Gluten Free Holiday Appetizer Recipes That Will Delight Your Guests

The holidays are a time for celebration with family and friends. But for those of us who follow a gluten-free diet, it can be hard to find gluten-free recipes that will please our guests. Use this list to find a variety of gluten-free appetizers—both sweet and savory—that will delight you and your fellow holiday party-goers! These recipes are all healthy, delicious, and easy to make. So whether you’re hosting a Christmas party, New Year’s party, or any other gathering this holiday season, you’ll be able to find the perfect recipe here! From appetizers to desserts, you’ll find something delicious, gluten-free, and festive.

For more ways to help you navigate a healthy and happy holiday season, plus get back on track with gut health, hormones, and more—learn more about the Superwoman Circle.

Honey Roasted Figs with Ricotta

Figs are in season starting early November, and make the perfect sweet treat when roasted and drizzled with a little honey and fresh vanilla. Roasting them slightly caramelizes the sugar in the fig to bring out a rich, earthy flavor that’s a perfect combination with a drizzle of honey. You can add a dollop of cool, creamy ricotta to these, or enjoy it without for a dairy free option. Honey roasted figs make a great choice for a delicious dessert that won’t interfere with most common dietary restrictions.

Watch: Is it Gluten Intolerance or Celiac? Dr. Taz Explains

You’ll need:

• 8-10 ripe figs
• 1 vanilla pod, or 1/2 tsp vanilla bean paste
• 2 Tbsp honey
• 1 cup ricotta cheese (omit if dairy-free)

To make:

Position the top rack in your oven about 6 inches below the heat source.

Cut each fig in half lengthwise from stem end to base, and place cut side up on a parchment-lined baking sheet.

Slice open the vanilla bean with a sharp knife and gently scrape out the soft insides with the tip of the knife. Distribute the paste evenly among each fig half—it won’t look like a lot, but you don’t need very much vanilla to get a strong flavor. 

Then, drizzle each fig half with honey. Use a light drizzle, as the fig also contains natural sugars that will caramelize on their own.

Set the oven to broil, and place the pan on the top rack. Remove the figs when they begin to bubble and you can see they’re starting to lightly brown. Don’t forget the golden rule, and never walk away from the broiler—the figs can go from perfect to burnt quickly under such high heat.

Remove figs from the oven, and top with a dollop of ricotta. You can also drizzle with a little more honey, if you like. Serve warm.

Listen: Top Tips to Go Gluten-Free | How It Can Change Your Life

Meyer Lemon Posset

Meyer lemons are the perfect compliment to your holiday party, and a great way to end the night with something light and refreshing. If you’ve never had a posset, they’re traditionally a mix of citrus, cream, and sugar. You won’t miss holiday cookies at all when you taste this naturally gluten-free wonder. It’s a smooth, creamy dessert full of sweet citrus you’ll want to make over and over again.

You’ll need:

• ½ cup sugar
• 2 cups heavy cream (can substitute coconut cream for vegan, dairy-free) 
• ¼ cup Meyer lemon juice
• 2 tsp grated Meyer lemon zest
• Blueberries and/or mint leaves for garnish

To make

Add cream and sugar to a saucepan set on low, and heat until sugar has dissolved. Then, bring to a simmer for 1 minute. 

Remove cream and sugar mixture from heat and stir in lemon juice and zest. Divide evenly among four ramekins or jars and refrigerate until set, about 2 hours. 

To serve, add a spoonful of blueberries, whipped cream, and/or additional lemon zest.

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Candied Chocolate Orange Slices

If you’re looking for something sweet, but a little lighter after a heavy meal, try these chocolate orange slices. They’re super easy to bring with you anywhere, and make great gifts for neighbors, friends, or coworkers who might be gluten-free.

You’ll need:

• 1 navel orange
• 1 ½ cups water
• 1 cup granulated sugar
• 4 ounces dark chocolate

To make

Wash the orange to remove any waxy residue. Slice off and discard the ends, then slice the rest of the orange into 1/4-inch slices.

Bring water and sugar to a simmer in a medium saucepan, stirring until sugar is dissolved. Add orange slices in a single layer and simmer until orange slices are translucent. Then, remove and place on a baking rack to further dry for at least 4 hours, or overnight.

Then, melt dark chocolate over a double boiler (or very carefully in the microwave). Dip half of each orange slice into the melted chocolate, and then place on a piece of parchment until the chocolate cools and hardens. As soon as the chocolate is firm, they’re ready to eat!

