Recent Posts

Gluten Free Pear And Ginger Crumble

Gluten Free Pear And Ginger Crumble

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

Easy Chocolate Mousse With Mango Compote

Easy Chocolate Mousse With Mango Compote

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

Gluten Free Matcha Lemon Muffins

Gluten Free Matcha Lemon Muffins

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.

Jump to Recipe
Matcha muffins with lemon icing falling down, on a white surface.

About this recipe

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.

A piece of a matcha muffin with lemon icing falling down.

Ingredients

  • Buckwheat Flour: gives a special texture and flavor.
  • Butter: unsalted butter at room temperature.
  • Egg: room temperature egg is better.
  • Oil: I used sunflower oil but coconut oil should work well.
  • Matcha: we need matcha, not green tea.
  • Lemon: lemon zest for the muffin and lemon juice for the icing. Fresh lemon, not bottled one.
  • Salt: enhance flavors.
  • Baking powder: leavening agent.
Matcha and lemon muffins ingredients.

How to make matcha lemon muffins

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.

Matcha muffin with lemon icing and lemon zest, seen from above.

Storing

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°).

Matcha muffins with lemon icing falling down, on a white surface.

Gluten Free Matcha and Lemon Muffins

Josefina Almond Yes
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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Cakes
Servings 12

Ingredients
  

  • 1 cup buckwheat flour
  • 3/4 cup corn starch
  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/2 cup sunflower oil
  • 1 cup milk
  • 2 egg
  • 2 teaspoon baking powder
  • Pinch of salt
  • 12 gr matcha
  • Lemon zest

Lemon icing

  • 1 1/2 cup powdered sugar (200gr)
  • 1/2 lemon juice and zest

Instructions
 

  • 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 20 minutes or until a tester comes out dry.
  • Let cool before removing.

For the lemon icing

  • Squeeze half a lemon.
  • In a medium bowl mix sugar with two tablespoons of lemon juice. Mix and add more tablespoons of juice, little by little, and integrate it until you get the desired consistency. The frosting should not be too runny.
  • When the muffins are completely cold, spread the frosting on the top. Finish with lemon zest.
Keyword Gluten Free Matcha Lemon Muffins
Orange Creme Brulee

Orange Creme Brulee

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

Gluten Free Madeleines

Gluten Free Madeleines

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

Perfect Chocolate Mousse

Perfect Chocolate Mousse

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.

Jump to Recipe
Glass cup with chocolate mousse, strawberries, and peaches. Strawberries on the side..

About this recipe

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.

Glass cups with chocolate mousse, strawberries, and peaches. Strawberries on the side..

Ingredients

  • Butter: unsalted butter.
  • Eggs: room temperature eggs are better.
  • Sugar: granulated sugar.
  • Cream: heavy cream for best flavor and consistency.
  • Chocolate: semisweet chocolate. Try to use the best quality you can afford.
  • Vanilla extract: add flavor
  • Topping: fresh fruits or the topping you prefer.
Chocolate mousse ingredients.

Steps

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.

Glass bowl with chocolate mousse and a rubber spatula.

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.

Storing

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.

Glass cup with chocolate mousse, strawberries, and peaches. Strawberries on the side..

Chocolate Mousse

Josefina Almond Yes
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.
Prep Time 20 mins
Resting time 6 hrs
Total Time 6 hrs 20 mins
Course Desserts
Servings 8

Ingredients
  

  • 230 gr chocolate
  • 1/2 cup plus 1/2 tablespoon unsalted butter (120gr)
  • 4 eggs
  • 1/2 cup plus 2 tablespoons granulated sugar (120gr)
  • 1 cup cream (200ml)
  • Vanilla extract

Instructions
 

  • 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 involving movements. Once we fully incorporated the meringue, we do the same with the cream, incorporating little by little with involving movements.
  • Let's chill in the fridge for at least 6 hours.
  • Serve with fresh fruits or the topping you prefer.

Notes

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.
Keyword Chocolate Mousse
Gluten Free Pear Ginger Muffins

Gluten Free Pear Ginger Muffins

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

Gluten Free Apple Blueberries Crumble

Gluten Free Apple Blueberries Crumble

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

Vanilla Cream With Plum Compote (Gluten-Free)

Vanilla Cream With Plum Compote (Gluten-Free)

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.

Jump to Recipe
Glass jars with cream, plum compote, and crumbs. Slices of plums on the side.

About this recipe

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.

