gluten free

May 5, 2020 Air Fryer

Air Fryer Mozzarella Sticks

Is there anything better than a cheesy, crispy mozzarella stick? Cooking homemade or frozen mozzarella sticks in the air fryer is the ultimate way to get gooey, deliciously seasoned mozzarella sticks with a perfectly crunchy crust. We even included the recipe for an amazing gluten free homemade version!

Why This Recipe Is So Good

The air fryer is absolutely the best for making delicious, perfectly textured foods, and mozzarella sticks are no exception! It’s so easy to make cheesy, gooey mozzarella sticks that are heated the whole way through – no frozen bits!
This recipe couldn’t be easier! You can either pop some frozen pre-made mozzarella sticks in your air fryer for the perfect snack, or make your own oh-so-seasoned ones with a few simple ingredients and pantry staples.
Our homemade mozzarella sticks are super flavorful with garlic powder and Italian seasoning, but really easy to throw together by using cheese sticks. We actually prefer them to the frozen kind, and they’re gluten free, too!

How To Make Homemade Mozzarella Sticks in the Air Fryer

Cut cheese sticks in half and stick in the freezer for 30 minutes.
Add a beaten egg to one bowl, flour in another bowl, and bread crumbs and spices in a third.
Dip the cheese sticks in the egg, then the flour, the egg again, and then the bread crumbs.
Places the breaded cheese sticks back in the freezer for about 30 minutes to let everything stick to them and harden.
Cook in the air fryer at 370º for 6 minutes. Turn over in the middle of cooking.

Instructions for air fryer mozzarella sticks

How To Make Frozen Mozzarella Sticks in the Air Fryer

Arrange frozen mozzarella sticks in a single layer in the air fryer basket.
Cook at 380º F for 7 minutes. Flip over halfway through cooking.

Top Tips For Making

If you’re not on a gluten free diet, you can use regular flour and bread crumbs for your homemade mozzarella sticks.
If you can’t find pre-made gluten free bread crumbs, you can make your own with some gluten free bread.

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

More Easy Recipes

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

Print Recipe

Air Fryer Mozzarella Sticks

The air fryer makes the perfect mozzarella sticks – whether you use pre-made or our homemade version.

Course: Appetizer

Cuisine: American

Keyword: easy snack, gluten-free, party food

Servings: servings

Calories: 347kcal

Cost: $2

Equipment

Air Fryer

Ingredients

Homemade Mozzarella Sticks

6 cheese sticks cut in half
1 egg beaten
1/2 cup gluten free flour
1/2 cup gluten free breadcrumbs
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning

Frozen Mozzarella Sticks

6 mozzarella sticks

Instructions

Homemade Mozzarella Sticks

Cut cheese sticks in half and stick in the freezer for 30 minutes.
Add a beaten egg to one bowl, flour in another bowl, and bread crumbs and spices in a third.
Dip the cheese sticks in the egg, then the flour, the egg again, and then the bread crumbs.
Places the breaded cheese sticks back in the freezer for about 30 minutes to let everything stick to them and harden.Cook in the air fryer at 370º for 6 minutes. Turn over in the middle of cooking.

Frozen Mozzarella Sticks

Arrange frozen mozzarella sticks in a single layer in the air fryer basket.
Cook at 380º F for 7 minutes. Flip over halfway through cooking.

Notes

Not on gluten free diet: Can use regular flour and bread crumbs for your homemade mozzarella sticks.
Gluten free bread crumbs: Make your own with gluten free bread.
Nutrition facts are for homemade mozzarella sticks.

Nutrition

April 23, 2020 Breakfast

Peanut Butter Pancakes (Gluten Free)

These peanut butter pancakes are the sweet, decadent breakfast of your dreams. Thick and rich, these pancakes are super easy to whip up and are gluten free, too! Top with chocolate chips and peanut butter maple syrup, and you have total breakfast bliss.

Why These Pancakes Are So Good

Peanut buttery and sweet, this recipe is the perfect variation on traditional pancakes, but just as good!
These pancakes are so super easy! Just mix up the ingredients and cook over the stove. Easy and fast enough for weekdays, but delicious enough for special weekend breakfasts and brunches.

