Whether you’re hosting a party, attending a potluck, or just looking for something to serve before dinner, having gluten-free appetizers that everyone can enjoy is a must.

The world of gluten-free eating has expanded so much that there’s no need to compromise on flavor, texture, or creativity.

In this article, we’ve curated 20 of the best gluten-free appetizers that will wow your guests, whether they’re gluten-sensitive, celiac, or simply enjoying delicious food. These Gluten-Free Appetizers range from light bites to more substantial small plates, offering a variety of flavors—from fresh and tangy to rich and savory.

You’ll find everything from crispy fried options and creamy dips to elegant finger foods that look as good as they taste.

Plus, all these recipes use accessible ingredients and are simple to make, ensuring you spend more time enjoying the party than in the kitchen.

Other recipes you will like to try:

Make Ahead Cold Appetizers (Finger Foods, Dips, Skewers & More!

15 Easy No Cook Finger Foods For Parties

30 Make Ahead Mini Finger Sandwiches For Party Platters

Reasons to Love Gluten-Free Appetizers

There are plenty of reasons to love gluten-free appetizers, whether or not you follow a gluten-free diet! Here are some key benefits:

1- Inclusive for Guests with Dietary Restrictions: Gluten-free appetizers ensure that guests with gluten sensitivities, allergies, or celiac disease can enjoy the spread without worry. It’s a thoughtful way to cater to everyone.

2- Naturally Wholesome Ingredients: Many gluten-free appetizers rely on fresh, whole foods like vegetables, fruits, lean proteins, and legumes, making them nutritious and packed with essential vitamins and minerals.

3- Lighter on the Stomach: Since they avoid wheat and gluten-heavy grains, gluten-free appetizers can often feel lighter, helping to avoid that bloated feeling, especially during long gatherings.

4- Versatile and Creative Options: From veggie-based wraps to cheese-stuffed bites, gluten-free appetizers open the door to creative cooking, using a various ingredients and textures. This can make them more exciting than conventional bread or dough-based options.

5- Healthy for Everyone: Those who don’t follow a gluten-free diet can benefit from these Gluten-Free Appetizers as they often use less processed ingredients, offering healthier alternatives to traditional snacks.

1. Parmesan Baked Zucchini Fries

Transform simple summer squash into delicious zucchini fries! Coated in gluten-free breadcrumbs, Parmesan cheese, and Italian herbs, they’re oven-baked to a perfect crisp for a tasty, healthy snack.

Ingredients

• 2 large zucchinis cut into 1/2 to 1-inch thick sticks
• 1 egg whisked
• 1/2 cup gluten-free breadcrumbs
• 1/3 cup parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• avocado oil spray

Instructions

1- Preheat oven to 425F

2- Prepare a baking sheet: 

Line a large baking sheet with a sheet of parchment paper.

3- Mix breadcrumb ingredients: 

In a shallow bowl/dish, mix breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, and salt & black pepper.

4- Dredge zucchini sticks: 

Set up an assembly line with whisked egg, breadcrumb mixture, and baking sheet. First, dip zucchini sticks in egg, then coat with breadcrumb mixture, and arrange on a baking sheet 1/2 inch apart. Repeat until ingredients are used up.

5- Spray with oil: 

After coating zucchini sticks, spray with a coat of avocado oil. Note: this helps crisp the edges of the fries while they bake.

6- Bake: 

Transfer baking sheet to the oven and bake for 22 minutes, flipping halfway through. Serve right away with a side of warm marinara sauce!

2. Cream Cheese Stuffed Mini Peppers

Mini Stuffed Peppers with Cream Cheese have only 5 ingredients for a healthy, vegetarian Gluten-Free Appetizer that’s great for entertaining or snacking.

Ingredients

• 16 ounces baby bell peppers
• 4 ounces of cream cheese at room temperature
• 2 ounces cheddar cheese shredded
• ½ small jalapeno minced (about 1 tablespoon)
• ¼ cup walnuts chopped (about 1 ounce)

Instructions

1- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup, if desired.

