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Gluten-Free Recipes


Gluten-Free Recipes for Dessert

Chocolate Caramel Cookies

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chocolate Caramel Cookies

Ingredients:

  • 1 stick of butter (4 oz.), soft at room temperature
  • ¼ cup powdered sugar
  • 1 ½ tsp. vanilla
  • 2 Tbsp. maple syrup, honey or corn syrup
  • 1/2 cup Oonagh’s Gluten-Free Flour Mix
  • 1 Tbsp. cornstarch
  • 3 Tbsp. regular cocoa
  • ¼ cup almond meal/almond flour/ground almonds
  • 1/8 tsp. xanthan gum
  • 1/8 tsp. baking powder
  • Salt
  • 1-2 cups (4-8 oz.) chopped nuts
  • Store-bought caramel sauce (Make sure it's gluten-free!)
  • ¼ cup semi-sweet chocolate chips, melted.

Directions:

1. Preheat oven to 350 degrees.  Beat butter and sugar together until light and creamy, stir in vanilla and mix well.

2. Add flours, xanthan gum, baking powder, cocoa, syrup and salt. Mix until a soft dough is formed.

3. No need to refrigerate dough. Using a tablespoon, scoop dough into a cereal bowl containing some of the chopped nuts, then transfer to a cookie sheet.

4. Bake in preheated oven for 15 minutes. Remove from oven and use a ‘tamp’ (like a mini rolling pin with a ball at each end) to press dough down to make a well in the dough. Return to oven and cook for a further 10 minutes while watching them.  They do over cook easily, but you want them totally cooked or they will taste grainy. Remove from oven, press down again with the tamp and leave to cool.

5. Warm the caramel sauce so it is can be easily poured. Spoon or pour ½ tsp. of sauce into each indent in the cookies. Leave to set up or chocolate will melt into warm caramel, instead of sitting on top.

6. Remove cookies from cookie pan and place on chopping board or paper towel.  Drizzle with melted chocolate.  If you use a small fork you get skinnier drizzles than with a spoon that too often just leaves a blob of chocolate. Leave to cool so chocolate hardens. Store in the refrigerator and bring to room temperature for eating.

Tips & Alternatives:

Bake the cookies in mini muffin cups to keep things neat. This also makes them easier to transfer and serve.

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Tags: Dessert, For Kids

Chocolate Overkill Dessert

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chocolate Cake and Brownie Dessert

Ingredients:

Cake

Topping

  • ½ cup gluten-free semi-sweet chocolate chips and/or your favorite candies
  • 1 pint whipping or heavy cream for piping on top whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum

Directions:

I used a 4.5 qt (4.5 liter) bowl.

1. Break up cake between your fingers into small pieces. Put cake pieces into bowl.

2. Sprinkle with ¼ cup Kahlua or plain coffee. The cake and brownie pieces are moist enough on their own, so feel free to skip this step unless you want the extra flavor.

3. Spread half of chocolate custard over cake layer.

4. Spread first pint of heavy cream whipped with sugar, vanilla and xanthan gum on top of custard.

5. Sprinkle lightly or heavily with candy/small chocolate pieces.

6. Repeat steps 1-5 using brownie instead of cake. Reserve some of the whipped cream if you want to pipe around the bowl.

7. Keep dessert in refrigerator and remove about 30 minutes to 1 hour before serving.

Tips and Alternatives:

For a semi-homemade version, use boxed gluten-free cake and brownie mix, instant chocolate pudding mix (make sure it’s gluten-free) and frozen whipped topping.

Get creative with your toppings. A layer of strawberries, raspberries or mango would be great.

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Tags: Dessert

Chocolate Raspberry Mallow Bars

From Oonagh Williams of Royal Temptations Catering

Ingredients: mallow cookies

  • ¼ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ cup + 2 Tbsp. granulated sugar
  • Salt
  • 2 oz. (½ stick) soft butter
  • 1/8 tsp. xanthan gum
  • 1 x 1 oz. square of Baker unsweetened chocolate
  • 1 tsp. gluten-free vanilla extract
  • ¼ cup chopped pecans
  • Mini marshmallows – about 1/3 of 10 oz bag
  • ¼ cup seedless raspberry jam or preserves
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • ½ stick (2 oz.) butter

Directions:

  1. Preheat oven to 350 *.  Spray 8x8 pan with gluten-free non-stick spray.
     
  2. Put square of unsweetened chocolate in microwave safe bowl and microwave for about 1 minute until melted.  Stir down chocolate since it retains its shape even when melted. Prepare rest of dough while it cools.
     
  3. Beat soft butter until creamy, add flour, sugar, salt and xanthan gum and beat until well mixed.
     
  4. Beat in egg and vanilla extract and beat until creamy.
     
  5. Beat in chopped nuts.
     
  6. Beat in cooler melted chocolate – should be a lovely creamy mix.
     
  7. Spread into 8x8 pan and bake for 25 minutes. Remove from oven.
     
  8. Spread the mini marshmallows in a single layer over hot dough. Work as quickly as possible.  Cover with foil, crimped around edges of pan and leave for 20 minutes outside the oven for marshmallows to soften.
     
  9. After 20 minutes, lift foil and gently spread the marshallows.  Melt the raspberry jam and drizzle over marshmallows and gently spread.  (It will look messy!) Let stand for about 10 minutes to set up slightly.
     
  10. Melt chocolate chips with butter and spread over marshmallows/raspberry mix.
     
  11. Once the pan is totally cool, refrigerate for about 3 hours.  Cut into bars by dipping a sharp knife into a very hot mug of water.  Make one cut and then dip the knife again for next cut. Continue to dip and cut to make 4x4 =16 squares. 
     
  12. Immediately remove from pan to plate.  If you cut but leave the bars to come to room temperature before removing from pan, the chocolate breaks and slides away from raspberry topping as chocolate is warm. They are best eaten at room temperature.
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Tags: Dessert

Hazelnut Fudge Brownies

From Chef Oonagh Williams of Royal Temptations Catering

Makes 12 -15 mini muffins or 4 cupcakes. Triple this recipe for a regular 8x8 pan.

Adapted from Fine Cooking.

Ingredients:

  • ½ cup chocolate hazelnut spread
  • 1 large egg
  • 1/3 cup hazelnut or almond meal – Use store bought or make your own by grinding hazelnuts or almonds in a food processor.
  • ½ tsp. vanilla or hazelnut extract
  • Pinch of salt
  • ¼ cup chopped hazelnuts for topping (optional)

Directions:

1. Preheat oven to 350 degrees and line mini muffin pan with paper or foil cases.

2. Whisk chocolate hazelnut spread, vanilla and egg together in a 4 cup bowl until smooth. Add almond or hazelnut meal and salt and beat just until blended.

3. Spoon the batter with a one tablespoon scoop into mini muffin cases and sprinkle with chopped hazelnuts.

4. Bake until a toothpick comes out with wet, gooey crumbs. About 11-12 minutes. Do not over-bake. Set on a rack to cool.

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Tags: Dessert

Toblerone Chocolate Mousse

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 3.52 oz. bar of Toblerone. If you can’t eat Toblerone, then use either regular chocolate or a dairy-free chocolate
  • ½ cup heavy cream
  • 1-2 tsp. of your favorite liqueur or ½ tsp. vanilla or almond extract.

Directions:

1. In a microwave safe bowl, heat ¼ cup of cream until hot (about 30-40 seconds).

2. Remove Toblerone from paper and foil wrapping and break up into pieces. Stir into hot cream and leave for 2 minutes. Stir again and microwave as necessary so chocolate melts.  With Toblerone, there will still be bits due to nuts and nougat in chocolate. Stir in liqueur or extract.

3. Let chocolate mix cool for 10-20 minutes. It will thicken slightly.

4. Whisk remaining ¼ cup of cream until stiff, then gently whisk melted chocolate mix into cream mix. Pour into two pretty glasses and chill. You can also use pretty tea cups or custard cups. Serve as is or topped with more whipped cream and strawberries.

Tips and Alternatives: To save time, make this recipe the night before Valentine’s Day.

For dairy-free: Use dairy-free chocolate and whatever cream substitute you like to melt the chocolate. Increase liquid for melting. Whisk one egg white until stiff and then fold into chocolate mix once cooled.

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Tags: Dessert

Sticky Toffee Pudding with Toffee Nut Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

Cake

  • 2 oz. soft, room temperature butter or butter substitute
  • 1/3 cup light brown sugar
  • 1 large egg, beaten
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ cup almond meal/almond flour (If you can’t have nuts, just use the flour mix)
  • 2 tsp. vanilla
  • Slightly rounded ½ cup pitted chopped dates.
  • 1/3 cup boiling water
  • 3/8 tsp. baking soda
  • ½ tsp. baking powder
  • Pinch of salt

Sauce

  • ½ stick butter
  • ¾ cup light brown sugar
  • 1/3 cup cream
  • 1/3 cup chopped pecans or other nuts (optional)
  • 1 Tbsp. rum or other alcohol you can tolerate (optional)

Directions:

1. Preheat oven to 350 degrees. Put dates in heat proof bowl and pour boiling water over them. Add vanilla extract and baking soda.

