14 Gluten-Free Recipes for Your Super Bowl Spread

Are you ready for the big game? You’re likely unaware that many traditional Super Bowl snacks contain hidden gluten.

This can be a problem for people who are gluten-intolerant or have friends and family who are.

Don’t worry, we’ve got you covered! You’ll want to explore some delicious alternatives to keep everyone safe and happy.

From tasty appetizers to mouth-watering desserts, we have 14 amazing gluten-free recipes for your Super Bowl spread.

Delicious Dip Options

Indulge in a creamy and tangy gluten-free spinach dip.

Ingredients

• 1 package frozen spinach, thawed and drained
• 1 cup gluten-free mayonnaise
• 1 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, combine the spinach, mayonnaise, sour cream, cheddar cheese, parsley, salt, pepper, and garlic.
3. Mix well until all the ingredients are fully incorporated.
4. Transfer the dip to a baking dish and bake for 20-25 minutes, or until the cheese is melted and bubbly.
5. Remove the dip from the oven and let it cool for a few minutes before serving.
6. Serve the dip with gluten-free crackers or chips and enjoy.

Gluten-Free Chicken Wings

Crispy gluten-free chicken wings perfect for snacking.

Ingredients

• 2 pounds chicken wings
• 1/2 cup gluten-free flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup butter
• 1/4 cup hot sauce

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together gluten-free flour, paprika, garlic powder, salt, black pepper, and cayenne pepper.
3. Add the chicken wings to the bowl and toss to coat evenly.
4. Line a baking sheet with aluminum foil and spray with cooking spray.
5. Arrange the coated chicken wings on the baking sheet in a single layer.
6. Bake for 30 minutes, then flip the wings and bake for an additional 20-25 minutes.
7. While the wings are baking, melt the butter and mix with hot sauce in a small bowl.
8. Remove the wings from the oven and toss with the butter and hot sauce mixture.
9. Serve hot and enjoy.

Crispy Veggie Sticks

Crispy veggie sticks are a delicious gluten-free snack made from fresh vegetables.

Ingredients

• 1 large zucchini
• 1 large carrot
• 1 large beetroot
• 1/2 cup gluten-free flour
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup panko breadcrumbs
• Salt and pepper to taste
• Olive oil for frying

Instructions

1. Slice the zucchini, carrot, and beetroot into long thin strips.
2. In a bowl, mix together the gluten-free flour, Parmesan cheese, and a pinch of salt and pepper.
3. Dip each veggie strip into the flour mixture, then the egg, and finally the panko breadcrumbs.
4. Heat about 1/2 inch of olive oil in a large frying pan over medium heat.
5. Fry the coated veggie strips in batches until crispy and golden brown.
6. Remove the crispy veggie sticks from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve the crispy veggie sticks hot and enjoy.

Tasty Taco Bar

Tasty taco bar with gluten-free options for everyone.

Ingredients

• 1 lb ground beef
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 packet of gluten-free taco seasoning
• 8-10 gluten-free taco shells
• Shredded cheese
• Sour cream
• Salsa
• Lettuce
• Tomatoes

Instructions

1. Brown the ground beef in a large skillet over medium-high heat.
2. Add diced onion and bell pepper to the skillet and cook until tender.
3. Add gluten-free taco seasoning to the skillet and stir to combine.
4. Reduce heat to low and simmer for 5-7 minutes.
5. Prepare gluten-free taco shells according to package instructions.
6. Assemble the taco bar with ground beef mixture, shredded cheese, sour cream, salsa, lettuce, and tomatoes.
7. Serve immediately and let everyone create their own tacos.

Homemade Guacamole

Creamy and fresh, homemade guacamole is a delicious dip.

Ingredients

• 3 ripe avocados
• 1/2 red onion
• 1 jalapeño pepper
• 1/2 lime
• 2 cloves of garlic
• 2 tablespoons fresh cilantro
• Salt and pepper to taste

Instructions

1. Cut the avocados in half and remove the pit.
2. Scoop the avocado flesh into a large mixing bowl.
3. Finely chop the red onion, jalapeño pepper, and cilantro.
4. Mince the garlic cloves.
5. Add the chopped onion, jalapeño, cilantro, and garlic to the bowl with the avocado flesh.
6. Squeeze the lime juice over the mixture.
7. Use a fork to mash the ingredients together until desired consistency.
8. Season with salt and pepper to taste.
9. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
10. Serve with tortilla chips or vegetables.

Baked Sweet Potato Fries

Crispy baked sweet potato fries are a delicious gluten-free alternative to regular fries.

Ingredients

• 2 large sweet potatoes
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and peel the sweet potatoes, then cut them into long, thin strips.
3. Place the sweet potato strips in a bowl and drizzle with olive oil.
4. Sprinkle salt, black pepper, garlic powder, and paprika over the sweet potato strips and toss to coat.
5. Line a baking sheet with parchment paper and arrange the sweet potato strips in a single layer.
6. Bake for 20-25 minutes or until the sweet potato fries are crispy and golden brown.
7. Remove from the oven and serve hot.

Spicy Queso Fundido

Spicy Queso Fundido is a gluten-free Mexican dish with melted cheese and chorizo.

Ingredients

• 1 cup Mexican chorizo
• 1/2 cup chopped onion
• 1/2 cup chopped fresh cilantro
• 1 jalapeño pepper, diced
• 2 cloves garlic, minced
• 1 cup shredded Monterey Jack cheese
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the chorizo in a large skillet over medium-high heat, breaking it up with a spoon as it cooks.
3. Add the chopped onion, cilantro, jalapeño, and garlic to the skillet and cook until the onion is translucent.
4. In a large bowl, combine the cooked chorizo mixture, Monterey Jack cheese, and mozzarella cheese.
5. Transfer the mixture to a 9-inch round baking dish or a small cast-iron skillet.
6. Drizzle the olive oil over the top of the cheese mixture.
7. Season with salt and pepper to taste.
8. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and serve hot with gluten-free tortillas.

