gluten-free dessert recipe Archives | GFF Magazine

Gluten-Free Orange Pistachio Upside-Down Cake Recipe

Erika — Sat, 10 Oct 2020 14:56:43 +0000

This gluten free cake recipe is pretty and flavorful with a gorgeously moist crumb.

Orange Pistachio Upside-Down Cake

Shockingly moist with elegant looks and fantastic nut-and-citrus flavor, this easy-to-make dessert is destined for dinner-table stardom. Use a serrated knife for easier cutting through the orange slices. Any extra cake (yeah, right) can be stored in an airtight container at room temperature for three days or refrigerated up to five days.

Servings

Calories 366kcal

Ingredients

FOR THE CARAMEL:

3⁄4 cup sugar
2 tablespoons unsalted butter
1⁄4 teaspoon sea salt or kosher salt
1⁄2 teaspoon Cointreau triple sec, or gluten-free pure vanilla extract
2 Valencia oranges or other oranges skin-on and thinly sliced

FOR THE CAKE:

2⁄3 cup unsalted raw pistachios
7 eggs
3 tablespoons honey
2 cups (230 grams) fine almond flour (or almond meal ground into a finer consistency in a spice grinder)
1⁄4 teaspoon sea salt or kosher salt
Zest of 1 orange
1⁄4 teaspoon Cointreau or gluten-free pure vanilla extract
1⁄2 cup sugar

Instructions

Preheat the oven to 350°F. Make the caramel: In a saucepan, heat the sugar and 3 tablespoons water over medium heat until the sugar dissolves and turns a light amber color, occasionally scraping down the sides with a rubber spatula. Add the butter, salt, and liquor, stir, remove from the heat, and stir until smooth. Carefully pour into the bottom of a 9-inch round cake pan, rotating the pan to evenly distribute along the bottom. Let cool.
Decoratively arrange the orange slices, slightly overlapping, on top of the caramel to coat the entire bottom of the pan. Set aside.
Make the cake: Place the pistachios in a pan and toast until lightly browned, 5 to 10 minutes. Let cool, transfer to a food processor or spice grinder, and grind into a coarse meal. Set aside. Lower the oven temperature to 330°F.
Separate the eggs, putting the 7 yolks in one bowl, 2 of the egg whites in a second bowl, and the remaining 5 egg whites in a third bowl.
In a large mixing bowl, combine the honey, egg yolks, and 2 egg whites and mix well. Add the almond flour, 1⁄2 cup of the pistachio meal, the salt, orange zest, and liquor. Mix well and reserve.
In the bowl of a stand mixer fitted with a whisk or by hand, whisk the remaining 5 egg whites until bubbly. Add the sugar and whisk on high speed until soft peaks form. Working quickly, gently fold the meringue into the flour mixture in three stages. Pour enough cake batter onto the caramel in the prepared pan to just reach the rim.
Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake rest for only 5 minutes, then carefully place a plate on top of the pan, hold them firmly together, and flip them over so the cake releases onto the plate. Rearrange the orange slices if needed and let rest at room temperature for at least 2 hours before cutting.

Nutrition

Recipe Laverne Matias
Photography and Styling Erin Ng

Gluten-Free Key Lime Pie Recipe

Erika — Wed, 24 Jul 2019 19:03:47 +0000

This miracle gluten free key lime pie dessert achieves all of the creamy, tart richness of the real deal without any dairy or eggs in its filling. For success, use fresh key limes, regular fresh limes, or bottled key lime juice— it’s all good. If you go with fresh, don’t forget to zest your limes before you juice them. If you use dairy-free GF graham crackers, the pie is also vegan.

Gluten-Free Key Lime Pie Recipe

MAKES 1 (9-INCH) PIE

Servings

Calories 203kcal

Author Olivia Mack McCool

Ingredients

1 (7.5-ounce) package gluten-free graham crackers
9 tablespoons sugar
Kosher salt
8 tablespoons coconut oil melted
1 cup key lime juice (from about 2 pounds key limes)
3 tablespoons cornstarch
2 tablespoons key lime zest
1 (12.3-ounce) block extra-firm silken tofu, drained
1/4 teaspoon gluten-free pure vanilla extract

