In this article
Looking for easy gluten-free dessert recipes? Imagine eating a perfectly fluffy and moist chocolate cake that melts in your mouth, or a crisp Choco chip cookie with the exact amount of crunch- now imagine eating them without a trace of gluten. When our dietary needs start dictating our food choices, eating our favorite food becomes a daunting task. Gluten-free diets have risen from a necessity to a mainstream preference and avoiding gluten in every meal you eat can be very challenging and often frustrating.
However, this doesn’t mean one has to forgo the joy of a deliciously sweet treat. So, whether you’re living with celiac disease, managing gluten sensitivity, or simply exploring gluten-free baking out of curiosity, this blog is your go-to guide for creating desserts that are anything but ordinary.
1. French Gluten-Free Macaron Recipe
Ingredients:
- Egg Whites: 100 grams.
- Superfine Sugar: 100 grams
- Cream of Tartar: 1/4 teaspoon
- Almond Flour: 100 grams (fine, blanched almond flour, not almond meal)
- Confectioners’ Sugar: 100 grams
- Gel Food Coloring (optional): 1-2 drops
Tools:
- Glass or Metal Mixing Bowls
- Egg Separator (optional)
- Food Scale
- Electric Mixer
- Fine Mesh Sieve
- Piping Bag and Round Piping Tip
- Baking Sheet and Liner
- Oven Thermometer
Instructions:
- Prepare Ingredients:
- Separate egg whites and “age” them in the refrigerator for at least 24 hours. Bring them to room temperature before using.
- Wipe down the mixing bowl and beaters with vinegar or lemon juice to remove any grease.
- Beat Egg Whites:
- In a clean mixing bowl, add the room temperature egg whites and cream of tartar.
- Beat until soft peaks form, then gradually add the superfine sugar in 3 additions. Continue beating until stiff, glossy peaks form.
- Add Food Coloring (Optional):
- Add gel food coloring directly to the beaten egg whites and fold or mix on low speed until fully incorporated.
- Sift Dry Ingredients:
- Sift the almond flour and confectioners’ sugar together through a fine mesh sieve into a large bowl. Discard or process any large pieces that do not pass through.
- Macaronage (Folding Batter):
- Fold the beaten egg whites into the almond flour and sugar mixture in 3 additions. Gently fold until the batter flows like honey and can form a figure 8 when dropped from the spatula, taking about 10 seconds to settle.
- Pipe Macarons:
- Spoon the batter into a piping bag fitted with a round piping tip. Pipe 1.5-inch circles onto the lined baking sheet, using a template if desired for uniformity.
- Remove Air Bubbles:
- Bang the baking sheet on the counter a few times to pop air bubbles. Use a toothpick to burst any visible air bubbles on the surface.
- Dry the Shells:
- Let the piped macarons sit out at room temperature until a dry, non-tacky skin forms on top, about 30-60 minutes.
- Bake:
- Preheat the oven to 325°F (163°C). Bake the macarons for 13 minutes, checking for doneness by lightly touching the top; they should not move.
- Cool and Fill:
- Allow the shells to cool completely on the baking sheet before removing. Fill with your choice of filling such as vanilla buttercream, lemon buttercream, salted caramel, or chocolate ganache.
- Assemble
Enjoy your delicate, chewy, and gluten-free French macarons!
2. Gluten-Free Flourless Chocolate Cake Recipe
Ingredients:
- Unsalted Butter: 1/2 cup (8 tablespoons; 113g), cut into pieces
- Semi-Sweet Chocolate: 6 ounces (170g), high quality.
- Granulated Sugar: 2/3 cup (135g)
- Espresso Powder: 2 teaspoons (optional, enhances chocolate flavor without adding coffee taste)
- Vanilla Extract: 1 and 1/2 teaspoons
- Eggs: 4 large, at room temperature
- Unsweetened Cocoa Powder: 1/3 cup (27g), natural or Dutch-process
- Salt: 1/8 teaspoon
- Baking Powder (optional): 1/2 teaspoon (adds a little extra lift, but the cake remains quite flat without it)
Tools:
- 8-inch Round Cake Pan (9-inch can be used, but the cake will be thinner)
- Parchment Paper
- Large Heat-Proof Bowl
- Whisk
- Electric Mixer (handheld or stand mixer with whisk attachment)
- Metal Roasting Pan or Baking Dish (for creating a steamy oven environment)
- Cooling Rack
Instructions:
- Prepare the Cake Pan:
- Preheat the oven to 350°F (177°C). Grease an 8-inch round cake pan, line it with parchment paper round, then grease the parchment paper. This step is essential to prevent sticking.
