If you’re avoiding gluten in your diet and have a big sweet tooth to boot, you’ve gotta try out some of these gluten-free desserts! Just because a lot of the traditional treats contain this common protein doesn’t mean you can’t enjoy some delicious and utterly delightful desserts! No matter what the occasion, you’re going to love these gluten-free desserts and completely forget about this missing ingredient!
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Ingredients:
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
¼ cup unsweetened cocoa powder, plus more for the pan
1 ¼ cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
½ cup crème fraîche or sour cream
¼ cup confectioners’ sugar, plus more for dusting
Directions:
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
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Ingredients:
1 cup slivered almonds
2 cups plus 1 tbsp. confectioners' sugar
4 egg whites
5 tbsp. granulated sugar
1⁄2 tsp. vanilla extract
Directions:
Preheat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add 2 cups of the confectioners' sugar and process for 2 minutes. Scrape bottom and insides of bowl to loosen clumped almond mixture, then continue to process until very finely ground, 3 minutes more. Sift mixture into a bowl.
Beat egg whites in the bowl of a standing mixer fitted with a whisk on medium-low speed until frothy, about 2 minutes. Increase speed to medium-high and beat until whites form medium-stiff peaks, about 2 minutes. Gradually add granulated sugar, whisking constantly until stiff, glossy peaks form, about 2 minutes more. Stir in vanilla.
Transfer whites to a large bowl. Fold in almond mixture a third time. Transfer to a large pastry bag fitted with a 1/2" plain pastry tip. Pipe 1" rounds about 1/2" apart onto baking sheets. Dust with remaining 1 tbsp. confectioners' sugar. Set aside for 10–15 minutes. Bake cookies until puffed and lightly colored, 10–15 minutes. Set aside to let cool completely before peeling off parchment.
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Ingredients:
3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup sorghum flour
3/4 cup tapioca starch
1 teaspoon baking soda
1 teaspoon xanthan gum
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder, divided
1 cup canola oil
1 1/2 cups white sugar
2 eggs at room temperature
3/4 cup unsweetened applesauce
1 cup buttermilk
1 ounce red food coloring
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.
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Ingredients:
1 cup sorghum flour
1 cup Ancient Harvest Quinoa Flakes
1/3 cup Organic Quinoa Flour or GF buckwheat flour
1/2 cup potato starch
1/4 cup organic cocoa powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar
Add in:
2/3 cup light olive oil
3 tablespoons pure maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder or 1 tablespoon bourbon vanilla extract
Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like a soft cookie dough. (Three tablespoons of warm water worked for us.)
1/2 cup dairy-free chocolate chips or chopped nuts, as you prefer (or both!)
Directions:
Preheat the oven to 350ºF. Line a 11x13-inch baking pan with lightly greased parchment.
In a mixing bowl, whisk together the dry ingredients:
1 cup sorghum flour
1 cup Ancient Harvest Quinoa Flakes
1/3 cup Organic Quinoa Flour or GF buckwheat flour
1/2 cup potato starch
1/4 cup organic cocoa powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar
Add in:
2/3 cup light olive oil
3 tablespoons pure maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder or 1 tablespoon bourbon vanilla extract
Combine the wet and dry ingredients and beat with a stand mixer, or your own elbow grease- with a sturdy wooden spoon- until you get a sticky batter.
Make your egg replacement: 1 tablespoon Ener-G Egg Replacer and 4 tablespoons warm water
Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]
Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.
Add: 2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like a soft cookie dough. (Three tablespoons of warm water worked for us.)
Now add in:
1/2 cup dairy-free chocolate chips or chopped nuts, as you prefer (or both!) Stir to combine.
Spread the batter into the prepared baking pan, and using wet or oiled hands, press and smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until set - about 25 to 35 minutes depending upon your oven and altitude. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly.
Cool on a wire rack. Using a thin sharp knife, cut the brownies into squares; wrap them in foil; bag in a freezer storage bag. Freeze.
Delicious warm or slightly chilled.
Makes 15 to 18 brownies.
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Ingredients:
Gluten-free 70% cocoa chocolate
Pistachio nuts
Rock sea salt (sprinkled on top)
Directions:
Melt chocolate
Place parchment paper in a container that will fit in your freezer
Pour melted chocolate into container
Add your choice of peppermint, nuts, salt, pistachios, anything of your choice. (This is where you can get creative!)
Cover and freeze; wait for it to set (about 30-60 minutes)
Break up and eat!
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Ingredients:
1 1⁄3 cups milk
1 1⁄3 cups heavy cream
3⁄4 cup honey
1⁄4 tsp. vanilla extract
1 egg, separated
Directions:
Put milk, cream, and honey into a medium heavy-bottomed saucepan and heat over medium heat, stirring often with a wooden spoon, until honey dissolves and mixture is hot, about 5 minutes. Add vanilla, then transfer mixture to a large bowl set into another large bowl, filled with ice, and set aside, stirring occasionally, until chilled.
