Need to Make a Gluten-Free Dessert? You’re in the Right Place!
Whether you’re new to gluten-free baking or a seasoned baker, this site is full of hundreds of gluten-free desserts for all occasions!
Each one of these recipes has been carefully tested & perfected. My goal is to create recipes that are undetectably gluten-free, and delicious enough to serve to any crowd!
Need a place to start try these TOP-RATED gluten-free chocolate chip cookies. You might also like this long-time favorite gluten-free angel food cake. I make this gluten-free chocolate mousse cake for birthdays every year!
Working with Gluten-Free Flour
I like to create easy, approcable gluten-free recipes. To keep things simple, I like to use a gluten-free 1:1 baking flour (also called gluten-free measure-for-measure flour) in my recipes.
These flours are made of a blend of naturally gluten-free flours (from gluten-free grains like rice and sorghum), starches (like tapioca and potato starch) and a binder (like xanthan gum or guar gum).
There are many brands of gluten-free flour in stores today. I recommend using a high-quality 1:1 gluten-free baking flour that contains xanthan gum. My favorite brands are King Arthur Flour Gluten-Free Measure-for-Measure Flour and Bob’s Red Mill Gluten-Free 1:1 Baking Flour.
Keep in mind that gluten-free flour is denser than traditional flour. I find that gluten-free flour is about 150-160 grams/cup depending on the brand.
Tips for Gluten-Free Baking
Since many traditional desserts rely on gluten-containing wheat flour to achieve a light, chewy texture, there’s definitely a learning curve to gluten-free baking! However, it’s totally possible once you learn a few pro tips like these:
- Follow the recipe exactly: If you’re new to gluten-free baking, this is not the time to experiment. Gluten-free baking can be finicky, and it’s important to follow every instruction without making any modifications.
- Measure carefully: I try to include grams measurements in my recipe wherever possible. I recommend using a kitchen scale and weighing the ingredients whenever possible.
- Let your batter rest: Most recipes will taste a lot better if you let the batter rest for at least 15 minutes before baking. This is especially true for gluten-free cookies and gluten-free muffins. This minimizes grittiness and improves the texture.
- Don’t worry about over-mixing: Good news! Unlike gluten recipes, gluten-free recipes usually can’t be overmixed. (They don’t contain the gluten that can get tough if the batter is mixed for too long.)