Gluten Free Desserts

Gluten Free Desserts That Are Amazing!

Gluten Free Nine Desserts

Gluten Free Desserts

Most homemakers like to amaze family members with their cooking. This is especially true with family members that suffer from gluten allergies. Trying to find that perfect dessert that will blow them away can be difficult. This is where gluten free desserts can help.

Most individuals really like eating a great tasting dessert after a meal. Many of you remember the days coming home from school and smelling a fresh baked pie, brownies, cake or cookies cooking in the oven and could not wait until mealtime to bite into it.

The goal of providing some dessert options for individuals suffering from gluten allergies, should also experience the same feelings. Can’t wait until mealtime to bite into that dessert that was baking when they came home from school or work.

Below are some great gluten free dessert recipes for you to try.

1. Garbanzo Bean Chocolate Cake

Prep: 15 min. Cook: 40 min. Ready: 1 hr. 10 min. Servings: 12 Calories: 229.

garbonzo-bean-chocolate-cake-slice

Garbanzo Bean Chocolate Cake

Ingredients

Variations

  1. Substitute 1/3 cup egg whites for two of the four eggs. Use ½ cup milk chocolate chips and 1 cup semisweet chips, and dust pan with unsweetened cocoa powder. Use Ghiradelli chips as they are gluten free.
  2. Cover the completed cake with strawberries and sifted powder sugar.
  3. Bake at 360 degrees for those living in high altitudes.
  4. Coconut Version: Omit chocolate chips. Add 1 can of coconut milk. Add one bag of dried coconut. Increase sugar from ¾ cup to 1 ¼ cups. Add ¼ teaspoon salt. Add 1 teaspoon of vanilla. Top cake with gluten free coconut frosting from baking aisle of the store.
  5. If you are unable to find 19 oz. can of garbanzo beans, use 2 whole cups.
  6. Top cake with fat free cool whip and some chopped pecans.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9-inch round cake pan.
  3. Place chocolate chips in a microwavable-safe bowl. Cook in microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If your microwave is powerful, reduce power to 50%.
  4. Combine beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in melted chocolate and blend until smooth, scraping down the corners and sides to ensure chocolate is completely mixed. Transfer batter to the prepared cake pan.
  5. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean.
  6. Cool in pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate.
  7. Dust with confectioner’s sugar just before serving.

2. Flourless Chocolate Cake

Prep: 15 min. Cook: 45 min. Ready: 12 hrs.  Servings: 16 Calories: 341.

flourless-chocolate-cake

Flourless Chocolate Cake Topped With Strawberries

Ingredients

Variations

  1. For the holidays: Add ¾ teaspoon of mint extract to the recipe.
  2. Eliminate 3 egg yolks and use 3 eggs and 3 egg whites. Use parchment paper at bottom of pan. Spray parchment paper and sides of pan with PAM.
  3. Use Ghiradelli bittersweet chocolate chips. Top cake with whipped cream, a little powder sugar and fresh strawberries.
  4. Don’t not bother with the water bath, wax paper, and the dunking the bottom in hot water before serving. Suggestions: Use 1 bag of chocolate chips (11.5 oz) and 4 squares of unsweetened chocolate. Use a 10.5 inch springform pan sprayed with PAM. Serve at room temperature with vanilla ice cream. Or, top with whipped cream.
  5. Use gluten free semisweet chocolate chips, and cut back on the sugar just a bit. Add a dusting of powdered sugar fresh raspberries or strawberries and a sweetened sour cream garnish to top of cake.
  6. Use fresh brewed espresso instead of water.
  7. Reduce butter by 2 tablespoons. Use 3 whole eggs and 3 egg whites. Use strong brewed coffee instead of the water. Use 12 oz. of Ghiradelli bittersweet (60% cocoa) chips and 6 oz. of Ghiradelli semisweet chips. Add vanilla essence. Use a 9 inch round non-stick cake pan and spray with PAM. Bake cake at 300 degrees for 50 minutes, in the water bath. Allow to cool to room temperature, then flip in onto a tray. Serve as is or with a topping.

Directions

  1. Preheat oven to 300 degrees F (175 degrees C).
  2. Grease one 10-inch cake pan and set aside.
  3. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  4. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate or chocolate chips using a safe microwavable bowl. Pour chocolate mixture into the bowl of an electric mixer.
  5. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  6. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  7. Bake cake in the water bath at 300 degrees F (175 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To un-mold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
  8. You can serve as is or add whipped cream topping and then serve. Variant: Add a little powdered sugar and fresh raspberries or strawberries on top of the whipped cream.

 3. Strawberry Angel Food Dessert

Prep: 15 min. Ready: 15 min.  Servings: 18 Calories: 261.

strawberry-angel-food-dessert

Strawberry Angel Food Dessert

Ingredients

Variations

  1. Use gluten free pound cake or yellow cake.
  2. Use Splenda or other reduced sugar substitute.
  3. Lower sugar to ¾ cup to reduce sweetness.
  4. Use frozen or fresh raspberries or peaches or blueberries as a variant.
  5. To reduce calories, use fat free, gluten free angel food cake, cream cheese and whipped topping.
  6. Use a sugar-free, gluten free, strawberry glaze.
  7. Use gluten free Smucker’s Strawberry Topping instead of the glaze.

