Reader Recipe Favorites:
12 Best Gluten-Free Dessert Recipes
Ready to satisfy that sweet tooth? Here's a countdown of our readers' favorite gluten-free desserts—plus a special report on our 12 best pie recipes (see "Perfect Pies" sidebar).
[Updated Nov. 20, 2015]
Anyone who manages a gluten-free diet likely has go-to recipes, including dessert selections. But there’s always room for more, right?
With that in mind, we've compiled a list of 12 reader favorites: the best gluten-free dessert recipes. This page is your directory to those recipes. Enjoy!
P.S.: If you're focusing your recipe hunt on pies, you'll find a few here. But to dig deeper, we've also compiled a new feature called "Pick the Perfect Pie: Our 12 Best Gluten-Free Pie Recipes." Click here to read that story.
What would a dessert list be without pie? And why not good ol’ All-American apple pie?
This gluten-free recipe, which calls for a half-dozen Granny Smith apples, delivers 10 slices (417 calories each) of tart and sweet pie. Total oven time: one hour. Click here for the seven-step, easy-to-execute recipe.
Professional baker Diane Kittle came up with this sweet and simple cake recipe, one that can be made with egg replacement with good results, she reports. She also serves up a complementary Coconut Buttercream Frosting. You’ll have to show restraint once it’s baked, though; each slice, with frosting, is 821 calories. Find the recipe here.
A cup of brewed coffee added to this chocolate cake recipe enhances the flavor, and two suggested frostings—a Mocha Buttercream or a Chocolate Ganache—top it off. Click here to view our recipe.
This entry gives you four recipes that call different fruits into action. There’s Cherry Galette, Fresh Strawberry Pie, Ginger Peach Pie, and Blueberry Pie. The latter, from Diane Kittle, evolved from a recipe using wild Maine blueberries, which are smaller and sweeter than cultivated berries.
Oh, and what about crust? Our baker’s recipe includes an easy-to-make gluten-free crust that, as you’ll see below, ranks even higher on this list (No. 4). First, click here to find our quartet of pie recipes.
Author Cybele Pascal outlines the eight steps it takes to bake a dozen spider-topped cupcakes designed for a Halloween party (see photo). This featured dessert includes recipes not only for the cupcakes themselves, but for gluten-free frosting and gluten-free flour mix. Find the whole package here.
Thirteen ingredients and five steps will help you produce a carrot cake that’s lighter and fluffier than most while also delivering a rich, spicy flavor. Note the recipe variation that shows you how to make this carrot cake egg-free. Click here to view our recipe.
Is there anything more classic for informal desserts, snacks, or treats than a stack of chocolate chip cookies? If you eat a gluten-free diet, no sweat: This recipe will set you up within 20 minutes or so, including preparation time.
Author Mary Capone tells you how to build two 9-inch round lemon cakes in six simple steps. One GFM reader, after trying it, liked it enough that she planned to use it for her wedding cake.
“I made a test run using Namaste Perfect Flour Blend, which contains sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour and xantham gum,” Capone wrote. Click here for directions.
It’s pie crust only but it makes our list of most-visited recipes; you’ll just have to complete the dessert with your favorite filling (see No. 9 above). After all, without crust, can there be a pie? “I just made this crust for an apple pie, and it was the easiest gluten-free pie crust I’ve ever handled,” one reader said. “It turned out beautiful.” Wrote another, “What a great recipe—easy to handle.”
As an aside, one reader queried about the purpose of the sugar in the recipe (two tablespoons of maple crystals or date sugar or granulated sugar). Food editor Beth Hillson replied, “The sugar helps the pie crust brown but it is certainly not necessary. And it can certainly be omitted if your’re using this recipe to make a quiche.” Access our gluten-free pie crust recipe here.
Diane Kittle not only provides her best gluten-free vanilla cake recipe, but she offers variations (almond, orange, or maple gluten-free flavor extract instead of vanilla) and leads you to an ideal buttercream frosting that one reader called “amazingly light and fluffy.” Click here for the details.
Rebecca Reilly tells you how to make around three dozen classic-tasting “mock” graham crackers, ideal for s’mores. They take seven steps and around 20 minutes to complete. Said one reader, “Thank you! Thank you! Thank you! These are fantastic! Oh, how I have missed graham crackers! These really do taste much like the good boxed crackers.” (Do you think she liked them?) The recipe is here.
Contributing writer Rebecca Reilly, in our June/July 2010 issue, delivered 10 recipes for colorful, sweet, gluten-free cheesecakes. The offerings—from a “basic” version to other creative variations featuring green tea, chocolate truffles, cherry topping, coconut, and more—go a long way in illustrating why cheesecake was voted the No 1 dessert choice of restaurant diners across America. Find all 10 gluten-free cheesecake recipes here.
Compiled by Larry Canale. Original recipe authors noted above.