Fall is a season full of comforting flavors, cozy aromas, and seasonal produce.
For those following a gluten-free lifestyle, enjoying these flavors doesn’t have to be difficult.
Gluten-free baking and cooking have come a long way, offering delicious alternatives without sacrificing taste.
From hearty soups and roasted vegetables to sweet treats like pumpkin and apple desserts, there are endless ways to embrace fall’s bounty.
These recipes celebrate seasonal fruits, vegetables, and spices while keeping meals naturally gluten-free.
Whether you are cooking for yourself, your family, or entertaining guests, these dishes are flavorful and approachable.
In this article, you will find 15 gluten-free fall recipes perfect for cozy weeknights, festive dinners, or casual autumn gatherings.
Each recipe is designed to showcase the best of fall while staying completely gluten-free.
15 Cozy Gluten Free Fall Recipes You’ll Love This Season
Gluten-free eating doesn’t mean missing out on seasonal flavors.
These 15 fall recipes make it easy to enjoy cozy, comforting, and flavorful meals.
From sweet treats to savory mains, there’s something for every palate and occasion.
Fall produce shines in these recipes, proving that gluten-free meals can be both wholesome and delicious.
Trying new ingredients and techniques can make cooking gluten-free exciting and satisfying.
These dishes will fill your kitchen with the warmth and aromas of autumn, delighting everyone at your table.
Roasted Butternut Squash and Quinoa Salad
This roasted butternut squash and quinoa salad is a hearty, nutritious fall dish.
Roasted squash, cranberries, and toasted pecans are combined with protein-rich quinoa for a filling, gluten-free meal.
A maple-dijon dressing adds sweetness and tang, bringing all the flavors together perfectly.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup cooked quinoa
- ¼ cup dried cranberries
- ¼ cup toasted pecans
- 2 cups baby spinach
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions:
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
- In a small bowl, whisk maple syrup, Dijon mustard, and apple cider vinegar to make dressing.
- In a large bowl, combine cooked quinoa, roasted squash, cranberries, pecans, and spinach.
- Drizzle dressing over salad and toss gently to coat. Serve warm or at room temperature.
This salad combines sweet roasted squash, nutty quinoa, and tart cranberries for a balanced fall dish.
The dressing adds richness and depth while remaining light.
It’s perfect as a lunch, dinner, or side for autumn meals.
Gluten-Free Pumpkin Spice Muffins
These gluten-free pumpkin spice muffins are moist, fluffy, and packed with fall flavor.
Pumpkin puree, warm spices, and almond flour create a naturally sweet and tender texture.
They are perfect for breakfast, a snack, or an autumn-themed dessert.
Ingredients:
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, mix almond flour, coconut flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk coconut oil, maple syrup, pumpkin puree, eggs, and vanilla.
- Combine wet and dry ingredients until smooth. Spoon batter into muffin cups.
- Bake for 20–25 minutes until a toothpick comes out clean. Cool before serving.
These muffins are tender, moist, and bursting with pumpkin spice flavor.
Almond and coconut flour give a naturally gluten-free texture.
They’re ideal for breakfast, snack time, or a cozy autumn treat.
Sweet Potato and Black Bean Chili
This sweet potato and black bean chili is a hearty, warming gluten-free meal.
Sweet potatoes, black beans, tomatoes, and spices simmer together to create a rich, comforting flavor.
It’s perfect for chilly fall evenings and makes great leftovers.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for 25–30 minutes until sweet potatoes are tender.
- Stir occasionally and adjust seasoning to taste. Serve hot with gluten-free bread or rice.
This chili is hearty, spicy, and comforting, perfect for fall evenings.
The sweet potatoes add natural sweetness while the black beans provide protein.
It’s a complete gluten-free meal that warms both the body and soul.
Gluten-Free Apple Crisp
This gluten-free apple crisp is a classic fall dessert with tender baked apples and a crunchy topping.
Almond flour, oats, and cinnamon create a sweet, nutty topping that contrasts perfectly with soft, spiced apples.
It’s a simple yet elegant dessert ideal for family gatherings or cozy nights at home.
Ingredients:
- 4 medium apples, peeled, cored, and sliced
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 1 teaspoon cinnamon
- ½ cup almond flour
- ¼ cup gluten-free oats
- ¼ cup coconut sugar
- 3 tablespoons butter, melted
- ¼ teaspoon nutmeg
Instructions:
- Preheat oven to 350°F (175°C). Toss apple slices with lemon juice, maple syrup, and cinnamon.
- Spread apples in a greased baking dish.
- In a separate bowl, combine almond flour, gluten-free oats, coconut sugar, melted butter, and nutmeg.
- Sprinkle topping evenly over apples.
- Bake for 30–35 minutes until apples are tender and topping is golden brown. Cool slightly before serving.
This apple crisp combines tender, juicy apples with a crunchy, nutty topping.