Glass jar with cream, plum compote, and crumbs. Slices of plums on the side.

Ingredients

  • Milk: whole milk for the best results.
  • Vanilla extract: add flavor. The best quality vanilla extract you can get. The pastry cream is the base of the dessert.
  • Butter: unsalted butter. It’s very important not to get confused and use salted butter
  • Sugar: granulated sugar.
  • Eggs yolk and egg: room temperature eggs are better.
  • Plums: I used fresh plums with peel. You can use the seasonal fruit that you like the most.
  • Corn starch: a little corn starch to thicken.
Vanilla and plum compote triffle ingredients.

How to make the dessert

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.

Glass jars with cream, plum compote, and crumbs. Slices of plums on the side.

Variations

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.

Storing

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.

Glass jars with cream, plum compote, and crumbs. Slices of plums on the side.

Vanilla Cream With Plum Compote (Gluten Free)

Josefina Almond Yes
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.
Prep Time 25 mins
Total Time 25 mins
Course Desserts
Servings 6

Ingredients
  

Vanilla pastry cream

  • 3 eggs yolk
  • 1 egg
  • 2 cups milk (500gr)
  • 1/2 cup granulated sugar (100gr)
  • 4 tbsp corn starch (40gr)
  • 1/2 cup unsalted butter (50gr)
  • Vanilla Extract

Plum Compote

  • 6 plums with peel
  • 4 tablespoon sugar
  • Drops of lemon juice

Instructions
 

Vanilla Pastry Cream

  • 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.

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 a syrup forms. Remove from heat and let cool.

Assembly

  • Place the plums on top of the cream and finish with ground gluten free biscuits.
Keyword Vanilla cream with plum compote (gluten free)
Rice Pudding With Plum Compote

Rice Pudding With Plum Compote

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

Strawberry and Ginger Jam

Strawberry and Ginger Jam

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

Gluten Free Easy Apple Cinnamon Cake

Gluten Free Easy Apple Cinnamon Cake

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.

Jump to Recipe
apple cake, a portion coming out of the base, on a parchment paper.

About this recipe

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.

A portion of apple cake on a light blue plate and a golden fork.

Ingredients

  • Green apples: medium green apples peeled and cut into quarters.
  • Almond flour: you can use storebought or homemade almond flour. I used storebought.
  • Cream: heavy cream.
  • Baking powder: help the cake to rise.
  • Eggs: room temperature eggs are better.
  • Butter: unsalted butter. If you have salted butter don’t add salt to the recipe.
  • Brown sugar: you can also use granulated sugar.
  • Cinnamon: classic: apples, and cinnamon.
  • Salt: enhance flavors.
Quick apple and cinnamon cake ingredients.

How to make quick apple cinnamon cake

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.

Cake pan with an apple cake mixture.

Storing

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°).

A portion of apple cake on a light blue plate and a golden fork.

Gluten Free Easy Apple Cinnamon Cake

Josefina Almond Yes
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.
Prep Time 15 mins
Cook Time 35 mins
Total Time 55 mins
Course Cakes
Servings 8

Ingredients
  

  • 3 medium green apple
  • 40 gr butter
  • 3 eggs
  • 1/4 cup cream, (50gr)
  • 1 cup almond flour (100gr)
  • 3 tablespoon corn starch (30gr)
  • 1/4 cup and 2 tablespoons brown sugar (70gr)
  • 2 teaspoon baking powder
  • Pinch of salt
  • Cinnamon

Instructions
 

  • Preheat the oven to 347F (175C)
  • Butter and sugared a 10" pan. Set aside.
  • Cut the apples into thin slices and sprinkle with lemon. Set aside.
  • Mix a little the eggs, add the cream and the warm melted butter.
  • In another bowl place the almond flour, corn starch, brown sugar, baking powder, salt, and cinnamon. Make a hole in the center and add the egg mixture. Mix everything and finally add the apples.
  • Place the mixture into the prepared pan
  • Sprinkle the surface with one tablespoon of sugar and cook for 35 minutes.
  • Remove from the oven, let cool, and remove from the pan.
  • Served it warm with whipped cream.
Keyword Gluten free quick apple cinnamon cake

Banana Split Jar (Gluten-Free)

Banana Split Jar (Gluten-Free)

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

Vanilla Panna Cotta

Vanilla Panna Cotta

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

Gluten Free Coconut Pancakes

Gluten Free Coconut Pancakes

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.

