Creative ways for healthy gluten free snacks

Gluten free snacks

Can a gluten free snacks healthy? Absolutely! Gluten free snacks are everywhere and shows up in many prepackaged and processed foods, making snacking a challenge. The best way to ensure gluten-free choices is to prepare foods in your own kitchen. These fresh and delicious gluten-free snacks and appetizers are packed with flavor and promise healthy and safe snacking.

Here are some creative ideas for healthy gluten free snacks for those gluten free lovers!

Gluten free snacks













Our list of gluten free snacks starts with fish since its packed with a lot of nutrients and easy to make!

  • Smoked Salmon Crostini

You can prepare the salmon topping earlier in the day and keep it refrigerated until ready to assemble.

Gluten free snacks

What you need:

1/2 cup chopped fennel bulb

1/4 cup chopped green onions

1 tablespoon extra-virgin olive oil

2 teaspoons chopped fresh dill

1 teaspoon grated lemon rind

1 1/2 tablespoons fresh lemon juice

1 teaspoon freshly ground black pepper

3/4 pound cold-smoked salmon, cut into thin strips

48 (1/2-inch-thick) slices gluten-free French bread baguette (about 1 1/2 pounds), toasted

1/2 cup light garlic-and-herbs spreadable cheese

Dill sprigs (optional)

How to make it:

Combine first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with dill sprigs, if desired.

Nutritional facts: 108 calories | 0.1 g fiber | 4.7 g protein | 4.7 g fat

  • Coconut Shrimp with Mango Sauce

A light and crisp coconut topping coats delicious shrimp. Mango sauce gives a punch of fresh and fruity flavor.

Gluten free snacks

What you need:

20 large shrimp (about 1 1/4 pounds)

1/2 cup gluten-free panko-style breadcrumbs (such as Kinnikinnick)

3/4 cup flaked sweetened coconut

1 teaspoon garlic powder

1/4 teaspoon salt

2 large egg whites

Mango Sauce

How to make it:

  1. Preheat oven to 425°.
  2. Peel shrimp, leaving tails intact. Starting at tail end, butterfly each shrimp, cutting to, but not through, backside of shrimp.
  3. Combine breadcrumbs and next 3 ingredients in a shallow bowl. Beat egg whites with a whisk until foamy in a separate bowl. Add half of shrimp to egg whites, tossing to coat. Dredge shrimp in coconut mixture, pressing gently to adhere. Place shrimp on a parchment paper–lined baking sheet. Repeat procedure with remaining shrimp, egg whites, and coconut mixture.
  4. Bake at 425° for 6 minutes. Using tongs, grasp shrimp by tails and turn over. Bake an additional 6 minutes or until golden brown. Serve shrimp with Mango Sauce.

Nutritional facts: 264 calories | 2.4 g fiber | 31.7 g protein | 6 g fat

  •  Spiced Pecan-Cherry Crunch Mix

This is a versatile snack mix, so feel free to substitute another type of nut in place of the pecans (almonds would be delicious), or try dried cranberries or raisins in place of the cherries.

What you need:

1 large egg white

1/4 cup sugar

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

2 cups gluten-free oven-toasted rice cereal (such as Koala)

3/4 cup pecan halves, coarsely chopped

1/3 cup dried cherries

2 teaspoons grated orange rind

Cooking spray

How to make it:

  1. Preheat oven to 300°.
  2. Beat egg white with a mixer at medium speed in a medium bowl until foamy. Combine sugar and next 3 ingredients. Add sugar mixture to beaten egg white, 1 tablespoon at a time, beating until stiff peaks form. Fold in cereal and next 3 ingredients. Spread cereal mixture on a foil-lined baking sheet coated with cooking spray.
  3. Bake at 300° for 20 minutes, stirring after 10 minutes. Cool completely in pan on a wire rack. Store in an airtight container.

Nutritional facts: 205 calories | 3.4g fiber | 2.9 g protein | 9.5 g fat

  • Beef Teriyaki Crisps with Wasabi Mayonnaise

Prepare the mayonnaise mixture and cook the steak up to a day in advance. There’s no need to reheat it; just slice the steak about an hour ahead, and leave at room temperature.

Gluten free snacks

What you need:

1/4 cup fresh orange juice

1/4 cup lower-sodium soy sauce {Check for Gluten}

2 tablespoons mirin (sweet rice wine)

2 tablespoons honey

2 teaspoons grated peeled fresh ginger

1/2 pound flank steak, trimmed

Cooking spray

1/2 cup reduced-fat mayonnaise

2 teaspoons wasabi paste

2 teaspoons rice vinegar

24 baked gluten-free rice crackers

Fresh chive pieces (optional)

How to make it:

  1. Combine first 6 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 24 hours, turning occasionally.
  2. Remove steak from bag, and discard marinade. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut slices into 2-inch pieces.
  3. Combine mayonnaise, wasabi paste, and vinegar, stirring well. Spoon 3/4 teaspoon mayonnaise mixture onto each cracker. Divide steak evenly among crackers; top each with 1/4 teaspoon mayonnaise mixture. Garnish with chives, if desired.

P.S. Mirin is a kind of Japanese rice wine similar to sake but with a lower alcohol content. It’s a clear, gold liquid that adds a mild sweetness to dishes and a slight sheen to meats, fish, and shellfish

Nutritional facts: 71 calories | 0.0g fiber | 4.2 g protein | 2.6 g fat

All the previous gluten snacks are healthy and super delicious too. Try them and feel the difference in your daily life.

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Gluten free snacks