2. Cream butter and sugar together until fairly light, creamy and fluffy.

3. Slowly beat in egg, then beat mixture well.

4. Combine gluten-free flour mix, almond meal, salt and baking powder and carefully fold into butter mix. Don’t over mix; it will still look dry and floury.

5. Gently fold date and liquid into mix. It will now look sloppy and lumpy, not like a normal cake batter. Don’t worry.

6. Grease 6 ramekins or custard cups (6 oz. each), then use a 1/3 cup measuring cup to divide batter up among the ramekins.

7. Place ramekins on baking sheet and bake in preheated oven for about 25 minutes. They will look light and fluffy, but might sink in the middle. Remove from oven and let cool for 5 minutes.

8. While cakes are cooking, prepare the sauce. Melt butter, then stir in brown sugar, cream and nuts. Simmer until sugar is melted and sauce starts bubbling and looking toffeeish. Only a few minutes. Add rum and simmer for 1 minute.

9. Turn cakes out onto plates and cover with sauce. If you leave them to absorb the sauce for ½ hour, they are even better. Then you just pop them back into oven or microwave to make them warm from the oven again.

Tips and Alternatives:

Do not attempt to use 4 ramekins and overfill them with batter. The cakes will spill over as they cook.

The cakes freeze well and can last in the fridge for a few days.

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Tags: Dessert

Chocolate Irish Cream Almond Tartlets

From Oonagh Williams of Royal Temptations Catering

Chocolate Irish Cream Tartlets

Ingredients:

  • 6 Tbsp. soft butter – use solid butter substitute for dairy free; do not use an oil.
  • 1/3 cup sugar 
  • ¾ cup almond flour or almond meal
  • Pinch of salt
  • ½ tsp. almond extract

Directions:

  1. Preheat oven to 350 degrees F.
     
  2. Beat butter, sugar, almonds, salt and extract together to a soft, sticky, paste-like consistency.
     
  3. Use a cupcake pan and put 2 tbsp. in each of 8 cupcake holes. Bake in preheated oven for 10 minutes.  (You will see a lot of melted butter around the tarts as they cook.) 
     
  4. Remove from oven, press down the dough to start forming a hollow with walls. Cook for further 5-10 minutes depending on oven.  They will be golden brown around edges but can still be pale in middle. 
     
  5. Cool in pan so they harden a little, but do not let them go cold as they harden and shatter when you try to remove them from pan. 
     
  6. Serve topped with whipped cream or chocolate ganache and fruit. Or, follow the instruction below for Irish Cream Filling.

Irish Cream Filling Ingredients:

  • ½ cup heavy or whipping cream
  • 1/2 cup gluten-free semi-sweet chocolate chips
  • 2 to 4 Tbsp. Irish cream or other liqueur

Directions:

  1. Heat cream in microwave safe bowl until very hot but not boiling over.
     
  2. Stir in chocolate, allow to melt, stir well and microwave more if chocolate isn't smooth enough. 
     
  3. Add alcohol and refrigerate for several hours until stiffer than set jello pudding.
     
  4. Either just spoon chocolate into tarts or whisk until stiff and pipe into tarts. Whisking turns chocolate a lighter color. Piped chocolate will set up stiffer with refrigeration.  Tarts stay stable even if filled earlier in the day and refrigerated.
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Tags: Dessert

Egg Free Chocolate Pudding/Custard

From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Chocolate Custard

Ingredients:

  • 3 squares (3 oz.) unsweetened chocolate or 70% dark chocolate
  • 3 cups 2% milk
  • 3 tbsp. cornstarch
  • ½ cup milk
  • ¾ cup sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla

Directions:

1. Melt chocolate and 2 ½ cups of the milk together in a 6-8 cup microwave safe bowl.

2. Mix together sugar, cornstarch and salt in a separate bowl and stir in remaining ½ cup of milk to make a smooth mix.

3. Whisk milk/sugar mix into milk/chocolate mix.

4. Microwave for three cycles of 2 minutes each, stirring with a whisk in between. Then microwave for three cycles of 1 minute a piece, whisking each time until the mixture is bubbling. Time will vary with power of microwave. The bowl will be hot and heavy, so be careful with lifting in and out to stir and taste test mixture.

5. Remove from microwave and stir in vanilla. Pour into ramekins or martini glasses. Serve at room temperature or chilled.

