Gluten-Free Recipes

Gluten-Free Recipes for Dessert

Quesillo (Flan)

recipe from Maria Luci, Beyond Celiac Director of Research Engagement

This recipe is from my Cuban mother, Ana, who doesn’t always love to cook but when she does she always puts a lot of love into it. She shared this and other family recipes with me when I got married. I treasure the recipe book she made me.

Gluten-Free Cuban Quesillo

Ingredients:

• 2 cans of condensed milk
• 2 cans of evaporated milk
• 8 Tbs sugar
• 8 eggs
• 1 Tbs gluten-free vanilla extract

Directions:

1. In a small cookie can* make caramel by mixing the 8 Tbs of sugar with 3 Tbs of water. Mix continuously over medium heat until it turns light brown.
2. Remove from heat.
3. In a separate bowl, mix the condensed milk, evaporated milk, eggs and vanilla. Once it’s thoroughly combined, put it in the cookie can on top of the caramel and cook in the oven at 375 degrees until you can get a toothpick to come out clean from the middle (about an hour or so).
4. When the can is cool, place it in the refrigerator.
5. When serving, hold it carefully so the bottom is in a pot of boiling water so the caramel melts. Turn it upside down over a large dish.

* Editor’s note: this is my mother’s wording, but I’ve seen her use spring form pans or flan molds like this one from Amazon (affiliate link).

BLT Ranch Baked Potatoes

Classic baked potatoes are transformed with crispy Jones Dairy Farm Dry Aged Bacon, roasted cherry tomatoes and shredded lettuce.

Recipe provided courtesy of Jonathan at The Candid Appetite and Jones Dairy Farm. This recipe is made with certified gluten-free Jones Dairy Farm Dry Aged Bacon.

Ingredients

• 4 large baking potatoes, rinsed and dried
• 1 cup cherry tomatoes, cut in half
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices Jones Dairy Farm Dry Aged Bacon
• 4 tablespoons butter
• 1/2 cup sour cream
• 1/2 cup sharp cheddar cheese, shredded
• 1 cup shredded iceberg or romaine lettuce
• 1/4 cup buttermilk ranch dressing

Directions

1. Preheat oven to 375°F.
2. Place potatoes directly on middle oven rack and bake for 20 to 25 minutes or until fork tender.
3. Place sliced cherry tomatoes on baking sheet and toss with olive oil, salt and pepper. Roast in oven for 10 to 15 minutes until charred, then remove from oven and allow to cool.
4. Heat large skillet over medium-high heat. Drop in sliced bacon and cook for 3 to 5 minutes, until browned and crispy. Using slotted spoon, transfer to plate lined with paper towels.
5. Once potatoes are fully cooked, make slit down middle and open by pushing in on sides.
6. Top each potato with tablespoon of butter and dollop of sour cream. Fluff with fork to incorporate butter and sour cream with potato.
7. Top with cheese, crispy bacon, roasted tomatoes, shredded lettuce and drizzle with ranch.
8. Serve immediately and enjoy!

Pride Krispies

Have you been wondering what to take to the June Pride celebration potluck? We’ve got you covered! These Pride Krispy treats are gluten-free, lactose-free, vegan and delicious.

Ingredients:

• 4 ½ cups Fruity Pebbles cereal (always gluten-free and clearly labeled)
• 10 oz bag full-sized Dandies vegan marshmallows
• ¼ cup coconut oil

Directions:

1. Grease an 8×8 or 7×11 baking pan with coconut oil or nonstick cooking spray.
2. Cut the marshmallows into quarters with scissors.
3. Combine the marshmallows in a pan with the coconut oil and heat on the stove on medium heat, stirring continuously. I found it easier to use a large pan to give the marshmallows more heated surface area and also to have enough room for the cereal when you add it. Note that the marshmallows will not melt to a liquid state, but will instead get soft, sticky and pliable.
4. Once the marshmallows are soft, add the cereal a cup at a time. Expose a sticky surface of marshmallow, stick the cereal onto it, fold the cereal in and repeat. You may want to use your hands for the mixing process once most of the cereal is in the pan, but warning! It will be hot! If you have heat resistant silicone cooking gloves, this would be a great time to use them!
5. Once the cereal is mixed in, transfer the mixture to your baking pan and push it into place, all the way to the edges.
6. Refrigerate for several hours or overnight and then cut into squares.