Instructions

Preheat the oven to 350°F. In a food processor, combine the graham crackers, 1 tablespoon sugar, and 1/4 teaspoon salt. Process until the crackers have a fine crumb resembling coarse sand. Drizzle in 5 tablespoons of the oil and process until just combined.
Transfer the crumbs to a 9-inch pie pan, then spread and firmly press the crumbs onto the bottom and sides of the pan to form a moist crust. Bake until the crust has browned slightly and is a bit crisp, about 15 minutes. Let cool completely.
Combine lime juice, the remaining 1/2 cup sugar, and cornstarch in a small saucepan and cook over medium heat, whisking constantly, until the mixture becomes a thick gel, about 4 minutes. Whisk in the remaining 3 tablespoons oil.
In a food processor or blender, process the lime juice mixture, lime zest, tofu, vanilla, and a pinch of salt until smooth. Slowly pour the filling into the cooled crust. Chill in the refrigerator until firm, for several hours or overnight.

Nutrition

Photography Chelsea McNamara

Gluten-Free S’mores Mini Cheesecakes

Erika — Sun, 12 May 2019 19:20:19 +0000

The campfire classic gets a glam makeover with Cindy F. McIntosh’s single-serving treats. Make and eat them the same day. Or bake and freeze the gluten free cheesecakes in a sealed bag for future use, then thaw and top them with chocolate and meringue anytime.

Gluten-Free S’mores Mini Cheesecakes

MAKES 12 MINI CAKES

Author Cindy F. McIntosh

Ingredients

1 (7.5-ounce) box gluten-free honey graham crackers (we like Pamela’s brand)
3 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
Kosher salt
1 pound cream cheese, softened
1/2 teaspoon gluten-free vanilla extract
1 teaspoon lemon juice
2 eggs
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
3 egg whites

Instructions

Preheat the oven to 325°F. Line a muffin tin with cuypcake liners.
In a food processor, pulse about three-fourths of the graham crackers to make 1 cup of crumbs.
In a bowl, combine the crumbs, melted butter, 2 tablespoons of the sugar, and a pinch of salt and mix just until they come together. Add 1 tablespoon of the mixture to the bottom of each cupcake liner, pressing down to coat the bottom. Bake for 5 to 6 minutes.
Beat the cream cheese and 1/2 cup of the sugar in an electric mixer until smooth, 2 minutes. Mix in the vanilla, a pinch of salt, and the lemon juice. Beat in the 2 eggs, scrape the bowl well, then beat for 20 more seconds.
Pour 1/4 cup of the batter over each of the prebaked cheesecake crusts. Bake for 25 to 30 minutes at until just set. Let cool for 30 minutes (the middles will sink a bit), then freeze for 2 hours in the tin. Store the cheesecakes in a sealed bag in the freezer until use.
Remove the wrappers from the cheesecakes and let them thaw in the fridge.
Place the chocolate chips in a heatproof bowl. In a small pot, heat the cream and a pinch of salt over medium heat until the cream begins bubbling at the sides. Pour the cream over the chocolate chips, wait 30 seconds, then whisk until the ganache is smooth. Keep warm.
Fill a saucepan over medium heat one-third of the way with water. In the bowl of a stand mixer, whisk the egg whites and the remaining 1/4 cup sugar to combine. Place the bowl on top of the saucepan, making sure the water doesn’t touch the bottom of the bowl. (If it does, remove some water.) Warm the egg whites, whisking occasionally, until the sugar dissolves, 7 to 10 minutes. Using a stand mixer with the whisk attachment, whisk the meringue on medium-high until shiny with stiff peaks, about 3 minutes.
Adjust the oven rack to 3 inches from the heat. Turn on the broiler. Place the thawed cheesecakes on a sheet pan. Using a pastry bag or spoon, pipe or top each with a heaping tablespoonful of meringue. Broil, watching closely, for 90 seconds or until the meringue is just toasted. Drizzle with chocolate ganache and serve.

Photography Aubrie Pick

Strawberry Lassi Recipe

Erika — Wed, 08 May 2019 20:36:33 +0000

Straining the yogurt for this traditional cooling drink from India takes time (it sits in the fridge overnight), but the effortless endeavor creates a creamy, delicious result.

