Gluten Free Super Bowl Snacks

Classic double-fried french fries get extra savory flavor from a sprinkling fresh herbs and grated parmesan.

Our favorite recipe for this classic dip showcases onions three ways: fried, roasted, and fresh.

These poppers have a perfect marriage of textures and flavors—creamy, chive-flecked cheese cuts the bite of roasted jalapeños, while crispy bacon adds crunch.

The batter for this snack has to be of the right consistency–not too wet, not too dry–when you spread it out for rolling, so test a spoonful of it on a plate first.

Judy Haubert developed this recipe for a classic pepperoni pizza using Thomas Keller’s gluten-free pizza crust mix.

Bite-size and buttery, cumin and cayenne-spiced pecans glazed in dark brown sugar are the perfect smoky, spicy-sweet snack. Get the recipe for Spiced Pecans »

This recipe, packed with spice and tempered by sour cream, is based on one in Texas Home Cooking by Cheryl and Bill Jamison (Harvard Common Press, 1993). See the recipe for Deviled Eggs with Pickled Jalapeños »

The substitution of almond flour for conventional wheat flour in this recipe, developed by Judy Haubert, originated as a gluten-free workaround, but actually makes the cakes moister and more tender than traditional crab cakes. Get the recipe for Almond-Flour Crab Cakes with Lemon Aioli »

With a dense, moist interior and slight crunch of an old-fashioned cake donut on the outside, you won’t miss the flour in these rich chocolate donuts. Get the recipe for Gluten-Free Chocolate Donuts with Zebra Glaze »

These are the Buffalo-resident’s Buffalo wings: True to the original 1964 recipe, wings are fried in peanut oil and then tossed in a mixture of melted margarine and fiery hot sauce. Serve them up with blue cheese dressing and celery sticks to complete the classic dish.

Salt cod is mashed with fluffy potatoes to make these bite-size pan-fried cakes from Prince Edward Island. Get the recipe for Acadian Salt Cod Cakes »

Barbecue chips’ smoky, tangy flavors are easy to create at home with a simple mixture that combines classic barbecue sauce spices such as chile powder, garlic powder, and onion powder, with the added kick of cayenne pepper.

This spin on a classic Neapolitan pizza was inspired by one served at Don Antonio’s by Starita in New York City. See the recipe for Gluten-Free Pizza Margherita »

The pale yellow, thin-skinned sweet potato and the moister, orange-fleshed American “yam” (which is not really a yam, but another kind of sweet potato) both work well for these alternatives to conventional french fries.

Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling, and are finished in the oven, which both saves hands-on time and keeps them a bit healthier than their retail counterparts. See the recipe for Chicken Flautas »

Roasting cauliflower at a high heat results in a crisp-tender texture and toasty flavor that pairs perfectly with tart tahini dipping sauce. See the recipe for Roasted Cauliflower with Tahini Sauce »

How to make Sri Lankan hoppers »

Green plantains have a mild flavor and pair well a garlicky mojo sauce. See the recipe for Twice-Fried Green Plantains with Garlic Dipping Sauce »

A gluten-free take on Katharine Hepburn’s famous brownies, this recipe produces incredibly chewy bars with a full but mellow chocolate flavor. See the recipe for Gluten-Free Brownies »