lemons or limes.
  • Use store bought apple pie filling if preferred.
  • This cheesecake can be stored in the refrigerator for up to 3 days. Place the cheesecake in an airtight container before storing.
  • Use full-fat, brick-style cream cheese. Otherwise the cheesecake bars won’t set.
  • Pack the crust tightly into the pan. I like to use a flat bottomed glass or measuring cup to help press down the crumbs.
  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

No Bake Apple Cheesecake

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No Bake Apple Cheesecake

No Bake Apple Cheesecake

This Deliciously Decadent No Bake Apple Cheesecake is the best of two desserts in one! Apple Pie + Cheesecake = 1 Heavenly Dessert! It's really quick and easy to pull together and is the perfect dessert to impress friends, family and holiday guests.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: apple, cheesecake, gluten free, no bake
Prep Time: 15 minutes
4 hours
Total Time: 4 hours 15 minutes
Servings: 9
Author: Lyndsay Baker

Ingredients

For the Crust:

  • 1 Cup Animal Cookie Crumbs gluten free
  • 2 Tbsp Butter melted
  • 2 Tbsp Brown Sugar

For the Cheesecake Filling:

  • 8 oz Cream Cheese
  • 14 oz Sweetened Condensed Milk
  • 8 oz Whipped Topping

For the Apple Topping:

  • 4 Apples
  • 1/3 Cup Butter
  • 2 Tbsp Brown Sugar
  • 1 Tsp Cinnamon
  • 1 Tbsp Corn Starch
  • 2 Tbsp Water

Instructions

  • Peel, core, and chop the apples. Melt butter over medium heat. Stir in apples, sugar and cinnamon. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to the pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Then cool.
  • Line an 8x8-inch square pan with parchment paper and set aside. To make the crust, use a food processor to grind the animal crackers into crumbs. In a mixing bowl, mix the crumbs with the melted butter and the brown sugar. Once the crumb mixture is well combined, press it into the prepared pan using the bottom of a cup. Continue pressing until the entire crust is firm. Place the prepared crust into the freezer while you make the filling.
  • Make the cheesecake filling. Using a mixer and a large mixing bowl, beat the cream cheese until soft. Add the sweetened condensed milk and mix until smooth. Next gently fold in the whipped topping. A rubber spatula works perfectly for this! Be careful not to knock the air out of the whipped cream. 
  • Spread the cheesecake filling into the prepared crust, then spread the cooled apple pie filling on top. Cover and refrigerate for  3-4 hours or until set. For best results make the night before and let it sit in the fridge overnight. Serve chilled.

Notes

  • A 9-inch springform pan can be used instead of the square cake, if preferred. Pour the crumb mixture into the bottom of the springform pan  press onto bottom of pan.

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No Bake Apple Cheesecake

 

More Easy Gluten Free Recipes:

If you Love this Gluten Free No Bake Apple Cheesecake Recipe, check out some of my other Gluten Free Dessert Recipes Here:

Tried this recipe? Mention @officiallyglutenfree or tag #officiallyglutenfree to share your creations!

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe or instructions to social media/websites. Please consider using a photo with a link to this recipe instead.

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Gluten Free No Bake Apple Cheesecake Recipe

Keywords: No Bake Apple Cheesecake; Gluten Free Caramel Apple Cheesecake Recipe; Gluten Free Christmas Party Recipes; Recipes using Apples and whipped Cream; Easy GF No Bake Desserts; Christmas Dessert Recipes; Best Gluten Free Christmas Party Recipes; Gluten Free Caramel Apple Recipes; Gluten Free Christmas recipes; The Best Gluten Free Christmas recipes; Gluten Free Christmas No Bake Desserts; easy gluten free desserts; gluten free no bake caramel cheesecake recipe; Christmas recipes using apples; easy no bake Christmas desserts

Pumpkin Dip with Maple Pecans

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This Pumpkin Dip with Maple Pecans is a rich and creamy dip that’s perfect for fall gatherings or family dessert! Pumpkin dip is a fun treat made for sharing. It’s a quick and easy flavourful dessert dip that can be whipped up in minutes. The delicious pumpkin dip turns those cookies in the pantry, or fruit in the fridge, into the perfect autumn treat.

Pumpkin Dip

FAQ’s about Making Pumpkin Dip:

Is Pumpkin Dip Gluten Free? – Yes! This Pumpkin Dip Recipe is naturally gluten free. The dip can be made low carb and keto friendly as well by switching the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Can I Make This Dip Ahead of Time? – Yes! You can absolutely make this dip ahead of time to use for a party, gathering, potluck, Halloween party or snack. Let it chill out in the refrigerator for a few hours or overnight.

How Do You Serve the Pumpkin Dip? – This makes a great party dip, served with gluten free shortbread cookies, graham crackers, gingersnaps, sliced apples, pretzels or vanilla wafer cookies.