Strawberry Lassi Gluten-Free Recipe

Servings

Author Troy MacLarty

Ingredients

2 cups whole milk yogurt
1 pound strawberries hulled
1/2 cup sugar
2 cups milk
1 cup ice
1/4 cup roasted shelled pistachios chopped

Instructions

Using a rubber band,secure cheesecloth, a paper towel, or a coffee filter over a small bowl, ensuring it does not touch the bottom of the bowl. Pour the yogurt onto the filter and refrigerate overnight to strain out the liquid.
Cut the strawberries into small cubes and toss in a bowl with the sugar. Let macerate for 15 minutes.
In a blender, blend the strained yogurt, milk, 1 cup water, and ice until smooth. Remove and reserve 1/2 cup of the yogurt mixture for garnish. Reserve 1/2 cup of the strawberries, add the remaining strawberries to the blender with the yogurt mixture, and blend until the lassi is smooth.
Divide the lassi among 8 glasses, garnish with the plain yogurt mixture, a spoonful of the reserved strawberries, and a few chopped pistachios and serve.

Photography John Valls

Chamomile Panna Cotta with Macerated Plum Gluten-Free Recipe

Erika — Wed, 10 Apr 2019 18:26:04 +0000

The delicate, slightly fruity flavor of chamomile lends extra elegance to this spectacular, creamy dessert. Make this gluten free panna cotta once and fall in love.

Chamomile Panna Cotta with Macerated Plum Gluten-Free Recipe

MAKES 6 (4-OUNCE) SERVINGS When heating the milk, ensure it never boils or gets too hot to touch and plan to chill the dessert for 5 hours before serving.

Author Olivia Mack McCool

Ingredients

1-1/2 cups whole milk
4 chamomile tea bags or 3 tablespoons dried chamomile flowers
2-1/2 teaspoons powdered unflavored gelatin
1/3 cup plus 1-1/2 teaspoons sugar
1-1/2 cups heavy cream
1/8 teaspoon gluten-free pure vanilla extract
Pinch of kosher salt
1 ripe plum, thinly sliced

Instructions

Heat the milk in a saucepan until hot but not boiling. Submerge the tea bags, turn off the heat, and let the tea steep in the milk for 10 minutes, occasionally pushing down on the tea bags. Once cooled, gently squeeze the liquid in the tea bags back into the pan and discard the tea bags.
Sprinkle the gelatin over the milk. Turn the heat to low and heat the milk, whisking often to dissolve the gelatin. Add the 1/3 cup sugar and whisk to dissolve, 3 to 4 minutes. Rub a dab of the milk between your index finger and thumb to feel for sugar and gelatin granules; when the milk is smooth, whisk in the cream, vanilla, and salt.
Pour the mixture through a fine-mesh sieve into a clean bowl or large spouted measuring cup. Divide evenly between 6 ramekins, pouring very slowly to avoid creating bubbles. Refrigerate the panna cotta for 5 hours or overnight.
In a small bowl, mix together the plum slices and the 1-1/2 teaspoons sugar and let sit for 5 minutes. Top each panna cotta with a few plum slices and serve.

Photography Chelsea McNamara

Ester’s Hazy Schnitten Gluten-Free Recipe

Erika — Tue, 26 Feb 2019 19:27:37 +0000

This GF rendition of the famed nineteenth-century Hungarian cake (named after an eighteenth-century Hungarian prince) is one of the best cakes we’ve had, period. We discovered it at the exceptional 20th Century Cafe of James Beard Award-nominated chef Michelle Polzine, and she graciously shared the recipe. Made mostly of finely ground nuts and egg whites, it initially has a meringue-crisp exterior, which makes it surprisingly easy to work with. But once sliced and stacked between layers of frosting, refrigerated, and brought back to room temperature, it becomes soft, delicate, and nothing short of spectacular. Be sure to read through the directions before starting; they’re not hard, but they’re detailed to ensure proper process, which is the secret to success with this ridiculously good gluten free cake.

Ester’s Hazy Schnitten Gluten-Free Recipe

Be sure to read through the directions before starting; they’re not hard, but they’re detailed to ensure proper process, which is the secret to success with this ridiculously good cake. Note: this recipe calls for roasted hazelnuts and Vanilla Buttercream, so plan accordingly.Use the frosting immediately or store it, covered, in the refrigerator for up to 1 week or in the freezer for up to months. Bring it to a cool room temperature before using and slowly paddle it again to restore it to its original consistency (though it will take on a yellowish hue rather than the creamy white one you started with).

