Gluten-free like me? Try these fall recipes!

Want that apple pie taste without the horrible cramps and other unmentionable side effects of gluten? Try this recipe out:

Gluten Free Apple Crisp

First of all, what are the best apples to use in this recipe? Here are some to use: Granny Smith, Honeycrisp, Pink Lady, Fuji, Gala, Jonathon.

Now onto the recipe itself! Here is what you will need:

• 8x8 Baking Dish
• 4 Granny Smith (or your choice) apples - peeled, cored, chopped (4 cups)
• 1 Tablespoon of sugar
• 1/2 Tablespoon gluten free flour (Almond or Coconut)
• 1 teaspoon cinnamon
• Add whip cream or vanilla ice cream when serving to make it even sweeter!
• For the crisp
• 1/2 Cup brown sugar
• 1/2 Cup gluten free old fashioned oats
• 4 Tablespoons of cold butter
• 3 Tablespoons gluten free flour
• Pinch of salt

Directions

1. Preheat the oven to 350 degrees then spray a medium-sized baking dish (like a 6×9″ or 8×8”) with nonstick spray and set aside.
2. To a large mixing bowl add chopped apples, sugar, gluten free flour, and cinnamon then stir to combine and pour the mixture into the prepared baking dish.
3. For the Crisp Topping: to the same mixing bowl, add ingredients for crisp topping then use a pastry cutter or your fingertips to incorporate the butter into the dry ingredients until the mixture is the consistency of a crumbly paste. Evenly sprinkle the topping mixture over the apples then bake for 40-50 minutes or until the topping is golden brown and the apples are tender.
4. Let the apple crisp cool for 20 minutes before scooping into bowls and serving with ice cream or whipped cream, if desired.

If you're anything like me, when I was forced to go gluten-free one of the top things I missed was sweet desserts - particularly of the baked variety. When fall hit, I would especially miss pumpkin related baked goods. So, thankfully, there are ways to make delectable gluten-free options like this one right here:

Gluten Free Pumpkin Bread

What you will need:

• Loaf pan
• 1-1 1/2 gluten free baking flour blend (Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
• 1 Teaspoon baking powder
• 1 Teaspoon pumpkin pie spice
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon salt
• 1/2 Teaspoon cinnamon
• 1 Cup pumpkin puree (not pumpkin pie filling)
• 1 Cup sugar
• 2 large eggs
• 1/4 Cup olive oil
• 1/4 Cup unsweetened apple sauce
• 2 Teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees then spray a 9×5” loaf pan with nonstick spray and set aside.
2. To a medium-size mixing bowl, add the gluten free flour blend, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon then whisk to combine and set aside.
3. To a large mixing bowl, add the pumpkin puree, sugar, eggs, oil, applesauce, and vanilla extract then whisk until smooth. Add the dry ingredients then whisk until smooth.
4. Scoop the batter into the prepared loaf pan then smooth the top with the back of a spoon and bake for 60-70 minutes, or until a skewer inserted into the center comes out clean. Check on the loaf at the 20 minute mark — if the top is already browning, gently place a piece of foil on top (no need to crimp) then continue baking. Since this is a long-baking quick bread recipe, you don’t want the top to burn before the center has had a chance to fully bake through.
5. Let the pumpkin bread cool in the pan for 15 minutes then remove and transfer onto a cooling rack to cool completely. Store in a gallon size Ziplock bag on the counter. This bread is best served on day 2 after it has had a chance to soften.

I missed pumpkin baked goods, but I have also missed apple ones as well. When autumn rolls around, I crave these two like no other. Thank goodness there are options out there, like this one:

Gluten Free Apple Muffins

Things you'll need to get started:

• 12-cup muffin tin
• 1/2 Cup Olive oil
• 3/4 Cup sugar
• 1/4 unsweetened applesauce
• 2 eggs
• 1-1 1/2 Cups of gluten free baking flour blend (Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
• 2 Teaspoons cinnamon
• 1/2 Teaspoon baking soda
• 1/2 Teaspoon baking powder
• 1/4 Teaspoon salt
• 1 Cup shredded apples

Directions

1. Preheat oven to 350 degrees then line a 12-cup muffin tin with liners and set aside.
2. Add oil, sugar, and applesauce to the bowl of a stand mixer, or a large mixing bowl if using a hand mixer, then beat until pale and smooth, 1 minute. Add eggs then mix until just combined. Add vanilla then mix until just combined.
3. In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt then add to the wet ingredient in two batches, mixing until just combined before adding the second batch. Add apples then fold into the batter with a spatula.
4. Scoop 1/4 cup batter into each muffin tin liner then bake for 24-26 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in muffin tin for 10 minutes before transferring muffins to a cooling rack to cool completely. Store in an airtight container in the fridge or on the counter for 3-4 days.

You can find more gluten free recipes here: iowa girl eats. If you try one out, please let us know how you liked it here.

Credit to: Author Porter, Kristin. "Fall Cooking Bucket List: 50 Cozy Gluten Free Recipes." iowa girl eats, Iowa Girl Eats, October 17, 2025, https://iowagirleats.com/fall-cooking-bucket-list/