How Do You Make This Dip Lighter? – Use light cream cheese instead of full-fat cream cheese to make it lighter with less calories.

What Spices are in Pumpkin Pie Spice? – Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.

Can I use table Syrup Instead of Maple Syrup? – Yes, you can swap out the maple syrup for table syrup if needed. The table syrup will also work for this recipe.

Pumpkin Dip

What Ingredients Do You Need To Make Pumpkin Dip?

Here’s what you’ll need: (See recipe card below for full printable recipe)

  • Pumpkin Puree – Don’t use pumpkin pie filling, it contains wheat flour
  • Cream Cheese
  • Powdered Sugar
  • Cinnamon
  • Pumpkin Pie Spice
  • Pecans
  • Maple Syrup

Pumpkin Dip

How Do You Make Pumpkin Dip?

Here’s how to make it: (See recipe card below for full printable recipe)

Step 1: Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.

Step 2: In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup.

Step 3: Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

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Pumpkin Dip

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Pumpkin Dip

Tips For Making The Best Pumpkin Dip:

  • Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat flour. 
  • Use softened cream cheese.
  • Pumpkin dip will keep within the refrigerator for up to 3 days.
  • The maple syrup can be swapped out for honey or table syrup. It can also be omitted if preferred.
  • Try walnuts instead of pecans.
  • Regular sugar or brown sugar can be used in place of the powdered sugar.
  • For a lower-fat version of this recipe, substitute light cream cheese.
  • Use 2 Tsp of cinnamon and skip the pumpkin pie spice if needed.
  • Make it sugar free by switching out the sugar for powdered erythritol, xylitol, monk fruit or stevia.

Pumpkin Dip with Maple Pecans

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Pumpkin Dip with Maple Pecans

Pumpkin Dip with Maple Pecans

This Pumpkin Dip with Maple Pecans is a rich and creamy dip, perfect for any fall gathering or dessert! 
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Dessert, Dip, gluten free, Pumpkin
Prep Time: 10 minutes
2 hours
Total Time: 2 hours 10 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 1 Can Pumpkin Puree 15 oz
  • 8 oz Cream Cheese
  • 1/2 Cup Powdered Sugar
  • 1 Tsp Cinnamon
  • 1 Tsp Pumpkin Pie Spice
  • 4 Tbsp Maple Syrup divided
  • 1/3 Cup Pecans

Instructions

  • Let the cream cheese come to room temperature. Preheat oven to 350 F. In a small bowl, cover the pecans with 1 Tbsp of maple syrup. Mix until the pecans are fully coated in the syrup. Then place them onto a parchment paper covered baking tray. Bake for 4-5 minutes, then stir them around before letting cool.
  • In a large mixing bowl, use a mixer to soften the cream cheese. Mix in the pumpkin puree about a 1/3 at a time. Next mix in the powdered sugar, cinnamon, pumpkin pie spice and 2 Tbsp of the maple syrup. Mix until smooth.
  • Place the pumpkin dip into a large serving bowl. Cover and chill in the fridge for at least 2 hours. Chop up the cooled maple pecans. Then cover the top of the dip with them. Next, drizzle the remaining 1 Tbsp of maple syrup over the top. Serve with gluten free shortbread cookies, graham crackers, gingersnap cookies or apple slices.

Notes

Important Note: Use pumpkin puree, not pumpkin pie filling. Canned pumpkin pie filling contains wheat. 
 

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Pumpkin Dip with Maple Pecans

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Gluten Free Whipped Pumpkin Dip Recipe

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Shortcut Baked Beans

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These Shortcut Baked Beans are doctored up to have an even bolder, more intense flavour and a deliciously rich, thick texture. Canned beans are used to speed up the cooking time, but these delicious baked beans still pack in the same savoury and sweet flavours as more traditional recipes. With just a few ingredients you may already have on hand, you can turn ordinary canned baked beans into an extraordinarily delicious side dish!  

Shortcut Baked Beans

Why You’ll Love These Shortcut Baked Beans

Here’s why you should make this easy baked brown bean recipe:

  • Soft and tender without having to deal with the time and labor of cooking dry beans. 
  • Naturally gluten free, so you can safely make this recipe for anyone with celiac disease or gluten intolerance.
  • An effortless side dish to round out any meal.
  • Budget-friendly because not a lot of extra ingredients are needed.
  • Requires just 8 basic ingredients that you may already always have on hand.
  • An easy and delicious way to make canned beans taste as though you made them from scratch!
  • After all, baked beans need not take all day!

Shortcut Baked Beans

What Ingredients Do You Need To Make Shortcut Baked Beans?

Here’s what you’ll need to make these easy doctored brown beans. See the recipe card below for the exact quantities:

  • Canned Beans – I use Heinz Maple Beans
  • Small Onion – Yellow or white onion
  • Bacon – The whole package!
  • Garlic – Minced or pureed
  • Molasses – Just a bit
  • Ketchup – Lots of Ketchup
  • Brown Sugar – Only a little bit
  • Salt – A dash

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Shortcut Baked Beans

How Do You Make Shortcut Baked Beans?