2- Slice the bell peppers in half lengthwise and discard seeds & ribs. Set aside.

3- In a medium bowl, stir together cream cheese, cheddar cheese, walnuts, and jalapeño until combined.

4- Spoon the mixture into the bell pepper halves and transfer to the baking sheet. Repeat with all the bell peppers.

5- Bake for 15-25 minutes depending on how browned you want the cheese.

6- Serve hot, at room temperature, or cold. Enjoy!

3. Bacon-Wrapped Dates

These Bacon-Wrapped Stuffed Dates are bound to become your go-to sweet and salty treat! Filled with crunchy almonds, wrapped in smoky bacon, and baked to golden perfection, each bite of these Medjool dates delivers a satisfying crunch and rich flavor.

They’re the ideal gluten-free appetizer for dinner parties, holiday gatherings, and beyond!

Ingredients

• 36 pitted medjool dates
• 36 whole unsalted almonds
• 12 slices bacon cut into thirds
• maple syrup *optional: for drizzling. Trader Joe’s bourbon barrel-aged Vermont maple syrup is delicious drizzled on top.

Instructions

1- Preheat oven to 400 degrees F.  

2- Stuff dates with almonds and then wrap with a slice of bacon.  Arrange on a wire rack sprayed with cooking spray over a parchment-lined baking sheet.

3- Bake for 15 minutes.  If you like the bacon a little more golden and crisp on top, turn on the broiler (watching carefully so they don’t burn, it won’t take long) and cook just long enough for the bacon to lightly brown.  

4- While warm, drizzle with a little maple syrup, if desired.  Serve with toothpicks warm or at room temperature.

4- Gluten Free Wonton

Ingredients

• 1½ cups white rice flour
• 1 cup tapioca flour
• ¼ teaspoon salt
• 3 large eggs (room temperature)
• 4 tablespoons warm water
• Optional: 2 teaspoons oil

Instructions

1- Prepare the Dry Ingredients

In a medium bowl, whisk together rice flour, tapioca flour, and salt14

2- Mix Wet Ingredients

In a separate bowl, combine eggs and warm water. Slowly stir the egg mixture into the flour mixture until a sticky dough forms.

3- Knead the Dough

Divide the dough in half. Knead each portion until smooth, adding a little extra water if needed. Rest the dough for 20 minutes.

4- Roll Out Wrappers

Generously dust a clean surface with tapioca flour. Roll out the dough very thin, almost transparent. Cut into 3-4 inch squares. Cover cut wrappers with a damp towel to prevent drying.

Wonton Filling

Ingredients:

• 1/2 lb chicken
• 2 Tbsp gluten-free soy sauce
• 1 Tbsp rice vinegar
• 1 tsp grated ginger
• 1 clove garlic, minced
• 2 green onions, finely chopped
• 1/4 tsp white pepper

Instructions:

1- Mix all ingredients in a bowl until well combined.

2- Place 1 tsp of filling in the center of each wrapper.

3- Moisten edges with water, fold into triangles, and seal edge.

To cook, boil wontons in broth for 3-4 minutes or until they float. Alternatively, pan-fry or deep-fry for a crispy texture.

Pro Tips

— Use a kitchen scale for precise measurements

— Gluten-free doughs can be temperamental, so follow instructions carefully.

— Wrappers can be used for wontons, dumplings, and egg rolls

4. Mini Caprese Skewers

Mini Caprese skewers are just the appetizer you are looking for! We are taking classic Caprese salad ingredients and making them portable for a quick and easy make-ahead Gluten-Free Appetizer that is sure to please – and is ready in 15 minutes. It’s a whole lot of simple and a WHOLE LOTTA YUM!

Ingredients

• 8 oz fresh mozzarella balls
• 1 lb cherry tomatoes
• fresh basil leaves
• 1 tablespoon balsamic glaze

Instructions

1- Thread a mozzarella ball, a sliver of fresh basil, and a cherry tomato on a toothpick. Keep threading the ingredients onto toothpicks until you have as many made as needed.