Homemade Glaze Recipe I

Ingredients:

  • 1 quart sliced berries
  • 1 cup sugar
  • 3 Tablespoons gluten free cornstarch
  • 1 Tablespoon lime juice

Combine all ingredients in saucepan and cook for 5 minutes. If the glaze is a little thick, you can add a little orange juice. Let cool.

Note: 1 quart strawberries for the glaze is separate from those that are called for in the regular recipe.

Homemade Glaze Recipe II

Ingredients:

Cook until thickened and let cool. You’re ready to go.

Serving Directions:

  1. Crumble the cake into a 9×13 inch dish.
  2. Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
  3. In a bowl, combine strawberries and glaze until strawberries are evenly coated.
  4. Spread over cream cheese layer. Chill until serving.

4. Quick & Easy Chocolate Brownies

Prep: 10 min. Cook: 20-30 min. Ready: 1 hr. Serves: 20 Calories: 229

quick-and-easy-chocolate-brownies

Quick and Easy Chocolate Brownies

Ingredients

Substitutions and Variations

  1. Using 1 cup of gluten free all-purpose flour.
  2. Add ½ cup chopped pecans, instead of walnuts.
  3. Add 1 cup gluten free coconut flakes to recipe.
  4. Eliminate nuts for those allergic.
  5. Sprinkle top with powdered sugar.
  6. Reduce butter in half (1 stick) and add ½ cup applesauce and increase cooking time to 45 minutes.
  7. Use ½ cup gluten free chocolate chips instead of the nuts.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9×13 pan.
  3. Melt butter or margarine.
  4. In a large bowl, mix all ingredients in the order listed.
  5. Pour mixture into pan.
  6. In a preheated oven, bake at 350 degrees F (175 degrees C) for 20 to 30 minutes.
  7. Remove when pick in center comes out clean.
  8. Serve when cooled.

5. Gluten Free Fudge Brownies

Prep:  15 min.  Cook: 45 min.  Ready: 1 hr.   Servings: 16  Calories: 228

gluten-free-fudge-brownies

Gluten Free Fudge Brownies

Ingredients

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare 8×8 pan by spraying a cooking spray on bottom and sides of pan.
  3. In a large bowl, add all dry ingredients and stir until combined.
  4. In a separate bowl, add eggs to melted butter or margarine.
  5. Pour egg mixture into the dry ingredients and beat with hand mixer on low until a smooth mixture forms and ingredients are incorporated about 3 to 5 minutes.
  6. Scrape batter mixture into prepared baking pan.
  7. Bake in oven for 40 to 45 minutes until a toothpick placed in center comes out clean.
  8. Let cool, and enjoy.

6. Deep Dish Brownies (Gluten Free Variety)

Prep:  15 min.  Cook: 45 min.  Ready: 1 hr.   Servings: 9  Calories: 340

deep-dish-fudge-brownies

Deep Dish Fudge Brownies

Ingredients

Variation

  • Reduce butter to ½ stick and use ¼ cup applesauce
  • Add ¼ cup additional cocoa powder and 3 tablespoons sugar to compensate.
  • Eliminate one egg from 3 to 2.
  • Eliminate the baking powder.
  • Bake for 35 minutes.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease 8×8 pan bottom only.
  3. In a large bowl, blend melted butter, sugar and vanilla.
  4. Beat in eggs one at a time.
  5. Combine flour, cocoa, baking powder and salt.
  6. Gradually blend into egg mixture.
  7. Spread batter into prepared 8×8 pan.
  8. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan.
  9. Let brownies cool.
  10. Cut into squares and enjoy.

7. Pecan Pie

Prep:  15 min.  Cook: 40 min.  Ready: 1 hr. 5 min.   Servings: 8  Calories: 313

pecan-pie

Pecan Pie

Ingredients

Substitutions

  1. Use ¾ cup brown sugar and ½ cup Splenda to reduce caloric count.
  2. Add an additional ½ cup chopped pecans and add a layer of whole pecans on top.
  3. Add an additional ½ cup chopped pecans to the recipe.
  4. For added flavor, toast chopped pecans for 12-15 minutes at 350 degrees in a preheated oven before adding them into batter.
  5. Reduce brown sugar to ¾ cup, remove white sugar and add ¼ cup pure maple syrup.
  6. Use dark brown sugar instead of light.
  7. Use Splenda instead of brown and white sugars for diabetics.
  8. Chocolate glaze: Melt 3 tbsp. butter & ½ cup chocolate chips, add 1 tsp. vanilla and brush on top of pie.
  9. Leave out white sugar from recipe.

Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. In a large bowl, beat eggs until foamy. Note: Let eggs warm to temperature before adding butter.
  3. Stir in melted butter.
  4. Stir in brown sugar, white sugar and the flour, mix well.
  5. Add in the milk, vanilla and nuts.
  6. Pour batter into an unbaked 9-inch pie shell.
  7. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes or until done.
  8. Let cool completely.
  9. Serve as is or top with powdered sugar or whipped cream.

