20 Gluten Free Appetizers That Will Make Your Taste Buds Dance

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I’ve attached a video for every recipe below from my favorite home cooks.

Gluten Free Appetizers

Gluten-free appetizers are a great way to kick off any party or gathering. They let everyone join in the fun, even those who can’t eat wheat. You can make tasty snacks without gluten that will please all your guests.

There are many yummy options to choose from. You might try veggie-based bites like zucchini sliders or loaded sweet potato rounds. Dips are always a hit – think red lentil hummus or spinach artichoke dip. For meat lovers, bacon-wrapped smokies or gluten-free meatballs are sure to satisfy. With so many choices, you’ll have no trouble finding the perfect gluten-free appetizers for your next event.

Deviled Eggs

You’ll need these ingredients:

  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon pickle juice
  • Salt and pepper to taste
  • Paprika for garnish (optional)

Here’s how to make them:

  1. Boil the eggs for 15 minutes, then cool them in ice water.

  2. Peel the eggs and cut them in half lengthwise.

  3. Scoop out the yolks and put them in a bowl.

  4. Mash the yolks with a fork.

  5. Mix in the mayo, mustard, pickle juice, salt, and pepper.

  6. Spoon or pipe the mixture back into the egg whites.

  7. Sprinkle with paprika if you like.

  8. Chill until you’re ready to serve.

These deviled eggs are naturally gluten-free. They’re perfect for parties or as a quick snack. You can adjust the seasonings to your taste. Try adding a little hot sauce for extra kick!

Guacamole With Vegetable Crudités

Ingredients:

  • 3 ripe avocados
  • 1 lime, juiced
  • 1/4 cup diced red onion
  • 1 small tomato, diced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons chopped cilantro
  • Salt to taste
  • Assorted fresh vegetables for dipping

Directions:

  1. Cut the avocados in half and remove the pits. Scoop the flesh into a bowl.

  2. Mash the avocados with a fork, leaving some chunks for texture.

  3. Add the lime juice, red onion, tomato, jalapeño, and cilantro to the bowl. Mix gently.

  4. Season with salt to taste. Give it a final stir.

  5. Serve your guacamole immediately with a colorful array of fresh vegetable sticks.

You can use carrot sticks, cucumber slices, bell pepper strips, and celery for dipping. This combo makes a tasty and healthy gluten-free appetizer that’s perfect for parties or snacking.

Caprese Skewers

You’ll need:

  • Cherry tomatoes
  • Mini mozzarella balls
  • Fresh basil leaves
  • Toothpicks or small skewers
  • Extra-virgin olive oil
  • Balsamic reduction (optional)
  • Salt and pepper

Here’s how to make them:

  1. Grab a toothpick and thread on a cherry tomato.

  2. Fold a basil leaf and add it next.

  3. Slide on a mini mozzarella ball.

  4. Finish with another basil leaf and cherry tomato.

  5. Place your finished skewer on a serving plate.

  6. Repeat until you’ve used up all your ingredients.

  7. Drizzle some olive oil over your skewers.

  8. Add a touch of salt and pepper to taste.

  9. If you like, drizzle some balsamic reduction for extra flavor.

Your Caprese skewers are ready to serve! They’re perfect for parties or as a light snack. You can make them ahead of time and keep them in the fridge until guests arrive.

Shrimp Cocktail

You’ll love this easy gluten-free shrimp cocktail recipe! Here’s what you need:

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup ketchup
  • 2 tablespoons prepared horseradish
  • 1 tablespoon gluten-free Worcestershire sauce
  • 1 tablespoon lemon juice
  • Hot sauce to taste (optional)

Directions:

  1. Fill a large pot with water and bring to a boil. Add the shrimp and cook for 2-3 minutes until pink and curled.

  2. Drain the shrimp and place them in an ice bath to cool quickly.

  3. In a small bowl, mix ketchup, horseradish, Worcestershire sauce, and lemon juice.

  4. Add hot sauce if you like it spicy.

  5. Arrange the cooled shrimp on a platter with the sauce in a small bowl.

  6. Serve chilled and enjoy your homemade gluten-free shrimp cocktail!

This classic appetizer is perfect for parties or as a light snack. You can make the sauce ahead of time and keep it in the fridge until ready to serve.

Bacon-Wrapped Dates

You’ll love these tasty bacon-wrapped dates as a gluten-free appetizer! Here’s what you need:

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Ingredients:

  • 16 pitted dates
  • 8 slices of bacon
  • Optional fillings: goat cheese, almonds, or blue cheese

Directions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil.