Coconut Cake

This recipe was provided courtesy of Taleen Benson, author of the cookbook Just as Tasty: Gluten-Free and Eggless Baking Through the Seasons and blogger at Just As Tasty.

Ingredients for the Cake

Makes 12 servings

• 2 cups (296g) gluten-free flour blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 cup (226g) unsalted butter, room temperature
• 1 cup (200g) granulated sugar
• ¾ cup (171g) plain Greek yogurt, room temperature
• 2 teaspoons vanilla extract
• 1 cup (240ml) buttermilk, room temperature
• ⅔ cup (35g) unsweetened shredded coconut

Ingredients for the Glaze and Topping

• 1 cup (120g) powdered sugar, sifted
• 5 tablespoons heavy whipping cream
• 1 cup (53g) unsweetened shredded coconut, toasted*

*To toast the shredded coconut, spread an even layer on a parchment-lined baking sheet. Toast in the oven at 350°F for 5 minutes.

Directions

1. Preheat the oven to 350°F. Grease a 9.5” bundt pan and set aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
3. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the Greek yogurt and vanilla extract and beat to combine. Add the dry ingredients in thirds, alternating with the buttermilk. Start and end with the dry mixture and beat briefly after each addition to combine. Fold in the shredded coconut.
4. Pour the batter into the prepared pan. Bake for 48–50 minutes, or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for 30 minutes before inverting onto a wire cooling rack. Cool completely before topping with the glaze.
5. To make the glaze: Mix the powdered sugar and heavy cream until the glaze reaches drizzling consistency, then drizzle over the cake and top with shredded coconut.

Grandma’s Noodle Kugel

Kugel, a sweet, egg noodle casserole, is a common sight at any Jewish party. Try making this for your next holiday event, Jewish or not.

Ingredients

• ½ stick butter or margarine
• ½ pound gluten-free lokshen (egg noodles)
• 3 eggs
• 3 cups milk
• 1 small carton cottage cheese
• ½ cup sour cream
• 2 teaspoon sugar
• 2 teaspoon cinnamon
• 1/3 cup raisins

Directions

1. Preheat oven to 375°F.
2. Cook noodles and drain.
3. Separate 3 eggs and beat yolks, reserving egg whites.
4. In a separate bowl, whip egg whites until stiff.
5. Melt butter or margarine in baking pan.
6. Combine noodles with egg whites, cottage cheese, sour cream, sugar, cinnamon and raisins in baking pan.
7. Stir in milk and fold in egg yolks.
8. Bake 60 minutes.
9. Let stand 15 minutes. Can be served warm or cold.

Bittersweet Chocolate Pecan Pie

No Southern holiday would be complete without a pecan pie! For an extra touch, serve this pie with whipped cream or vanilla ice cream.

Ingredients:

• Frozen gluten-free pie crust
• 1 ½ cups pecan halves or pieces
• 1 ½ cups dark chocolate chips
• 1 Tbsp. gluten-free all-purpose flour
• 1/2 cup (1 stick) unsalted butter at room temperature
• 1/2 cup packed light brown sugar
• 3 large eggs
• 1/2 cup dark corn syrup, molasses, maple syrup or honey
• 2 tsp. pure vanilla extract
• 1/4 tsp. salt

Directions:

1. Preheat oven to 350°F.
2. Toss together the pecans, chocolate and flour in a medium bowl.
3. With an electric mixer on medium speed, beat together the butter and sugar in a large bowl until light and fluffy.
4. Beat in the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
5. Add vanilla, salt and your choice of syrup, and beat until blended; the mixture may look curdled—this is normal.
6. Stir in most of the the pecan mixture. Set aside a few to top the pie.
7. Transfer the filling to the pie shell, then arrange some pecans on the top.
8. Bake for about 55 minutes, until a wooden pick inserted in the center comes out with just a bit of melted chocolate. The pie should be set around the edges, but still jiggly at the center.
9. Cool the pie completely in the pan on a wire rack and then enjoy! The pie will keep for two days at room temperature.

