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 wide array of ingredients and textures. This can make them more exciting than conventional bread or dough-based options.
5. Healthy for Everyone: Even 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 together 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 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 into 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 cream cheese 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. 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 out your cucumber rounds on a plate and top each cucumber 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. Vegan Jalapeño Poppers (gluten free)

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 jalapeños, sliced in half with membranes and seeds removed
• Cooking spray (I use avocado oil spray)
• 8 oz vegan cream cheese (or sub regular cream cheese if you don’t need these to be vegan), softened 
• 4 green onions, diced (green part only)
• 1/4 cup nutritional yeast
• 1 tsp apple cider vinegar
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp onion powder
• Black pepper, to taste
• 1/2 heaping cup crushed tortilla chip crumbs (measure after crushing; recommend pulsing in a blender)
• 1 tsp olive oil

Instructions

1. Preheat oven to 400°F and line a large baking dish with parchment paper.
2. Set cream cheese out on counter to soften, then wash and slice your jalapeños. You can remove the stem or leave them, and use a small spoon to scoop out all of the membrane and seeds. Be sure to really clean out the inside of the pepper with the spoon, or they will be super spicy! *Be careful to not touch your eyes or face when handling the jalapeños and wash your hands well after!
3. Lay the jalapeños facing down on the parchment paper and lightly spray the backs of each pepper with cooking spray, then flip them back over with hollow side facing up. 
4. In a large bowl, mix the cream cheese with the green onion, apple cider vinegar, nutritional yeast, and all of the seasonings until well combined.
5. Scoop a spoonful of the cream cheese filling into each pepper. 
6. In a small bowl, mix the tortilla chip crumbs with 1 tsp of olive oil, then sprinkle over the filling of each pepper.
7. Bake for 25-30 minutes, or until peppers are soft (I baked mine for 30). 
8. Serve with dips of choice (optional- they are great on their own as well). Leftovers can be kept in the fridge for up to 2 days and reheated in the oven! 

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.

14. 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.

15. Cauliflower Bites

These cheesy cauliflower bites are quickly mixed in your food processor and baked in the oven until golden brown.

Ingredients

• ▢Olive oil spray
• ▢1 pound cauliflower florets – fresh or frozen
• ▢3 large eggs
• ▢1 teaspoon Diamond Crystal kosher salt – or ½ teaspoon of any other salt
• ▢¼ teaspoon black pepper
• ▢1 teaspoon garlic powder
• ▢⅛ teaspoon cayenne pepper
• ▢1 cup almond flour – blanched, finely ground (4 ounces)
• ▢1 cup cheddar – shredded (4 ounces)

Instructions

1. Preheat your oven to 400°F. Line two rimmed baking sheets with high-heat-resistant parchment paper and spray them with olive oil.
2. Place the cauliflower florets in a large microwave-safe bowl. Add ¼ cup of water. Cover and microwave on high until tender, stirring midway through cooking. Frozen florets will need a total cooking time of about 7 minutes. Fresh florets will need a total cooking time of about 5 minutes.
3. Drain the cauliflower florets well and place them on a clean kitchen towel to dry. Add them to your food processor and process until coarsely chopped.
4. Add the eggs, kosher salt, black pepper, garlic powder, and cayenne pepper to the food processor bowl. Briefly process to combine.
5. Add the almond flour and cheddar and process until combined.
6. Using a 2-tablespoon scoop, transfer mounds of the mixture to the prepared baking sheets. Each baking sheet should hold 12 mounds, evenly spaced. Gently flatten them, just a little, with the back of a spoon.
7. Spray the tots with olive oil spray. Bake them until the bottoms are golden brown, about 15 minutes. Flip them to the other side, spray with more oil, and bake until set, about 10 more minutes.
8. Serve immediately.

16. 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
5. Add sautéed veggies, buffalo sauce, breadcrumbs salt and pepper, and the egg in a bowl with the ground chicken.
6. Mix with a spoon until well incorporated.
7. Shaped into 1 inch balls and bake for 20 to 24 minutes.
8. Serve with hot sauce, buffalo sauce, or blue cheese

17. Tzatziki Sauce (with Toasted Za’atar Pita: Easy Appetizer!)

Have you ever made a Greek Tzatziki sauce? This delightful recipe combines creamy Greek yogurt with refreshing cucumbers, infused with garlic, dill, and a splash of lemon.

It’s a simple, fresh, and healthy gluten-free appetizer that’s perfect for any occasion. I paired it with toasted pita bread to create a fabulous appetizer for New Year’s Eve that your guests will love!

