Recipes

[Bookbaby]

Hi, I am looking for a gluten free dessert to make for a dinner guest. I want something easy that doesn't have a lot of unusual ingredients. I have never made anything that is gluten free.

 Thanks!

[LizzieInSRQ]

Make a fruit crisp with oat-based topping. Tons of recipes online and usually very simple and universally liked. Serve warm with ice cream. Yum

[house_cat]

Design your own ice cream sundaes. My son is gluten intolerant and we have ice cream cake for all the birthdays. I do construct the cakes myself, with store bought ice cream, because not all ice cream cakes are cake-free.

[Eileen in Virginia]

How about a fresh fruit salad? If you want to make a baked dessert, King Arthur Flour makes a gluten-free flour substitute called Measure for Measure. If you look at this on KAF's website, there are recipes at the bottom of that product's page. I think this is available in many stores and Amazon. Hope this helps.

[RespectLife]

@Bookbaby 

Flourless Chocolate Cake

285 calories; protein 4.5g; carbohydrates 29.9g; fat 18.6g; cholesterol 100.3mg; sodium 109.1mg.

• 4 (1 ounce) squares semisweet chocolate, chopped
• ½ cup butter
• ¾ cup white sugar
• ½ cup cocoa powder
• 3 eggs, beaten
• 1 teaspoon vanilla extract

Instructions Checklist

• Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

[RespectLife]

@Bookbaby 

Chocolate Quinoa Cake

prep:15 mins   cook:40 mins  additional:30 mins total: 1 hr 25 mins Servings:12

332 calories; protein 5.8g; carbohydrates 37g; fat 20.5g; cholesterol 93mg; sodium 374.9mg

• 2 cups cold cooked quinoa
• ¾ cup melted butter
• 4 eggs
• ⅓ cup milk
• 1 ½ teaspoons vanilla extract
• 1 ¼ cups white sugar
• 1 cup cocoa powder
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup chocolate chips
• ½ cup chopped pecans (Optional)

 

Instructions Checklist

• Preheat oven to 350 degrees F (175 degrees C). Grease a rectangular cake pan.
• Blend quinoa, butter, eggs, milk, and vanilla extract together in a blender until smooth.
• Combine sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Stir quinoa mixture into sugar mixture until batter is well combined. Fold chocolate chips and pecans into batter; pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool cake on a wire rack.

[RespectLife]

@Bookbaby 

This was by FAR the fav of all three....kinda more work, but WELL worth it.   Big Hit!

Gluten Free Meringue Chocolate Cake

For the Cake

• Baking spray or butter, for greasing
• 1/4 cup hot coffee
• 10 ounces semisweet or dark chocolate, chopped
• 1/4 cup unsweetened natural cocoa powder
• 1/2 cup olive oil
• 5 large eggs, separated, at room temperature
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon kosher salt

For the Meringue Topping

• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup hazelnuts, toasted and coarsely chopped

1. Grease a 9-inch springform pan, then line the bottom with parchment paper and lightly grease the parchment.
2. Pour the hot coffee over the chopped chocolate in a large heatproof bowl.
3. Let sit for 2 minutes, then stir to slightly melt the remaining chocolate (it will not all be melted).
4. Set the bowl over a pot of simmering water to create a double boiler and melt the remaining chocolate, stirring occasionally, until smooth, about 4 minutes. Remove from the heat.
5. Carefully, whisk in the cocoa powder, then add the oil and egg yolks; whisk until smooth.
6. Add the sugars, vanilla, and salt to the chocolate mixture and whisk to combine. Make sure there are no clumps and the mixture is smooth.
7. In the bowl of an electric stand mixer fitted with the whisk attachment, beat the egg whites on high speed until medium peaks form.
8. Gently fold one-third of the egg whites into the chocolate batter. Add the remaining whipped egg whites to the batter and fold until just combined. You want to use a folding motion rather than stirring so you do not knock the air out of the batter.
9. Transfer the batter to the prepared springform pan. Bake for 25 minutes. This is to give the cake an initial start on baking (it will bake for a second time with the meringue). Meanwhile, you can start the meringue topping.

Make the Meringue Topping

1. Gather the ingredients.
2. Wash and dry the bowl and whisk attachment of the electric stand mixer. Place the egg whites and cream of tartar in the bowl. Beat on high speed until frothy.
3. Once the egg whites have reached a frothy stage, reduce the mixer speed to medium and slowly add the sugar in a steady stream. Return the mixer to high and whisk until the meringue is thick, glossy, and forms stiff peaks.
4. Remove the bowl from the mixer stand. Add the cocoa powder and half of the hazelnuts to the meringue. Fold the mixture together until mostly combined, about 3 to 4 folds. Add the remaining hazelnuts and fold together 2 to 3 more times. The mixture should be mostly combined, but does not need to be uniform.
5. Once the cake is out of the oven, dollop the meringue topping all over the top of the cake. Use a spoon or offset spatula to spread to cover, creating swirly designs.
6. Bake until the meringue is crisp, lightly browned, and a skewer inserted in the middle down through the cake base comes out with a few moist crumbs, 25 to 30 minutes. Do not worry if the meringue is cracked as it will deflate and crack more as it cools, creating a beautiful rustic aesthetic.
   (If the meringue looks like it is browning more than desired, cover the pan with foil and continue to bake for the remaining time.)

Let the cake cool for at least 15 minutes. Run a knife or offset spatula around the edge of the cake to loosen it from the sides of the pan, then remove the springform. Serve the cake at room temperature.

Spices pair wonderfully with the dark chocolate, so try adding cinnamon, cardamom, nutmeg, or even a little cayenne.

[River Song]

1.  Sautéed apple slices in butter with a little sugar and cinnamon, served warm, topped with vanilla ice cream.  Sort of like apple pie without the crust.

2.  Chocolate mousse

3.  Rice pudding

4.  Krusteaz brand of boxed mixes makes a decent gluten free brownie mix (and gluten free cornbread mix and gf cinnamon swirl cake mix) found in the grocery store cake mix isle.

5.  Tate's Bake Shop brand of gluten free chocolate chip cookies are great, found in the grocery store cookie isle.  These would make awesome ice cream sandwiches.

[wagirl]

flourless chocolate cakes are to die for!!!!  Very rich with a dollop of whipped cream and maybe fresh berries---YES please!!!

[YouGoGirl1]

Everybody likes No Bake Cookies, easy peasy...