  2. If using a filling, stuff each date with a small amount of cheese or an almond.

  3. Cut the bacon slices in half. Wrap each date with a half slice of bacon.

  4. Secure the bacon with a toothpick.

  5. Place the wrapped dates on the baking sheet, seam-side down.

  6. Bake for 20-25 minutes, turning halfway through, until the bacon is crispy.

  7. Let them cool for a few minutes before serving.

These sweet and salty bites are perfect for parties or snacking. You can make them ahead and reheat them in the oven when guests arrive. Enjoy your delicious gluten-free treat!

Hummus With Gluten-Free Crackers

You’ll love this tasty gluten-free appetizer! Here’s what you need to make it:

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 cup water
  • Gluten-free crackers for serving

Directions:

  1. Add chickpeas, tahini, lemon juice, garlic, olive oil, and salt to a food processor.

  2. Blend for 1-2 minutes until smooth, scraping down the sides as needed.

  3. Gradually add water while blending until you reach your desired consistency.

  4. Transfer the hummus to a serving bowl and drizzle with a little olive oil if you like.

  5. Serve with your favorite gluten-free crackers and enjoy!

You can store any leftover hummus in an airtight container in the fridge for up to a week. Let it come to room temperature before serving for the best flavor and texture.

Stuffed Mushrooms

Here’s what you’ll need:

  • 16 medium mushrooms
  • 1/4 cup minced shallot
  • 2 cloves garlic, minced
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Let’s get cooking:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. Clean the mushrooms and remove the stems. Chop the stems finely.

  3. In a pan, heat 1 tablespoon of olive oil. Sauté the shallots for 2 minutes. Add garlic and chopped mushroom stems. Cook for another 3 minutes.

  4. In a bowl, mix the sautéed mixture with breadcrumbs, Parmesan, parsley, salt, and pepper.

  5. Stuff each mushroom cap with the mixture. Place them on the baking sheet.

  6. Drizzle the remaining olive oil over the mushrooms.

  7. Bake for 20 minutes until the mushrooms are tender and the tops are golden.

Enjoy your delicious gluten-free stuffed mushrooms! They’re perfect for parties or as a tasty snack.

Bruschetta On Gluten-Free Crostini

Ingredients:

  • 1 gluten-free baguette
  • 2 tablespoons olive oil
  • 2 cups diced tomatoes
  • 1/4 cup chopped fresh basil
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 350°F (175°C).

  2. Slice the gluten-free baguette into 1/4-inch thick pieces.

  3. Brush each slice with olive oil and place on a baking sheet.

  4. Bake for 8-10 minutes until golden brown. Let cool.

  5. Mix tomatoes, basil, garlic, balsamic vinegar, salt, and pepper in a bowl.

  6. Let the mixture sit for 15 minutes to blend flavors.

  7. Spoon the tomato mix onto your toasted gluten-free crostini.

  8. Serve and enjoy your tasty gluten-free bruschetta!

Nachos With Corn Tortilla Chips

You’ll need:

  • 1 bag of gluten-free corn tortilla chips
  • 1 pound ground beef
  • 1 packet gluten-free taco seasoning
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup sliced jalapeños
  • 1/4 cup diced onions
  • 1/4 cup sliced black olives
  • Fresh cilantro for garnish

Here’s how to make them:

  1. Preheat your oven to 400°F (200°C).

  2. Cook the ground beef in a skillet over medium heat. Drain excess fat.

  3. Add the taco seasoning and mix well.

  4. Spread a layer of chips on a baking sheet.

  5. Top with the seasoned beef and cheese.

  6. Add tomatoes, jalapeños, onions, and olives.

  7. Bake for 10-15 minutes until the cheese melts.

  8. Garnish with fresh cilantro.

Enjoy your tasty gluten-free nachos! They’re perfect for sharing with friends or as a fun family meal.

Fruit And Cheese Platter

You’ll need:

  • Assorted cheeses (cheddar, brie, gouda)
  • Grapes
  • Sliced apples
  • Berries (strawberries, blueberries)
  • Nuts (almonds, walnuts)
  • Gluten-free crackers
  • Honey

Directions:

  1. Wash and prep the fruit. Slice the apples and arrange them on a large platter.

  2. Cut the cheese into bite-sized pieces or wedges. Place them around the platter.

  3. Add clusters of grapes and berries to fill in spaces between the cheese.

  4. Sprinkle nuts in small piles across the platter.

  5. Arrange gluten-free crackers on the side or in a separate bowl.

  6. Drizzle a bit of honey over the soft cheese for added flavor.

  7. Serve immediately and enjoy your delicious gluten-free appetizer!

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Remember to keep the platter refrigerated until ready to serve. You can mix and match fruits and cheeses based on your preferences.

