Vegan Gluten Free "Fried" Pickles
Prep time
Cook time
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Vegan gluten free "fried" pickles are a healthy alternative to the classic appetizer. Coated in almonds, oats and nutritional yeast, these baked "fried" pickles are crunchy and satisfying.
Recipe type: Appetizer
Serves: 4 servings
  • 1 16 oz jar of dill pickles
  • ½ cup vegan buttermilk (see notes)
  • ⅓ cup all-purpose gluten-free flour (see notes)
  • 1 tablespoon vegan Worcestershire sauce
  • 1 teaspoon hot sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • pinch of salt and pepper
  • ⅓ cup raw almonds
  • ⅓ cup gluten free rolled oats
  • ⅓ cup nutritional yeast
  • pinch of salt and pepper
  • olive oil
  1. Place an oven rack in the upper middle position and preheat the oven to broil. Spray a baking or cooling rack with some olive oil (I used my Misto) and place it on top of a baking sheet.
  2. Whisk the vegan buttermilk with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl.
  3. In a high speed blender (I used my Vitamix) combine the almonds, oats, nutritional yeast and pinch of salt and pepper and blend until flour consistency.
  4. Drain and slice the dill pickles on a diagonal (about ¼ inch think) and pat dry with paper towels. Working in batches, toss the pickles in the buttermilk mixture so they are fully coated.
  5. Remove the pickles, letting the excess drip off, and transfer to the almond oat flour mixture. Toss to fully coat.
  6. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping) and spray with olive oil (I used my Misto).
  7. Place the baking sheet on the upper middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 5 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 5 minutes. I baked mine an extra 2 minutes per side, but it will depend on the temperature of your oven.
  8. Serve immediately with vegan ranch dressing.
To make vegan buttermilk, simply add 1 tablespoon lemon juice, apple cider vinegar, or white vinegar to a scant cup of non-dairy milk.

Any gluten free all purpose flour should work. I used the mix the Gluten Free Girl demonstrates in this post.

Adapted from Trisha Yearwood's Un-fried Pickles.
Recipe by Our Four Forks at