- Melt Chocolate and Butter:
- In a large heat-proof bowl, combine the chopped chocolate and butter pieces. Melt in the microwave in 20-second increments, stirring after each until smooth and fully melted. Let the mixture cool for 2-3 minutes.
- Mix in Wet Ingredients:
- Whisk the sugar, espresso powder, and vanilla extract into the melted chocolate mixture until combined. Add the eggs, one at a time, whisking until the batter is smooth and thick.
- Add Dry Ingredients:
- Sift in the cocoa powder, salt, and baking powder (if using). Whisk until everything is well incorporated.
- Prepare Steamy Oven:
- Place a large metal roasting pan or baking dish on the bottom oven rack. Fill it with boiling water about 2 inches up the sides of the pan. Place the cake on the center rack above. Quickly close the oven door to trap the steam.
- Bake the Cake:
- Bake for 30 minutes until the edges are set. Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. Begin checking at 25 minutes to avoid over-baking.
- Cool and Release:
- Cool the cake in the pan for 10 minutes. Run a sharp knife around the edges to help release it, then quickly invert the warm cake onto a serving plate or stand. Allow the cake to cool completely in the refrigerator for 1-2 hours.
- Decorate and Serve:
- Top the cake with mocha whipped cream, fresh raspberries, or a dusting of confectioners’ sugar. You can also try other toppings like salted caramel, chocolate ganache, or fresh berries.
- Storage:
- Cover and store any leftover cake in the refrigerator for up to 5 days.
Enjoy your indulgently rich, fudge-like, gluten-free flourless chocolate cake!
3. Peach-Guava Pops Recipe
Ingredients:
- Peaches: 3 peaches (1 pound), peeled, pitted, and chopped (2 cups), plus 2 firm but ripe peaches, sliced into scant ½-inch wedges
- Lime Juice: 6 tablespoons fresh lime juice, plus 2 strips peeled zest, each 1 inch long (from 2 to 3 limes)
- Sugar: 1/2 cup
- Kosher Salt: Pinch
- Guava Juice: 3/4 cup
Tools:
- Blender or Food Processor
- Large Bowl
- Coarse-Mesh Sieve
- Ice-Pop Molds
Instructions:
- Prepare Peach Purée:
- In a blender, purée the chopped peaches with 2 tablespoons of lime juice until smooth.
- Macerate Sliced Peaches:
- In a large bowl, toss the sliced peaches with the sugar, a pinch of kosher salt, and the lime zest. Stir in the peach purée and toss to combine. Let the mixture stand, stirring occasionally, until the sugar has dissolved and the peaches appear glossy, about 20 minutes.
- Strain the Mixture:
- Strain the mixture through a coarse-mesh sieve, pressing lightly to extract as much juice as possible while reserving the macerated peach slices.
- Mix Juices:
- In a separate bowl, combine the strained peach juice (approximately 3/4 cup), guava juice, and the remaining 1/4 cup of lime juice.
- Fill the Molds:
- Divide the reserved peach slices evenly among the ice-pop molds. Pour the juice mixture over the slices, filling each mold.
- Freeze
Enjoy your Peach-Guava Pops, a deliciously simple and naturally sweet frozen treat that captures the taste of summer in every bite!