Put egg white into a clean medium bowl and whisk until soft peaks form, about 2 minutes. Whisk egg yolk in a small bowl until pale yellow and thick, about 1 minute. Fold beaten egg white into egg yolk until well mixed, then fold egg mixture into chilled milk–honey mixture.
Process mixture in an ice cream maker according to manufacturer's directions. (Ice cream maintains a soft consistency even when fully frozen.)
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Ingredients:
For the crust:
¾ cup shredded, unsweetened coconut
¼ cup macadamia nuts (unsalted)
½ teaspoon lime zest
⅛ teaspoon salt
1 teaspoon lime juice
½ cup dates, chopped
2 tablespoons shredded coconut
For the filling:
1 ½ cups ripe avocado
⅓-½ cup fresh lime juice
⅓-½ cup honey or agave
4 tablespoons refined coconut oil
¼ teaspoon salt
Zest of ½ lime, 2-3 lime slices (for garnish)
Directions:
To make the crust, combine the coconuts, nuts, zest, and salt in a food processor and chop coarsely. Add lime juice and dates and process until it sticks together. Sprinkle a 9-inch pie plate with the remaining coconut, and pat the crust on top and up the sides of the plate. Chill while you make the filling.
To make the filling, combine all ingredients in a blender (start with the smaller amount of lime and agave, as some avocados are wetter than others and milder in flavor; add more if needed). Blend until smooth. Adjust flavors to taste. Pour over crust and chill 4-6 hours or overnight. Garnish with remaining zest and some lime slices, if desired. Makes approx. 6-8 servings.
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Ingredients:
2 cups creamy peanut butter (not the all-natural variety)
1 ½ cups granulated sugar
1/2 cup packed light brown sugar
2 large eggs
2 teaspoons baking soda
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Directions:
Heat oven to 350° F.
Using an electric mixer, beat the peanut butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low and beat in the eggs, baking soda, vanilla, and salt.
Roll heaping tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. With a fork, press the dough to a ⅜-inch thickness, making a crisscross pattern on top of each cookie.
Bake, rotating the baking sheets halfway through, until the edges are set, 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
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Directions:
Pudding Ingredients:
2/3 cup cane sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 cups light coconut milk OR milk
4 egg yolks - reserve egg whites for meringue
2 tablespoons dairy-free butter substitute OR unsalted butter
1 teaspoon vanilla extract
4 ripe, peeled and thinly sliced medium bananas
30 gluten-free vanilla wafers OR about 30 gluten-free animal crackers
Meringue Ingredients:
4 egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 cup cane sugar
Directions:
You will need 6 8-ounce custard cups or ramekins
Prepare pudding:
Combine sugar, cornstarch, salt and coconut milk OR milk in a heavy saucepan and whisk to blend ingredients. Cook over medium heat, whisking constantly for about 6-8 minutes or until the mixture begins to thicken and bubble. Boil for 1 minute while continuing to whisk. Remove the pan from heat.
Place egg yolks in a medium bowl and whisk to blend. Slowly drizzle 1/2 cup of hot pudding mixture into egg yolks while briskly whisking. Slowly drizzle the egg mixture into the saucepan with remaining pudding. Return pudding to medium heat and whisk constantly until the mixture begins to bubble, about 2 minutes. Remove from heat. Don't overcook!
Stir in dairy-free butter substitute OR butter.
Preheat oven to 425° F / 218° C
To assemble individual puddings:
Place 2 gluten-free vanilla wafers or animal crackers in the bottom of each custard cup. Use a 1/4 cup measuring cup to pour 1/4 cup pudding into each custard cup. Top pudding with sliced bananas (about 5 slices per layer.) Add another 1/4 cup pudding followed by another layer of bananas. Top with enough pudding to fill custard cups.
Prepare meringue:
Place room temperature egg whites and cream of tartar in a medium mixing bowl. Use an electric mixer and beat on high for about 2 minutes. Mixture will be frothy. With mixer on high, add sugar, 1 tablespoon at a time. Beat until glossary and peaks form but don't over beat or meringue will be dry.
Use a spoon to mound meringue on top of each pudding cup. Spread meringue out to edges of custard cup and make high peaks in the center. Bake on the middle rack of the oven for 5-8 minutes or just until meringue is golden brown. Watch carefully to avoid scorching the meringue. Cool puddings on a rack for about 30 minutes. Serve warm or refrigerate and serve chilled.
There are so many delicious gluten-free recipes out there and you’ll never be able to tell that you’re missing anything at all! Many of these recipes were created or invented by women who took on the challenge of turning a traditional, gluten-filled dessert into a healthier alternative. What’s your favorite gluten-free dessert?
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