Tips and Alternatives:

I have made this pudding with refrigerated almond milk and with a combination of almond and coconut milks - both with dairy-free and gluten-free semi-sweet chocolate. When using semi-sweet chocolate, I decreased the chocolate to 1/2 cup. I found the flavor to be thinner than with dairy milk and chocolate, but my students were happy. 

I have also used the refrigerated gluten-free vanilla and hazelnut creamers. They gave an excellent flavor. I then poured cooked hazelnut chocolate custard into a hazelnut crust following the same recipe as the pecan crust I use for my Chocolate Pecan Indulgence.

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Tags: Dessert, For Kids

English “Hobnob” Biscuits (Oatmeal Cookies)

From Chef Oonagh Williams of Royal Temptations Catering

Makes about 28 cookies.

Gluten-free, egg-free, nut-free, and can be easily made lactose or dairy-free.

Gluten-free oatmeal cookies

Ingredients:

  • 2/3 cup certified gluten-free rolled oats, ground in food processor to flour consistency
  • ½ cup Oonagh’s Gluten-Free Flour Mix
  • 2/3 cup light brown sugar (not packed)
  • 1 cup certified gluten-free oats, chopped in food processor to consistency of quick cooking oats. Leave unchopped for a crunchier cookie.
  • ¼ tsp. xanthan gum
  • 2 tbsp. maple syrup or honey
  • ¼ tsp. baking soda
  • 1 tsp. baking powder
  • 1+1/2 tsp. vanilla
  • 1 stick (1/2 cup) butter or dairy-free substitute, melted
  • pinch of salt

Directions:

1. Combine the oat flour, Oonagh’s Gluten-Free Flour Mix, chopped oats, baking powder, xanthan gum, salt and sugar in a bowl.

2. Heat butter and syrup gently in the microwave until the butter melts and the syrup becomes liquid. Take off the heat and stir in the vanilla extract and baking soda.

3. Add syrup mixture to the dry ingredient mix and stir thoroughly to combine. Mixture will come together as you stir it.

4. Using a 1 tbsp. measure, scoop mix at least one inch apart on lined cookie sheet. It will be crumbly, so tidy scoops of dough back into mounds on baking sheet. Flatten slightly with fingers. You can sprinkle with regular sugar for crunchier, sweeter finish.

5. Bake in 325 degree oven for about 15-18 minutes. Cookies should be golden, not dark brown.

6. Allow to cool on baking sheet for about 5 minutes before removing to cooling rack.

Tips & Alternatives:

The raw mix will stiffen as it sits, so work quickly if you don’t have enough baking sheets.

Drizzle the cookies with melted semi-sweet or milk chocolate once they have cooled.

Think about substituting ¼ cup mini semi-sweet chocolate chips, coconut flakes or chopped nuts for ¼ cup of chopped oats. Or sandwich two cookies around frosting or buttercream.

If you do not flatten the cookies, then cook for 20+ minutes. They will not be as crispy when cooled.

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Tags: Dessert

Easter Almond Cake

From Chef Oonagh Williams of Royal Temptations Catering

Almond Cake

Ingredients:

  • 1/2 stick (2 oz.) very soft butter
  • ½ cup (4 oz.) sugar
  • 2 large eggs
  • Pinch of salt
  • 1 cup (4 oz.) of almond meal
  • 1/2 tsp. gluten-free baking powder
  • 2 tsp. gluten-free almond extract
  • Topping: powdered sugar, ¼ to ½ cup sliced almonds

Directions:

  1. Preheat oven to 350 degrees.
     
  2. Place all ingredients in a large mixing bowl and beat until well blended and fluffy, about 1 minute.  Mix will go lighter in color as you beat it.
     
  3. Spread mix in greased and gluten-free floured 8” x 8” cake pan. Sprinkle with sliced almonds.
     
  4. Bake in 350 degree oven for about 30-35 minutes until well-risen, golden brown and set but still soft in the middle.  The texture should be similar to rolls of almond paste when cut, but cooked throughout.
     
  5. Remove from oven, serve warm or cold,  sprinkled with powdered sugar.

Raspberry Sauce
Makes about 2 cups

Ingredients:

  • 1 x 12 oz. bag of frozen raspberries
  • ½ cup. sugar
  • 1/2 cup water
  • ½ cup seedless raspberry jam or jelly for extra “oomph” of flavor

Directions:

  1. Melt sugar and water together, add raspberries, and simmer for just a few minutes.  Stir in raspberry jam until it melts. Depending on ripeness of raspberries and your personal taste, you might want to add more sugar.
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Tags: Dessert
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