Dessert Recipes

Frequently Asked Questions

• What flour is best for gluten free desserts?

  It depends on what you are making. For an easy all-purpose swap, King Arthur Measure for Measure or Bob's Red Mill 1-to-1 both work well in most recipes. For cakes that need to be light and tender, a custom blend of superfine rice flour, tapioca starch, and potato starch gives you more control. Almond flour and oat flour are great for cookies and bars where you want a richer flavor.

• Can I substitute gluten free flour 1:1 for regular flour?

  With a 1-to-1 blend that already includes xanthan gum, yes, in most recipes. Results vary by recipe though. Cakes and muffins usually convert well, but delicate pastries like puff pastry or phyllo are much harder to replicate. You may need to add a bit more liquid since gluten free flours absorb moisture differently.

• Why are my gluten free cookies crumbly?

  The most common reason is too little fat or not enough binding. Try adding an extra egg yolk or a tablespoon more butter. Resting the dough in the fridge for at least an hour also helps the starches hydrate properly. If you are using a flour blend without xanthan gum, add a quarter teaspoon per cup of flour.

• What gluten free desserts can I make without special flour?

  Plenty of incredible desserts are naturally gluten free. Flourless chocolate cake, meringue cookies, panna cotta, fruit crisps with an oat topping, and nut-based cakes like our flourless apple cake all skip specialty flours entirely. Many of the best desserts on this site were never meant to contain wheat.

• Are gluten free desserts healthier than regular desserts?

  Not automatically. A gluten free cookie can have just as much sugar and butter as a regular one. The health benefit is for people with celiac disease or gluten sensitivity who need to avoid gluten for medical reasons. That said, many gluten free recipes use whole food ingredients like almond flour, coconut flour, and natural sweeteners, which can add nutritional value.

• How do I keep gluten free cakes moist?

  Three things make the biggest difference. First, do not overbake. Pull cakes when a toothpick comes out with a few moist crumbs, not when it is completely clean. Second, add moisture-rich ingredients like yogurt, applesauce, or an extra egg yolk. Third, store finished cakes wrapped tightly or in an airtight container. Gluten free baked goods dry out faster than wheat-based ones.

• Can you make gluten free desserts without xanthan gum?

  Yes. Psyllium husk works as a substitute at roughly double the amount. Ground flax or chia seeds mixed with water also provide binding. For brownies, cookies, and dense cakes, the eggs and fat often provide enough structure on their own. Our classic brownies skip xanthan gum entirely and turn out perfectly fudgy.

• How do I convert a regular dessert recipe to gluten free?

  Start with a 1-to-1 gluten free flour blend and add a quarter teaspoon of xanthan gum per cup if your blend does not include it. Increase the liquid by about 10 percent and let batters rest 10 to 15 minutes before baking. Lower the oven temperature by 25 degrees and check for doneness a few minutes early. Not every recipe converts perfectly, but most cakes, cookies, and bars adapt well.

• What is the best gluten free chocolate cake recipe?

  Our chocolate lava cake is one of the most popular recipes on the site. It is rich, decadent, and surprisingly easy to make. For a full layer cake, the buckwheat cake with berries is another reader favorite that gets rave reviews.

• Do gluten free desserts freeze well?

  Most of them freeze beautifully. Muffins, brownies, cookies, and unfrosted cakes all hold up well for 2 to 3 months in the freezer. Wrap tightly in plastic wrap and then in foil or a freezer bag. Thaw at room temperature or reheat briefly in the oven. Frosted cakes and anything with fresh fruit are better eaten fresh.