How To Make This Recipe

Pour all the ingredients into a blender and blend until smooth.
Grease a skillet with non-stick cooking spray and place on the stove on medium heat. Scoop 1/4 cup of the batter into a measuring cup and pour onto the center of the pan. Cook for until the batter bubbles, about two or three minutes. Flip the pancake over and cook the other side until golden brown.
Serve with your favorite pancake toppings.

Top Tips For Making

If you don’t have a blender, you can use a mixer or mix well by hand.
These pancakes go perfectly with our peanut butter maple syrup and chocolate chips, or try it with regular maple syrup, honey, bananas, or whipped topping.
Don’t let your pan overheat, as this will burn the pancakes. If your pan tends to get too hot, you can cool it by rinsing with water between pancakes and wipe clean with a paper towel.

More Delicious Recipes

Print Recipe

Peanut Butter Pancakes

Thick and rich, these pancakes are super easy to whip up and are gluten free, too!

Prep Time2 mins

Cook Time10 mins

Course: Breakfast

Cuisine: American

Keyword: easy breakfast, sweet, under 30 minutes

Servings: servings

Cost: $2

Equipment

Blender

Ingredients

1 1/4 cup
almond milk
1
egg
1 tablespoon
honey
3 tablespoons
peanut butter
creamy
2 teaspoons
baking powder
1 cup
gluten free flour
1/4 teaspoon
salt
2 teaspoons
oil
olive, avocado, coconut, etc.
non-stick oil

Instructions

Pour all ingredients into blender and blend until smooth.
Grease skillet with non-stick spray and place on medium heat. Scoop 1/4 cup of batter into measuring cup and pour on center of pan. Cook for 2-3 minutes or until bubbling. Flip and cook other side until golden brown.
Serve with desired toppings.

Notes

Mixing: If you don’t have a blender, use a hand-mixer or mix by hand.
Topping ideas: Peanut butter maple syrup and chocolate chips, regular maple syrup and butter, honey, bananas, or whipped topping.
Do not overheat pan: Will burn the pancakes. If your pan tends to get too hot, you can cool it by rinsing with water between pancakes and wipe clean with a paper towel.

April 17, 2020 Easy

Garlic Butter Parsley Potatoes

These rich, buttery potatoes are just incredible! Red potatoes flavored with garlic and specks of parsley make the most delicious side. Naturally vegetarian, but with a vegan option, too!

Why These Potatoes Are So Good

Creamy and perfectly seasoned, these garlic butter potatoes are a serious upgrade to your usual potato salad.
These potatoes are a fabulous side with steak, bratwursts and sauerkraut, meatloaf, and other hearty dinners.

How To Make This Recipe

Place the potatoes in a medium saucepan. Fill the pan with water to about 2 inches above the potatoes.
Bring the water to a boil. Add a teaspoon of salt and reduce the heat to allow the water to simmer. Cook for about 20 minutes or until the potatoes are tender.
Drain the potatoes and then add them back to the pan. Add the garlic, butter, and parsley and stir with wooden spoon, slightly mashing potatoes. Mix everything thoroughly and serve.

Top Tips For Making

To make these potatoes vegan, sub out the butter for a vegan, plant-based butter.

What Do We Mean By “Healthy?”

More Vegetable Recipes

Print Recipe

Garlic Butter Parsley Potatoes

Rich and cream potatoes with butter, garlic, and parsley make a delicious side dish.

Prep Time5 mins

Cook Time25 mins

Course: Side Dish

Cuisine: American

Keyword: easy side, vegetables, vegetarian

Servings: servings

Calories: 199kcal

Cost: $2

Ingredients

1 ½-2
pounds
red potatoes
small or cut into halves
1 teaspoon kosher salt
3 tablespoons
salted butter
sliced
¼
cup parsley chopped
black pepper
3 cloves garlic minced

Instructions

Place potatoes in medium saucepan. Fill with water 2 inches above potatoes.
Bring water to boil. Add 1 teaspoon salt and reduce heat to simmer water. Cook about 20 minutes or until tender.
Drain. Add potatoes back to pan. Add garlic, butter, and parsley. Stir with wooden spoon, slightly mashing potatoes. Mix thoroughly. Remove and serve.