The warm spices make it perfectly seasonal and comforting.
It’s a gluten-free dessert that feels indulgent yet wholesome.
Roasted Brussels Sprouts with Maple Balsamic Glaze
These roasted Brussels sprouts with maple balsamic glaze are a savory and sweet fall side dish.
Crispy caramelized edges and a rich glaze create bold, autumnal flavors.
They pair perfectly with roasted meats or make a hearty addition to a vegetarian meal.
Ingredients:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions:
- Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized, tossing halfway through.
- In a small bowl, whisk balsamic vinegar, maple syrup, and Dijon mustard.
- Drizzle glaze over roasted Brussels sprouts and toss to coat evenly. Serve warm.
This dish balances savory, sweet, and tangy flavors for a vibrant fall side.
The roasting process brings out natural sweetness and crunch.
It’s a simple, gluten-free way to celebrate seasonal vegetables
Butternut Squash Soup with Sage
This creamy butternut squash soup is a warming fall favorite that’s naturally gluten-free.
Roasted butternut squash is blended with sautéed onions, garlic, and fresh sage for a velvety texture and aromatic flavor.
It’s perfect as a starter or a comforting lunch on chilly autumn days.
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon fresh sage, chopped
- Salt and pepper to taste
- ½ cup coconut milk (optional)
Instructions:
- Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- In a large pot, sauté onion and garlic until fragrant. Add roasted squash and vegetable broth.
- Simmer for 10 minutes. Add sage. Blend with an immersion blender until smooth.
- Stir in coconut milk if desired. Adjust seasoning and serve hot.
This soup is velvety, aromatic, and naturally sweet from roasted squash.
The fresh sage adds depth and a savory note.
It’s a comforting gluten-free dish ideal for fall lunches or dinners.
Gluten-Free Pumpkin Risotto
This pumpkin risotto is creamy, flavorful, and perfect for cozy fall dinners.
Pumpkin puree and vegetable broth create a velvety texture, while Parmesan adds a subtle richness.
It’s a comforting gluten-free dish that highlights seasonal flavors.
Ingredients:
- 1 ½ cups arborio rice
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 cup pumpkin puree
- 4 cups vegetable broth, warm
- ½ cup grated Parmesan cheese
- ½ teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pan over medium heat. Sauté onion until translucent.
- Add arborio rice and cook 1–2 minutes, stirring constantly.
- Gradually add warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.
- Stir in pumpkin puree, nutmeg, salt, and pepper. Continue cooking until rice is creamy and tender.
- Mix in Parmesan cheese and serve warm.
This risotto is creamy, rich, and infused with sweet pumpkin flavor.
The texture is smooth and comforting.
It’s an elegant gluten-free dish perfect for fall dinners or special occasions.
Apple Cinnamon Overnight Oats
These apple cinnamon overnight oats are a healthy, gluten-free fall breakfast.
Rolled oats, almond milk, chopped apples, and warm spices soak overnight for a creamy, flavorful morning meal.
It’s quick, convenient, and perfect for busy autumn mornings.
Ingredients:
- ½ cup gluten-free rolled oats
- ½ cup almond milk
- ¼ cup chopped apples
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla extract
Instructions:
- In a jar or bowl, combine oats, almond milk, chia seeds, maple syrup, cinnamon, nutmeg, and vanilla.
- Stir in chopped apples. Cover and refrigerate overnight.
- In the morning, stir oats and add extra almond milk if needed. Serve chilled or warm.
These overnight oats are creamy, naturally sweet, and lightly spiced.
The apples add freshness and a crisp texture.
It’s a quick, gluten-free breakfast perfect for busy fall mornings.
Roasted Root Vegetable Medley
This roasted root vegetable medley is a colorful, gluten-free fall side dish.
Carrots, parsnips, sweet potatoes, and beets are tossed with olive oil and herbs for a caramelized, flavorful result.
It’s hearty, nutritious, and perfect alongside main courses or as a vegetarian entrée.
Ingredients:
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 sweet potato, cubed
- 1 small beet, peeled and cubed
- 3 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss all vegetables with olive oil, rosemary, thyme, salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and lightly caramelized.
- Serve warm as a side or over grains for a vegetarian main.
This medley highlights natural sweetness and earthy flavors of root vegetables.
The herbs enhance aroma and flavor, making it comforting and seasonal.
It’s a simple, gluten-free dish perfect for autumn dinners or holiday feasts.
Gluten-Free Pear and Almond Crisp
This pear and almond crisp is a sweet, naturally gluten-free fall dessert.
Juicy pears are baked under a crunchy almond-oat topping with cinnamon and a touch of maple syrup.
It’s comforting, fragrant, and perfect for autumn evenings or special occasions.