2- Arrange on a platter or plate and drizzle with balsamic glaze right before serving.

3- The recipe makes 24 mini skewers but it’s easy to make as many as you want.

5. Healthy Sweet Potato Avocado Bites

Sweet Potato Avocado Bites Appetizer. If you want a healthy snack, Gluten-Free Appetizer, or side dish that is totally guilt-free, nourishing, and easy to make, these sweet potato avocado bites are just perfect!

First, these healthy bites are the easiest foods to cook; bake sweet potato rounds, and smash avocado on them! Second, this combo provides…

Ingredients

• 1 medium or large sweet potato
• 1 small or medium avocado
• 1 teaspoon olive oil or oil spray
• Salt to taste
• Pepper to taste
• Spring or green onions (optional)
• 1 tablespoon dry cranberries (optional)

Instructions

1- Preheat oven to 350. Wash and peel the sweet potato.

2- Cut the sweet potato in circles or rounds.

3- Then line them up in a baking sheet; sprinkle salt, brush a little oil on both sides, and then bake in a 350 degrees oven. Depending on their sizes, it could bake for 15 – 20 minutes on each side (or longer, keep your eyes on it).

4- Set aside and make the avocado spread.

5- In a clean bowl, add avocado, sprinkle some salt, and pepper, roughly mash together, taste for flavors, and adjust appropriately, and add spring onions.

6- To serve, place baked sweet potato on a plate and layer them with the avocado spread. Enjoy.

6. Oven Baked Gluten Free Spinach Artichoke Dip

Are you looking for a delicious Gluten-Free Appetizer for your next get together? Then you need this classic gluten free spinach artichoke dip recipe!

Ingredients  

• 2 tablespoon olive oil
• 12 oz spinach fresh or frozen, drained
• 14 oz canned artichoke hearts drained & chopped
• 1 ½ cup shredded mozarella or sliced fresh
• 4 oz cream cheese
• ½ cup sour cream
• ½ cup mayonnaise
• 1 clove garlic minced
• ¼ cup Parmesan grated
• salt & pepper to taste

Instructions 

1- Preheat your oven to broil (or the highest setting if you don’t have a broil)

2- Spray your baking dish with nonstick cooking spray.

3- Using a frying pan, sauté the garlic in olive oil on medium high heat for 30 seconds.

4- Add spinach by the handful letting each handful wilt before adding more spinach. Stir frequently until most of the liquid had evaporated (this should take about 3 minutes)

5- Add in the chopped artichoke hearts.

6- Reduce the heat to low and add in the cream cheese, sour cream, mozzarella cheese, and mayonnaise. Season with salt and pepper to taste.

7- Pour into the baking dish and top with grated parmesan cheese.

8- Place into the oven and broil until the top is golden brown and bubbling this should only take about 5 minutes. Watch closely to ensure it does not burn!

9- Carefully remove from oven and let rest 3-4 minutes before serving.

7. Mediterranean Cucumber Bites (Easy Appetizer or Snack)

These refreshing Mediterranean Cucumber Bites are as easy snack or Gluten-Free Appetizer with crunchy cucumbers topped with creamy Mediterranean hummus, a juicy cherry tomato, feta crumbles, and fresh herbs.

This is a healthy appetizer with a satisfying crunch and delicious Mediterranean flavors!

Ingredients  

• 1/2 English cucumber sliced
• ~1/3 cup Mediterranean hummus
• 5 cherry tomatoes halved
• 1/4 cup feta cheese (dairy-free if vegan)
• 1-2 tbsp fresh diced parsley

Instructions 

1- Wash and dry your cucumber. Slice your cucumber into half-inch slices. In this small batch recipe I used half the cucumber to create 9 slices of cucumber but you can create as many as you want.Dab each cucumber slice with a paper towel to absorb extra water (and avoid sogginess).

2- Spread your cucumber rounds on a plate and top each slice with some Mediterranean hummus (1-2 tsp). Top with half a cherry tomato, sprinkle of feta cheese, and diced parsley.