Notes

Vegan: Sub butter with vegan butter.

Nutrition

March 31, 2020 Dairy-Free

3 Ingredient Peanut Butter Cookies

These indulgent, melt in your mouth cookies are so decadent, you won’t believe how easy they are! With just 3 ingredients, these peanut butter cookies are a deliciously simple way to get your sweet fix. Gluten free, grain free, and dairy free, too!

Why These Cookies Are So Good

These soft, rich cookies are the perfect easy, healthy treat. They just melt in your mouth!
Just three ingredients (that you probably already have!), a few easy steps, and you are in peanut buttery heaven.
These cookies are naturally gluten free, dairy free, and grain free, and easy to make paleo, too!

How To Make These Peanut Butter Cookies With Just 3 Ingredients

Preheat the oven to 350º F.
Add all of the ingredients to a large mixing bowl. Mix everything until combined, and then place bowl in refrigerator for 10 minutes. This will help the dough become firm.
Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough and roll it into a ball. Place about 6 or 7 balls on the baking sheet, about 2 inches apart.
Use a fork to create a cross hatch on each cookie, flattening the balls slightly as you go (see #3 in picture below).
Bake for 8-10 minutes. After baking, let cool at least 5 minutes before removing.
Repeat steps 3-5 with the rest of the dough.

Top Tips For Making

We used creamy peanut butter, but try it with chunky, too!
Make sure your peanut butter is at room temperature prior to mixing the dough, otherwise it will be too hard to mix properly.
To make these cookies paleo, swap out the peanut butter for almond butter.
If you don’t have coconut sugar, regular granulated sugar is fine, too!

What Do We Mean By “Healthy?”

More Healthy Desserts

Print Recipe

3.67 from 3 votes

3 Ingredient Peanut Butter Cookies

These cookies are so easy, only take a few ingredients, and are melt-in-your-mouth soft

Prep Time5 mins

Cook Time20 mins

Course: Dessert

Cuisine: American

Keyword: 3 ingredients, healthy dessert, peanut butter cookies

Servings:

Calories: 340kcal

Author: Emily Stallings

Cost: $1

Ingredients

1 cup peanut butter
1 cup coconut sugar packed
1 large egg

Instructions

Preheat oven to 350º F.
Add all ingredients to large bowl and mix until combined. Place bowl in fridge for 10 minutes to help dough become firm.
Scoop 1 tablespoon of dough and roll into ball. Place about 6 or 7 balls on a parchment paper lined baking sheet, about 2 inches apart.
Cross hatch balls with fork, flattening the balls slightly.
Bake for 8-10 minutes. After baking, let cool at least 5 minutes before removing. Repeat with rest of the dough.

Notes

Peanut butter needs to be at room temperature prior to making.
Paleo: Swap peanut butter for almond butter.
Granulated sugar: Okay to sub for coconut sugar.

Nutrition

March 26, 2020 Air Fryer

Air Fryer Chicken Legs

Perfectly crispy and simply seasoned, these chicken drumsticks are so delicious! They’re an easy and family-friendly dinner made in under 30 minutes.

Why These Chicken Legs Are So Good

These drumsticks made in the air fryer are both kid and adult approved! With simple but delicious seasoning and a crispy skin, these chicken legs will be one of your favorite weeknight dinners.
We are big fans of any recipe that is super easy and super fast, which is why we love this one. Just a couple ingredients (that you probably already have) and about 20 minutes, and dinner is done!
This recipe can easily be doubled (or tripled) for big families (or big appetites), and the chicken can even be used in meal prep.

How To Make Chicken Legs in the Air Fryer

Preheat the air fryer to 400º F.
Add chicken to a bowl and toss with the avocado oil and all the seasonings.
Line the legs in a single layer in the air fryer and cook for 10 minutes.
Flip the legs. Cook 8 minutes or until chicken legs are 165º.

Top Tips For Making

Your chicken legs may take longer to cook after flipping, depending on your air fryer. We highly recommend investing in a meat thermometer to make sure you don’t under- or overcook!

