15 Gluten-Free Fall Recipes Everyone Will Devour
If you’re anything like me, the word “gluten-free” used to conjure up images of bland, crumbly baked goods and sad, flavorless food. And if you have a gluten intolerance or celiac disease, you’ve probably endured your fair share of those disappointing meals. But let me tell you, times have changed. Being gluten-free, especially in the fall, doesn't mean you have to miss out on all the cozy, comforting flavors of the season. In fact, it's a fantastic opportunity to get creative and discover some truly incredible dishes.
This isn’t about making something that’s “good for being gluten-free.” We're talking about recipes that are so delicious and so satisfying that everyone at the table—gluten-eaters and all—will be asking for seconds. I’ve spent countless autumns experimenting in my kitchen, and I’ve learned that the best gluten-free food doesn’t try to be a substitute for anything else. It stands on its own. So, put away your sad expectations and get ready to embrace the flavors of the season. Here are 15 gluten-free fall recipes that are guaranteed to be a hit.
The Savory & Hearty Mains
These are the kind of meals that fill you up and warm you from the inside out. They’re perfect for a chilly night or a weekend dinner with friends.
1. Gluten-Free Pumpkin Chili
This chili is a game-changer. The pumpkin adds a subtle sweetness and a beautiful creaminess that’s completely unexpected. It's rich, hearty, and full of flavor. The best part? It's naturally gluten-free and so simple to make.
Ingredients:
1 tbsp olive oil
1 lb ground beef or turkey (or a plant-based alternative)
1 onion, chopped
2 cloves garlic, minced
1 (15-oz) can pumpkin puree
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can diced tomatoes
1 tbsp chili powder
1 tsp cumin
Salt and pepper to taste
Instructions:
Heat olive oil in a large pot over medium-high heat. Add ground meat and cook until browned.
Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
Stir in pumpkin puree, black beans, diced tomatoes, chili powder, and cumin.
Bring to a simmer, then reduce heat and cook for at least 20 minutes to let the flavors meld. Season with salt and pepper.
2. Creamy Butternut Squash Risotto
Risotto can be intimidating, but it’s actually incredibly forgiving. And since it's made with Arborio rice, it’s naturally gluten-free. The sweet, roasted butternut squash and creamy texture make this a truly luxurious meal.
Ingredients:
1 small butternut squash, peeled and cubed
1 tbsp olive oil
1 shallot, minced
1 ½ cups Arborio rice
½ cup dry white wine
4-5 cups hot vegetable broth
½ cup grated Parmesan cheese (optional, or a vegan alternative)
Fresh sage leaves for garnish
Instructions:
Roast the butternut squash at 400°F (200°C) for 20-25 minutes until tender.
In a large pot, sauté the shallot in olive oil. Add the rice and stir for 1 minute.
Pour in the wine and cook, stirring, until it's absorbed.
Add hot broth, one ladle at a time, stirring continuously until each ladle is absorbed before adding the next. This will take about 20 minutes.
Once the rice is cooked, stir in the roasted squash and Parmesan. Garnish with fresh sage.
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3. Gluten-Free Shepherd's Pie
A classic for a reason. This recipe swaps out the usual flour-thickened gravy for a rich, hearty sauce made with tomato paste and broth. The cheesy mashed potato topping is pure comfort.
Ingredients:
1 lb ground beef or lamb
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
1 tbsp tomato paste
1 cup beef broth
1 tsp dried thyme
Salt and pepper
For the topping: 2 lbs potatoes, mashed with butter and milk
Instructions:
Brown the ground meat in a large skillet. Add onion, carrots, and celery and cook until softened.
Stir in tomato paste, broth, and thyme. Simmer for 15 minutes.
Transfer the meat mixture to a baking dish. Top with mashed potatoes, spreading evenly.
Bake at 375°F (190°C) for 25-30 minutes, or until golden and bubbly.
The Crowd-Pleasing Sides & Appetizers
These dishes are so good, they might just steal the show. They’re perfect for a holiday gathering or a potluck.