3- Enjoy right away or store in the fridge for 1-2 hours.*These are best enjoyed right away, if possible – this is not an app you want to prep the day before because it will get soggy the longer it sits!

8. Smoky Deviled Eggs with Bacon

Ingredients

• 12 eggs, hard boiled
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• ¾ cup mayonnaise
• 1 teaspoon smoked paprika, plus more for garnish
• 3 green onions, very thinly sliced (only green stems)
• 2 slices of cooked bacon, finely diced

Instructions

1- Place the eggs in a large saucepan with an inch of water covering the eggs. Bring them to a boil and then remove them from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water and ice cubes. Let them sit in the ice water for at least 5 minutes. Crack and peel the eggs, and chill for at least 1 hour.

2- Cut the eggs in half lengthwise. Gently remove egg yolks from eggs and place in a mixing bowl.

3- Add mayonnaise, Dijon, lemon juice and 1 teaspoon smoked paprika and mix thoroughly.

4- Gently fold in 2 tablespoons of the green onions and 2 tablespoons cooked bacon.

5- With a spoon or a pastry bag fill the egg white cups with the egg yolk mixture.

6- Top with green onions, bacon and smoked paprika.

9. Gluten-Free Jalapeno Poppers Wrapped in Bacon

I absolutely could not wait to share these vegan jalapeño poppers! The perfect Gluten-Free Appetizer, side dish, or fun snack. You would never know these were dairy free!

Ingredients

• 12 fresh jalapeño peppers, slice in half length-wise and de-seed
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 4 ounces grated cheddar cheese, or 1 cup of shredded cheese
• 2 tablespoons red onion, finely minced
• 1 tablespoon fresh parsley, finely minced
• 1 teaspoon minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 12 slices bacon, cut in half

Instructions

1- Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

2- Place a baking rack on top of the parchment-lined sheet to allow air circulation and help crisp the bacon.

3- Carefully slice the jalapeño peppers in half lengthwise using a sharp knife. Remove the seeds and white membrane from each jalapeño half to reduce excessive heat while maintaining pepper flavor.

4- In a medium mixing bowl, combine the softened cream cheese, grated cheddar cheese, minced garlic, diced red onion, chopped parsley, salt, and black pepper.

5- Mix the cheese filling thoroughly using a rubber spatula until all ingredients are well incorporated.

6- Spoon the cheese mixture evenly into each jalapeño half, ensuring a generous but not overflowing filling.

7- Cut each bacon strip in half to create perfectly sized wraps for the jalapeños. Carefully wrap each cheese-filled jalapeño half with a half strip of bacon.

8- Secure the bacon wrap by inserting a toothpick through the center of each wrapped jalapeño.

9- Arrange the bacon-wrapped jalapeños on the prepared baking rack, ensuring they are not touching.

10- Bake in the preheated oven for 25-28 minutes, watching the bacon become crisp and golden.

11- For extra crispiness, switch to broil and cook for an additional 1-2 minutes, watching carefully to prevent burning.

12- Remove the jalapeño poppers from the oven and let them rest for 2-3 minutes.

13- Carefully remove the toothpicks and transfer to a serving plate.

14- Serve immediately while hot and crispy for the best flavor and texture.

10. Vegan Cauliflower Parmesan Bites

These vegan cauliflower parmesan bites are a delicious way to enjoy cauliflower with an Italian twist! They’re gluten-free, easy to make, and a fun alternative to classic cauliflower wings.

Ingredients

Chickpea Flour Batter

• ¾ cup chickpea flour
• ¾ cup unsweetened non-dairy milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Pinch each fine sea salt and freshly ground black pepper

Cashew Parmesan

• 1 cup raw cashews
• ⅓ cup nutritional yeast
• 1 teaspoon fine sea salt
• 1 teaspoon garlic powder

For serving

• Warm marinara sauce
• Fresh parsley

Instructions

1- Preheat the oven to 450 degrees Fahrenheit and line two baking sheets with parchment paper. (That might seem high, but trust me- it works for this particular style of recipe.) It is very important to use parchment paper here- if you don’t, the cauliflower will likely stick to your baking sheets.