What Do We Mean By “Healthy?”

More Easy Recipes

Print Recipe

Air Fryer Chicken Legs

Perfectly crispy and simply seasoned, these chicken drumsticks are so delicious! They’re an easy and family-friendly dinner made in under 30 minutes.

Prep Time2 mins

Cook Time18 mins

Course: Main Course

Cuisine: American

Keyword: drumsticks, easy dinner

Servings:

Calories: 439kcal

Cost: $2

Equipment

Air Fryer

Ingredients

5
chicken drumsticks
2 tablespoons
avocado oil
1 teaspoon
salt
1/2 teaspoon
black pepper
1 teaspoon
garlic powder
1 1/2 teaspoons
smoked paprika
1 teaspoon
onion powder

Instructions

Preheat the air fryer to 400º F.
Toss chicken in avocado oil and seasonings in a bowl.
Line legs in a single layer in the air fryer. Cook for 10 minutes.
Flip and cook until 165 degrees, about 8 minutes.

Notes

Cook time: May take up to 10 minutes after flipping. We highly recommend using a meat thermometer.

Nutrition

March 10, 2020 Desserts

Vegan Cookie Dough

This edible vegan cookie dough is so delicious! Creamy dough with chunky chocolate chips, it’s the perfect vegan treat. Gluten free, too!

Why This Cookie Dough is So Good

This decadent, indulgent recipe tastes so much like real cookie dough but is vegan and gluten-free.
This cookie dough is so creamy and rich, safe to eat raw, and only takes a few easy ingredients and no cooking!
You can also double, triple, or quadruple this recipe and store the leftovers in the freezer in an airtight container for a super easy treat.

How To Make This Recipe

Drain and rinse the chickpeas. Peel the skins off. Place the chickpeas in a paper towel and dry.
Add all ingredients except cacao nibs to a food processor. Blend until smooth and creamy.
Add the cookie dough to a small bowl and fold in cacao nibs.

Top Tips For Making Vegan Cookie Dough

Chickpeas sometimes are also called garbanzo beans, so look for both when buying a can.
To make your cookie dough extra creamy, add a little juice from the can of chickpeas.

What Do We Mean By “Healthy?”

More Healthy Desserts

Print Recipe

5 from 1 vote

Vegan Cookie Dough

This decadent, creamy cookie dough is the perfect vegan and gluten-free treat.

Prep Time10 mins

Course: Dessert

Cuisine: American, Gluten Free, Vegan

Keyword: healthy dessert, party food, vegan cookie dough

Servings:

Calories: 571kcal

Author: Emily Stallings

Cost: $3

Equipment

Food processor

Ingredients

1 can chickpeas
2½ tablespoon maple syrup
½ cup peanut butter creamy
⅓ cup cacao nibs
½ teaspoon cinnamon
2 teaspoons vanilla extract
⅛ teaspoon baking soda

Instructions

Drain and rinse the chickpeas. Peel skins off. Place chickpeas in paper towel and dry.
Add all ingredients except cacao nibs to food processor. Blend until smooth.
Add cookie dough to small bowl and fold in cacao nibs.

Nutrition

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!

Top Tips for Making This Recipe

Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Easy Recipes You’ll Love

Print Recipe

Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: cheese, queso, slowcooker recipe

Servings:

Calories: 379kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound monterey jack cheese
8 ounces cream cheese
12 ounces evaporated milk 1 can
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon salt
4 ounces green chiles 1 can
4 ounces jalapeños 1 can, including juice

Instructions

Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

January 2, 2020 Appetizer

Sweet Potato Casserole

This Sweet Potato Casserole is way more than delicious! Gluten and dairy-free, this sweet-filled casserole is loaded with all types of goodness you and your household will love. Perfect for anytime of the year, this casserole is the perfect compliment to any main course with its crunchy topping all thanks to the pecans!

Why This Sweet Potato Casserole Is So Good!

This casserole is both VEGAN and gluten-free! Amazing, right?
Super simple to make. Mash the cooked potatoes and mix everything together, and you will bask in the sweet aromas while this casserole bakes.
It’s perfect for anytime of the year, and it’s definite crowd pleaser.