Related: Why Doctors Recommend Going Gluten Free to Manage ADHD

Crispy Pan-Fried Rice Paper Rolls

They’re crispy on the outside and filled with flavorful goodness on the inside. A cross between a Vietnamese summer roll and a traditional egg roll, these are the best of both. Regular egg rolls are wrapped in wonton sheets, which are made from wheat. But I think you’ll love the crunchiness of this gluten-free version even more.

You’ll need:

• 20 rice paper sheets
• 1 block of organic tofu, firm
• 1 ½ cups mushrooms, diced
• 2 carrots, finely shredded
• 1/4 green cabbage, finely shredded
• 2 green onions, chopped
• 2 garlic cloves, minced
• 2 Tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 Tbsp olive oil or butter for cooking
• Salt and pepper
• ½ tsp fresh Ginger, grated
• Oil for frying

To make

Begin by preparing the filling. Finely shred the cabbage and carrots. Dice the garlic and mushrooms. Crumble the tofu into small pieces.

In a large pan set to medium heat, add cooking oil and sauté mushrooms for a few minutes until lightly browned. Then, add all the vegetables and tofu. When they’re mostly cooked, add salt, pepper, and ginger.

When cooked, remove from heat and add soy sauce, sesame oil, green onions, and stir. Set aside.

Make a dipping station with shallow plate filled with water (can also use a rimmed baking sheet), along with a clean, damp tea towel to wrap the rice paper dumplings on

To assemble the rolls, dip a rice paper sheet in water and place on the damp towel. Add about 2 spoonfuls of the filling mixture to the center of the rice paper sheet.

Next, fold the rice paper in a rectangle shape, making a pocket to contain the filling. Start by folding the bottom upwards over the filling, then fold the top down. Then repeat for each side.

Then, you’re going to add a second piece of rice paper to each roll, or pocket. Dip a second rice paper sheet in the water, place on the damp surface and place the previously rolled pocket in the middle. Wrap in the same way by folding from the bottom, then the top, then folding in the sides.

Repeat this process until you’ve used all the filling, or until you run out of rice paper sheets. Pan fry the rolls on medium high heat using your preferred oil for a few minutes on each side, until lightly golden brown.

Try these: 11 Healthy Lunch Recipes for Work (Dairy and Gluten-Free!)

Fried Turmeric Cauliflower Bites

The perfect bite sized appetizer and a total crowd-pleaser for vegans, vegetarians, and omnivores alike! This crispy fried cauliflower isn’t meant to be a health food, but it is a good way to sneak a vegetable into your holiday gluten-free appetizer lineup—a place where there seems to be too few veggies! If you’d prefer not to fry these cauliflower bites, you can also use this recipe and instead bake the cauliflower on a parchment-lined cookie sheet for 30 minutes at 425°F, turning 1/2 way through.

You’ll need:

• 1 head cauliflower, about 4 cups of florets
• ¾ cup gluten-free flour
• 2 Tbsp tapioca flour
• ½ tsp baking powder
• 1 tsp sea salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp turmeric
• ¾ cup water
• Sour cream, ranch dressing, or other creamy dip for serving, optional

To make

Start by preparing the cauliflower. Wash and trim any leaves from the head of the cauliflower, then cut the florets from the head and into bite-sized pieces. Try to keep the florets a uniform size, so they cook at the same rate. Once you’re finished cutting, set cauliflower aside.

Add all the dry ingredients in a medium-sized mixing bowl and stir to combine. Add the water and mix the batter until smooth.

Add the cauliflower florets to the batter and toss until each piece is well coated.

When you’re ready to cook, heat about 3 inches of oil in a large pot. Use a fork or tongs to carefully add each piece of battered cauliflower to the pot. Be prepared for some minor spattering during this process.

Without overcrowding the pot, allow cauliflower to cook for about 2-3 minutes, or until they’re a nice golden brown. Once done, remove from the pot and place on a paper towel atop a cooling rack. This will help them avoid becoming soggy. Best served warm!

Related: How to Lose Weight with PCOS (+10 Easy Tips to Start)

Gluten-Free Cheese Straws

Crunchy, cheesy, and gluten-free, this is a perfect gluten-free finger food that will quickly become a family favorite. I’d consider these to be a comfort food, and while I wouldn’t suggest eating them every week, they do bring a little protein to your holiday appetizer table. This is one gluten free appetizer guests of any age will be sure to love.