4. Roasted Brussels Sprouts with Bacon & Maple Syrup
I’ve met a lot of people who claim to hate Brussels sprouts. They've just never had them prepared this way. Roasting brings out their natural sweetness, and the smoky bacon and sweet maple syrup are a match made in heaven.
Ingredients:
1 ½ lbs Brussels sprouts, trimmed and halved
6 slices bacon, chopped
2 tbsp maple syrup
Salt and pepper
Instructions:
Preheat oven to 400°F (200°C).
Place chopped bacon on a baking sheet and roast until crispy. Remove the bacon, leaving the rendered fat.
Add the halved Brussels sprouts to the baking sheet and toss in the bacon fat. Roast for 20-25 minutes, or until tender and browned.
Toss the roasted sprouts with the cooked bacon and maple syrup. Season with salt and pepper.
5. Creamy Cauliflower Soup with Turmeric
This is a beautiful, vibrant soup that is incredibly easy to make. The cauliflower becomes super creamy when blended, and the turmeric adds a gorgeous color and earthy flavor. It’s naturally gluten-free and dairy-free.
Ingredients:
1 head of cauliflower, chopped
1 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
4 cups vegetable broth
1 tsp turmeric
Salt and pepper
Instructions:
In a large pot, sauté onion and garlic in olive oil until soft.
Add cauliflower, broth, and turmeric. Bring to a simmer.
Cook for 15-20 minutes, until the cauliflower is very tender.
Use an immersion blender to blend the soup until completely smooth and creamy. Season with salt and pepper.
6. Sweet Potato Fries with Garlic Aioli
Who can say no to sweet potato fries? The key to getting them crispy is to not overcrowd the pan. And the homemade garlic aioli is so easy to make and makes them utterly addictive.
Ingredients:
2 large sweet potatoes, cut into fries
2 tbsp olive oil
Salt and pepper
For the aioli: ½ cup mayonnaise, 1 clove garlic, minced, juice of ½ lemon
Instructions:
Preheat oven to 425°F (220°C).
Toss sweet potato fries with olive oil, salt, and pepper.
Spread them in a single layer on a baking sheet. Bake for 20-25 minutes, flipping once, until crispy and browned.
In a small bowl, mix mayonnaise, minced garlic, and lemon juice. Serve with the hot fries.
The Showstopping Desserts
You didn't think I'd forget the best part, did you? These desserts are all gluten-free and so good you’ll want to make them all year round.
7. Gluten-Free Apple Crumble
This is my go-to fall dessert. A warm, bubbly apple filling topped with a buttery, crispy gluten-free crumble. It’s simple, rustic, and the perfect end to any meal.
Ingredients:
5-6 apples, peeled and sliced
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp cinnamon
For the topping: 1 cup gluten-free oat flour, ½ cup brown sugar, ½ cup cold butter, ½ tsp cinnamon
Instructions:
Preheat oven to 375°F (190°C).
In a baking dish, toss the apple slices with lemon juice, maple syrup, and cinnamon.
In a separate bowl, combine the oat flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the apples.
Bake for 30-40 minutes until the apples are tender and the topping is golden brown.
8. Flourless Chocolate Cake
This cake is the definition of decadent. It’s rich, fudgy, and so simple to make. It’s naturally gluten-free and so moist you won't believe it.
Ingredients:
1 ½ cups high-quality chocolate chips
1 stick unsalted butter
¾ cup sugar
3 large eggs
¼ cup unsweetened cocoa powder
Instructions:
Preheat oven to 350°F (175°C).
In a microwave-safe bowl, melt the chocolate chips and butter together.
Whisk in the sugar, then the eggs, one at a time.
Sift in the cocoa powder and mix until just combined.
Pour the batter into a greased and parchment-lined 8-inch cake pan.
Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
9. Pumpkin Spice Energy Balls
For a quick, easy, no-bake treat, these are my absolute favorite. They’re packed with good-for-you ingredients but taste like a little bite of pumpkin pie.