Grilled Shrimp Skewers

Succulent shrimp skewers marinated in a zesty mixture, grilled to perfection.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 10 bamboo skewers, soaked in water

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, garlic, lemon juice, and oregano.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Season with salt and pepper to taste.
5. Thread the marinated shrimp onto the skewers, leaving a small space between each shrimp.
6. Grill the shrimp skewers for 8-10 minutes, turning occasionally, until pink and cooked through.
7. Serve immediately, garnished with fresh herbs if desired.

Fresh Fruit Platter

Fresh fruit platter, a colorful and healthy dessert option.

Ingredients

• 1 cup strawberries
• 1 cup grapes
• 1 cup pineapple
• 1 cup kiwi
• 1 orange
• 1 apple
• 1 pear

Instructions

1. Wash all the fruits thoroughly.
2. Pat dry the fruits with a clean towel.
3. Arrange the fruits on a platter in a visually appealing manner.
4. Cut the strawberries, grapes, and pineapple into bite-sized pieces.
5. Slice the orange, apple, and pear into thin wedges.
6. Place the kiwi slices in the center of the platter.
7. Serve the fresh fruit platter chilled or at room temperature.

Gluten-Free Sliders

Mini gluten-free beef sliders made with fresh ingredients.

Ingredients

• 1 pound ground beef
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped bell pepper
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 gluten-free hamburger buns
• Lettuce, tomato, cheese, and any other desired toppings

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine ground beef, gluten-free breadcrumbs, chopped onion, chopped bell pepper, and garlic.
3. Season the mixture with salt and black pepper, and mix well with your hands or a spoon until just combined.
4. Divide the mixture into 4 equal parts and shape each part into a small ball.
5. Flatten each ball into a small patty.
6. Brush the grill or grill pan with olive oil to prevent sticking.
7. Grill the patties for 3-4 minutes per side, or until cooked to your desired level of doneness.
8. Meanwhile, toast the gluten-free hamburger buns on the grill or in a toaster.
9. Assemble the sliders by spreading your desired toppings on the bottom bun, followed by a cooked patty, and finally the top bun.
10. Serve immediately and enjoy.

Roasted Chickpeas

Crispy roasted chickpeas make a delicious gluten-free snack.

Ingredients

• 1 can chickpeas
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the chickpeas and remove any loose skins.
3. Dry the chickpeas with paper towels to remove excess moisture.
4. In a bowl, mix together olive oil, salt, garlic powder, and paprika.
5. Add the chickpeas to the bowl and toss to coat with the spice mixture.
6. Spread the chickpeas in a single layer on a baking sheet.
7. Roast the chickpeas in the preheated oven for 30-40 minutes, or until crispy.
8. Remove the chickpeas from the oven and let them cool completely.

Zesty Nachos

Crunchy tortilla chips smothered in zesty sauce and melted cheese.

Ingredients

• 1 bag of gluten-free tortilla chips
• 1 cup of gluten-free nacho cheese sauce
• 1/2 cup of diced jalapeños
• 1/2 cup of diced tomatoes
• 1/4 cup of chopped fresh cilantro
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Arrange the tortilla chips in a single layer on a baking sheet.
3. Drizzle the olive oil over the tortilla chips and sprinkle with salt and pepper.
4. Spread the nacho cheese sauce over the tortilla chips.
5. Top the cheese sauce with diced jalapeños and diced tomatoes.
6. Bake the nachos in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
7. Remove the nachos from the oven and sprinkle with chopped cilantro.
8. Serve the zesty nachos hot and enjoy.

Stuffed Mushrooms

Savory stuffed mushrooms filled with cheese and herbs, perfect for gluten-free appetizers.

Ingredients

• 12 large mushrooms
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup grated cheddar cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Clean and prepare the mushrooms by removing stems and scooping out the insides.
3. In a pan, heat olive oil and sauté the chopped onion and minced garlic until softened.
4. In a bowl, mix together sautéed onion and garlic, cheddar cheese, parmesan cheese, and chopped parsley.
5. Stuff each mushroom cap with the cheese mixture and season with salt and pepper.
6. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes or until golden brown.
7. Serve hot and enjoy.

Buffalo Cauliflower Bites

Crispy buffalo cauliflower bites are a gluten-free twist on traditional wings.

Ingredients

• 1 head of cauliflower
• 1/2 cup almond flour
• 1/2 cup gluten-free panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 cup buffalo sauce
• 1/4 cup olive oil

Instructions

1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into bite-sized florets.
4. In a bowl, mix together almond flour, gluten-free panko breadcrumbs, Parmesan cheese, salt, black pepper, garlic powder, and onion powder.
5. Dip each cauliflower floret into the bowl and coat with the mixture.
6. Place the coated cauliflower florets on a baking sheet lined with parchment paper.
7. Drizzle the olive oil over the cauliflower florets.
8. Bake for 20-25 minutes or until the cauliflower is tender and lightly browned.
9. In a bowl, mix together buffalo sauce and a splash of water.
10. Remove the cauliflower from the oven and toss with the buffalo sauce mixture.
11. Return the cauliflower to the baking sheet and bake for an additional 5-10 minutes or until the sauce is caramelized.
12. Serve hot and enjoy.

Conclusion

You’ve got a winning spread with these 14 gluten-free recipes. About 70 million people watch the Super Bowl, and with these options, you’ll be ready to feed a crowd. From dips to tacos, your gluten-free Super Bowl spread is sure to score big with your guests, making it a touchdown for both taste and dietary restrictions.