Spinach And Artichoke Dip (Served With Vegetables)

Here’s what you’ll need:

  • 1 package frozen spinach, thawed and drained
  • 1 can artichoke hearts, drained and chopped
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 350°F (175°C).

  2. Mix all ingredients in a large bowl until well combined.

  3. Transfer the mixture to a baking dish.

  4. Bake for 20-25 minutes until hot and bubbly.

  5. Serve warm with your favorite gluten-free veggies like carrot sticks, celery, bell peppers, or cucumber slices.

This dip is creamy, cheesy, and packed with flavor! Your guests won’t even realize it’s gluten-free. The veggies add a nice crunch and make it a healthier option too.

Remember to squeeze out excess water from the spinach before mixing. This helps prevent your dip from becoming watery.

You can make this dip ahead of time and reheat it when you’re ready to serve. It’s perfect for parties or game day snacking!

Chicken Satay Skewers

Want to make a tasty gluten-free appetizer? Try these yummy chicken satay skewers!

Ingredients:

  • 1 pound boneless chicken breast, cut into strips
  • 1/4 cup gluten-free soy sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon curry powder
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, grated
  • Wooden skewers, soaked in water

Directions:

  1. Mix soy sauce, honey, oil, curry powder, garlic, and ginger in a bowl.

  2. Add chicken strips to the mixture and let them marinate for 30 minutes.

  3. Thread the chicken onto the soaked skewers.

  4. Grill the skewers for 15-20 minutes, turning them over halfway through.

Your chicken satay skewers are ready to serve! You can pair them with a gluten-free peanut sauce for dipping if you’d like.

Edamame

Here’s a tasty edamame appetizer you can whip up in no time!

Ingredients:

  • 1 pound frozen edamame in pods
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1 tablespoon sesame oil (optional)

Directions:

  1. Bring a pot of water to boil. Add the frozen edamame and cook for 3-5 minutes until tender.

  2. Drain the edamame and set aside.

  3. Heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant.

  4. Add the cooked edamame to the skillet. Stir to coat with the garlic mixture.

  5. Cook for 2-3 minutes, stirring often, until the edamame is lightly blistered.

  6. Remove from heat and sprinkle with sea salt. Drizzle with sesame oil if using.

  7. Transfer to a serving bowl and enjoy your spicy garlic edamame!

This gluten-free appetizer is perfect for snacking. The pods are not edible, so remember to pop the beans out with your teeth as you eat.

Gluten-Free Meatballs

You’ll need:

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup gluten-free breadcrumbs
  • 1/4 cup milk (dairy or non-dairy)
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 2 cloves minced garlic
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Here’s how to make them:

  1. Mix the breadcrumbs and milk in a bowl. Let sit for 5 minutes.

  2. In a large bowl, combine the meats, breadcrumb mixture, eggs, cheese, garlic, and seasonings. Mix gently with your hands.

  3. Shape the mixture into small balls, about 1-inch in diameter.

  4. Place the meatballs on a baking sheet lined with foil. Spray them lightly with cooking oil.

  5. Bake at 375°F for 20-25 minutes, until cooked through.

  6. Serve with your favorite gluten-free sauce or use them in other dishes.

These meatballs are perfect for parties or as a main course. You can freeze extras for later use.

Roasted Vegetables With Dip

Get ready to make a tasty gluten-free appetizer that’s sure to please! Here’s what you’ll need:

Ingredients:

  • 2 sweet potatoes
  • 2 zucchinis
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

For the dip:

  • 1 cup Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 clove garlic, minced

Directions:

  1. Preheat your oven to 425°F (220°C).

  2. Wash and cut the vegetables into bite-sized pieces.

  3. In a large bowl, toss the veggies with olive oil, garlic powder, rosemary, salt, and pepper.

  4. Spread the vegetables on a baking sheet in a single layer.

  5. Roast for 25-30 minutes, flipping halfway through, until they’re golden and crispy.

  6. While the veggies are roasting, mix all the dip ingredients in a small bowl.

  7. Once the vegetables are done, let them cool for a few minutes.

  8. Serve your roasted veggies warm with the cool, creamy dip on the side.

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Enjoy your tasty and colorful gluten-free appetizer!

Smoked Salmon Rolls

You’ll love these tasty gluten-free smoked salmon rolls! They’re quick to make and perfect for parties.

