Gluten-free recipes
Super easy recipe for a gluten-free dessert that everyone loves! The sweet pears with the fresh ginger, and the coconut crumble is a perfect match!! Ideal to share at the table with family or friends. About this recipe Warm or cold, with a scoop of READ MORE
This quick chocolate mousse is super simple to make and it´s amazing. The mango compote pairs perfectly with the chocolate. About this recipe This recipe requires very few ingredients and is super easy to make. Also, this kind of dessert pairs with many toppings. I READ MORE
Very easy gluten free matcha lemon muffins!! Moist and soft, if you’ve never used matcha in your recipes, this is a good one to start with.
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These muffins are moist and tasty with a hint of matcha flavor. If you have never used matcha in your recipes, I advise you that it has a particular flavor.
The color of the muffin is not so green because of the buckwheat flour. I topped the muffins with lemon icing, but you can also use a cream cheese frosting. They pair very well with frosting too.
Preheat the oven to 350ºF.
Line 12 muffin cups with liners or lightly grease them.
Whisk buckwheat flour, corn starch, salt, and baking powder in a medium bowl.
In a large bowl, beat softened butter, sugar, and matcha until creamy. You can use an electric mixer or a hand whisk.
Add the egg and the oil and mix well.
Add the dry ingredients along with the milk, and lemon zest, and mix until well incorporated.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a tester comes out dry.
Store the muffins in an air-tight container at room temperature for up to 3 days or you can store them in the fridge. Also, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
An amazing and fresh recipe for a French classic dessert. It takes a few ingredients and it’s very easy to make!! About this recipe With five ingredients you have a dessert that everyone loves and itself is gluten-free. There are many versions of this dessert: READ MORE
These gluten-free madeleines are very tasty. With a hint of coconut flavor, they are amazing!! Ideal to serve along with a tea or coffee. About this recipe I always liked madeleines and tried to make the best gluten-free version recipe. In this recipe, I gave READ MORE
It’s always good to have a perfect chocolate mousse recipe on hand!! This dessert is decadent, creamy, and incredible chocolaty!!! Chocolate is and will be the favorite when it comes to giving yourself a sweet pleasure.
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It’s always good to have a nice chocolate mousse recipe on hand. It is a dessert that everyone loves, and it is difficult to fail. Chocolate is and will be the favorite when it comes to giving yourself a sweet pleasure
It’s easy to make, the only challenge is to come out airy. We know that is airy when tiny holes appear inside the mousse.
Another advantage of this dessert is that it pairs with different toppings. And you can also do it in a dish, or individual dishes.
First, separate the egg whites from the yolks. Set aside.
Melted the chocolate and the butter in a double boiler. Turn off the heat and add the egg yolks stirring vigorously. Set aside.
Beat the cream until firm and place it in the fridge to keep it cold.
Beat the egg whites, first at a low speed and then faster. When they are almost firm, add the sugar, little by little, and continue beating until they are firm enough to make a meringue. Add the vanilla extract.
Add the meringue to the chocolate, little by little, with a rubber spatula and enveloping movements. Once we fully incorporated the meringue, we do the same with the cream, incorporating little by little with involving movements.
Let chill in the fridge for at least 6 hours.
Serve with fresh fruits or the topping you prefer.
Note: To melt the chocolate, you can do it in a double boiler at low heat or in the microwave at medium power. You have to be careful because it burns easily.
Store the chocolate mousse in the fridge for 3 days or you can freeze it in an airtight container for up to 3 months. Don’t store/freeze it with the topping.
Very moist, soft, and delicious gluten free pear and ginger muffins!! They’re super easy and they freeze very well. Ideal to serve along with tea. About this recipe These gluten-free pear and ginger muffins are delicious. Made with almond flour, they are moist and soft. READ MORE
Easy gluten-free dessert that never fails. Always best warm with a scoop of ice cream!! Ideal to share at the table with family or friends. About this recipe The tender warm apples mixed with the crunchy make the apple crumble a dessert that never fails. READ MORE
This simple and fresh dessert is irresistible! You can make the pastry cream and plums in advance and finish the dessert at the last minute.
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Easy and fresh gluten-free dessert. The sweet and creamy vanilla pastry cream matches perfectly with the sour plums and the crunchy cookies.
It’s very simple and quick to make. You can make in advance the cream and the plums and assembly the dessert at the last minute before eating it.
Mix in a medium bowl the egg yolks, egg, corn starch, and sugar with a hand mixer. Set aside.
Heat the milk in a saucepan, preferably with a double bottom, until it begins to boil.
Remove from the heat and pour while mixing with a wire whisk, over the egg yolk mixture.
Pour all the mixture back into the saucepan and, while mixing with the same whisk, cook until it starts to boil. Remove from the fire.
Add the vanilla and 50 gr of butter.
Place in the cups and cover with film in contact.
For the plum compote:
Cut the plums into large cubes, with peel.
