gluten-free-desserts

Mostly, when menu planning, I give dessert an exemption from a dinner’s theme. So long as the sweet fits the balance of the meal-airy after something heavy, rich in the wake of something light, or easy after a main that requires full attention-there’s no imperative to seek total authenticity in terms of nationality or style or tradition.

That’s why I surprised myself when, tasked with bringing dessert to a sushi-and-soba dinner at a friend’s, I fixated on green tea flavors and couldn’t dissuade myself once I’d begun. On the Wednesday before, I ordered a supply of matcha online and started to brainstorm.

My mom helped. My first idea was a green frangipane tart with apples or pears. She bested me with a matcha meringue pie. I spent a lot of time picturing an emerald-hued coconut custard filling topped generously with swirls of billowy toasted meringue. I bookmarked the best coconut custard recipes. But then I wondered if I wanted to hide the green color, rather than show it off. And, would my friends endeavor to cut and eat a whole slice of pie after dinner on a Saturday night? After more reflection, the matcha pie seemed overwhelming and hard to transport. I stored the concept away for an afternoon barbecue at our place.

After cycling through cookie concepts and ice cream ideas, I ended up where I should have started: with my irresistible, addictive, and delicious old friend, chocolate bark. In addition to tasting great and looking charming, bark is an accessible dessert, meaning that even those who claim they didn’t leave room will try some. Like mini cupcakes, bark wants you to acquiesce, and saying yes is as easy as nibbling on piece after piece-far less daunting than cutting into a meringue pie.

Key lime pie is perfect for this in-between time of year. (Especially today-Pi Day 3.1415!) It’s green (extra points for St. Patrick’s Day), citrus is in season, and it tastes like summer when there is still snow on the ground. Depending on whom you ask, authentic key lime pie is either decidedly baked or not baked. This is a no-bake recipe. The pie comes together in a snap, and will transport you straight to the Florida Keys. In fact, it comes to you from Florida, and is a recipe my boyfriend has made since he was a little boy. He was born and raised in Florida.

Of course, fresh key lime juice will taste the best, but Nellie & Joe’s bottled key lime juice is the second best. You can find it in the juice aisle or perhaps by the cocktail mixers. The almond crust is a nice change of pace from graham crackers, and keeps the pie gluten-free. Feel free to use the filling in a standard graham-cracker crust if you don’t need to be gluten-free. I’ve also made this with a gluten-free gingersnap crust or chocolate crust. All delicious!

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons. Want even more GF desserts? Check out Natalie’s Chocolate Cookies.

Some days require a quick chocolate fix, and these gluten-free cookies are just the ticket.

Deeply fudgy and altogether satisfying, they take just minutes to whip up and don’t require any flour. I think they might be a miracle cookie. With a crispy outside and a brownie-like fudgy interior, there is something for every chocolate lover in these cookies. A glass of milk is almost a required accompaniment. When a midnight craving hits, keep this recipe close at hand. That is, if you don’t memorize it after the first few times making it.

I like to think these are healthy-ish, too, with no butter or egg yolks to speak of. The espresso powder is optional, but if you have it on hand (perhaps from making the Cappuccino Marshmallows), you won’t notice a coffee flavor, but instead a more intensified chocolate flavor. Parchment paper will make taking these delicate-when-hot cookies off the tray much easier. If you wait until they cool, they are prone to fall apart, so grease the cookie sheet well or use parchment paper and slide them onto the cooling tray while still warm. They retain their fudginess when cooled, but are especially delicious warm.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons. Want even more GF desserts? Check out Natalie’s Lemon Pudding.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find elements, just sugary air fluff, aka marshmallow ingredients. Want even more gf desserts? Check out Natalie’s Lemon Pudding.

Cappuccino is such a delight this time of year. Frothy, fluffy, and satisfying, it’s made even more appealing with the addition of these cappuccino marshmallows, which are also frothy and fluffy as well as satisfyingly sweet. The sweet, coffee-y pillows pair equally well with a coffee drink as they do hot chocolate, or as a treat popped in the mouth as you walk by the kitchen. They are sure to go fast!

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just lemons, lemons, and more lemons. Want even more gf desserts? Check out Natalie’s Baked Apples.

To paraphrase the French philosopher Albert Camus, “in the depths of winter, I learned there was an invincible summer at the grocery store.” Well, that “summer” turns out to be lemons, deliciously in season in the frozen winter months, somehow a harbinger of all things spring.

This lemony dessert blends the comforting, wintry nature of a home-cooked pudding with the ethereal sunshine of lemon, topped with vanilla whipped cream and a cheerful candied lemon slice.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just fruit, yogurt, and honey. Want even more low-impact desserts? Check out Natalie’s Baked Apples.

It’s time for some sunshine. This citrus and honey-infused recipe is a light and bright mix of flavors, like sunshine on a platter.

The pomegranates give a nice pop of crunch and bright red color. (Don’t be intimidated by a pomegranate, just score around the middle, pop it open, and break the sections apart a little. Then turn each half over into the palm of your hand and hit the back of the fruit with a wooden spoon over a bowl. The seeds will fall into your hand and into the bowl. That’s all there is to it!) Citrus, pomegranates, and honey have so many delicious vitamins and healing properties to help you fight off cold season and keep your healthy New Year’s resolutions. Plus, this is delicious with crispy bits of caramelized sugar right on top.

This dish, while sweet enough to be dessert (obviously!), is also a worth addition to any brunch table. You might then use up extra citrus rind in candied grapefruit, and the extra juice for cocktails. The French technique of “supremeing” the fruit makes beautiful slices without the pesky membrane. Once you get the hang of the technique, you might find yourself making these fancy citrus slices for everyday eating, too. Finally, the sauce is a perfectly creamy balance to the citrus, while the honey flavor adds sweetness.

Natalie of Good Girl Style joins us each month to share incredible desserts with Big Girls, Small Kitchen readers–desserts that are entirely gluten-free, but not like obviously gluten-free. That means no specialty flours or hard-to-find ingredients, just egg whites, peppermint extract, and chocolate. Want even more peppermint? Don’t miss Natalie’s recent recipe for Peppermint Snowballs!

These cookies use four ingredients and, with just those four, magically transform into Christmas-cookie-ified. Aside from being a festive addition to any holiday cookie exchange or dessert table, these are light as air and a welcome breathe of fresh air this time of year. Package them up in clear cellophane and they are a delightful gift. Since they’re light as air, though, the cookies are fragile and the tips are prone to breaking off or being crushed. Keep them well-protected in a single layer in an air-tight container for storage, so moisture doesn’t make them sticky.

Fair warning that this mixture is very sticky, so get everything prepared ahead of time. The circles on parchment paper are optional, but will help the cookies turn out a uniform size-and get you your full 30-cookie yield. A spice jar lid or even a roll of washi tape will make the right size circle stencil. A piping bag and tip are optional; a corner cut off a Ziploc bag will work well, too, and you can either swirl the mixture to create the shape or press down for one big “kiss.” The gel food coloring is also optional, so feel free to make the kisses snowy white or green-striped if you prefer.