Here’s how to make these simple cheater baked beans:

Step 1: In a large frying pan or skillet fry the bacon until fully cooked. Remove the cooked bacon and half of the bacon fat from the pan, leaving half the fat in the pan.

Step 2: Chop the onion and garlic and fry in the bacon fat until translucent, about 2 – 3 minutes.

Step 3: Add the cans of baked beans to the pan, along with the molasses, ketchup, brown sugar and salt. Chop up and add 2/3 of the bacon to pan. Mix until fully combined, then let simmer for 4-5 minutes.

Step 4: Grease a casserole dish then add the beans to dish. Cover the beans with the remaining cooked bacon, then cover the pan with a lid or tin foil. Bake for 25 – 30 minutes. Let the homemade baked beans rest out of the oven for 10 minutes before serving.

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Shortcut Baked Beans

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Shortcut Baked Beans

Recipe Notes For Making The Best Shortcut Baked Beans:

  • Most baked bean recipes instruct you to use dried beans, which take hours to cook in the oven. As much as I love traditional baked beans, I prefer using canned beans as a shortcut when making this recipe.
  • Leftovers can be kept covered in the refrigerator for up to 4 days.
  • Baked beans can be frozen for up to two months. Just be sure to thaw overnight in the refrigerator before reheating as directed above.
  • Are canned brown beans gluten free? Many brands of canned brown beans are gluten free, including Heinz Baked Beans, which is the brand I typically use. Since all of the other ingredients are gluten free, you can safely make this recipe for anyone with celiac disease or gluten intolerance.
  • I prefer to use maple flavoured beans. You can use any type of canned bean for this recipe. If you’re using a regular type of canned bean, you may want to just a bit more brown sugar. Since the maple beans are already sweet I used less sugar.
  • Make ahead. The beans can be assembled up to two days ahead of time.  Refrigerate covered until needed.
  • In a rush, you could skip baking the beans and just continue cooking them in the frying pan for a few extra minutes. Top with remaining bacon before serving.

Shortcut Baked Beans

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Shortcut Baked Beans

Shortcut Baked Beans

These Shortcut Baked Beans use Canned beans to speed up the cooking time, but still pack in the same flavours as more traditional recipes.
5 from 3 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: Bacon, Bean, Dinner, gluten free, Side Dish
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 3 Cans Baked Beans 16.5-ounce can
  • 1 Small Onion
  • 1 Pkg Bacon 16 oz
  • 2 Cloves Garlic
  • 2 Tbsp Molasses
  • 1/2 Cup Ketchup
  • 1/4 Cup Brown Sugar
  • 1/2 Tsp Salt

Instructions

  • In a large frying pan or skillet fry the bacon until fully cooked. Remove the cooked bacon and half of the bacon fat from the pan, leaving half the fat in the pan.
  • Chop the onion and garlic and fry in the bacon fat until translucent, about 2 - 3 minutes. 
  • Add the cans of baked beans to the pan, along with the molasses, ketchup, brown sugar and salt. Chop up and add 2/3 of the bacon to pan. Mix until fully combined, then let simmer for 4-5 minutes
  • Grease a casserole dish then add the beans to dish. Cover the beans with the remaining cooked bacon, then cover the pan with a lid or tin foil. Bake for 25 - 30 minutes. Let the homemade baked beans rest out of the oven for 10 minutes before serving.

Notes

  • Leftovers can be kept covered in the refrigerator for up to 4 days.
  • I prefer to use maple flavoured beans. You can use any type of canned bean for this recipe. If you're using a regular type of canned bean, you may want to just a bit more brown sugar. Since the maple beans are already sweet I used less sugar.
  • Make ahead. The beans can be assembled up to two days ahead of time.  Refrigerate covered until needed.

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Shortcut Baked Beans

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GLUTEN FREE SHORTCUT BAKED BEAN RECIPE

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Smashed Sweet Potatoes

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These Smashed Sweet Potatoes are fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese! They make a delicious addition to weeknight dinners, a mouthwatering game day snack and a crowd-pleasing Thanksgiving and Christmas side dish.

Smashed Sweet potatoes

What are Smashed Sweet Potatoes?

If you are looking for a fun gluten free side dish to make for Thanksgiving, Christmas, or to go along with any meal, try these smashed sweet potatoes! They have a glorious crispy skins, comforting creamy middles, and a savoury garlic-Parmesan flavour. They are SO fun and delicious!

I’m a huge fan of potato wedges, roasted potatoes, and of course French fries, but these crispy smashed sweet potatoes might just be my favourite potatoes yet. Conveniently, they’re perfect for a wide variety of occasions. They make a mouthwatering game day snack and a crowd-pleasing Thanksgiving and Christmas side dish.

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Smashed Sweet potatoes

What Ingredients do you need to make Smashed Sweet Potatoes?

