We all live a typical lifestyle, where we wake up, go to work, come home eat, and then hit the sack. That same routine continues day in and day out, but the real question is what do you consume during the day? Many of us eat junk foods not knowing what’s in them, but what about foods that contain gluten without you knowing. I am here to share gluten-free dishes, particularly desserts.
This recipe is a great gluten-free for chocolate pudding. It takes near 2 ½ hours to make.
-2/3 cup granulated sugar
-2 tablespoons cornstarch
-1/8 teaspoon kosher salt
-3 cups whole milk
-4 large egg yolks
-1/2 teaspoon pure vanilla extract
-6 ounces bittersweet chocolate, chopped
-1/2 teaspoon unsweetened cocoa powder
- 1. I recommend a saucepan; combine the sugar, cornstarch, and salt. Add about 1/3 cup of the milk. After thorough stirring a smooth paste will form. Whisk in the egg yolks and the remaining milk.
- 2. Cook over low heat, stir constantly with a wooden spoon or spatula until mixture thickens; 12 to 15 minutes. If mixture begins to boil at any point remove from heat.
- 3. Add vanilla and chocolate, stir until the chocolate is melted and the mixture is smooth to your liking. Pour into bowl or cocktail glass. Refrigerate up to two full hours to full days. Finish dish by sprinkling cocoa powder.
This is a simple rice pudding recipe that will satisfy your taste buds.
-2 cups of instant rice
-1/2 cup vanilla ice cream (I recommend the Talenti brand)
-1/2 teaspoon ground cinnamon, plus more for garnishing (optional)
- 1. Prepare rice as package directs. After, add ice cream and cinnamon, and stir.
- 2. Divide pudding into individual bowls and top with additional cinnamon if desired. Serve dish at warm or at room temperature for best taste.
Flourless Chocolate Cake
This is a great dessert recipe for the ever favored chocolate, disregarding gluten such as flour.
-1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
-1/4 cup unsweetened cocoa powder, plus more for the pan
-1 1/4 cups heavy cream
-8 ounces bittersweet chocolate, chopped
-5 large eggs
-1 cup granulated sugar
-1/2 cup fraîche crème or sour cream
-1/4 cup confectioners’ sugar, plus more for dusting
- 1. Start by preheating oven to 350° F. Butter a 9-inch spring form pan and dust with cocoa powder.
- 2. Use a pan to heat the butter with ¼ cup of the heavy cream low heat until the butter is melted. Add chocolate and stir until melted and smooth, then remove from heat.
- 3. Whisk eggs, granulated sugar, and cocoa powder. Whisk in chocolate mixture.
- 4. Transfer the batter to the pan and bake until puffed. Cooking time should range from 35-40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before breaking the mold.
- 5. Using an electric mixer if available, if not then whisk thoroughly. Beat the remaining 1 cup of heavy cream with the fraîche or sour cream and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
These simple recipes can cut down on gluten intake and still give you the treats of your desire.
30 Delicious Gluten–Free Desserts. www.realsimple.com. 2014. Web. 5 May 2014.