Ingredients

For the tzatziki

• ▢2 cups plain Greek Yogurt
• ▢cheesecloth, for draining yogurt, optional
• ▢1 English cucumber, diced small
• ▢black pepper to taste

For the Za’atar Pita bread

• ▢6 slices pita bread
• ▢1-2 tablespoons olive oil, for brushing pita
• ▢za’atar spice blend, to taste

Instructions

1. If you would like to strain the yogurt to make a thicker tzatziki (which is more traditional), add 2 cups plain Greek yogurt to a large rectangle of cheesecloth. Strain the yogurt over a bowl for about a half hour to an hour. I placed the cheesecloth over a colander and then set the whole thing over a bowl, and left it in the fridge.
2. Meanwhile, slice the cucumber lengthwise, scrape out the center with a spoon, then dice. You can also grate it if that sounds easier to you, but I prefer to dice small. (see photos). Add the cucumber to a mesh strainer and set over a bowl. Sprinkle with 1 teaspoon salt and stir to combine. Let sit for 30 minutes to 1 hour.
3. Use your hands to squeeze the salted cucumber over the sink. (don’t rinse it ) Try to get out as much liquid as possible.
4. (If you are in a hurry, skip straining the yogurt and skip salting the cucumber. You should still squeeze the cucumber and get out as much of the liquid as you can. Stir the cucumber into the yogurt. Add a little more salt to the mixture, according to taste. Your tzatziki will not be as thick, but it will still be delicious.)
5. Add 1 clove minced garlic, zest from 1 lemon, and juice from 1 lemon (2 tablespoons, or up to 3 tablespoons to taste).
6. Add 2 tablespoons fresh dill, 1/2 teaspoon salt (or to taste), 1 tablespoon olive oil, and a few grinds of black pepper.
7. Stir it all together. Chill for about an hour before serving, if you have time. (It will still be good even if there’s no time for this.) Store covered in the fridge. The bite of the garlic will decrease the longer you refrigerate it. It will keep in the fridge for up to a week.
8. Make the Za’atar Pita: while the completed tzatziki is chilling, prepare the pita. Preheat your oven to 350 degrees F. Line a baking sheet with pita bread. Brush the top of each pita with a small amount of olive oil, just enough to coat. Sprinkle the top with a few shakes of Za’atar seasoning, to taste.
9. Bake at 350 for about 5-8 minutes, until the pita is slightly crisp on the edges but still tender in the middle.
10. Serve with the tzatziki sauce.

18. Gluten Free Stuffed Flatbread

This gluten-free stuffed flatbread is filled with a delightful blend of Swiss chard, parsley, and cheese, but the filling is highly adaptable—you can customize it with whatever ingredients you have on hand.

The gluten-free dough rolls out beautifully, allowing you to create a thin flatbread without any tearing or difficulty. Once assembled, it’s pan-fried to a perfect golden brown and crispy texture, making it simply irresistible!

Ingredients

Filling:

• ▢1 tbsp olive oil
• ▢3 shallots, diced (or 1 medium yellow onion)
• ▢300 g (10oz) Swiss chard, roughly chopped (or spinach)
• ▢35 g (about 1 bunch) fresh parsley, most of the stems removed, roughly chopped
• ▢55 g (¼ cup) full-fat cream cheese
• ▢100 g (1 cup) coarsely grated/shredded cheddar cheese
• ▢salt and pepper, to taste

Gluten free dough:

• ▢12 g (2½ tbsp) whole psyllium husk (rough husk form)  (If using psyllium husk powder, use only 10g.)
• ▢240 g (1 cup) lukewarm water
• ▢135 g (1 cup) millet flour, plus extra for flouring the surface (You can use an equal weight of finely ground/milled brown rice flour instead.)
• ▢75 g (⅔ cup) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)
• ▢10 g (2 tsp) caster/superfine or granulated sugar
• ▢4 g (¾ tsp) salt
• ▢15 g (1 tbsp) olive oil

Instructions

Making the filling:

1. Heat a frying pan over a medium heat.
2. Add the olive oil and chopped shallots. Season with salt and cook the shallots with occasional stirring until they’ve softened and caramelised. This should take about 5-10 minutes. Adjust the heat as necessary.
3. Once the shallots have caramelised, add the Swiss chard (or spinach) and cover the pan with a lid. Cook over medium heat with occasional stirring until the chard has fully wilted. Uncover the pan and cook for a further 1-2 minutes until most of the moisture released by the chard has evaporated.
4. Transfer to a large bowl and allow to cool completely to room temperature.
5. Once cooled, add the cream cheese, coarsely grated cheddar, salt and pepper, and mix well until evenly combined. Make sure to taste the filling and adjust the seasoning. Set aside until needed.

19. 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.

20. Baked Polenta Manchego Fries

Baked polenta manchego fries with marinara sauce are the ultimate Gluten-Free Appetizer recipe! If you want a change up from the traditional potato french fries, then this Gluten-Free Appetizer recipe is for you!

Ingredients

• ▢3 cups water
• ▢1 cup instant polenta (I used Colavita)
• ▢1 tsp salt
• ▢1/2 tsp ground thyme
• ▢1/2 cup manchego cheese (shredded)
• ▢1 tbsp avocado oil or olive oil
• ▢1/4 cup marinara sauce (for serving)

Instructions

1. Bring water to boil in a high sided pot. Slowly add polenta to the pot and stir constantly until the polenta and water are mixed. Lower the heat to medium-low.
2. Add salt and ground thyme to the pot. Stir frequently for about 5 minutes, or until polenta starts pulling away from the pot.
3. Stir in the manchego cheese until melted.
4. Pour into a 8×8 inch baking dish (sprayed with cooking spray), spread with a wet or oil covered spatula, and refrigerate for 30-45 minutes.
5. Once the polenta has cooled and set, cut into 4 inch x 1/2 inch rectangles.
6. Preheat oven to 450F. Brush or toss the polenta fries with oil. Bake for 25 to 35 minutes, turning once, until golden and crisp. Drain on a paper towel lined plate.
7. Serve with marinara sauce for dipping.