Ingredients:
- 4 pears, peeled, cored, and sliced
- 2 tablespoons maple syrup
- ½ teaspoon cinnamon
- ½ cup almond flour
- ¼ cup gluten-free oats
- 3 tablespoons butter, melted
- 2 tablespoons chopped almonds
Instructions:
- Preheat oven to 350°F (175°C). Toss pear slices with maple syrup and cinnamon.
- Spread pears in a greased baking dish.
- In a bowl, combine almond flour, gluten-free oats, melted butter, and chopped almonds. Sprinkle over pears.
- Bake for 30–35 minutes until topping is golden and pears are tender. Cool slightly before serving.
This dessert combines tender, juicy pears with a crunchy, nutty topping.
Warm spices enhance autumn flavors naturally.
It’s an elegant, gluten-free dessert perfect for cozy nights or gatherings.
Spiced Pumpkin Soup
This spiced pumpkin soup is creamy, comforting, and naturally gluten-free.
Pumpkin puree, coconut milk, and warm spices create a velvety texture and rich autumn flavor.
It’s perfect as a starter or a light dinner during chilly fall evenings.
Ingredients:
- 1 small pumpkin, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 3 cups vegetable broth
- ½ cup coconut milk
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- Add pumpkin cubes and vegetable broth. Simmer for 20–25 minutes until pumpkin is tender.
- Blend until smooth using an immersion blender. Stir in coconut milk, cinnamon, nutmeg, salt, and pepper.
- Simmer for another 5 minutes. Serve warm.
This pumpkin soup is creamy, warmly spiced, and comforting.
The coconut milk adds richness without overpowering the pumpkin flavor.
It’s a perfect gluten-free starter or cozy fall dinner.
Roasted Butternut Squash and Kale Salad
This roasted butternut squash and kale salad is a hearty, gluten-free fall dish.
The sweetness of roasted squash complements the earthy kale and tangy balsamic dressing.
It’s ideal for lunch, dinner, or as a side dish for a festive meal.
Ingredients:
- 1 medium butternut squash, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 cups chopped kale
- ¼ cup dried cranberries
- ¼ cup toasted pumpkin seeds
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
Instructions:
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
- Massage kale with balsamic vinegar and maple syrup for 2–3 minutes.
- Toss roasted squash, cranberries, and pumpkin seeds with kale. Serve immediately.
This salad balances sweet, earthy, and tangy flavors.
The roasted squash adds tenderness while kale provides structure and nutrition.
It’s a delicious, gluten-free dish perfect for fall gatherings or everyday meals.
Gluten-Free Apple Pancakes
These gluten-free apple pancakes are fluffy, flavorful, and perfect for fall breakfasts.
Grated apples and cinnamon are folded into a gluten-free batter for a sweet, tender texture.
They pair wonderfully with maple syrup or nut butter.
Ingredients:
- 1 cup gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 1 tablespoon maple syrup
- 1 apple, peeled and grated
Instructions:
- In a bowl, mix flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, whisk milk, egg, and maple syrup.
- Fold wet ingredients into dry ingredients until smooth, then fold in grated apple.
- Heat a non-stick skillet over medium heat. Pour batter to form pancakes. Cook 2–3 minutes per side until golden.
These pancakes are tender, lightly spiced, and sweet from apples.
They make a comforting, naturally gluten-free breakfast.
Perfect for a cozy fall morning with maple syrup or fruit.
Sweet Potato and Chickpea Stew
This sweet potato and chickpea stew is a hearty, gluten-free fall meal.
Sweet potatoes, chickpeas, and warm spices simmer to create a rich, comforting flavor.
It’s perfect for dinner or meal prep during the autumn season.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 medium sweet potatoes, cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Heat olive oil in a pot over medium heat. Sauté onion and garlic until fragrant.
- Add sweet potatoes, chickpeas, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
- Simmer for 25–30 minutes until sweet potatoes are tender. Stir occasionally and adjust seasoning.
- Serve hot with gluten-free bread or rice.
This stew is hearty, aromatic, and satisfying.
The sweet potatoes and chickpeas create a balanced texture and flavor.
It’s a nutritious, gluten-free main dish perfect for chilly fall evenings.
Gluten-Free Pumpkin Chocolate Chip Cookies
These gluten-free pumpkin chocolate chip cookies are soft, chewy, and full of fall flavor.
Pumpkin puree adds moisture and natural sweetness, while chocolate chips provide indulgence.
They are perfect for snacks, desserts, or sharing with friends and family.
Ingredients:
- 1 cup almond flour
- ½ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions:
- Preheat oven to 350°F (175°C). Mix almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk pumpkin puree, maple syrup, and vanilla.
- Combine wet and dry ingredients until smooth. Fold in chocolate chips.
- Drop spoonfuls onto a baking sheet and bake for 12–15 minutes until set. Cool before serving.
These cookies are soft, moist, and naturally sweet.
The combination of pumpkin and chocolate is comforting and indulgent.
They’re perfect gluten-free treats for fall snacks or dessert.