Pumpkin Chocolate Chip Muffins

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Katie Blauser

Gluten-Free Pumpkin Chocolate Chip Muffins by Katie

Ingredients:

• 1 cup canned pumpkin (not pumpkin pie)
• 1/2 cup brown sugar
• 1/2 cup oil (coconut or olive)
• 2 eggs
• 2 cups Josie’s Best Muffins & More Gluten-Free Mix
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons maple syrup
• 1/2 cup gluten-free chocolate chips

Directions:

1. Preheat the oven to 350°F. Grease or line a muffin tin.
2. Mix the wet ingredients together well.
3. Gradually add the dry ingredients and mix until there’s no lumps. Gently stir in the chocolate chips.
4. Spoon the batter into the prepared muffin tin.
5. Bake for 22–24 minutes.

Peanut Butter Cups

This recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Tammy Aiken

Gluten-Free and Dairy-Free Peanut Butter Cups by Tammy

Pizzelles

This recipe was the grand prize winner of the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest!

Recipe by Deb Graham

Gluten-Free Pizzelles by Deb

• 2 cups gluten-free baking mix (flour)
• 3 large eggs
• 1/3 cup granulated sugar
• 1/2 cup (1 stick) butter, melted
• 2 tablespoons gluten-free vanilla extract

• Anise pizzelles: 2 tablespoons anise extract and 2 tablespoons anise seeds
• Orange pizzelles: 2 tablespoons gluten-free orange extract (or Grand Marnier) and 2 tablespoons orange zest
• Coconut pizzelles: 2 tablespoons coconut extract and 2 tablespoons lemon or orange zest
• Chocolate orange pizzelles: add ¼ cup unsweetened cocoa powder and 2 tablespoons orange zest

Directions:

1. Add the vanilla (or other flavored extract) to the melted butter and set aside.
2. Whisk together the eggs and sugar in a separate bowl until well-combined.
3. Add the melted butter and vanilla in a slow, steady stream while continuing to whisk until well-blended.
4. Add the baking mix and various spices or seeds, orange zest, etc., and using a rubber spatula stir everything together until just combined, but don’t over mix.
5. Important—let the batter sit for 10 minutes before baking. This will create a better texture.
6. Drop a rounded teaspoonful of batter into the center of a pizzelle iron.* Close lid and bake for 60–75 seconds, depending on your pizzelle iron. Check for doneness often.
7. Let cool on a wire rack.

Cinnamon Roll Cupcakes

Recipe courtesy of our sponsor Schär

These mouth-watering Cinnamon Roll Cupcakes will delight your friends and family. We top them with Cream Cheese Icing so they look and taste just like the classic cinnamon rolls of your dreams!

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Ingredients

• 10 slices Schär Gluten-Free Artisan Baker White Bread
• 4 tbsp brown sugar
• 3 tbsp butter
• 3 tsp cinnamon
• 3 eggs
• 1 cup cream
• 2 tsp divided vanilla extract
• 2 tbsp cream cheese, softened
• 1 tbsp butter, softened
• 1/4 cup powdered sugar

Directions:

Make the Cinnamon Roll Cupcakes:

• Preheat oven to 375 degrees F.
• Grease a 12-cup nonstick muffin/cupcake pan.
• Trim crusts from bread. Arrange bread slices on large cutting board.
• Mix brown sugar and cinnamon in small bowl.
• Spread each bread slice with butter.
• Evenly sprinkle cinnamon-sugar mixture on top of buttered bread slices.
• Stack 2 bread slices together with cinnamon-sugar sides facing each other. Repeat to make a total of 5 sandwiches.
• Using a serrated knife, gently cut each bread stack into 8 to 10 strips, then cut each strip crosswise in half.
• Carefully line the muffin cups with the strips, in a circular pattern, dividing the slices evenly to fill all 12 cups.
• Place the eggs, 1 teaspoon vanilla extract and the half & half in a medium bowl. Whisk to blend.
• Use a small measuring cup to pour the egg mixture over the bread strips, dividing the mixture evenly among the muffin cups. Let rest 5 minutes.
• Bake for 25 minutes or until cupcakes spring back to the touch. Cool pan on wire rack for 3 to 5 minutes.
• Use a knife to loosen the edges of the cupcakes, and then carefully invert muffin pan to release cupcakes onto a platter.

Make the Cream Cheese Icing:

• Combine powdered sugar, cream cheese, butter and remaining 1 teaspoon vanilla extract in a small bowl. Stir until smooth.
• Spread 1 teaspoon icing evenly on top of each cupcake.
• Serve warm!