This luxurious gluten free chocolate truffle cheesecake has a brownie crust, a creamy filling, and two ganache toppings. For a dairy-free version, make Dairy-Free Chocolate Cheesecake with dairy-free variations of Brownie Crust and Chocolate Ganache toppings.
These gluten-free rum balls are a perfect DIY gift for gluten-free, dairy-free friends over 21. For the younger crowd, replace the rum with orange juice. Store in a covered container in a cool location for a week.
This gluten free Sweet Pastry Crust works well for all sorts of pies, both sweet and savory.
This dairy-free, soy-free, nut-free whipped coconut cream must be served very cold. Choose full-fat canned coconut milk that separates when chilled. The coconut fat, which should be very thick, will rise to the top of the can.
Dusted with confectioners’ sugar, these Italian gluten free pizzelle cookies are deceptively easy to make. All you need is a pizzelle iron. This versatile batter can also be used to make Norwegian krumkake and Russian trubochki; wrap the warm pizzelle around a small dowel or cone and stuff them with Cream Filling. This recipe can be made with egg replacement.
For breakfast, dessert, or a healthy treat, this avocado chocolate mousse recipe is a fabulous way to sustain you while satisfying that sweet tooth.
A delicious gluten-free deep dish apple pie is a great addition to the dessert table. Start with Sweet Pastry Gluten-Free Crust and add this filling of tart apples, fresh spices and cranberries. If desired, arrange decorative cutouts on top and sprinkle with finishing sugar for a special presentation. Make this in a deep dish pie pan.
It just wouldn’t be Thanksgiving without pumpkin pie—and your special diet is no reason to leave it off the menu. This gluten free pumpkin pie recipe calls for coconut milk, but there's no coconut flavor to this traditional pumpkin pie. It tastes best when made the night before and allowed to sit in the refrigerator. This recipe also can be made egg-free with good results.
This luscious gluten free pumpkin custard is delicious served warm or chilled. It can be made ahead and stored in the refrigerator covered for up to three days.
This riff on lemon meringue pie requires plump blackberries pureed into dark purple juice for blackberry curd. The eggs cannot be replaced in this recipe.