Ingredients:
1 cup gluten-free rolled oats
½ cup pumpkin puree
½ cup nut butter
¼ cup maple syrup
1 tsp pumpkin pie spice
Instructions:
In a bowl, mix all the ingredients until well combined.
Roll the mixture into small balls.
Place on a plate and chill in the fridge for at least 30 minutes to firm up.
The Unexpected & Fun
These are the recipes that will make your guests say, “I can’t believe this is gluten-free!”
10. Gluten-Free Pumpkin Spice Pancakes
Starting your day with a stack of these is the best way to embrace fall. They’re light, fluffy, and perfectly spiced.
Ingredients:
1 ½ cups gluten-free all-purpose flour
2 tbsp brown sugar
1 tbsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt
1 ¼ cups milk
½ cup pumpkin puree
1 egg
1 tbsp melted butter or oil
Instructions:
In a large bowl, whisk together the dry ingredients.
In a separate bowl, whisk together the wet ingredients.
Pour the wet into the dry and mix until just combined.
Cook on a hot griddle or pan until bubbles form, then flip.
11. Roasted Delicata Squash with Maple & Thyme
Delicata squash is a fall favorite for a reason—you don’t have to peel it! This is a simple, elegant side dish that pairs well with almost anything.
Ingredients:
1 delicata squash, seeded and sliced into half-moons
1 tbsp olive oil
1 tbsp maple syrup
1 tsp fresh thyme leaves
Salt and pepper
Instructions:
Preheat oven to 400°F (200°C).
On a baking sheet, toss the squash slices with olive oil, maple syrup, thyme, salt, and pepper.
Roast for 20-25 minutes, or until tender and caramelized.
12. Creamy Apple & Cabbage Slaw
A perfect contrast to rich fall flavors. This slaw is crunchy, tangy, and a little bit sweet. It’s fantastic on its own or as a topping for sandwiches and tacos.
Ingredients:
3 cups shredded green cabbage
1 apple, julienned
¼ cup mayonnaise (or a gluten-free alternative)
2 tbsp apple cider vinegar
1 tbsp maple syrup
Instructions:
In a large bowl, combine the shredded cabbage and apple.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, and maple syrup.
Pour the dressing over the cabbage and apple and toss to coat.
More Fabulous, Naturally Gluten-Free Dishes
13. Simple Roasted Carrots with Rosemary
Sometimes the simplest things are the best. Roasted carrots become sweet and tender, and the rosemary adds a beautiful, savory aroma.
Ingredients:
1 lb carrots, peeled and sliced
1 tbsp olive oil
1 tsp fresh rosemary leaves
Salt and pepper
Instructions:
Preheat oven to 400°F (200°C).
Toss carrots with olive oil, rosemary, salt, and pepper on a baking sheet.
Roast for 20-25 minutes, until tender and caramelized.
14. Roasted Parsnips with Maple Glaze
Parsnips are a seriously underrated fall vegetable. They have a wonderful, nutty flavor that is enhanced by roasting and a sweet maple glaze.
Ingredients:
1 lb parsnips, peeled and chopped
1 tbsp olive oil
1 tbsp maple syrup
Salt and pepper
Instructions:
Preheat oven to 400°F (200°C).
Toss parsnips with olive oil, maple syrup, salt, and pepper.
Roast for 25-30 minutes, or until tender and browned.
15. Simple Spiced Apple Slices
This is the easiest, most perfect little dessert or snack. It's warm, soft, and tastes exactly like fall.
Ingredients:
2 apples, sliced
1 tbsp butter
1 tsp cinnamon
1 tbsp brown sugar
Instructions:
In a skillet over medium heat, melt the butter.
Add the apple slices, cinnamon, and brown sugar.
Cook, stirring occasionally, for 5-7 minutes, until the apples are tender and coated in a warm sauce.
See? Going gluten-free doesn't mean you have to sacrifice flavor, fun, or comfort. In fact, it's a great reason to try new things and get creative in the kitchen. So go on, try one of these recipes, and get ready to be amazed.
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