You may have recently read my Best Recipes for Gut Health blog and noticed gluten-free foods are optimal for gut health. Here are my favorite gluten-free recipes to help you live a more gut-friendly life. 

Easy Baking Gluten-Free Recipes 

My love for gluten-free baking began when my friend who has celiac disease and I decided to get creative with making some of our favorite desserts gluten-free. We even tried to make our own little business and would sell the baked goods in Dr. Shakib’s office. One of the office favorites was a modified Trader Joe’s recipe. If you are a Trader Joe’s freak like me you know their bag of gluten-free rolled oats has a delicious recipe on the back of the bag which is as follows:


  • 1/4 cup butter
  • 1 1/3 tsp baking soda
  • 3/4 cup sugar
  • 3 cups Trader Joe’s Rolled Oats
  • 3/4 cup brown sugar
  • 6 oz chocolate chips
  • 2 eggs
  • 1/2 cup sunflower seeds or chopped walnuts
  • 1 tsp vanilla
  • 1 cup peanut butter


  1. Preheat the oven to 350 degrees F
  2. Mix all ingredients
  3. Bake for 10-12 minutes until lightly brown around the edges

When I started making these cookies I was also vegan. I substituted butter for Earth Balance vegan butter. I used flax eggs, which are made by mixing 1 tbsp of flaxseed meal and 2 1/2 tbsp of water instead of regular eggs (you can use a half banana for this as well). I also made sure to use vegan chocolate or cacao nibs. 

Another office favorite was my gluten-free lemon bars. I honestly do not remember my recipe as this was over ten years ago but this recipe by Gluten Free on a Shoestring is very close. I hope you enjoy it!

The Best Gluten-Free Lemon Bars

Ingredients:gluten-free lemon bars

  • 1 ⅔ cups (233 g) basic gum-free gluten-free flour blend 
  • ½ cup (58 g) confectioners’ sugar plus more for dusting
  • ½ teaspoon kosher salt
  • Zest of 1 large lemon
  • 9 tablespoons (126 g) unsalted butter melted and cooled
  • 4 (200 g (weighed out of shell)) eggs at room temperature
  • 1 cup (200 g) granulated sugar
  • ¾ teaspoon baking powder
  • ⅔ cup (5.33 fluid ounces) freshly squeezed lemon juice of 4 to 5 lemons

Instructions part 1: 

  1. Preheat your oven to 325°F. 
  2. Grease an 8-inch square baking pan, line with crisscrossed pieces of parchment paper that overhang the sides, and grease the parchment paper. Set the pan aside.

Instructions to make the crust:

  1. In a medium-sized bowl, combine 1 cup (140 g) of the flour, confectioners’ sugar, salt, and lemon zest and whisk to combine, breaking up any clumps of lemon zest.
  2. Add the butter and mix with a fork until well combined. Press the mixture into the bottom of the prepared baking dish in an even layer.
  3. Place the baking dish in the center of the preheated oven and bake for about 15 minutes or until firm.
  4. Remove from the oven and allow to cool briefly.

Instructions to make the custard layer:

  1. In a medium-sized bowl, place the eggs, granulated sugar, baking powder, lemon juice, and remaining 2/3 cup (93 g) flour, whisking vigorously to combine after each addition. Pour the custard mixture into the baked crust.

Instructions to make the bars:

  1. Return the pan to the center of the oven. Bake until just set (about 25 minutes).
  2. The custard is set when it does not jiggle more than a tiny bit in the center when the pan is shaken gently back and forth.
  3. Remove the pan from the oven and allow it to cool in the pan for about 20 minutes.

Instructions to chill the bars: 

  1. Place in the refrigerator to chill until firm, about 2 hours and up to overnight.
  2. Remove the bars from the pan by running a butter knife or thin spatula around the perimeter of the baking dish, and then lifting the bars out of the pan by the overhung pieces of parchment paper.
  3. Dust lightly with confectioners sugar, and slice into 9 or 12 squares with a large knife. Serve chilled.

Recipe for Gluten-Free Pancakes

My favorite gluten-free pancakes are super easy to make and packed with the superfoods I drink daily. 