Place in a pan, sprinkle with sugar and drops of lemon juice and cook over low heat until tender, but firm, and syrup forms. Remove from heat and let cool.
Dessert assembly:
Place the plums on top of the cream and finish with ground gluten-free biscuits.
I chose to match the vanilla cream with a plum compote because I like the contrast between the sour of the plum and the sweetness of the cream. But you can replace the plum with the fruit you prefer or you have at home. You can also add some almonds or walnuts.
It is best to assemble the dessert before eating it. If you have leftovers, you can film them and store them in the fridge. If you can separate the fruits and cookies much better.
Creamy and delicious rice pudding that everyone will love. It´s very easy, and the plum compote pairs perfectly!! About this recipe With a few ingredients makes a classic and delicious dessert that everyone loves. You can eat it hot or cold and can be served READ MORE
A simple recipe for a strawberry and ginger jam, ideal to take advantage of the strawberry season! It is very easy to make, and once you learn how to make homemade jam, there is no turning back. About this recipe I always prefer a homemade READ MORE
Quick and easy recipe for a gluten-free apple and cinnamon cake!! It´s very soft and moist, and it’s come together very quickly.
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This is a recipe to always have on hand for any occasion, It’s very difficult for something to go wrong.
I love apple recipes, especially for fall/winter, and I like to serve them warm with a scoop of ice cream or whipped cream. It looks great alone too!
The cake is very tasty, and it is ideal for dessert, snack, or even breakfast. Oh, and it also freezes very well too.
Preheat the oven to 347F (175C). Buttered and sugared a 10″ pan.
Cut the apples into thin slices and sprinkle with lemon. Set aside.
Beat a little the eggs, add the cream and the warm melted butter.
In another bowl place the dry ingredients. Make a hole in the center and add the egg mixture.
Mix everything and finally add the apples.
Place the mixture in the prepared pan.
Sprinkle the surface with one tablespoon of sugar and cook for 35 minutes.
You can store the cake in an airtight container or a plastic wrap at room temperature for three days or in the fridge for five days. You can also freeze it for three months, wrap it in plastic.
To reheat frozen cake, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
Easy recipe for a delicious banana split glass dessert. Banana, dulce de leche, and chocolate are a perfect match!! About this recipe Banana, dulce de leche, and chocolate are a perfect match. It’s a dessert that hardly fails because it’s a combination that everyone loves. READ MORE
A quick and super easy dessert that everyone loves!! It’s a vanilla panna cotta, and this time I finished it with fresh strawberries and blueberries. About this recipe Panna cotta is a typical Italian dessert that is made from cream and it is usually finished READ MORE
These gluten-free coconut pancakes are soft, fluffy, and very easy to make!! They also freeze very well, all you have to do in the morning is reheat and serve with your favorite toppings.
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These gluten-free pancakes are very soft and with a hint of coconut flavor. The good thing is that you can make the batter the day before and cook them up in the morning or you can make it ahead of time and freeze them. And when you want to eat pancakes all you have to do is reheat them.
I am not a huge fan of pancakes, but sometimes I like them for breakfast. I prefer to use my own mix of flours instead of the premix flours. I like to find the perfect combination for each recipe.
Whisk together the buckwheat flour, brown rice flour, baking powder, sugar, and shredded coconut in a medium bowl.
Make a hole in the center and add the egg, oil, and milk. Mix well.
Heat a nonstick frying pan over medium heat and spray with oil.
Pour 1/4 cup batter into the pan per pancake.
Flip when bubbles start appearing on the surface and cook until cooked through. The first one never goes very well but later gets better.
Repeat with the remaining batter.
Top with yogurt, fresh fruits, honey, or any combination you like.
Once the pancakes are completely cold, place them on a baking sheet and freeze them for 10 minutes. After this time put them in a freezer-safe bag or air-tight container. In this way, you will avoid pancakes from sticking together.
Delicious and fluffy gluten-free banana pancakes!! Very easy to make! Served with yogurt, honey, and fruits, are a very good option for breakfast. About this recipe You can turn the overripe bananas into these fluffy gluten-free pancakes. You can make the batter the day before READ MORE
Soft, chewy, and full-packed with chocolate chunks, these gluten-free pumpkin cookies are delicious. Even if you are not a pumpkin fan, you will love these cookies!! About this recipe These gluten-free pumpkin cookies are soft, chewy, and deliciously spiced with cinnamon, nutmeg, and ginger. The READ MORE
Soft and chewy these gluten-free red velvet cookies are a success and very easy to make. Packed full of white chocolate chunks, they’re delicious!
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Sweet and tender these gluten-free red velvet cookies are delicious. The buckwheat flour gives texture, the starch makes the cookies soft and thick and the white chocolate chunks remind us of the cream cheese frosting of the cake.
The red color is not very bright due to the buckwheat flour that gives it a slightly darker color.
Whisk buckwheat flour, corn, tapioca starch, cocoa powder, baking soda, and salt in a medium bowl.