To make these deliciously crispy smashed sweet potatoes you’ll need:

  • Sweet Potatoes
  • Butter
  • Garlic
  • Parsley
  • Olive Oil
  • Salt & Pepper
  • Parmesan Cheese

Smashed Sweet potatoes

How do you make Smashed Sweet Potatoes?

To make these Gluten Free Garlic Butter Smashed Sweet Potatoes:

Step 1: Wash then cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Steam or boil the potatoes for 20 – 25 minutes.

Step 2: Preheat oven to broil and grease a large baking sheet with the olive oil. Arrange sweet potatoes onto the sheet and gently smash each potato with a fork (they will be soft, so try not to press too hard).

Step 3: Mix together the melted butter, garlic and parsley. Drizzle the mixture over each sweet potato. Sprinkle with salt and pepper.

Step 4: Broil until they are golden and crispy (about 10 minutes). Remove from oven, sprinkle with the parmesan cheese and return to the oven for another 5 – 7 minutes. Season with a little salt and parsley.

Smashed Sweet potatoes

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Smashed Sweet potatoes

Recipe Notes for making the best Smashed Sweet Potatoes:

  • Sweet potatoes: look for long, medium size sweet potatoes, not large fat ones if possible. It will make them easier to smash.
  • I don’t peel the potatoes because the skin makes them extra crispy.
  • Using parchment paper is my default, but I don’t recommend that you use it here. Baking the potatoes directly on the oiled sheet pan helps them become extra crispy underneath.
  • Olive oil + butter: I much prefer the extra flavour and crispiness that melted butter adds. That said, butter will smoke much more at high heat, so I recommend brushing the pan with olive oil first (or misting it with cooking spray) and then using butter to brush or drizzle onto the smashed potatoes themselves.
  • Feel free to add whatever seasonings you love best, either before or after baking.
  • Make them vegan: Just use vegan butter or olive oil in place of the butter and skip the Parm.
  • Store in the fridge: After they’ve cooled, store the smashed sweet potatoes in an airtight container in your fridge. They last up to 4 days!
  • To reheat: Preheat your oven to 350 F. Then, place them on a cookie sheet and bake them for 15-20 minutes.

Smashed Sweet potatoes

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Smashed Sweet Potatoes

These Smashed Sweet Potatoes are Perfect for the Thanksgiving Table! Fluffy and soft on the inside with a buttery crispy outside, smothered in garlic butter and parmesan cheese!
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: gluten free, Side Dish, sweet potato, thanksgiving
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 5
Author: Lyndsay Baker

Ingredients

  • 3-4 Sweet Potatoes small
  • 1/4 Cup Butter
  • 3 Cloves Garlic small
  • 1 Tbsp Parsley
  • 1 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tbsp Parmesan Cheese

Instructions

  • Wash then cut the sweet potatoes into ¾-inch thick, round slices. Try to get the slices as uniform as possible so that they’ll cook in the same amount of time. Steam or boil the potatoes for 20 - 25 minutes.
  • Preheat oven to broil and grease a large baking sheet with the olive oil (or use cooking spray). Arrange sweet potatoes onto the sheet and gently smash each potato with a fork (they will be soft, so try not to press too hard).
  • Mix together the melted butter, garlic and parsley. Drizzle the mixture over each sweet potato. Sprinkle with salt and pepper.
  • Broil until they are golden and crispy (about 10 minutes). Remove from oven, sprinkle with the parmesan cheese and return to the oven for another 5 - 7 minutes. Season with a little salt and parsley.

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Smashed Sweet potatoes

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Mexican Street Corn Casserole

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This delicious Mexican Street Corn Casserole tastes like a fancy side but is SO EASY to make! It’s family friendly and can be prepped ahead of time, which makes it the perfect side dish for family dinners, potlucks and barbecues. It’s gluten free and is always a hit! Learn how to make this easy and delicious casserole at home. 

Mexican Street Corn Casserole

What is Mexican Street Corn Casserole?

Mexican Street Corn is a popular street food in Mexico, where the entire cob of corn is served on a stick and coated in mayonnaise, sour cream, spices, and cheese like queso fresco, cotija or feta.

This casserole is a baked version using frozen corn. It’s an easy recipe for serving a crowd or taking along to a dinner party. It’s full of flavour and is always a hit. This perfect side dish recipe pairs with chicken and Mexican-inspired dishes but is also a surprising change at a holiday meal.

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Mexican Street Corn Casserole Recipe

What Ingredients do you need to Make Mexican Street Corn Casserole?

Making this incredibly tasty corn casserole recipe only requires a handful of ingredients.

  • Frozen Corn
  • Mayonnaise
  • Sour Cream
  • Chili Powder
  • Garlic Powder
  • Monterey Jack Cheese
  • Lime juice
  • Feta Cheese
  • Cilantro
  • Salt

Mexican Street Corn Casserole

How do you make Mexican Street Corn Casserole?