Apple Cinnamon Protein Pancakes

Ingredients:gluten-free apple cinnamon pancakes

  • Nonstick cooking spray
  • 1 medium apple, peeled, sliced
  • ¾ tsp. ground cinnamon, divided use
  • 4 large egg whites (½ cup)
  • ½ cup unsweetened applesauce
  • ¼ cup unsweetened almond milk
  • 1 scoop whey protein powder, vanilla flavor
  • ¼ cup dry rolled oats
  • 2 Tbsp. coconut flour
  • ½ tsp. baking powder
  • ½ tsp. ground ginger
  • 1 dash ground nutmeg


  1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.
  2. Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
  3. Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
  4. Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
  5. Add applesauce mixture to oat mixture; mix until just blended.
  6. Heat a large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
  7. Divide pancakes between three serving plates. Top evenly with cooked apple slices.

Gluten-Free Recipes for Pasta

Some common pasta substitutes that are also lower in carbohydrates are zucchini noodles, spaghetti squash and I love heart of palm noodles. Starchier pasta substitutes are brown rice or quinoa pasta substitutes. Lentil pasta is also delicious. I like any of these kinds of pasta paired with my famous meat sauce.

I literally saute ground beef in coconut oil with a fresh chopped 1/2 yellow onion, about 2 cloves of garlic, and then I copiously add Italian seasoning, sea salt, and paprika to taste. 

Gluten-Free Potato Casserole

In doing research for this blog I surprisingly came up with large amounts of recipes for potato casserolesThis one looked most healthy and delicious because of the added vegetable content, if I wanted the recipe to be even healthier I would substitute cauliflower for the potatoes. 


  • 4 pounds of Potatoes, peeled & diced (2 kilos)
  • 2 tablespoon Oil
  • 1 Onion, minced
  • 8 cups Fresh Spinach Leaves
  • 4 Garlic Cloves, minced
  • 7 ounces Sour Cream (200 grams)
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper (or less)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Garlic Powder
  • 8 ounces of Cheddar Cheese


  1. Preheat the oven to 400° Fahrenheit (200° Celsius).
  2. Transfer peeled and diced potatoes into a pot and pour water in. Use just enough water so they all are submerged. 
  3. Add salt (I used 2 teaspoons per 3 cups of water). Cover with a lid and bring to a boil. Then, reduce the heat to low and simmer until they are almost done (don’t overcook).
  4. Meanwhile: Heat oil in a large frying pan/skillet and add onion. Sauté until translucent, about 4 minutes. Add fresh spinach in stages and sauté until all leaves are wilted. Now, stir in minced garlic and cook until it releases its aroma. Turn off the heat. 
  5. In a small bowl, mix together sour cream, salt, black pepper, oregano, and garlic powder until smooth.
  6. Drain the water from the potatoes and combine them with the spinach and sour cream mixture (either in the pot or directly in an oven-proof dish). 
  7. Pour the mixture into an oven-proof dish and cover with grated cheese.
  8. Cook at 400° Fahrenheit (200° Celsius) until the cheese is golden brown and potatoes soft, about 25 minutes.

If you feel like you are wanting more recipes, tips, and tricks on mental health, mindset, relationships, and a roadmap to living your healthiest life, I have many more tips and tools for your toolbox where those came from. All of my meal plans include access to hundreds of recipes and short, easy, all levels workouts. If you have any specific recipes you would like or fitness program questions, always feel free to reach out to me. My mindset work is all-encompassing and can help you release trauma and roadblocks to ensure a more balanced and joyful life. Thanks for reading. I hope this information was useful and finds you in a space of the heart.

– Sarah Savino is my recommended Wellness, Mindset and Nutrition Coach who resides in Colorado but has a community of clients she guides and manages nationally. She has her frequent retreats that her clients are encouraged but not required to attend and someone who knows first hand how it is to be overworked and overweight. She is a living truth that once within the right community and with the right guide, everything is possible. She can be reached:

Dr. Shakib, your Irvine Posture Chiropractor