Top Gluten Free Desserts Recipes

I have a major sweet tooth, but gluten free desserts can get a really bad rap. I’ve been gluten free (since my Celiac diagnosis) for about 6 years and have made thousands of gluten free desserts, so I consider myself an expert at this point! I put so much time and care to make sure these recipes are actually delicious and will impress both gluten free and non-gluten free eaters.

Each of these recipes is tested and re-tested to ensure they are perfect every time. They’re moist, tender, generally very easy and straightforward to make and with minimal ingredients you probably already have on hand.

If you’re looking for a dessert to impress, my gluten free chocolate cake and lemon cake are among my most popular cake recipes. I’m such a cookie girl so I often reach for my almond flour chocolate chip cookies which have over 300 five star reviews.

Trader Joe’s, Whole Foods and so many other supermarkets sell lots of gluten free desserts, but I truly believe that homemade is always better, especially in the gluten free world. You’ll up with a much more moist, flavorful and well, better textured dessert than you’d find in a store. Be sure to read through each recipe throughly as I provide lots of tips and tricks to ensure you feel like a pro!

My favorite gluten free flours for baking

Gluten Free All Purpose Flour: Gluten free all purpose flour is always a blend of a few different flours to achieve a similar result as regular AP flour. If I’m not making my own, my go to is Bob’s Red Mill 1:1 or King Arthur. Look for a mix that has xanthan gum which provides support and binds the ingredients together. This is especially important if you’re baking without eggs!

Oat flour: Oat flour is a great flour for beginner GF bakers. It’s inexpensive, mild in flavor and yields a tender crumb. You cannot swap oat flour 1:1 for all purpose, you generally need to multiply by about 40% to safely sub. It’s one of my go to flours for pancakes, muffins and waffles.

Almond Flour: One of my favorite healthier flours! Almond flour adds structure to baked goods but also a lot of moisture because of its high fat content. Unfortunately, there is no go sub for almond flour. Without eggs, almond flour doesn’t work very well on its own, so I often pair it with oat flour, tapioca starch or all purpose flour. It’s mild in flavor and yields a tender crumb. The main downside is the price!

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