In a large bowl beat butter and sugars until creamy. You can use an electric mixer or a hand whisk.
Stir in the egg, and vanilla and mix well. Add buttermilk and mix until well incorporated.
Add dry ingredients little by little and mix well until you get homogeneous cookie dough. The dough is a bit sticky.
Finally, add the red food coloring and mix until the color has spread throughout the dough.
Let the chill the cookie dough in the fridge.
Preheat the oven to 350ºF.
Line baking sheets with parchment paper or silicone mats.
Drop large teaspoons on the prepared sheets, spacing them an inch or so.
Use your fingers to gently press down on the balls and flatten them slightly.
Place the chocolate chunks on the surface of the cookies.
Bake for 10 minutes, or until golden brown.
Let cool for at least 10 minutes before removing.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
I also make these cookies with potato starch and no tapioca starch. It´s not a 1-to-1 relationship, I replace the 1/2 cup of tapioca starch with 1/4 cup of potato starch.
Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag for up to 3 months. When you are ready to enjoy them, warm them slightly in a medium oven before eating.
This delicious, soft, and moist Gluten-free Chocolate Cake is very easy to prepare and bake. It takes less than 15 minutes to prepare the batter!! About this recipe This recipe is a classic that you should always have on hand. You can make this delicious READ MORE
This one-bowl gluten-free Carrot Cake is very soft and moist and it has a cream cheese frosting that combines perfectly. It is super easy and it comes together very quickly!! Carrot cake is always a good option, you can’t go wrong with it. About this READ MORE
These gluten-free lemon cookies are soft, chewy, and perfectly topped with lemon icing. They are very easy to make and delicious!
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These gluten-free cookies are delicious and the perfect treat for lemon lovers. They’re packed with lemon flavor and topped with amazing lemon icing. The color of the cookie is a little bit dark due to the buckwheat flour.
I chose to finish the cookies with lemon icing, but sometimes I like to eat them as they are. Without the icing, they are less sweet.
Whisk buckwheat flour, cornstarch, tapioca starch, salt, baking powder, and baking soda in a medium bowl. Set aside.
In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk.
Add vanilla, egg, lemon zest, and juice and mix well.
Stir in the dry ingredients slowly until just combined.
Cover the dough in plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350ºF. Line baking sheets with parchment paper or silicone mats.
Bake for 12 minutes, or until golden brown.
Let cool for at least 10 minutes before removing.
For the lemon icing:
Squeeze half a lemon.
In a medium bowl mix powdered sugar with two tablespoons of lemon juice. Mix and add more tablespoon of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
When the cookies are completely cold spread the icing. Finish it with lemon zest.
I also make these cookies with potato starch and no tapioca starch. It´s not a 1-to-1 relationship, I replace the 1/4 cup of tapioca starch with 2 tablespoons of potato starch.
Cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies once they have cooled completely, in an airtight container or freezer bag with sheets of waxed or parchment paper in between the layers for up to 3 months. When you are ready to enjoy one, take it out and let it sit at room temperature.
These gluten-free pumpkin muffins are soft, moist, and topped with a perfect cream cheese frosting. They’re a very good option for breakfast, as a snack, or as a special treat. They are very easy to make and freeze very well. About this recipe These gluten-free READ MORE
These gluten-free banana muffins are soft, moist, and a very good option to use the overripe bananas. The coconut topping makes them better!! About this recipe Quick and easy, these gluten-free muffins taste really good and the coconut topping makes them better. They are very READ MORE
Soft and moist gluten-free red velvet muffins are easy to make and delicious. Topped with cream cheese frosting are perfect for any occasion!!
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These muffins are a classic that everyone loves. I use buckwheat flour as the main flour, so maybe the color is not as red as typical red velvet muffins. I topped them with cream cheese frosting and you can also fill them with frosting.
They are easy to make and you can also freeze the muffins and top them before eating.
Preheat the oven to 350F (180C). Line 12 muffin cups with liners or lightly grease them.
Whisk buckwheat flour, corn starch, cocoa powder, and salt in a medium bowl. Set aside.
In a large bowl beat butter and sugar until creamy. You can use an electric mixer or a hand whisk. Add egg, oil, and vanilla, and mix well.
Add the dry ingredients to the wet ones along with the milk. Integrate everything.
In a small bowl mix the bicarbonate with the vinegar. When it starts to bubble throw it into the preparation.
Finally, add the red colorant and mix well.
Pour the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Let cool before removing.
For the cream cheese frosting:
Beat the softened butter for a few minutes to a soft and even consistency. Add the icing sugar and beat to make it smooth. Add the cream cheese and keep beating to a good consistency for the muffins.
Once the muffins have cooled completely place the cream cheese frosting on top.
Store the muffins in an air-tight container at room temperature or, if you frost them, in the fridge for up to 3 days. If you frost them, they must need to be refrigerated!! Also, you can freeze them in an airtight container or freezer bag for up to 3 months.
