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Gluten Free Desserts

Discover Pinterest’s 10 best ideas and inspiration for Gluten Free Desserts. Get inspired and try out new things.

Gluten Free Lemon Crinkle Cookies Recipe

This recipe for gluten free lemon crinkle cookies is one of our most beloved recipes. These easy gluten free cookies are light, bright,...

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Lemon, Ricotta and Almond Flourless Cake

This is a light lemony flourless cake that will be perfect on a beautiful summer/spring afternoon (although it’s winter in Australia now). The cake reminds me a little bit like friands; moist and almondy. I like this cake the next day, after it’s completely chilled, and the flavour and texture seems to get better with time. This cake is on the sweet side, so I would recommend reducing the sugar (probably down to 200 grams) if you don’t like your cake overly sweet. Update: I’ve received several requests to provide a volume measurement for this recipe. I’ve been reluctant to do so because I’m one of those bakers who like to methodically measure out each ingredient by weight. I feel that it’s the only reliable way to get a consistent result. But hey, that’s just me. Anyway, I have updated the recipe with volume measurement as requested. I understand that Australian measuring cups and spoons may vary slightly from American. So, just a note that I have provided American cups conversion here. Please let me know if there is any mistake in the conversion. Lemon, Ricotta and Almond Flourless Cake (Adapted from Donna Hay Magazine Winter June-July 2013) 120 grams (1 stick) unsalted butter, softened 275 grams (1 1/3 cups) caster sugar 1 vanilla bean, split and seeds scraped 1/4 cup lemon zest 4 eggs, separated and at room temperature 240 grams (2 1/2 cups) almond meal 300 grams (10 1/2 oz) ricotta Flaked almonds, to decorated Icing sugar, for dusting Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside. Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture. Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites. Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.

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Emma Went
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Gluten-Free Gingerbread Cake with Cream Cheese Frosting

A tender, sweet and spicy Gluten-Free Gingerbread Cake with Cream Cheese Frosting. This gluten free gingerbread cake recipe is easy to whip up and is perfect with a dusting of powdered sugar, cream cheese frosting, or vanilla buttercream frosting.

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Gluten Free French Bread | Baguettes

This recipe for gluten free French bread rises fast and bakes even faster. It makes the perfect baguette for sandwiches, garlic bread, and bruschetta.

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Gluten-Free Gingerbread Cake

This soft and moist gluten-free gingerbread cake is a balance of sweetness and spice and is coated with a sweet buttery glaze. With a dairy-free option.

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4-Ingredient Snickers Cups

This 4-Ingredient Snickers Cups recipe is vegan & gluten free. These are such a fun and yummy gift idea you could make for your loved ones!

6 ingredients

  • 2 tbsp Peanuts
  • 1/2 cup Maple syrup
  • 1/2 cup Peanut butter
Baking & Spices
  • 1 cup Almond flour
  • 3/4 cup Dark chocolate chips
Oils & Vinegars
  • 1 tbsp Coconut oil
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Gluten-free White Chocolate Raspberry Muffins with Almond Streusel Topping

These gluten-free white chocolate raspberry muffins with almond streusel topping are a great way to use freshly picked raspberries.

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Amazing Almond Flour Brownies (Paleo, Vegan)

11 · 40 minutes · These paleo almond flour brownies are going to be your new favorite dessert. They're easy, fudgey yet cakey and SO DELICIOUS. You'd have no idea they're grain free, dairy free, and can be made vegan! Let's get baking.

12 ingredients

  • 2 Eggs or flax eggs
  • 2 tbsp Non-dairy milk
  • 1/3 cup Maple syrup
  • 1 cup Runny almond butter
Baking & Spices
  • 3/4 cup Almond flour
  • 1/4 tsp Baking powder
  • 1/2 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1/2 cup Coconut sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
Oils & Vinegars
  • 2 tbsp Refined coconut oil
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Gluten-free Sugar Cookies

85 · This easy recipe for gluten-free sugar cookies is great to use year round for all your holiday cookies.

9 ingredients

  • 1 Egg, large
Baking & Spices
  • 1/4 tsp Cinnamon, ground
  • 2 cups Gluten-free all-purpose flour
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1/2 tsp Xanthan gum
  • 1/2 cup Butter
  • 1 tbsp Water or milk
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