To make this delicious gluten free Mexican Street Corn Casserole:

Step 1: Preheat your oven to 350 F. Then lightly grease a 9 x 13 casserole dish.

Step 2: In a large mixing bowl, mix the frozen corn with the mayonnaise, sour cream, 1 tsp of the chili powder, garlic powder, salt, lime juice and the Monterey jack cheese.  Stir until completely combined.

Step 3: Pour the corn mixture into the greased casserole dish and bake for 30 -35 minutes or until heated through.

Step 4: Remove from the oven and cover the top with the crumbled feta cheese, the chopped cilantro and the remaining chili powder.

Mexican Street Corn Casserole

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Mexican Street Corn Casserole

More Gluten Free Vegetable Side Dishes to try

Mexican Street Corn Casserole

Recipe Notes for making the best Mexican Street Corn Casserole

  • Frozen corn is best for this recipe. Canned corn can be used in a pinch. You can also use fresh corn off the cob if you prefer.
  • Queso fresco or Cotija cheese are the authentic cheeses used for Mexican Street Corn. Definitely use them if they’re available to you. If you can’t find any, feta and Monterey Jack are  good substitutes. I use them in this recipe because I’m more likely to find them at my local grocery store, (living in rural Canada).
  • For a spicier version, you can always add some cayenne pepper, or a diced jalapeno.
  • To make this recipe ahead of time, mix the ingredients and place them in the greased casserole dish. Cover and refrigerate overnight. Then bake right before serving.
  • Corn casserole can be stored in the fridge for 3-4 days.
  • To freeze, let the casserole chill completely in the refrigerator, then place it in an airtight, freezer-safe container. It will last up to three months in the freezer.

Mexican Street Corn Casserole

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Mexican Street Corn Casserole

 This delicious Mexican Street Corn Casserole tastes like a fancy side but is SO EASY to make! It's family friendly and can be prepped ahead of time, which makes it the perfect side dish for family dinners, potlucks and barbecues. It's gluten free and is always a hit!
4.85 from 32 votes
Print Pin Rate
Course: Side Dish
Cuisine: Mexican
Keyword: corn, Dinner, gluten free, Mexican, Side Dish
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 6
Author: Lyndsay Baker

Ingredients

  • 5 Cups Corn frozen
  • 1/3 Cup Mayonnaise
  • 2/3 Cup Sour Cream
  • 1 Cup Monterey Jack Cheese
  • 2 Tsp Chili Powder divided
  • 1 Tsp Garlic Powder
  • 1/2 Tsp Salt
  • 1 Lime juice from
  • 1/4 Cup Cilantro
  • 1/4 Cup Feta Cheese or queso fresco (if you have some)

Instructions

  • Preheat your oven to 350 F. Then lightly grease a 9 x 13 casserole dish.
  • In a large mixing bowl, mix the frozen corn with the mayonnaise, sour cream, 1 tsp of the chili powder, garlic powder, salt, lime juice and the Monterey jack cheese.  Stir until completely combined.
  • Pour the corn mixture into the greased casserole dish and bake for 30 -35 minutes or until heated through.
  • Remove from the oven and cover the top with the crumbled feta cheese, the chopped cilantro and the remaining chili powder.
     

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Mexican Street Corn Casserole

 

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Gluten Free Mexican Street Corn Casserole

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18 Essential Gluten Free Potato Recipes

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We’ve rounded up 18 Essential Gluten Free Potato Recipes for planning a Thanksgiving menu or a simple steak dinner! Whether your favourite is stuffed, roasted, mashed or smashed, we’ve got them all! Yes, when it comes to potatoes, the options really are endless. So what are you waiting for? These potato dishes are sure to become your family favourites.

18 Essential Gluten Free Potato Recipes

A Great main is always supported by an amazing side dish recipe! Potatoes are the perfect side to any meal! Whether they are mashed and creamy or roasted and crispy, they bring tons of texture, flavour and heartiness to your plate.

18 Essential Gluten Free Potato Recipes

Here’s our list of 18 Essential Gluten Free Potato Recipes that you Need to try!

1. Crispy Smashed Potatoes

from Modern Honey

Crispy smashed potatoes with creamy, fluffy centers and crispy outsides. Petite potatoes topped with olive oil, salted butter, salt, and pepper and baked until crispy and topped with a garlic cheddar sour cream dip. The best smashed potatoes recipe!

 

2. Crispy Parmesan Wedges

from North South Blonde 

The best oven-baked crispy parmesan crusted potato wedges you will ever make with deliciously roasted seasoned potatoes, freshly cut to perfection. The perfect dinner side dish, snack or appetizer that hits home.

 

3. Loaded Twice Baked Potatoes

from Officially Gluten Free 

These are the BEST Gluten Free Loaded Twice Baked Potatoes Ever!  Whether you’re looking for something to add to your Holiday Dinners, your Game Day Spread, or a Special Side for a Weeknight Dinners… Twice Baked Potatoes are a classic, Must Make Side Dish.