Jump to Recipe
A tower of pancakes with strawberries, blueberries, and kiwis on a white dish.

About this recipe

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.

Coconut pancakes with berries, strawberries, and kiwis on a white plate.

Ingredients

  • Buckwheat flour: Because of its color, the pancakes will be a little darker.
  • Brown Rice Flour: buckwheat flour has a particular and intense flavor, that´s why I prefer to mix it with other flour and I think that brown rice flour works very well in this case.
  • Egg: room temperature egg is better.
  • Baking powder: helps pancakes to raise. Make sure it is gluten-free baking powder.
  • Milk: you can also use vegetable milk like almond or soy.
  • Shredded coconut: to give a different touch to the pancakes.
  • Oil: I used sunflower or coconut oil. If you want, you can replace the oil with 20gr of melted butter.
  • Topping: I like to eat pancakes for breakfast with yogurt, honey, and the fruits I have at the moment. But you can also eat them with gluten-free granola, nuts, raisins, or cream…
Coconut panckaes ingredients.

How to make coconut pancakes

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.

A tower of pancakes with fresh fruits and a spoon throwing honey to it.

How to freeze pancakes

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.

A tower of pancakes with strawberries, blueberries, and kiwis on a white dish.

Gluten Free Coconut Pancakes

Josefina Almond Yes
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.
Prep Time 10 mins
Cook Time 10 mins
Course Breakfast
Servings 8

Ingredients
  

  • 1/2 cup and 2 tbsp buckwheat flour
  • 1/2 cup brown rice flour
  • 2 teaspoon baking powder
  • 8 tbsp shredded coconut
  • 1 egg
  • 1 cup milk
  • 20 gr melted butter or 2 tbsp coconut oil
  • 1 tbsp muscovado sugar

Instructions
 

  • 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, and honey.
Keyword Gluten Free Coconut Pancakes
Gluten Free Banana Pancakes

Gluten Free Banana Pancakes

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

Gluten Free Pumpkin Chocolate Cookies

Gluten Free Pumpkin Chocolate Cookies

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

Gluten Free Red Velvet Cookies

Gluten Free Red Velvet Cookies

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!

Jump to Recipe
Red velvet cookies on a pink surface and a hand about to grab one.

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.

Many red velvet cookies with white chocolate chunks on a white plate,

Ingredients

  • Buckwheat flour: gives texture to the cookies.
  • Corn starch and potato starch: help cookies to soft and thick.
  • Cocoa: unsweetened cocoa powder.
  • Baking soda: helps cookies rise and to be fluffy.
  • Salt: enhance flavors.
  • Butter: unsalted softened butter.
  • Sugars: I used a mix between brown sugar and white sugar.
  • Egg: room temperature egg is better.
  • Vanilla extract: add flavor to the cookies.
  • Chunks of white chocolate or white chocolate chips.
Red velvet cookies ingredients.

How to make red velvet cookies

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.

Red velvet cookie with white chocolate chunks, cut in half on a pink surface.

Variations

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.

Storing

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.

Top Tips

  • Room temperature eggs and butter are best. This will helps cookies rise because it helps to incorporate more air into the dough when creaming.
  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookies some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, the bottom should be lightly golden, otherwise, they will be very dry and crispy.
  • Let the cookies cool before removing them so they will not break.
Red velvet cookies on a pink surface and a hand about to grab one.

Gluten Free Red Velvet Cookies

Josefina Almond Yes
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!
Prep Time 15 mins
Cook Time 10 mins
Resting Time 1 hr
Course Cookies
Servings 15

Ingredients
  

  • 1 cup buckwheat flour
  • 1 cup cornstarch
  • 1/2 cup tapioca starch
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 stick unsalted butter (113gr)
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tablespoon buttermilk (15gr)
  • vanilla extract
  • 1 tablespoon red food colouring
  • white chocolate chunks

Instructions
 

  • Whisk buckwheat flour, corn starch, 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.
  • 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.
  • Drop large balls 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.
Keyword Red Velvet Cookies (Gluten Free)
Gluten Free Chocolate Cake

Gluten Free Chocolate Cake

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

Best Gluten Free Carrot Cake

Best Gluten Free Carrot Cake

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

Gluten Free Lemon Cookies

Gluten Free Lemon Cookies

These gluten-free lemon cookies are soft, chewy, and perfectly topped with lemon icing. They are very easy to make and delicious!

Jump to Recipe
Lemon cookies with lemon icing falling off on a white surface.

