15 Gluten-Free Mother’s Day Recipes
Whether your mom is gluten-free by choice or necessity, she shouldn’t have to miss out on the deliciousness of Mother’s Day! This collection of gluten-free recipes proves that wholesome can still be indulgent, elegant, and totally celebration-worthy.
From light and lovely brunch dishes to decadent desserts and crowd-pleasing mains, these gluten-free picks are made to show your love — and your kitchen skills. Let’s start with the first five that will win her heart (and her stomach):
1. Gluten-Free Lemon Ricotta Pancakes
Description:
Fluffy, light, and kissed with lemon zest, these gluten-free pancakes are the ultimate brunch treat. The ricotta makes them creamy and rich, while still being airy and tender. Perfect with a drizzle of maple syrup or a handful of berries.
Ingredients:
- 1 cup almond flour
- ¼ cup gluten-free oat flour
- 1 tsp baking powder
- Pinch of salt
- Zest of 1 lemon
- ¾ cup ricotta cheese
- 2 eggs
- 2 tbsp honey or maple syrup
- ½ tsp vanilla extract
- ¼ cup milk of choice
Instructions:
- Mix dry ingredients in a bowl.
- In another bowl, whisk ricotta, eggs, honey, vanilla, and milk.
- Combine wet and dry, stir until smooth.
- Cook on a greased skillet over medium heat, 2–3 mins per side.
- Serve with berries and maple syrup.
2. Flourless Chocolate Cake
Description:
Decadent, dense, and deeply chocolaty, this flourless cake is naturally gluten-free and totally indulgent. It’s rich enough for dessert, but with a scoop of whipped cream and berries? It becomes pure celebration.
Ingredients:
- 1 cup dark chocolate chips or chopped chocolate
- ½ cup butter
- ¾ cup sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 3 eggs
- ½ cup unsweetened cocoa powder
Instructions:
- Melt chocolate and butter together, stir until smooth.
- Whisk in sugar, vanilla, and salt.
- Add eggs one at a time, mixing well.
- Stir in cocoa powder until fully combined.
- Bake in a greased 8″ pan at 375°F for 25 mins.
- Cool and dust with powdered sugar.
3. Spinach & Feta Crustless Quiche
Description:
All the savory brunch vibes—without the crust! This crustless quiche is naturally gluten-free and packed with flavor from sautéed spinach, tangy feta, and fresh herbs. Easy, cheesy, and perfect served warm or room temp.
Ingredients:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cups fresh spinach
- ½ cup crumbled feta
- 5 eggs
- ½ cup milk or dairy-free alternative
- Salt, pepper, and pinch of nutmeg
Instructions:
- Sauté onion in olive oil until soft. Add spinach and wilt.
- In a bowl, whisk eggs, milk, salt, pepper, and nutmeg.
- Stir in spinach mix and feta.
- Pour into greased 9″ pie dish.
- Bake at 350°F for 30–35 minutes, until set.
4. Almond Flour Blueberry Muffins
Description:
Moist, fluffy, and bursting with blueberries, these almond flour muffins are a gluten-free dream. They’re perfect for a sweet start to Mother’s Day — and they freeze beautifully too.
Ingredients:
- 2 cups almond flour
- 1 tsp baking soda
- Pinch of salt
- 2 eggs
- ¼ cup maple syrup or honey
- ¼ cup milk of choice
- 1 tsp vanilla extract
- ¾ cup fresh or frozen blueberries
Instructions:
- Mix almond flour, baking soda, and salt.
- In another bowl, whisk eggs, syrup, milk, and vanilla.
- Combine wet and dry. Fold in blueberries.
- Scoop into muffin liners.
- Bake at 350°F for 20–25 minutes until golden.
5. Avocado & Tomato Gluten-Free Toast
Description:
Who says gluten-free can’t be trendy? Layer creamy avocado and juicy tomatoes on a toasted slice of gluten-free bread, then finish with flakey salt, chili flakes, or fresh herbs. Simple, beautiful, and full of good fats.