You’ll need:

• Tools: A pastry bag with a star tip, or cookie press
• ½ cup butter (1 stick), melted
• 8 oz. (1 block) sharp cheddar cheese, grated and room temperature
• 2 1/4 cups of 1-to-1 gluten-free flour
• 1 tsp baking powder
• 1 tsp salt
• 1⁄4 tsp ground cayenne pepper
• ½ tsp ground pepper
• ½ tsp ground garlic powder
• 1 ¼ cup half & half

To make

Preheat oven to 375° F. Add gluten free flour, baking powder, and seasonings to a medium bowl.

Add melted butter and grated cheddar cheese to a large bowl. With an electric hand mixer, mix until blended. Add the dry ingredients to the bowl with the cheese and butter, followed by the half and half. Beat until creamy, scraping down the sides of the bowl as needed. The mix will be very wet, which is key for the next step.

Transfer dough into a pastry bag or cookie press that is fitted with a star tip. Pipe 5-inch long strips about 1-inch apart from each other onto a baking sheet lined with parchment.

If you fill up more than one baking sheet, it’s best to only bake one sheet of cheese straws at a time. Bake for 20-25 minutes or until they turn a light golden color. They’ll come out of the oven a little soft, but will set up after cooling for 10-15 minutes.

Read: 4 Tips for a PCOS-Friendly Diet

Garlic and Herb Stuffed Mushroom Caps

Stuffed mushrooms only take minutes to prep and are a perfect gluten free appetizer. Use your favorite fresh herbs and garlic to give flavor to the creamy filling, then bake to perfection. Stuffed mushrooms can also be prepared in advance, frozen, and then baked the day of. 

Ingredients

• 1 lb mushrooms (something larger than button mushrooms works best—you’ll want plenty of room for filling)
• 1 Tbsp olive oil
• 2 cloves garlic finely chopped
• 4 oz cream cheese
• ¼ cup gluten-free breadcrumbs
• 1 Tbsp of your choice of chopped fresh herbs (I like rosemary and thyme)
• 1 tsp onion powder
• ¼ tsp each, salt and pepper

To make

Preheat the oven to 400° F. Clean the mushrooms and remove the stems, but don’t discard the stems. Place the mushroom caps on a baking sheet.

Finely chop the mushroom stems. Heat 1 Tbsp of oil in a frying pan and saute the chopped mushroom stems for a few minutes until soft. Add the garlic and cook for another minute. Transfer to a large bowl and set aside to cool.

When the mushroom mixture is cool, add cream cheese, gluten-free breadcrumbs, herbs, and salt and pepper. Stir until combined.

Grab your mushroom caps, and spoon the mixture into the center until heaping. Place the tray in the oven and bake for 20 minutes and the mushrooms release their juices slightly onto the tray.

Learn more: Estrogen Detox Diet | Foods to Help Detox Estrogen

Other great gluten free appetizers

• Charcuterie board – A collection of gluten free crackers, dried fruits, nuts, cheese, and dips, all arranged artfully on a wooden board is a feast for the eyes and for the stomach.
• Shrimp cocktail – Last minute party plans and aren’t sure what to bring? A quick shrimp cocktail is easy to put together and a good source of protein if you’re trying to eat a little healthier over the holidays. Be mindful of pre-made cocktail sauce, as some products can contain gluten ingredients.
• Chopped veggies and dip – It may not be the fanciest option, but I know guests always appreciate an assortment of fresh vegetables to offset some of the heavier foods we often see at holiday gatherings. Plus, they’re a good source of fiber and other nutrients.
• Gourmet pickles, kraut, or kimchi – A little more exotic, but party guests night be totally into trying new flavors this time of year. You can serve any fermented veggie alongside a gluten-free cracker. They’re packed full of probiotics that can help mediate any digestive complaints that may come with over-indulging.

Listen: Healing Autoimmunity with Food with Peggy Curry

Healthy swaps for the holidays

If you’re going gluten-free this season, there are a few other recommendations I like to make. These easy swaps can help cut down on added sugar and other inflammatory food ingredients. Best of all, these options still taste great, and won’t leave a funky aftertaste like a lot of artificial, low-calorie additives will.

• Making something sweet? Swap half the sugar for monk fruit, a natural sugar alternative that will allow you to reduce the amount of calories from sugar significantly.
• Use minimally processed fats when cooking, like coconut oil or olive oil. Even grass-fed butter or ghee are great options.

If you’re in search of some festive and delicious gluten free appetizers, you can’t go wrong with any of the above recipes. They’re sure to please your palate and wow your guests with their great flavor and beautiful presentation. Going gluten free around the holidays doesn’t have to be difficult when you have so many incredibly easy options to keep things gluten free.

Which will be your new favorite gluten free appetizer to bring to your next gathering?