2- Chop the cauliflower into medium florets and place in a bowl.

3- In a medium bowl, whisk together the chickpea flour, non-dairy milk, basil, oregano, salt, and pepper until no lumps remain.

4- To make the cashew parmesan, place the cashews, nutritional yeast, salt, and garlic powder in a food processor and process for 10-15 seconds, until coarsely ground. Transfer into a flat-bottomed dish.

5- To make the bites, set up an assembly line with the cauliflower, chickpea flour batter, cashew parmesan, and baking sheets lined up from left to right.

6- Take a cauliflower floret and dunk it into the chickpea flour batter, coating all sides evenly. Gently shake off excess batter. Next, dip it into the cashew parmesan, rolling to coat all sides. Transfer onto the prepared baking sheet.

7- Repeat step 6 with the remaining cauliflower, arranging it on the baking sheets in such a way that there is at least half an inch of space in between each piece. This ensures that it browns properly and gets nice and crispy.

8- Bake for 22-25 minutes, flipping at the 11-12 minute mark.

9- Transfer onto a serving platter and enjoy with warmed marinara sauce.

11. Prosciutto-Wrapped Asparagus

Prosciutto-wrapped asparagus with goat cheese is a beautifully elegant side dish or gluten-free appetizer that’s also keto-friendly! Perfect for entertaining or a family meal, this dish comes together in minutes with just three simple ingredients.

Ingredients

• 24 spears of asparagus
• 8 slices of prosciutto (about 120g or 4.5 oz)
• 4 oz goat cheese
• Salt and pepper
• Freshly grated Parmesan cheese, optional

Instructions

1- Preheat oven to 450 degrees.

2- Drizzle olive oil on a baking sheet and set aside.

3- Rinse asparagus and trim off the tough ends; about 1-2 inches.

4- Lay one piece of prosciutto flat on a cutting board. Place three spears of asparagus on top of the prosciutto near one end.

5- Spread about .5 oz of goat cheese on top of the asparagus where it overlaps with the asparagus and begin to roll the prosciutto around the spears tightly.

6- Repeat seven more times for remaining pieces of prosciutto.Place prosciutto wrapped asparagus bundles on oiled baking sheet, seam-side down.

7- Drizzle lightly with olive oil and season with a bit of salt and pepper.Bake in 450 degree oven for 10 minutes.

8- Switch to broil and cook an additional 2 minutes.

9- Remove prosciutto wrapped asparagus from the oven and serve immediately. *Optional: top with freshly grated Parmesan cheese.

12. Gluten-Free Mini Quiche Muffins

Need a quick, healthy breakfast idea? Try these Gluten-Free Mini Quiche Muffins. They are so easy to make and great for making sure the whole family gets a nutritious, protein-rich breakfast… even on the go.

Ingredients 

• 8 eggs beaten
• 2 cups cheddar cheese
• 1/2 onion finely chopped
• 2 cloves garlic minced
• 1/4 cup milk
• 1/4 teaspoon sea salt
• 1/8 teaspoon ground black pepper
• Dash organic nutmeg

Optional Mix-Ins

• 1/4 cup bacon chopped
• 2 cups frozen hash browns or breakfast potatoes

Instructions 

1. Heat oven to 350°F/180°C and grease a 12 cup muffin tin.
2. In a bowl, mix hash browns, half the cheese, salt and pepper.
3. Evenly spread out hash browns to fill each muffin cup.
4. In a small bowl, whisk eggs, milk, and nutmeg. Then add onions and garlic and mix well.
5. Pour egg mixture over hash browns in muffin cups.
6. Top each cup with the remaining cheese.
7. Top each cup with bacon, ham, red peppers, and other fixings.
8. Bake for 20 minutes. Test with a toothpick to ensure the quiche is fully cooked in the middle. Once done, let cool for 5 minutes before serving. Garnish with green onions or chives if desired.