Ingredients:
- 2 slices gluten-free bread, toasted
- 1 ripe avocado
- 1 small tomato, sliced
- Salt, pepper, chili flakes
- Optional: lemon juice, olive oil, microgreens
Instructions:
- Toast the gluten-free bread to golden perfection.
- Mash avocado with salt, pepper, and a splash of lemon juice.
- Spread on toast and top with tomato slices.
- Sprinkle with chili flakes or fresh herbs.
6. Gluten-Free Strawberry Shortcake Cups
Description:
A personal-sized twist on a classic, these shortcake cups layer fluffy gluten-free biscuits, whipped cream, and fresh strawberries. They’re light, sweet, and perfect for a spring celebration with Mom.
Ingredients:
- 1 cup almond flour
- ½ cup gluten-free all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup cold butter or coconut oil
- 1 egg
- ¼ cup milk of choice
- 1 cup sliced strawberries
- Whipped cream or coconut whip
Instructions:
- Mix dry ingredients, then cut in butter.
- Stir in egg and milk until dough forms.
- Scoop and bake at 350°F for 15–18 mins.
- Layer biscuit pieces, berries, and whipped cream in small cups or jars.
7. Roasted Veggie Quinoa Salad
Description:
This vibrant gluten-free salad is loaded with roasted veggies and tossed with fluffy quinoa and a lemon-herb vinaigrette. It’s hearty, colorful, and perfect as a main or side dish.
Ingredients:
- 1 cup cooked quinoa
- 1 zucchini, diced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- ¼ red onion, sliced
- 2 tbsp olive oil
- Salt, pepper, garlic powder
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
Instructions:
- Toss veggies with oil and seasonings. Roast at 425°F for 20 mins.
- In a bowl, combine cooked quinoa and roasted veggies.
- Drizzle with lemon juice and toss with parsley.
Optional: Add crumbled feta for extra flavor.
8. Gluten-Free Deviled Eggs with Avocado
Description:
Deviled eggs get an avocado upgrade in this creamy, protein-packed twist. They’re naturally gluten-free and perfect for brunch spreads, picnic platters, or a light spring snack.
Ingredients:
- 6 hard-boiled eggs
- 1 ripe avocado
- 1 tsp lime juice
- Salt, pepper, and garlic powder
- Paprika or chili flakes for garnish
Instructions:
- Halve eggs and remove yolks.
- Mash yolks with avocado, lime juice, and seasoning.
- Pipe or spoon mixture back into egg whites.
- Garnish with paprika or chili flakes.
Optional: Add a touch of Dijon for extra tang.
9. Gluten-Free Chicken Salad Lettuce Wraps
Description:
Skip the bread and serve this creamy, crunchy chicken salad in fresh lettuce cups. It’s a refreshing and protein-rich lunch that feels light yet satisfying.
Ingredients:
- 1½ cups cooked shredded chicken
- 2 tbsp mayo or Greek yogurt
- 1 tbsp Dijon mustard
- ¼ cup diced celery
- 1 tbsp chopped red onion
- Salt, pepper, lemon juice
- Butter or romaine lettuce leaves
Instructions:
- Mix chicken, mayo, mustard, celery, onion, and seasonings.
- Spoon into lettuce leaves and serve chilled.
- Garnish with herbs or chopped nuts if desired.
Optional: Add grapes or apple for sweetness.
10. Sweet Potato & Kale Hash with Eggs
Description:
This savory skillet is hearty, colorful, and loaded with nutrients—plus it’s totally gluten-free. Roasted sweet potatoes and sautéed kale are topped with perfectly cooked eggs for a feel-good brunch favorite.
Ingredients:
- 1 medium sweet potato, diced
- 1 tbsp olive oil
- 1 cup chopped kale
- 2–3 eggs
- Salt, pepper, smoked paprika
Instructions:
- Roast sweet potatoes in oil at 400°F for 20 minutes.
