Everyone loves a copycat recipe, right? Even if you can march right into a store and buy something off the shelf, there’s just something special about making it right at home. And it’s amazing how close you really can get to the “real” thing! But when you’re gluten-free, you can’t just march right into a Starbucks and order a petite vanilla bean scone or two to snack on with your coffee. That doesn’t mean you can’t have it all, though! You just have to D.I.Y., with these 8 gluten-free recipes for whatever your Starbucks-loving heart desires. So cruise right past those gorgeous treats, and be tempted no more. Let’s whip up all your favorites in your own kitchen—gluten-free!
[To access each recipe in the clickable collage, hover over each photo for the recipe title, then click the picture to open a new window with that post and the entire recipe. There's another set of links to the recipes in the description of each below.]
Gluten-Free Petite Vanilla Bean Scones: I was just in Starbucks the other day and I realized something. Their petite vanilla scones are really really petite. We’re talking maybe one-and-a-half bites, if you’re restrained. These copycat gluten-free vanilla bean scones are petite too, but they’re at least two bites. Like they should be. Take note, Starbucks!
Gluten-Free Iced Lemon Pound Cake: Lemony pound cake with the perfect lemon glaze. Make it extra-special with Meyer lemons, when they’re in season. But whatever you do, don’t skip the glaze.
Super Fluffy Gluten-Free Asiago Bagels: Let’s get something straight. These are not New York bagels. New York bagels are denser and chewier. These are light and fluffy bagels. How’d they get that way? They have a higher hydration ratio than New York-style bagels (which just means that they have more moisture), and they’re boiled for just a few seconds instead of nearly a minute per side. It sounds like it might not make much of a difference, but it really does. So if you’re looking for super fluffy bagels, like the kind they sell at Starbucks, these are the bagels for you. Asiago cheese optional!
Gluten-Free Chocolate Caramel Muffins: If I had come up with this recipe myself, I probably would have called these cupcakes instead of muffins. But since Starbucks invented these chocolate-caramel delights, and they named them “muffins,” I am doing the same. And since they’re muffins, it’s perfectly legal to have one for breakfast—as long as you enjoy it with a hot cup of coffee. Hey, I don’t make the rules.
Gluten-Free Chocolate Cinnamon Pound Cake: In early May, this dense and rich cinnamon chocolate pound cake can easily be renamed Mexican Chocolate Pound Cake. This is for the chocolate lovers, who think that Starbucks Iced Lemon Pound Cake just isn’t where it’s at.
Gluten-Free Vanilla Almond Biscotti: What’s a cup o’ joe without a proper biscotti, I always say. These twice-baked vanilla-almond flavored cookies are so easy to make, and they’re perfect for dunking.
Gluten-Free Blueberry Oat Bars: These blueberry oat bars were a secret weapon in our mission to make gluten-free recipes that even gluten eaters will love. Let’s show ‘em that our blueberry oat bars are as good as theirs! Maybe better. Sorry, Starbucks.
Outrageous Gluten-Free Oatmeal Cookies: I consider myself a connoisseur of oatmeal cookies. Thin and crispy, thick and chewy, I love ‘em all. And I thought I had nearly made them all. Until these “outrageous” oatmeal cookies came along. Studded with dried cranberries and dried apricots, they really are in a class by themselves.
Nicole Hunn is a gluten-free blogger and cookbook author. She blogs at Gluten-Free on a Shoestring, and her most recent book is Gluten-Free on a Shoestring Bakes Bread: Biscuits, Bagels, Buns, and More. If they can make it with gluten, we can make it without!