What are healthy gluten free snacks?

Fresh fruit with nut butter, roasted chickpeas, kale chips, rice cakes with avocado, trail mix, homemade energy balls, vegetable sticks with hummus, and hard boiled eggs are all nutritious, naturally GF options. Making snacks at home gives you control over sugar, salt, and additives.

What GF snacks can I buy at the store?

Rice cakes, corn tortilla chips, nuts, seeds, fresh and dried fruit, cheese, yogurt, dark chocolate, popcorn, and many brands of rice crackers are all safe. Always check labels because some flavored or coated versions contain hidden wheat. Simple, whole food snacks are the safest bet.

How do I make gluten free crackers?

Mix a GF flour blend or seed mixture with oil, water, and seasonings. Roll thin between parchment sheets, score into squares, and bake until crispy. Our sourdough discard crackers are especially popular and use up starter discard. The key to crispy crackers is rolling them as thin as possible.

What snacks are good for school lunchboxes?

Energy balls, granola bars, fruit leather, trail mix, rice crispy treats (with GF cereal), cheese and GF crackers, popcorn, and veggie sticks with small containers of hummus or nut butter all travel well and hold up at room temperature until lunch.

Are potato chips gluten free?

Plain potato chips are usually gluten free, but flavored varieties sometimes contain wheat starch or malt vinegar. Kettle Brand, Lay's Classic, and Cape Cod plain chips are all GF. Always check the ingredients on flavored chips, especially barbecue, sour cream, and ranch flavors.

Recipe Type

Snacks Recipes

71 recipes

Curated by Evelina Melnikova

Snacking used to be the most frustrating part of being gluten free, not because good snacks do not exist, but because the convenient ones are all wheat based. Pretzels, crackers, granola bars, trail mix with wheat cereal. Going to a gas station or a vending machine meant staring at rows of things I could not eat and settling for a bag of nuts.

That frustration is what drove me to get good at making snacks from scratch. And once you start, you realize homemade snacks are better in every way: fresher, cheaper, better tasting, and you control the ingredients. A batch of roasted chickpeas takes 30 minutes and costs about a dollar. A tray of kale chips takes 15 minutes. Energy balls take 10 minutes and no oven at all.

The 71 recipes in this section are designed around the idea that snacks should be quick to make, easy to store, and satisfying enough to bridge the gap between meals. Some are savory, some are sweet, some are high protein for post workout refueling. The variety is there so you never feel stuck eating the same thing every afternoon.

For kids, the no bake options are especially practical. Fruit and nut bites, rice crispy treats made with GF cereal, trail mix, popcorn with seasonings. These travel well in lunchboxes and hold up at room temperature. For adults, the savory crackers and seasoned nuts are the kind of thing you set out when friends come over and nobody asks whether they are gluten free because they are just genuinely good.