- Sauté kale in a skillet until wilted. Add roasted sweet potatoes.
- Make space and crack eggs into the skillet.
- Cover and cook until eggs are set to your liking.
Optional: Top with avocado slices or hot sauce.
11. Baked Herb-Crusted Salmon (Gluten-Free)
Description:
Elegant and flavorful, this baked salmon is coated in a crunchy, gluten-free herb crust made with almond flour and fresh parsley. It’s light, nutritious, and restaurant-worthy—perfect for making Mom feel pampered.
Ingredients:
- 2 salmon fillets
- ¼ cup almond flour
- 1 tbsp chopped fresh parsley
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt, pepper, and garlic powder
- Olive oil spray
Instructions:
- Preheat oven to 400°F.
- Mix almond flour, parsley, salt, pepper, and garlic powder.
- Brush salmon with mustard and lemon juice. Press herb mixture on top.
- Spray lightly with olive oil.
- Bake 12–15 minutes until flaky.
Optional: Serve with lemon wedges and a side salad.
12. Mini Flourless Almond Cakes
Description:
These dainty, golden cakes are made with almond flour and just a touch of honey. Moist, subtly sweet, and perfect for pairing with tea or fresh berries, they’re a gluten-free treat Mom will love.
Ingredients:
- 2 cups almond flour
- ¼ cup honey or maple syrup
- 2 eggs
- ¼ cup melted coconut oil or butter
- 1 tsp vanilla extract
- ¼ tsp baking soda
- Pinch of salt
Instructions:
- Mix all ingredients until smooth.
- Pour into lined muffin tin or mini cake molds.
- Bake at 350°F for 18–20 minutes, until golden.
- Cool and top with berries or a dusting of powdered sugar.
13. Roasted Asparagus with Lemon & Parmesan
Description:
Simple but full of flavor, this gluten-free side dish features roasted asparagus dressed with lemon zest and shaved Parmesan. It’s bright, fresh, and beautiful on any Mother’s Day table.
Ingredients:
- 1 bunch asparagus, trimmed
- 1 tbsp olive oil
- Salt, pepper
- Zest of ½ lemon
- 2 tbsp shaved Parmesan
Instructions:
- Toss asparagus with oil, salt, and pepper.
- Roast at 425°F for 12–15 minutes.
- Sprinkle with lemon zest and Parmesan just before serving.
Optional: Add a squeeze of lemon juice for brightness.
14. Gluten-Free Chocolate-Dipped Strawberries
Description:
An easy, classy dessert that feels fancy without any fuss. Juicy strawberries dipped in melted dark chocolate are naturally gluten-free and perfect for serving on a pretty platter.
Ingredients:
- 12 fresh strawberries
- ½ cup dark chocolate chips (GF-certified)
- 1 tsp coconut oil (optional for shine)
Instructions:
- Melt chocolate and coconut oil until smooth.
- Dip strawberries and place on parchment-lined tray.
- Chill for 15–20 minutes until set.
- Optional: drizzle with white chocolate or add edible glitter.
15. Gluten-Free Lemon Bars
Description:
Tart, sweet, and buttery, these classic lemon bars are reimagined with a gluten-free shortbread crust. They’re bright, refreshing, and the perfect end to a springtime Mother’s Day meal.
Ingredients:
Crust:
- 1 cup almond flour
- ¼ cup coconut flour
- ⅓ cup melted butter or coconut oil
- 2 tbsp honey or maple syrup
Filling:
- 3 eggs
- ½ cup lemon juice
- Zest of 1 lemon
- ⅓ cup honey or sugar
- 2 tbsp arrowroot or cornstarch
Instructions:
- Mix crust ingredients, press into pan, and bake at 350°F for 10 mins.
- Whisk filling ingredients and pour over crust.
- Bake 15–18 minutes until set.
- Cool completely, dust with powdered sugar, and slice.
