Freeflourish
Explore biscuits, flatbreads, popovers, galette, muffins and hand pies with savory fillings. Each flour blend behaves differently; use the flour and binder specified rather than treating all gluten-free flours as interchangeable.
1. Gluten-Free Savory Cheese and Herb Biscuits
Cheese and herbs flavor small gluten-free biscuits. Gather scraps and gently pat again to cut remaining biscuits until dough is used up.
2. Gluten-Free Zucchini and Basil Pesto Flatbread
Zucchini and basil pesto top a gluten-free flatbread. In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
3. Gluten-Free Savory Pumpkin and Herb Breadsticks
Pumpkin and herbs are shaped into savory breadsticks. In a large bowl, whisk together the pumpkin puree, eggs, olive oil, and apple cider vinegar until smooth and well combined.
4. Gluten-Free Savory Cheddar and Chive Popovers
Cheddar and chives flavor puffed popovers. Fold in the grated cheddar cheese and chopped fresh chives, mixing until evenly distributed.
5. Gluten-Free Savory Mushroom and Spinach Galette
Mushrooms and spinach fill a rustic folded galette. Fold in the mushroom-spinach mixture until combined.
6. Gluten-Free Savory Chickpea Flour and Herb Socca
Chickpea flour makes a thin, herb-seasoned socca baked in a hot skillet. Mix until you achieve a smooth, thin batter consistency.
7. Gluten-Free Savory Sweet Potato and Sage Biscuits
Sweet potato and sage flavor savory biscuits. Stir the mashed sweet potato into the flour and butter mixture until evenly distributed.
8. Gluten-Free Mini Savory Cheese and Veggie Muffins
Cheese and vegetables are folded into mini muffins. Lightly grease a mini muffin tin with olive oil or non-stick spray.
9. Gluten-Free Savory Herb and Cheese Scones with Chive Butter
Cheddar and herbs flavor triangular scones served with chive butter. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
10. Gluten-Free Savory Spinach and Feta Hand Pies
Spinach and feta are enclosed in individual hand pies. Cut the cold dairy-free butter alternative into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Choose what to make
Choose socca for a chickpea-flour batter, popovers for a puffed bake, or the galette and hand pies for a filled pastry. The scones are cut into wedges and served with chive butter.
Before you start
Use gluten-free labeled ingredients where needed, including flour blends, oats, pasta, bread, sauces and broth. Check labels and avoid cross-contact. These recipes may contain other allergens, including dairy, eggs, nuts, sesame or soy.