Loaded Twice Baked Potatoes

 

4. Roasted Baby Potatoes

from A Couple Cooks 

This oven roasted potatoes recipe comes out crispy and seasoned to perfection! Red potatoes and fresh herbs make a classic pairing.

 

5. Spinach Mashed Potatoes

from Wonky Wonderful

This Whole 30 Mashed Potatoes Recipe with Spinach will change your mashed potato life forever! These dairy free mashed potatoes are light, creamy and flavorful thanks to fresh spinach. The spinach adds a little something extra and makes these mashed potatoes the ultimate holiday side dish! This recipe is Whole 30 friendly, dairy free and gluten free with vegan options.

 

6. Potato Skins

from Small Town Woman 

These Crispy Potato skins are topped with smoked bacon, green onions, and plenty of sharp cheddar and Monterey Jack Cheese.  They are easy to prepare and so much better than the restaurants.  This is one of our favorite go-to appetizers and is perfect for football season and entertaining. Be sure to read my tips and recipe notes for good crispy skins.

 

7. Hash Brown Casserole

from Wheat By The Wayside 

A crowd favorite for potlucks and parties, gluten-free hashbrown casserole is cheesy and delicious! This easy hashbrown casserole recipe is made without canned soup!

 

8. Broccoli Cheddar Stuffed Potatoes

from Baker By Nature 

You can try to resist the temptation of comfort food this time of year… or, you can be like me, and just lean on into it. I vote lean. These broccoli and cheddar twice-baked potatoes are just waiting for your embrace. Aside from making you drool, these babies are sure to satisfy any cheesy/carby/cozy food cravings.

 

9. Crispy Hasselback Potatoes

from Dish By Dish

These crispy Hasselback potatoes are super easy to make, have insanely crispy skins with tender soft interiors, and are flavored with fragrant garlic and fresh parsley! Made in the air fryer or oven, they are the perfect side dish or appetizer, and are gluten-free, dairy-free and vegan too! Make them for Thanksgiving or during the holidays because these gorgeous spuds are sure to wow your guests!

 

10. Salt and Vinegar Fingerling Potatoes

from Umami Girl

Clear your calendar. The potatoes are ready. These salt and vinegar fingerling potatoes pack all the great flavors of your favorite potato chips, but in a juuuust slightly more civilized form that’s perfect for snacking or as a side dish.

 

11. Parmesan Crusted Potatoes

from Spend With Pennies 

Baby potatoes tossed in butter and a parmesan cheese mixture, then roasted until crisp and cheesy. It’s so easy to prep and bake that the perfect side dish can be ready in about 30 minutes!

 

12. Air Fryer Baked Potatoes

from Noshtastic

Air Fryer Baked Potatoes with perfect crispy potato skin and light and fluffy on the inside, Air fried potatoes are the only way to go!

 

13. Cheesy Leek Potato Gratin

from Slimming Eats 

Delicious Cheesy Leek and Potato Bake – easy to make and perfect to enjoy as a side dish or even a main course.

 

14. Mashed Potatoes

from Gluten Free Palate

Smooth, comforting gluten free mashed potatoes! This gluten free mashed potatoes recipe is a classic and it can be enjoyed year-round.

 

15. Gluten Free Scolloped Potatoes

from Meaningful Eats

Based on a famous restaurant’s potato recipe (Flemings potatoes au gratin potatoes!) these gluten-free scalloped potatoes are sure to knock your socks off!

 

16. Gluten Free Potato Latkes

from Lexi’s Clean Kitchen

These Potato Latkes are a gluten-free version of a classic! They have all of the classic savory flavors and crispiness you want in a potato latke recipe, but are made without any refined white flour.

 

17. Lemon Parmesan Roasted Potatoes

from Evolving Table 

Yukon gold potatoes are cut into cubes and turned into the BEST Oven-Roasted Parmesan Potatoes recipe with a delicious lemon and dill butter sauce.  Quickly and easily prep this healthy side dish recipe to go alongside your favorite main dish on busy weeknights.  This simple potato recipe is naturally gluten-free, Whole30, and can even easily be made vegan!

 

18. Green Chile Au Gratin Potatoes

from Boulder Locavore 

Au Gratin Potatoes are a creamy, satisfying dish everyone loves. This comfort food recipe includes green chilies for a Southwestern twist!

 

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18 Essential Gluten Free Potato Recipes

 

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18 Essential Gluten Free Potato Recipes

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Loaded Twice Baked Potatoes {Gluten Free}

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These are the BEST Gluten Free Loaded Twice Baked Potatoes Ever!  Whether you’re looking for something to add to your Holiday Dinners, your Game Day Spread, or a Special Side for a Weeknight Dinners… Twice Baked Potatoes are a classic, Must Make Side Dish.  Everyone will love the cheese and bacon stuffed filling and the crisp potato skin. 

