Whether you are gluten-intolerant yourself or have a dinner guest that is, these cookies, cakes, and tarts (both sweet and savory) satisfy the craving for baked goods without relying on wheat flour.
Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks.
These sweet tartlets are prepared in a snap and look outstanding. The crust, cream, and syrup can be made ahead, but assemble the dessert at the last minute, so it's as fresh as can be.
When you need a gluten-free dessert to make jaws drop, turn to this stunner: crunchy hazelnut and almond meringues are layered with a creamy espresso buttercream and silky chocolate ganache, then glazed with more chocolate ganache.
This gluten- and dairy-free quick bread recipe requires only two bowls and a whisk, which makes it especially well-suited for kids’ baking adventures. It’s delicious with a little bit of coconut oil spread over the top.
Savory tarts are just as much an indulgence as sweet ones. The teff tart shell contains a small amount of regular flour, which can easily be substituted with a gluten-free all-purpose flour.
Another savory option, this quiche is perfect for a spring brunch. The crust is made with amaranth, quinoa, and rice flours, and cradles a rich salmon filling balanced by the peppery bite of the watercress.
These gluten-free muffins are decadent and extremely moist, showing off the delicious flavors of banana, dark chocolate, buckwheat, and hazelnut — always a winning combination.
Chocolatey and moist with a light, crisp exterior, these flourless cookies are an excellent showcase for high-quality chocolate.
For the topping of this simple gluten-free citrus cake, the sour oranges are lightly candied in vanilla syrup, which makes a nice sweet-and-sour contrast.
These soft, flourless cookies house a bittersweet filling, for a taste combination that appeals to the kid in all of us.
Pancakes aren't baked, of course, but they can be just as problematic when you're avoiding gluten. These pancakes are made with fiber-rich brown rice flour and almond meal, for incredibly tender, fluffy results.
The pastry cream in the soufflés is made with cornstarch because it gives the cream body, prevents the eggs from curdling, and quickly thickens the cream. Since it’s a pure starch, you use less of it than you would flour.
This wheat-free cake is very light and fluffy, soaked in a zesty, citrusy syrup, and served with a lightly sweetened passionfruit-flavored Greek yogurt.
This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way.
FineCooking.com is a part of the Taunton Home and Garden Network
Taunton Home |
Books & Videos |
Contact Us |
Product recall information
Copyright Notice |
Taunton Guarantee |
User Agreement |
About Us |
Work for Us |
Contact Us |
Press Room |
| Subscriber Alert
© 2013 The Taunton Press, Inc., Part of Taunton’s Women’s Network. All rights reserved.