3 Wheat-Free Desserts

Wheat free desserts can be just as tasty as their gluten loaded counterparts. These wheat free recipes will have your mouth watering in no time.

1. Wheat Free Chocolate Chip Cookies

This wheat free twist on a classic favorite calls for dairy and tree nut ingredients. You’ll need:

  • 3/4 cup rice flour
  • 1/4 cup tapioca flour
  • 1/2 cup potato starch
  • 1/2 tsp baking soda
  • 1/2 tsp xantham gum
  • 1/4 tsp salt
  • 1/4 cup margarine, at room temperatue
  • 1/3 cup sugar
  • 3/4 cup packed brown sugar
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts

Preheat your oven to 350 degrees F. Sift the baking soda, xantham gum, salt and flours together. Set the mixture to one side.

In a large mixing bowl, beat the brown sugar, white sugar and margarine together until blended. Beat in the egg and vanilla extract until thoroughly blended. Add the flour mixture, beating on low speed until blended, then stir in the chocolate chips and nuts.

Spoon cookie dough onto a greased baking sheet and bake on the center rack for 10 minutes. Let cookies cool for two or three minutes before removing them from the baking sheet. To make chocolate chip cookie bars with this recipe, bake in an eight by eight inch pan for 25 to 30 minutes.

2. Gluten Free Chocolate Cake

This cake contains tree nuts and dairy products, but is wheat and gluten free. For this cake recipe, you’ll need:

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup boiling water
  • 2 cups almonds
  • 3 large eggs, allowed to warm to room temperature
  • 3/4 cup packed light brown sugar
  • 1/3 cup unsalted butter
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 2 tbsp powdered sugar

Preheat your oven to 350 degrees F. Grease an eight inch springform pan, line it with wax paper, and grease it again before setting it aside. Dissolve the coca in the boiling water and put it to one side. Finely grind the almonds in a blender or food processor.

Put the eggs, vanilla, brown sugar, butter and salt in the food processor and blend for 30 to 40 seconds. Pour the batter into the greased springform pan.

Bake for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 15 minutes before removing it from the pan; it may fall somewhat. Dust the cooled cake with powdered sugar.

3. Allergy Safe Pumpkin Pie

This pumpkin pie is made without eggs, wheat, dairy or nuts, so its safe for all types of allergies and appropriate for all diets.

For the crust, you’ll need:

  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups gluten free all purpose baking flour
  • 2 tbsp french vanilla flavored soy creamer

For the pie filling, you’ll need:

  • 2 cups canned pumpkin
  • 1 cup french vanilla flavored soy creamer
  • 3/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 tbsp dark corn syrup
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt

Preheat your oven to 425 degrees F. 

Make the crust by stirring together the teaspoon of salt and the gluten free flour. In another bowl, mix the vegetable oil with the two tablespoons of french vanilla flavored creamer. Add the oil to the flour mixture, and blend with a fork. Pat the crust into a 9 inch pie pan; bake for 15 minutes and set aside.

Turn the oven down to 350 degrees. Place the other ingredients in a blender and blend for 30 seconds. Pour the mixture into the pie crust and bake for 60 minutes or until a knife comes out clean. Cool the pie for two hours, then refrigerate overnight.


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