Loaded Twice Baked Potatoes

What are Loaded Twice Baked Potatoes?

A gluten free loaded twice baked potato is a whole baked potato that’s cut in half, and the white, fluffy, soft potato interior is scooped out, leaving just the potato skins behind. The scooped out potato is mixed with cheddar cheese, sour cream, bacon, butter and chives, then it’s spooned back into the potato skins and baked until the tops are browned.

Twice baked potatoes aren’t complicated to make, but they do take a little bit of time. You are baking them twice, after all!

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Loaded Twice Baked Potatoes

What Ingredients do you Need to Make Loaded Twice Baked Potatoes?

To make these yummy stuffed potatoes you’ll only need 8 easy to find, naturally gluten free ingredients. Here’s what you’ll need:

  • Russet Potatoes – medium sized
  • Olive Oil
  • Salt
  • Sour Cream
  • Butter
  • Cheddar Cheese
  • Bacon
  • Chives

Loaded Twice Baked Potatoes

How do you make Loaded Twice Baked Potatoes?

To make these delicious twice baked potatoes with sour cream and bacon:

Step 1: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

Step 2: Rub the potatoes with olive oil and season with a sprinkle of salt. Put the potatoes on the baking sheet and bake until fork-tender, approximately 1 hour. Let the potatoes cool enough to handle.

Step 3: Meanwhile, cook the bacon until crispy then chop into small bits. Also grate the cheese and chop the chives.

Step 4: Using a spoon, scoop out some of the cooked potatoes, leaving a 1/4-inch layer of pulp on the skin. Place the scooped out potato into a bowl and return the potato skins to the baking sheet.

Step 5: In a mixing bowl, add the scooped out potato, the sour cream, cheddar cheese, bacon, butter, chives and the rest of the salt. Use a mixer to mixed the until fully combined and the the lumps in the potatoes are removed.

Step 6: Spoon the potato mixture back into the potato skins. Melt the remaining butter and drizzle it over the tops of the the stuffed potatoes. Bake until the tops are browned, about 15 minutes.

Loaded Twice Baked Potatoes

More Easy Gluten Free Potato Recipes To Try:

Loaded Twice Baked Potatoes

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Tips for making the Best Twice Baked Potatoes:

  • Potatoes are naturally gluten free so these Twice Baked Potatoes are safe for guests on a gluten free diet.
  • Although russet potatoes are the best because of their sturdy skin and their shape. You can use any type of potatoes for this recipe.
  • If you do find yourself with leftovers. Put them in an airtight container and store in the fridge for up to 3 days.
  • You can use a potato masher to mix the potatoes instead of a mixer if needed.
  • The cheddar cheese can be swapped out for mozzarella, havarti or  gouda. Almost any type of cheese can be used.

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Loaded Twice Baked Potatoes

These are the BEST Gluten Free Loaded Twice Baked Potatoes! They're loaded with fluffy mashed potatoes, creamy sour cream, gooey melted cheese, crumbly bacon, and fresh chives.
5 from 8 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Bacon, gluten free, potato, Side Dish
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Servings: 4
Author: Lyndsay Baker

Ingredients

  • 4 Russet Potatoes medium sized
  • 2 Tsp Olive Oil
  • 1 Tsp Salt divided
  • 1/2 Cup Sour Cream
  • 3 Tbsp Butter divided
  • 1 Cup Cheddar Cheese shredded
  • 6 Slices Bacon
  • 1 Tbsp Chives

Instructions

  • Preheat the oven to 400°F. Line a large baking sheet with parchment paper. 
  • Rub the potatoes with olive oil and season with a sprinkle of salt. Put the potatoes on the baking sheet and bake until fork-tender, approximately 1 hour. Let the potatoes cool enough to handle.
  • Meanwhile, cook the bacon until crispy then chop into small bits. also grate the cheese and chop the chives. 
  • Using a spoon, scoop out some of the cooked potatoes, leaving a 1/4-inch layer of pulp on the skin. Place the scooped out potato into a bowl and return the potato skins to the baking sheet. 
  • In a mixing bowl, add the scooped out potato, the sour cream, cheddar cheese, bacon, butter, chives and the rest of the salt. Use a mixer to mixed the until fully combined and the the lumps in the potatoes are removed. 
  • Spoon the potato mixture back into the potato skins. Melt the remaining butter and drizzle it over the tops of the the stuffed potatoes. Bake until the tops are browned, about 15 minutes.

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Loaded Twice Baked Potatoes

 

More Easy Gluten Free Recipes:

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Loaded Twice Baked Potatoes

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23 Irresistible Gluten Free Vegetable Side Dishes

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Looking for side dishes that steal the show? We’ve rounded up 23 of the most Irresistible Gluten Free Vegetable Side Dishes to serve on Thanksgiving and over the Holidays! You’ll find All the Side Dishes you’ll need to make your Turkey Dinner Amazing! From Sweet Potato and Green Bean Casseroles to Stuffed Squash and Smashed Brussels Sprouts, there’s a perfect side in this list of 23 gluten free recipes for you.

23 Irresistible Gluten Free Vegetable Side Dishes

A great main course is always supported by an amazing side dish recipe. Here’s our list of the to 23 Gluten Free Vegetable Side Dishes that you Need to Try!

23 Irresistible Gluten Free Vegetable Side Dishes

1. Gluten Free Green Bean Casserole

from Shuangy’s Kitchen Sink 

Tender green beans tossed with a thick and creamy homemade mushroom soup and topped with crispy fried onions. Paleo, gluten free, dairy-free and vegan friendly, this green bean casserole is a must-have at Thanksgiving diner.

2. The Best Creamed Spinach

from The Novice Chef Blog 

This 5-star rated recipe for my favorite steakhouse style, extra creamy, Creamed Spinach recipe is so easy only 20 minutes to make. It is a tried and true family favorite.

 

3. Mexican Street Corn Salad

from I Heart Vegetables 

This Street Corn Salad is a favorite side dish to serve with tacos or fajitas! It’s great for a crowd because you can make it ahead of time and you can make it as spicy or as mild as you like.

 

4. Stuffed Acorn Squash from Pinch Me Good 

5. Honey Oven Roasted Broccoli from Evolving Table 

6. Roasted Cauliflower with Parmesan Cheese from She Keeps a Lovely Home  

 

7. Turmeric Roasted Cauliflower

from Nyssa’s Kitchen 

Turmeric roasted cauliflower is a vibrant, healthy veggie recipe that is bursting with flavor! Made with cauliflower florets and a simple spice blend, it’s the perfect simple side for any meal. Easy to make and so delicious. Gluten free, vegan, dairy free, vegetarian, paleo, and Whole30 option.

 

8. Roasted Vegetables

from Damn Delicious 

The easiest, simplest, and BEST way to roast vegetables – perfectly tender and packed with so much flavor!

 

9. Honey Dill Carrots

from Officially Gluten Free

These Easy Honey Dill Carrots are a great side dish anytime but special enough for a holiday menu. The easy to make carrots are cooked on the stovetop from start to finish. Once they’re fork tender, they’re tossed in a delicious honey dill sauce.

Easy Honey Dill Carrots

 

10. Maple Bacon Brussels Sprouts from Whole Kitchen Sink

11. Crispy Hasselback Potatoes from Dish by Dish

12. Lemon Garlic Oven Roasted Asparagus from Stacey Homemaker

 

13. Sweet Potato Casserole

from One Lovely Life 

Paleo (or Vegan!) Sweet Potato Casserole – You never need to miss out during the holidays because of dietary restrictions. This naturally sweetened, gluten-free, dairy-free sweet potato casserole is the real deal!

 

14. Roasted Turnips from Diethood 

15. Smashed Brussels Sprouts from Officially Gluten Free 

16. Loaded Baked Potato Casserole from Dishing Delish

 

17. Potato & Asparagus Sheet Pan Dinner

from Simple Veganista 

Vegan Sheet Pan Dinner with herbed potato, asparagus and chickpeas is roasted to perfection and so easy to make using one pan with a few ingredients and is full of flavor!

 

18. Garlic Butter Mushrooms

from Easy Weeknight Recipes 

Done in less than 10 minutes, these garlic butter mushrooms are the easiest and most flavorful side dish or topping you can make, ever. Smothered in butter and topped with fresh parsley, these are sure to enhance any simple holiday meal.

 

19. Cheesy Zucchini Bake

from Kalyn’s Kitchen 

You’ll love this Easy Cheesy Zucchini Bake that’s a tasty zucchini side dish that has been mega-popular for years!

20. Gluten Free Scalloped Potatoes from Iowa Girl Eats 

21. Butter Fried  Cabbage and Sausage from Sugarless Crystals 

22. Roasted Potatoes from Power Plant Couple

23. Stuffed Acorn Squash

from The Clean Eating Couple 

Easy Stuffed Acorn Squash is a simple, healthy dinner. Make it with sausage or keep it vegetarian for a yummy meal!

 

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>> Click Here To Pin These Recipes To Pinterest <<

23 Irresistible Gluten Free Vegetable Side Dishes

More Easy Gluten Free Recipes For the Holidays:

If you Love these 23 Irresistible Gluten Free Vegetable Side Dish Recipes, check out some of my other Gluten Free Dessert Recipes Here:

© Copyright OfficiallyGlutenFree (Lyndsay Baker). I’d love you to share a link to these recipes, but please DO NOT COPY/PASTE the recipes or instructions to social media/websites. Please consider using a photo with a link to the recipe instead.

Follow OGF On Facebook, Pinterest & Instagram

23 Irresistible Gluten Free Vegetable Side Dishes

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