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.

Lemon cookies with lemon icing falling off on a white surface.

Ingredients

  • Buckwheat flour: it gives texture.
  • Corn and tapioca starch: helps cookies to soft and thick. Makes the cookies chewy.
  • Butter: unsalted softened butter.
  • Salt: enhance flavors.
  • Egg: room temperature egg is better.
  • Vanilla extract: add flavor.
  • Lemon: fresh lemon is always best. We need the zest and the juice.
Lemon cookies ingredients.

How to make lemon cookies

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.

Lemon cookies with lemon icing falling off on a white surface.

Variations

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.

Storing

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.

Top Tips

  • Room temperature eggs and butter are best. This will helps cookies rise because it helps to incorporate more air into the dough when creaming.
  • Give all the cookies the same size, so they are cooked at the same time.
  • Give the cookie some space on the baking sheet since they expand when cooked.
  • Don’t over-bake them, the bottom should be lightly golden. Otherwise, they will be dry and crispy.
  • Let the cookies cool before removing them so they will not break.
  • Spread the icing when the cookies are completely cooled.
Lemon cookies with lemon icing falling off on a white surface.

Gluten Free Lemon Cookies

Josefina Almond Yes
These gluten-free lemon cookies are soft, chewy, and perfectly topped with lemon icing. They are very easy to make and delicious!
Prep Time 15 mins
Cook Time 14 mins
Resting time 1 hr
Course Cookies
Servings 12

Ingredients
  

  • 1 1/4 cup cornstarch
  • 1 cup buckwheat flour
  • 1/4 cup tapioca starch
  • 1 stick softened butter (113gr)
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Lemon zest
  • 1 tablespoon fresh lemon juice
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

For the lemon icing

  • 1 1/2 cup powdered sugar (200gr)
  • 1/2 lemon juice and zest

Instructions
 

  • Whisk buckwheat flour, corn starch, 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 10 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 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 with lemon zest.
Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

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

Gluten Free Banana Muffins With Coconut Topping

Gluten Free Banana Muffins With Coconut Topping

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

Gluten Free Red Velvet Muffins

Gluten Free Red Velvet Muffins

Soft and moist gluten-free red velvet muffins are easy to make and delicious. Topped with cream cheese frosting are perfect for any occasion!!

Jump to Recipe
Red velvet muffins with cream cheese frosting on a pink plate.

About this recipe

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.

Red velvet muffin with cream cheese frosting without a piece on a white surface.

Ingredients

  • Buckwheat flour: is the main flour of the muffin, it gives them a special flavor and texture.
  • Corn Starch: helps muffin to fluffy and soft.
  • Butter: unsalted butter softened.
  • Oil: I used sunflower oil but coconut oil should work well.
  • Egg: room temperature egg is better.
  • Sugar: I used white sugar, but you can also use brown sugar.
  • Cocoa powder: unsweetened cocoa powder.
  • Vanilla extract: add flavor.
  • Red food coloring: to give them the characteristic color of red velvet.
Red velvet muffins ingredients.

How to make gluten-free red velvet muffins

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.

Red velvet muffin with cream cheese frosting on a white surface.

Storing

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.

Red velvet muffins with cream cheese frosting on a pink plate.

Gluten Free Red Velvet Muffins

Josefina Almond Yes
Soft and moist gluten free red velvet cupcakes are easy to make and delicious. Topped with cream cheese frosting are perfect for any occasion!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Cakes
Servings 12

Ingredients
  

  • 1 cup and 1 tablespoon buckwheat flour (150gr)
  • 2 tablespoon corn starch (20gr)
  • 1/4 cup sunflower oil (60 ml)
  • 1/4 cup unsalted butter (57gr)
  • 3/4 cup granulated sugar (150gr)
  • 1 egg
  • 1 tablespoon cocoa powder (10 gr)
  • 1/2 cup milk (120ml)
  • 1 teaspoon baking soda (3gr)
  • 2 tablespoon vinegar (15ml)
  • Pinch Salt
  • Vanilla Extract
  • Red Food Coloring

For the frosting:

  • 1/2 cup full-fat crem cheese (110gr)
  • 2 tablespoon unsalted butter (28gr)
  • 3 tablespoon icing sugar (25gr)

Instructions
 

  • 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 the 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 food colorant and mix well.
  • Pour the mixture into the previously 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 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 are completely cooled pipe the frosting on top.
Keyword Gluten Free Red Velvet Muffins