13. Oven Roasted Chickpeas

Healthy Roasted Chickpeas are the perfect healthy snack to satisfy your crunchy, salty snack cravings! Vegan, gluten free, portable and delicious!

Ingredients

• 1 15 oz can canned chickpeas drained, rinsed + patted dry
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 450 degrees + prepare a lined baking sheet with parchment paper or a silpat liner or cooking spray.
2. Drain + rinse chickpeas with water. Pat dry with a paper towel or dish towel.
3. In a bowl, toss chickpeas, olive oil and spices in a bowl until thoroughly coated in mixture.
4. Spread the chickpeas evenly on the lined cookie sheet.
5. Roast in the oven for 25 minutes, giving the cookie sheet a little shake every 10 minutes or so.
6. Allow chickpeas to cool slightly, and store in an airtight container for up to 3 days.

14. Gluten Free Buffalo Chicken Meatballs

If you’re on the hunt for the ideal appetizer or a tasty addition to your lighter meals, look no further than these incredible Gluten-Free Buffalo Chicken Meatballs.

Packed with protein, these flavorful ground chicken meatballs are infused with zesty buffalo sauce and can be ready in just about 30 minutes!

They make for a fantastic last-minute gluten-free appetizer that will elevate your menu and impress your guests. Give them a try—you won’t be disappointed.

Ingredients

• 1 LB ground chicken
• ¾ cup Gluten Free Breadcrumbs (we like Ian’s)
• ¼ cup Buffalo sauce
• 1 tablespoon Buffalo sauce
• ¼ cup butter
• 1 stalk celery minced
• ¼ onion finely chopped
• 1 egg lightly beaten
• 1-2 tablespoon olive oil

Instructions

1- Preheat the oven to 450°F

2- Line a rimmed baking sheet with parchment paper

3- In a small sauce pan add Buffalo sauce and butter

4- At the same time sauté celery and onions in 1 to 2 tablespoons of olive oil

3- Add sautéed veggies, buffalo sauce, breadcrumbs salt and pepper, and the egg in a bowl with the ground chicken.

4- Mix with a spoon until well incorporated.

5- Shaped into 1 inch balls and bake for 20 to 24 minutes.

6- Serve with hot sauce, buffalo sauce, or blue cheese

15. Mediterranean Stuffed Mushrooms

These gluten-free and vegetarian stuffed mushrooms are a total crowd-pleaser! Packed with the best mediterranean flavors, they taste amazing! And Gluten-Free Appetizer with just 7 ingredients they are super easy to make!

Ingredients

• 1-2 tablespoons olive oil
• 12 baby Bella mushrooms clean by rubbing with damp cloth, don’t rinse
• 1/2 cup diced onion
• 2 cloves garlic minced
• 1/4 cup finely diced sun-dried tomatoes packaged in olive oil
• 2 cups fresh baby spinach torn into small pieces
• 1/4 cup gluten-free panko bread crumbs we used Aleia’s
• 1/2 cup crumbled feta cheese divided
• 1/4 cup Parmesan cheese divided

Instructions

1- Preheat oven to 350 degrees and line a baking sheet with parchment paper.

2- Remove stems from mushrooms and dice into small pieces.

3- In a medium skillet, add oil and heat on medium-low. When shimmering, not burning, saute onion, mushroom stems and sun-dried tomatoes until tender, about 5-7 minutes.

4- Add minced garlic and continue to saute an additional minute.

5- Add spinach and saute just until wilted. Remove from heat and add the feta cheese reserving a 2 tablespoons for topping, breadcrumbs and 3 tablespoons of Parmesan, stir to combine.

6- Stuff mushrooms with mixture, place on prepared baking sheet, sprinkle with remaining tablespoon Parmesan, top with remaining feta and heat until cheese is melted, about 15 minutes. *Mushrooms are very hot coming out of the oven so be sure to cool a few minutes before serving. This appetizer is yummy warm or cold.

7- Note: Sometimes the mushrooms may release liquid, so when removing from the cookie sheet lightly dap with a paper towel before serving.