Ingredients:

  • Gluten-free wraps or large cucumber slices
  • Cold smoked salmon
  • Dairy-free cream cheese or French onion dip
  • Fresh dill or chives
  • Baby spinach leaves
  • Lemon juice
  • Salt and pepper

Directions:

  1. Spread a thin layer of dairy-free cream cheese on your gluten-free wrap or cucumber slice.

  2. Add a few baby spinach leaves on top of the cream cheese.

  3. Place thin slices of smoked salmon over the spinach.

  4. Sprinkle with fresh dill or chives, a squeeze of lemon juice, and a pinch of salt and pepper.

  5. Roll up tightly, starting from one end. If using a wrap, tuck in the sides as you roll.

  6. Chill the rolls for 15-30 minutes to firm up.

  7. Slice into 1/2-inch rounds and arrange on a serving plate.

These rolls are best enjoyed fresh, so make them just before your guests arrive. You can prep the ingredients ahead of time to save time.

Buffalo Chicken Dip With Celery Sticks

Here’s what you’ll need:

  • 8 oz cream cheese, softened
  • 1/2 cup ranch dressing
  • 1/2 cup buffalo sauce
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese
  • Celery sticks for dipping

How to make it:

  1. Preheat your oven to 350°F (175°C).

  2. Mix the cream cheese, ranch dressing, and buffalo sauce in a bowl until smooth.

  3. Add the shredded chicken and cheddar cheese. Stir well to combine.

  4. Transfer the mixture to a baking dish.

  5. Bake for 20 minutes or until the dip is hot and bubbly.

  6. While it’s baking, wash and cut your celery into sticks.

  7. Take the dip out of the oven and give it a good stir.

  8. Let it cool for a few minutes before serving.

  9. Arrange the celery sticks around the warm dip and enjoy!

This tasty dip is naturally gluten-free. It’s perfect for parties or game day snacking. The cool, crunchy celery pairs great with the creamy, spicy dip.

Cucumber Rounds With Tuna Or Chicken Salad

You’ll love these easy, refreshing cucumber rounds topped with tuna or chicken salad. They’re perfect for a light lunch or party appetizer.

Ingredients:

  • 1 large cucumber
  • 1 can tuna or 1 cup cooked chicken, shredded
  • 1/4 cup mayo
  • 1 tbsp dill pickle relish
  • Salt and pepper to taste
  • Optional: dill for garnish

Directions:

  1. Wash and slice the cucumber into 1/4-inch thick rounds.

  2. Mix tuna or chicken with mayo and relish in a bowl. Add salt and pepper.

  3. Top each cucumber slice with a spoonful of the mixture.

  4. Sprinkle with dill if desired.

  5. Serve chilled and enjoy your tasty gluten-free bites!

These cucumber rounds are crunchy, creamy, and so easy to make. You can prep them ahead for parties or whip them up for a quick snack. Try both tuna and chicken versions to find your favorite!

Olive Tapenade With Gluten-Free Crackers

You’ll love this tasty olive tapenade with gluten-free crackers! It’s quick to make and perfect for parties.

Ingredients:

  • 1 cup pitted Kalamata olives
  • 1 clove garlic
  • 1 tablespoon capers
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley
  • Gluten-free crackers for serving

Directions:

  1. Put olives, garlic, and capers in a food processor.

  2. Pulse until roughly chopped.

  3. Add olive oil, lemon juice, and parsley. Pulse again until mixed but still chunky.

  4. Scoop tapenade into a bowl.

  5. Serve with your favorite gluten-free crackers.

This tapenade keeps well in the fridge for up to 2 weeks. You can also use it in other ways:

  • Spread on gluten-free bread
  • Mix with hummus
  • Top grilled fish or chicken
  • Stir into pasta or quinoa salads

Enjoy your homemade olive tapenade!

Loaded Potato Skins

You’ll need:

  • 4 large russet potatoes
  • 2 tablespoons olive oil
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup chopped green onions
  • Salt and pepper to taste
  • Sour cream (optional)

Here’s how to make them:

  1. Preheat your oven to 400°F (200°C).

  2. Scrub the potatoes and prick them with a fork. Rub with olive oil and sprinkle with salt.

  3. Bake for about 1 hour until tender. Let them cool slightly.

  4. Cut potatoes in half and scoop out most of the flesh, leaving a thin layer.

  5. Brush the insides with olive oil and place on a baking sheet, cut side down.

  6. Bake for 10 minutes, then flip and bake for another 10 minutes.

  7. Fill the skins with cheese and bacon. Bake for 5 more minutes until cheese melts.

  8. Top with green onions and serve with sour cream if you like.

These crispy, cheesy potato skins are perfect for game day or any party. Your gluten-free friends will love them too!