4. Strawberry-Lemonade Angel Pie Recipe
Ingredients:
Crust:
- Unsalted Butter: For brushing the pie dish
- Egg Whites: 4 large, at room temperature
- Cold Water: 1 tablespoon
- Cream of Tartar: 1/4 teaspoon
- Sugar: 1 cup
Filling:
- Fresh Lemon Juice: 1/3 cup (plus additional water to yield 1/2 cup total liquid)
- Unflavored Gelatin: 1 teaspoon (from a 1/4-ounce package)
- Sugar: 3/4 cup
- Strawberries: 2 quarts, hulled and thinly sliced (4 cups), plus extra whole or halved for garnish
- Kosher Salt: 1/4 teaspoon
- Cornstarch: 1/4 cup
- Unsweetened Whipped Cream: For serving
Tools:
- 9-Inch Pie Dish
- Electric Mixer
- Medium Saucepan
- Potato Masher
- Wire Rack
Instructions:
- Prepare the Meringue Crust:
- Preheat the oven to 300°F (150°C) and position a rack in the center. Lightly brush a 9-inch pie dish with softened butter.
- In a large bowl, beat the egg whites and cold water on high speed until foamy, about 30 seconds. Add the cream of tartar and continue beating until soft peaks form, about 1 minute. Gradually add the sugar while beating, and continue until thick, glossy peaks form, about 5 minutes.
- Spread the meringue evenly along the bottom and up the sides of the prepared pie dish to form a crust, making sure not to spread past the rim.
- Bake until the meringue is crisp and light golden on the outside, 40 to 45 minutes. Turn off the oven and let the meringue cool inside for 1 hour, then transfer it to a wire rack to cool completely.
- Make the Filling:
- Combine lemon juice with water to make 1/2 cup.
- Mix 1 tablespoon of the lemon mixture with gelatin in a small bowl and set aside.
- In a saucepan, combine 3/4 cup sugar, 2 cups sliced strawberries, and salt.
- Mash the berries, bring to a boil, then simmer for 5 minutes.
- Whisk cornstarch into the remaining lemon mixture and add to the saucepan.
- Boil until the mixture thickens, about 1 minute.
- Stir in the gelatin mixture and cook until dissolved, about 30 seconds.
- Let the mixture cool for 5 minutes, stir in the remaining strawberries, and pour into the cooled meringue crust.
- Chill the Pie
- Serve
Enjoy this stunning Strawberry-Lemonade Angel Pie, a sliceable meringue delight that’s as gorgeous as it is delicious, perfect for any special occasion!
5. Lemon Cornmeal Cake Recipe
Ingredients:
- Milk: 1/2 cup
- Lemon: Finely grated zest and juice of 1 lemon
- Raw Almonds: 1 1/2 cups, finely chopped
- Natural Cane Sugar: 1 cup
- Fine Yellow Cornmeal: 1 cup
- Baking Powder: 1 1/2 teaspoons
- Baking Soda: 1/2 teaspoon
- Coarse Salt: 1/2 teaspoon
- Extra-Virgin Olive Oil: 3/4 cup, plus more for the pan
- Eggs: 3 large, at room temperature
- Almond Extract: 1 teaspoon
- Confectioners’ Sugar: For dusting
Tools:
- 9-Inch Springform Pan
- Food Processor
- Large Mixing Bowl
- Whisk
- Wire Rack
Instructions:
- Prepare the Milk Mixture:
- Preheat the oven to 325°F (163°C). In a small bowl, combine the milk and lemon juice. Let the mixture stand until it thickens, about 5 minutes.
- Process Dry Ingredients:
- In a food processor, pulse the almonds, cane sugar, and lemon zest until finely ground. Transfer the mixture to a large bowl and stir in the cornmeal, baking powder, baking soda, and salt.
- Combine Wet Ingredients:
- In a separate bowl, add the olive oil, eggs, and almond extract to the thickened milk mixture. Whisk until well combined.
- Mix the Batter:
- Stir the wet ingredients into the cornmeal and almond mixture, blending until just combined.
- Prepare the Pan:
- Brush a 9-inch springform pan with extra-virgin olive oil. Pour the batter into the prepared pan.
- Bake:
- Bake the cake in the preheated oven, rotating the pan halfway through, until the cake is golden and a tester inserted into the center comes out clean, about 55 minutes.
- Cool and Serve:
- Let the cake cool completely in the pan on a wire rack. Once cooled, unmold the cake and dust it with confectioners’ sugar just before serving.
- Storage:
- The cake can be kept covered at room temperature for up to 2 days.
Enjoy this Lemon Cornmeal Cake, a bright and flavorful dessert that’s perfect for any occasion!
