It can be daunting to be diagnosed with a food allergy like celiac disease or gluten intolerance. Will you have to say adios to some of your favorite foods? Some, yes, but definitely not all. These days there are so many great gluten-alternatives out there that you should be able to have some variation of most things you love. Desserts can be especially tricky since most baked goods are gluten based. But never fear, help is here!
Chocolate Cheesecake Squares– Anything with cheesecake is a winner in my book. Plus these are (almost) no-bake so they are easy to boot! This recipe is courtesy of Lynn at Lynn’s Kitchen Adventures.com. The ingredients you will need are:
- Dark or semi-sweet chocolate chips ( I prefer dark)
- Cream cheese (NEEDS) to be room temperature
- Butter (again, NEEDS to be room temperature)
- Whipped topping (thaw if frozen)
- 9″ piecrust (can be store bought, or homemade, but be sure it’s GF!)
To start, preheat oven to 375 degrees. First, carefully stretch the pie crust out until it will fit in a 13×9″ baking pan. Cover the pan with the crust. With either a fork or a toothpick, prick the dough all over the surface so the crust won’t puff up. Bake for about 20 minutes or until it is perfectly golden. Cool completely.
In a stand mixer (or with a hand mixer if you prefer) beat on medium the softened cream cheese and the sugar. Set aside. Put the softened butter and the chocolate chips in a microwave safe bowl and microwave 30 seconds. Stir. If additional time is needed, microwave for 15 seconds at a time until the chips are smooth and meted. Carefully fold in the whipped topping with a rubber spatula until everything is fully incorporated. Spread the mixture into the prepared crust. Place the pan in the refrigerator until firm.
GF Soft Sugar Cookies– Cookies are a staple in life, so you shouldn’t be deprived just because of a silly food allergy. This is a “Lofthouse” style soft, fluffy sugar cookie. This recipe is from Flippin’ Delicious.com. Here are the ingredients needed:
- Softened butter
- Baking powder
- Xantham gum
- Vanilla extract
- Rice flour blend (Blend ratio found here)
To get started, preheat oven to 350 degrees. Next, beat the softened butter and the sugar together until well combined. Add eggs and beat until combined. Next add the salt, baking powder, xantham gum and vanilla and rice flour blend and mix until just combined, but do not overbeat or the cookies could turn out tough. Chill the dough covered in plastic wrap for at least one hour. After the dough is chilled, roll the dough out onto a surface dusted with rice flour to keep from sticking. Roll until the dough is a quarter to a half-inch thick. Cut the cookies using a cookie cutter. Bake for 8-12 minutes depending on oven and size of cookie. The key to these cookies is the soft, pillowy texture so do not over bake. I did a test batch with just one cookie to see how long it needed to be baked. They will over bake quickly, so keep an eye on them. Frost with gluten free frosting of your choice.
Easy Bananas Foster– Last up is this easy banana dish from Food.com with tons of flavor and none of the gluten. You will need the following ingredients:
- Light Brown Sugar
- Vanilla ice cream
To start, heat a sauté pan to medium and melt the butter. Add the bananas and stir for two minutes to coat bananas. Add brown sugar, cinnamon, vanilla, and salt. Reduce heat to low and continue to stir for another two minutes until everything gets gooey and melty and super delicious looking. Serve over vanilla ice cream. The sugar melts to make a sauce. It won’t thicken too much, so be prepared for a thick-ish sauce to pour over the ice cream.
I hope you enjoy these delectable, gluten free desserts!
Full recipes can be found here: