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.)
almond flour cookies on white plate ready to eat
An overhead view of gluten-free pumpkin whoopie pies in a baking dish

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