Gluten Free Dessert Recipes.

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Gluten Free Dessert Recipes. I love GF desserts as much as the next person. My kids love gluten free desserts. So naturally as a pharmacist and a holistic practitioner I looked for healthy dessert options for my family. 

 

I try looking for GF desert recipes that have less sugar. I try to look for GF dessert recipes that have little or no saturated fat.

It’s very hard to find that perfect gluten free dessert that would taste great, be gluten free and be REALLY good for you.

But we try…

Now it’s you chance to review these recipes and provide your opinion HERE. 

Gluten Free Dessert Recipes.

First three recipes were magically made in my sister’s kitchen. The first two were adopted from Trader Joe's site and the third was adopted from Garden of Life site. 

Gluten Free Dessert Recipes.

Gluten free chocolate peanut butter cupcakes:

1.Trader Joe’s gluten free brownie mix (follow instructions plus add half a cup water)

2.1/2 cup peanut butter (I prefer crunchy peanut butter)

3.1/4 cup peanuts

4.gluten free frosting or any decoration you like

Directions:

Mix ingredients from the package and add extra ½ cup water

Then ½ a cup of peanut butter and ¼ cup of peanuts

Put batter into 12 cup cakes

Bake for 25-30 min (350 degrees oven)

Let cup cakes cool before adding any icing or decorations






Gluten Free Dessert Recipes.

Gluten free Pavlova with a twist:

1.6(six) egg whites

2.1/2 cup organic brown sugar

3.1/4 cup Trader Joe’s almond meal

4.1-teaspoon organic vanilla

5.1-teaspoon lemon juice

6.1-teaspoon cornstarch

7.whipping cream (for the topping)

8.fresh berry or in my picture I made a preserve out of blueberry and blackberry)

Directions:

Preheat oven to 250 degrees.

Line a baking sheet with parchment paper.

First beat the egg whites until soft peaks form.

Then add the sugar, one tablespoon at a time, and continue to beat until the meringue forms stiff and shiny peaks.

Beat in the vanilla extract.

With a rubber spatula, gently fold in the cornstarch and lemon. (Adding these two ingredients will give the Pavlova a crust that is dry and crisp, with a soft interior.) Then fold Almond meal.

Spread the meringue on the parchment paper (we use natural, aluminum free perchment paper from health food store), smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

Bake for 1 hour. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven (about 1 hour)

Whip the cream in your electric mixer (we used Magic Bullet).

Mound the softly whipped cream into the center of the meringue. Arrange the fruit and enjoy!



 

Gluten Free Dessert Recipes.

Espresso-Chocolate Gluten Free Dessert:

Ingredients:

12 ounces of organic dark chocolate bar, ground up in a blender (we used Magic bullet) or broken into small pieces

¼ cup of fresh espresso, still warm

2 Tablespoons organic gluten free vanilla (we used Flavorganics)

2 Tablespoons organic ground cinnamon

¼ cup of unsweetened cocoa baking powder

¼ cup of raw honey

¼ cup of powdered stevia

2 sticks of organic butter (at room temperature)

6 free-range organic eggs, room temperature

Directions:

Preheat oven to 350 degrees and coat a spring form pan with butter or extra virgin coconut oil.

In a large mixing bowl, mix together all the ingredients, adding the espresso last.

Place the mixture in the coated spring form pan and place in the oven.

Bake for 50 minutes or until the middle is done and an inserted toothpick comes out clean.

Remove from the oven. Cool and Serve.

This gluten free dessert recipe has Stevia. Stevia sugar substitute maked it a better choice since it has lower glycemic index. 

Gluten Free Dessert Recipes.

This recipe was sent from Judy(Las Vega, Nevada). She adopted the recipe from simply recipes site.

Gluten Free Tapioca Pudding Recipe

Tapioca is naturally gluten free. So many of my gf dessert recipes have tapioca in them. You would need to look at the instructions of the packages. Some smaller pearl tapioca needs overnight soaking in water. If the package you got has that requirement you would need to reduce the milk in the recipe to 2 ½ cups from 3 cups. You could find tapioca in the basking section of your supermarket or in most health food stores. Do not use instant tapioca in this GF desert recipe.

INGREDIENTS :

• 1/2 cup small pearl tapioca

• 3 cups organic, whole milk

• 1/4 teaspoon sea salt

• 2 organic, free roaming eggs

• 1/2 cup of organic sugar(we used Florida Crystals)

• 1/2 teaspoon of organic vanilla (we used Flavorganics)

DIRECTIONS:

1 Mix in together organic milk, tapioca, and salt in 1 1/2 quart pan. Start with medium to high heat. Stir these ingredients until boiling. Let it simmer for 5 minutes. Leave uncovered at the lowest possible heat, adding sugar gradually.

2 Beat organic eggs in a separate bowl. Mix in some of the hot tapioca very slowly to equalize the temperature of the two mixtures. This will prevent curdling.

3 Return the eggs to the pan with tapioca. Slowly bring mixture barely to a boil, stirring constantly. Reduce heat and stir several minutes at a low simmer, stirring constantly until you get a nice thick pudding consistency. Cool 15 minutes. Add vanilla. Serve either warm or chilled.

Note: If you want to make a more light and fluffy, but still rich, tapioca pudding, separate the eggs. Use the egg yolks to stir in first to the pan with the tapioca. Once the pudding has become nice and thick, beat the egg whites in a separate bowl to soft peaks. Remove the pan of tapioca pudding from the stove, fold in the beaten egg whites into the pudding.

Serves 4-6.

This may be one of your favorite gluten free dessert recipes because your kids will love it.



Next...Gluten Free Chicken Recipes 

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