FeaturesApr/May 2017 Issue

3 Paleo Gluten-Free Dessert Recipes

Sweet, paleo-inspired ways to celebrate spring

With the promise of warm weather right around the corner, we were hankering for gluten-free baked desserts without all the flour. So we chose three favorite gluten free paleo desserts from celebrated food writer Mark Bittman, paleo cookbook writer Caroline Potter and gluten-free cookbook author Lisa Stander-Horel. The result is these paleo-inspired gluten-free treats—light, appealing and delicious. Just in time for Passover, Easter and other special occasions, they’re a sweet way to celebrate the season.


Gluten-Free Lemon Curd Cake

Whatever you’re celebrating—birthday, wedding, new baby or just the fact that life deserves to be celebrated every day—have a slice of gluten-free cake!

Caroline Potter’s Gluten-Free Lemon Curd Cake

MAKES ONE 9-INCH LAYER, SLICED HORIZONTALLY INTO TWO

Cookbook author Caroline Potter designed this gluten-free cake for her wedding. Even though she couldn’t eat grains or refined sugars, she still wanted to cut a gluten-free cake with her new husband.Afterwards, everyone was asking for the recipe. "It brings me joy to watch my friends and family devour slice after slice, usually without knowing it’s grain-free and gluten-free," she says. Whatever you’re celebrating—birthdays, weddings, babies or just the fact that life deserves to be celebrated every day—have a slice of cake! Store leftovers in the refrigerator until eaten. This gluten-free lemon curd cake recipe cannot be made successfully without eggs.

Click here to view full recipe

Recipe reprinted with permission from All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective (Page Street Publishing), by Caroline Potter (colorfuleats.com).


Gluten-Free Chocolate Almond Cookies

Mark Bittman’s Gluten-Free Chocolate Almond Cookies

MAKES 3 TO 4 DOZEN GLUTEN-FREE CHOCOLATE ALMOND COOKIES

Sugar and egg whites make these rich, fudgy gluten-free cookies by former New York Time’s food columnist Mark Bittman crisp and glossy on the outside and nice and chewy when you bite into them. This gluten-free chocolate almond cookie recipe is simple and endlessly adaptable. This gluten-free recipe cannot be made successfully without eggs. Keep these cookies in an airtight container up to 3 days.

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Text excerpted from How to Bake Everything 2016 by Mark Bittman. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Gluten-Free Coconut Matzo Rocky Road Nougats

Lisa Stander-Horel’s Gluten-Free Coconut Matzo Rocky Road Nougats

MAKES 64 1-INCH SQUARES

If you’re a fan of rocky road, this gluten-free recipe by Lisa Stander-Horel will make you very happy. For those who buy matzo for Passover and then find extra boxes in their cupboard months later, this gluten-free coconut matzo rocky road nougat recipe is for you. You’ll never look at matzo the same way again. For an incredible flaky base, make as many layers as possible. Prepare this gluten-free dessert well ahead of when you want to serve it—it takes a long time to cool.

Click here to view full recipe

Recipe from Nosh on This: Gluten-Free Baking from a Jewish-American Kitchen, Lisa Stander-Horel and Tim Horel, 2013. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. This recipe adapted from A Treasury of Jewish Holiday Baking by Marcy Goldman.

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