Baking Variation I

Reduce temperature from 400 to 300 degrees and cook longer than 40 minutes looking for the top to start cracking.

Baking Variation II

Bake at 350 degrees for 15 minutes, then 300 degrees for 50 to 55 minutes.

Baking Variation III

Bake at 400 degrees for 10 minutes, reduce to 350 for 20 minutes, reduce heat to 325 for 10 minutes.

8. Key Lime Pie

Prep:  15 min.  Cook: 8 min.  Ready: 55 min.   Servings: 8  Calories: 553

key-lime-pie

Key Lime Pie

Ingredients

Variations

  1. Eliminate lime zest.
  2. Reduced calorie option: 1 (14 oz.) can of condensed milk, 8 oz. of whipped cream cheese (be sure it’s the whipped variety), ½ cup (4 oz.) sour cream, ¾ cup key lime juice, 1 tbsp. grated lime zest.
  3. Homemade graham cracker crust recipe: 1/3 cup sugar, 6 tbsp. melted butter, 10 sheets of crushed graham crackers or 1.5 cups of crumbs, and press into pie plate.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well.
  3. Pour into graham cracker crust.
  4. Bake in preheated oven for 5 to 8 minutes, until tiny bubbles burst on the surface of pie. Do Not Brown.
  5. Chill pie thoroughly.
  6. Serve with lime slices and whipped cream if desired.

Baking Variation

  • Let pie bake for 10 to 12 minutes, and remove from oven.

9. Apple Pie by Grandma Ople

Prep:  30 min.  Cook: 1 hr.  Ready: 1 hr. 30 min.   Servings: 8  Calories: 512

apple-pie-by-grandma-ople

Apple Pie By Grandma Ople

Ingredients

Variations

  1. Add 1 teaspoon cinnamon, a dash of nutmeg, and 1 teaspoon of vanilla, to the syrup prior to simmering. Compensate for vanilla by omitting a tablespoon of water from the ¼ cup.
  2. Bake entire pie at 350 degrees using glass pie dish. Add 2 tablespoons flour and 1 tablespoon cornstarch to the syrup mixture. Added cinnamon, cloves, allspice and nutmeg to syrup and eliminated water to syrup mixture. Mix ½ syrup mixture to apples before putting in pie crust. 10 minutes before pie is done, brush pie with a little milk and sprinkle top with sugar and cinnamon.

Cooking Directions

  1. Preheat Oven to 425 degrees F (220 degrees C).
  2. Melt the butter in a saucepan. Stir in flour to form a paste.
  3. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
  4. Place the bottom crust in your pan. Fill with apples, mounded slightly.
  5. Cover lattice work crust. Gently pour sugar and butter liquid over the crust. Pour slowly so that it does not run off.
  6. Bake 15 minutes in the preheated oven.
  7. Reduce the temperature to 350 degrees F (175 degrees C).
  8. Continue baking for 35 to 45 minutes, until apples are soft.

10. Sweet German Chocolate Cake

Prep:  40 min.  Cook: 30 min.  Ready: 1 hr. 10 min.   Servings: 24  Calories: 430

sweet-german-chocolate-cake

Sweet German Chocolate Cake

Cake Ingredients

Cake Mixing Directions

  1. Preheat oven to 350 degrees F (175 degrees F).
  2. Spray bottom and sides of a 9×13 inch baking pan.
  3. Place a piece of parchment paper cut to size on pan bottom. Spray parchment paper top. Set aside.
  4. Place chocolate in microwavable bowl. Add ½ cup water and microwave on high for 30 seconds. Stir. Repeat this for 60 additional seconds, stirring after 30 seconds until melted. Set melted chocolate mixture aside.
  5. In a separate bowl, place flour, baking soda, and salt and stir dry ingredients together. Set aside.
  6. In a mixing bowl, place softened butter and sugar. Beat butter and sugar until they are light and fluffy.
  7. Add in egg yolks one egg at a time, beating the mixture well after each addition. Add in the melted chocolate mixture and 1 teaspoon of vanilla extract. Beat batter until smooth. Add in flour mixture with the milk in small batches. Continue beating batter after each addition until smooth. Set aside.
  8. Pour egg whites into a separate clean bowl and beat them until soft peaks form. Fold egg whites into batter in two additions.
  9. Pour batter into prepared baking pan and bake in preheated oven for 30 to 40 minutes, or until a toothpick inserted in middle comes out clean.
  10. Set aside cake to cool completely and make the frosting.

Frosting Ingredients

Frosting Directions

  1. Pour evaporated milk into large saucepan.
  2. Add in white sugar, butter, egg yolks and vanilla. Cook and stir the ingredients on medium heat until frosting is thick and golden brown about 12 minutes.
  3. When frosting reached the desired consistency, remove from heat.
  4. Add in coconut and pecans. Stir until all ingredients are well blended.
  5. Cool frosting mixture to room temperature before icing cake.
  6. Frost the cake by spreading the icing on the top and the sides.
  7. Garnish top of cake with chocolate shavings (optional).
  8. Serve and enjoy!

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