8 Great Gluten-Free Snack Ideas

Karen Frazier

Gluten-free snacking need not be bland or complicated. There are many fantastic snacks that don't contain gluten, but are bursting with flavor and easy to prepare

1. Jicama and Zucchini Dip

If you don't feel like firing up the oven or the stove, this no-cook recipe is for you. Not only is it gluten-free, but it's also dairy-free, paleo, vegan, nightshade-free, anti-inflammatory, Whole30 compliant and low in carbohydrates, which means it will fit into many special diets. It makes about four servings, and you can store leftovers in the fridge, tightly sealed, for up to four days.


  • zucchini dip
    1 medium zucchini, cut into chunks
  • 1 tablespoon tahini
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon smoked paprika (optional)
  • 1/4 cup olive oil
  • 1 jicama, peeled and sliced (or other veggies, such as sliced bell peppers)


  1. In a blender or food processor, combine the zucchini, tahini, garlic, lemon juice and zest, smoked paprika, salt and olive oil. Process until smooth.
  2. Serve with the jicama for dipping. Garnish drizzled with additional olive oil and sprinkled with more paprika, if desired.

2. Coconut Chia Pudding

If you are looking for something sweet that's still packed with nutrients like omega-3 fatty acids, then you'll enjoy this coconut chia pudding. You do need to make it ahead, so make it the night before and store it, tightly sealed, in the fridge for up to four days. It makes three servings.


  • Chia pudding
    1/4 cup chia seeds
  • 1 1/2 cups canned coconut milk
  • 4 packets of stevia or 1/2 teaspoon liquid stevia (or to taste)
  • Berries for garnish (optional)


  1. Add the chia seeds to a small bowl.
  2. In a liquid measuring cup, whisk together the coconut milk and the stevia.
  3. Pour over the chia seeds and stir.
  4. Cover the bowl and refrigerate overnight.
  5. Garnish with berries, if desired.

3. Creamy Fruit Pops

These tasty pops are sweet, frozen and nutritious. The recipe calls for blueberries, but you can use an equal amount of any fruit you like. You can also make them nondairy and paleo by replacing the yogurt and milk with an equal amount of full-fat coconut milk. The pops are sugar-free and also reasonably low glycemic, so they are an excellent snack for people with diabetes. It makes four pops. If you don't have Popsicle molds, you can use paper cups. Pour in the mixture and cover each cup with a piece of foil. Poke a Popsicle stick through the foil and freeze. Then remove the foil and peel away the cup to eat. These will keep in the freezer for up to six months.


  • Yogurt blueberry
    1 pint of blueberries
  • 1 cup nonfat plain yogurt
  • 1/2 cup milk
  • 1 packet of stevia
  • 1/2 teaspoon vanilla extract


  1. In a blender, combine all ingredients. Blend until smooth.
  2. Pour into Popsicle molds. Add the sticks and freeze for at least four hours, or overnight. Unmold to eat.

4. Spiced Pecans

These are a great make-ahead snack that will keep, tightly sealed, at room temperature for a few weeks. You can use any type of nut you like here. To make it dairy-free and vegan, replace the butter with coconut oil. It makes 1 cup of nuts, which is about four servings.


  • spiced pecan nuts
    2 tablespoons of butter
  • 2 tablespoons of brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup of pecans


  1. Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment.
  2. In a small saucepan, combine the butter, brown sugar, cinnamon, nutmeg and salt. Cook, stirring until the butter is completely melted.
  3. Toss with the mixed nuts and spread the coated nuts on the prepared baking sheet.
  4. Bake in the preheated oven for 10 minutes. Cool before serving.

5. Radish Chips

If you love chips, then these crisply baked radish chips offer a less starchy, lower carb take on potato chips, and they have a lovely radish bite to them. They'll store, tightly sealed, for up to four days. You can serve them with the zucchini dip above, by themselves, with your favorite chip dip, or with traditional hummus. The recipe makes four servings.


  • Homemade radish chips
    1 bunch of radishes, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon freshly cracked black pepper


  1. Preheat your oven to 375 degrees Fahrenheit. Line a rimmed baking sheet with parchment.
  2. In a bowl, toss the radish slices with the olive oil, salt and pepper. Spread in a single layer on the prepared baking sheet.
  3. Bake in the preheated oven for ten minutes. Use a spatula to flip the chips and bake them until crispy, another ten minutes.

6. Gluten-Free Chocolate Muffins

If you're a muffin lover (and a chocolate lover), try these chocolate muffins. The recipe makes 12, and you can freeze them in a zipper bag for a chocolate snack whenever you'd like one.

7. Gluten-Free Crackers

This cracker recipe makes about four servings. Serve them with cheese or dips for a quick and easy snack.

8. Gluten-Free Fruit Bars

Fruit bars are a great option for snacks on the go. Make up a batch and freeze them for when you're in a hurry.

Snack Time!

Snacking nutritiously can help you make it from meal to meal with a little pep in your step. By choosing nutritious gluten-free snacks, you can maintain a healthy and flavorful diet.

8 Great Gluten-Free Snack Ideas