Gluten-Free Snacks

San Francisco chef Chris Cosentino is an avid cyclist who often takes lengthy rides. He developed these clean bars to take on the road: They have minimal ingredients but pack a ton of flavor. His secret ingredient is coffee salt, which gives a jolt of energy while also replenishing sodium levels.

These excellent gluten-free dumplings are made with sweet rice flour, Napa cabbage leaves, ground pork and tamari. Leftover filling can be made into a delicious patty.

These gluten-free personal pizzas have a perfectly chewy crust. Look for the ingredients in this recipe at well-stocked health food stores.

These gluten-free cookies have a delicious filling of dried fruit, strawberry jam and chia seeds.

Gluten-free muffins with flax seeds incorporate homemade flax seed meal, gluten-free flour, and an apple puree.

These addictive homemade chips are easy to make.

"At the restaurant, I used to take slices of bacon off trays, stuff them in a roll and eat that as a snack," says chef Jeremy Sewall of Lineage in Brookline, Massachusetts, who has lost about 40 pounds. He now stashes healthy snacks, like this roasted nut mix, everywhere to help him resist other temptations.

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond butter—for a sticky, rich and satisfying vegan sweet.

"I like the idea of making a healthy kind of potato chip that's not one of those packaged, dehydrated vegetable chips," Seamus Mullen says. He roasts kale with extra-virgin olive oil and garlic until it's crunchy.

These gluten-free cake doughnuts are fluffy and light.

This recipe make enough braised pork filling for both the fried tamales and one 10-inch tamal pie.

Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexico City street food. Crisp on the outside and soft within, these savory corn cakes are a great base for all types of toppings, from pulled pork to shredded chicken. For a more luscious gordita, fry the dough in lard or butter instead of oil.