What makes this casserole healthy?

This sweet potato casserole is healthier than most simple due to the fact that it is filled with MOSTLY clean ingredients! For those who eat a plant-based and gluten-free diet, then this recipe is just for you.

Sweet potatoes are loaded with all types of minerals, nutrients, vitamins, and fiber, and they are great additions to most lifestyles. The pecans in this recipe allow some additional benefits such as healthy fats and protein.

How To Make This Sweet Potato Casserole

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork.
Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together. Transfer to a 9×13 inch baking dish.
Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar. Fold in the pecans, gluten-free flour, cinnamon, and salt.
Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

step by step instructions for sweet potato casserole

Notes On This Recipe

This recipe can easily be adjusted to suit most diets.
We used a potato masher to mix the potatoes! Makes things a lot simpler, but not necessary.
To store this recipe, transfer to storage container and refrigerate for three to four days.

overhead photo of sweet potato casserole

What Do We Mean By “Healthy?”

Check Out These Other Amazing Recipes!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Sweet Potato Casserole

This Sweet Potato Casserole is vegan and gluten-free, and it is filled with the most delicious flavors, ever! This casserole is great for anytime of the year, and it is just so easy to make!

Prep Time10 mins

Cook Time30 mins

Course: Side Dish

Cuisine: American

Keyword: brown sugar, casserole, cinnamon, coconut oil, easy recipe, gluten-free, holidays, nutmeg, salt, sweet potato casserole, sweet potatoes, vegan

Servings: people

Calories: 423kcal

Author: Savannah McGhee

Cost: $6

Ingredients

Sweet Potato Filling

4 sweet potatoes boiled and cubes; we used medium sized potatoes
1/2 cup milk nondairy
1/2 cup brown sugar
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt a pinch
1/4 cup sugar

For The Topping

3/4 cup pecans chopped
1/3 cup all-purpose flour gluten-free
1/4 cup brown sugar
1/2 teaspoon cinnamon
salt
2 tablespoons coconut oil melted

Instructions

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork. Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together.
Transfer to a 9×13 inch baking dish. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar.
Fold in the pecans, gluten-free flour, cinnamon, and salt. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

Nutrition

December 5, 2019 Easy

Gluten Free Cream of Mushroom Soup

This Cream of Mushroom Soup tastes like it just came out of the can, except it is gluten free and totally made from scratch. Not only does this creamy soup taste way better than the store bought kind, but it is healthier for you, too!

Why is this cream of mushroom soup so perfect?

Super easy to make. Really, it is made in less than 30 minutes.
This recipe stores very well.
Cream of Mushroom Soup is perfect for casseroles and soups.
It is gluten free and vegetarian!

How to Make this Gluten Free Cream of Mushroom Soup- Step by Step

In a large saucepan with medium heat, melt butter and saute garlic and onions until translucent. Add mushrooms with salt, pepper, and all purpose seasoning until mushrooms are browned a bit.
Sprinkle mushrooms with gluten free all purpose flour and stir to evenly coat. About two minutes. The flour will stick to the pan.
Gradually, stir in vegetable broth to loosen up the bottom of the pan while combining with the mushrooms. Add milk or heavy cream into the mixture and continue to cook until soup thickens. About 10 minutes or so.

overhead shot of gluten free cream of mushroom soup.

How do I store this cream of mushroom soup?

We suggest making a HUGE batch of this cream of mushroom soup and storing in the refrigerator for up to a week (inside an airtight container). If this soup is being stored in the freezer, it will be good for two months. Just defrost the soup to room temperature before implementing into the recipes!

Chef’s Tips

The flour will stick to the bottom of the saucepan. That’s okay! The broth will loosen the crumbles!
Be careful not to burn the mushrooms! The mushrooms should still be tender and filled with a lot of flavor.
If you need more liquid, just add more to your preference!

Be Sure To Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

I would love to hear if you have tried this Gluten Free Cream of Mushroom Soup recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Gluten Free Cream of Mushroom Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: casserole, easy recipe, gluten-free, healthy, meal planning, mushrooms, soup

Servings: people

Calories: 215kcal

Author: Savannah McGhee

Ingredients

16 ounces mushrooms sliced
4 cloves garlic minced
1/2 cup onion diced
6 tablespoons butter
8 tablespoons all purpose flour gluten free
2 cups vegetable broth
2 cups milk dairy or dairy free
1 tablespoon all purpose seasoning

Instructions

In a large saucepan with medium heat, melt butter and saute garlic and onions until translucent. Add mushrooms with salt, pepper, and all purpose seasoning until mushrooms are browned a bit.
Sprinkle mushrooms with gluten free all purpose flour and stir to evenly coat. About two minutes. The flour will stick to the pan.
Gradually, stir in vegetable broth to loosen up the bottom of the pan while combining with the mushrooms. Add milk or heavy cream into the mixture and continue to cook until soup thickens. About 10 minutes or so.

Nutrition

September 12, 2019 Family Friendly

Gluten-Free Cream of Chicken Soup

This Cream of Chicken Soup is not only delicious and fulfilling, but it is also gluten-free and super easy to prepare. This Cream of Chicken Soup includes some chicken in the base, and it is perfect to throw in the freezer for those cooler months ahead.

Why is this cream of chicken soup so great?

This Cream of Chicken Soup is super fantastic because it is filled with so much of that savory flavor you crave AND it is gluten-free.

Creamy and flavorful, this Gluten-Free Cream of Chicken Soup base is perfect for ALL of your soups and casseroles. This recipe is super easy, too, allowing you to have a peace of mind while in the kitchen. If you have a ton left over, pour the soup in some mason jars to store in the deep freezer.

How To Make This Delicious Cream of Chicken Soup

Pinterest image of step by step photos of gluten-free cream of chicken soup.

Finely chop the cooked chicken. With neutral oil of choice, combine chicken, salt, all purpose seasoning, chicken broth, and milk in large saucepan. Bring to a low boil. Reduce heat.
Slowly, whisk in gluten-free all purpose flour. Do this little by little so you can create your roux. Do not stop whisking as you want to allow this mixture to have constant motion.
Whisk until the mixture thickens. Continue to stir until thoroughly combined. Add more salt if necessary.

What can I use this gluten-free cream of chicken soup for?

You can use this Gluten-Free Cream of Chicken Soup for a lot of different things! Here are some ideas for you:

Casseroles
Soups
Chicken and rice
Skillet meals

Cook’s Tips

We definitely do not recommend walking away from this as the roux cooks. To prevent burning, remain present to whisk the roux as the heat travels through.

If you throwing the leftovers in the freezer right afterwards, allow the Cream of Chicken Soup to completely cool before freezing.

This Cream of Chicken Recipe will last 3-4 days in the refrigerator.

Other Recipes You Will Love

What Do We Mean By “Healthy?”

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat. Be sure to follow us on Instagram, too!

Print Recipe

5 from 10 votes

Gluten-Free Cream of Chicken Soup

This Cream of Chicken Soup is deliciously gluten-free and super easy to create in your kitchen. Not only is this Cream of Chicken soup savory and delicious, but is also perfect for soups and super easy to make.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: cream of chicken soup, easy recipe, gluten-free, healthy

Servings:

Calories: 110kcal

Author: cherylmalik

Cost: $3

Ingredients

2 1/2 cups chicken broth
1 1/2 cups milk or non-dairy milk like almond
3/4 cup gluten-free all purpose flour
2 teaspoons all-purpose seasoning blend
1/4 cup cooked chicken

Instructions

Finely chop the cooked chicken. With a spoon, combine chicken, salt, all purpose seasoning, chicken broth, and milk in large saucepan. Bring to a low boil. Reduce heat.
Slowly, whisk in gluten-free all purpose flour. Do this little by little so you can create your roux. Do not stop whisking as you want to allow this mixture to have constant motion.
Whisk until the mixture thickens. Continue to stir until thoroughly combined. Add more salt if necessary.

Notes

For the cooked chicken, canned or leftover chicken works just fine.
It will take between 5-10 minutes for the mixture to thicken.
Store in mason jars for future use.

Nutrition