Servings

Author Michelle Polzine

Ingredients

For the Cake:

1 teaspoon unsalted butter for greasing
6-1/2 ounces roasted hazelnuts chilled, plus 6 whole roasted nuts for garnish
2-1/2 tablespoons (5/8 ounces) powdered sugar
1 teaspoon ground espresso or instant espresso
2-1/2 teaspoons tapioca starch
1/4 teaspoon kosher salt
5½ ounces room-temperature egg whites (from 5 eggs, reserving the yolks for the frosting)
Pinch of cream of tartar (omit if using a copper bowl)
Scant 1/2 cup (3-1/4 ounces) superfine or granulated sugar
1/4 cup sliced almonds
1/2 teaspoon cocoa powder for garnish (optional)
Lightly sweetened whipped cream for garnish (optional)

For the Frosting

1/2 vanilla bean
1/4 cup plus 1 tablespoon granulated sugar divided
5 tablespoons whole milk
4 egg yolks
1/8 teaspoon kosher salt
16 tablespoons (8 ounces/2 sticks) unsalted butter, at room temperature

Instructions

Make the Cake: Preheat the oven to 350°F. Place the oven rack in the center position. Butter and line with parchment paper 2 (13- by 9-inch) sheet pans or baking dishes.
Set aside the 6 roasted hazelnuts for garnish. In a food processor, combine the remaining 6-1/2 ounces chilled roasted hazelnuts with the powdered sugar, espresso, tapioca starch, and kosher salt and grind until very fine, scraping the corners to prevent nut butter from forming. Set aside.
In a scrupulously clean bowl, whip the egg whites with a whisk, by hand, or in the bowl of a stand mixer fitted with the whisk attachment, on very low speed, until very foamy. With the mixer running, add the cream of tartar. When the whites become opaque, increase the speed to medium, then slowly add the superfine or granulated sugar in a steady stream, taking a full minute to add it all. (It’s important not to add too much too soon, or it will weigh down the whites and prevent them from attaining maximum volume.) Increase the speed to medium-high and mix until stiff, glossy peaks form (lift the beater from the egg whites; the peaks will be pointy when ready).
Scrape the mixture into a large bowl for easier folding. Sprinkle 1/3 of the hazelnut mixture over the egg whites in one layer, then gently fold that in. Repeat for a total of 3 additions and folds. Do not completely incorporate each addition before adding the next; your batter should be homogenous only after the last addition.
Divide the batter between the two pans and spread evenly in each pan. Bake until the cakes are golden and dry to the touch, 20 to 22 minutes.
Place 2 sheets of parchment paper, each slightly larger than the baking pans, on a clean surface. Immediately go around the edges of the cakes with a knife to loosen them from the pans, then invert the cakes onto the parchment paper sheets. Remove the first pan, then very carefully peel off the parchment paper while the cake is still hot. (It’s very difficult to remove when the cakes are cool.) Repeat with the second pan. Let the cakes cool without moving them.
Make the Frosting: Split the half vanilla bean lengthwise. With your hands, use 1 tablespoon of the sugar to exfoliate every bit of vanilla seed from inside the pod. Put the vanilla bean pod, seeds combined with the 1 tablespoon sugar, and the milk in a small saucepan over medium heat and heat to just before the boiling point. Remove from the heat, cover, and let steep for 1 hour.
In the bowl of a stand mixer fitted with the whip attachment, whip the yolks and salt with the remaining 1/4 cup sugar on high speed, until the mixture is light, thick, and makes a ribbon when you lift the whip, about 5 minutes.
Reheat the vanilla milk to hot but not simmering.
With the mixer on the lowest speed, carefully stream the hot milk into the yolk mixture, mixing until combined. Scrape this custard mixture into a saucepan. Clean the mixing bowl. Cook the custard on medium-low heat, whisking constantly, scraping the bottom and the corners of the saucepan as you go, until the mixture just begins to bubble. When the first bubble appears, remove from the heat and keep whisking to ensure even cooking, then pass the cooked custard through a fine mesh strainer into the clean mixing bowl. Whip on high speed until completely cooled, thick, and mousse-like, stopping the mixer to scrape down the bowl, if necessary, about 8 minutes. Scrape into a small bowl.
Switch to the paddle attachment and beat the butter on medium speed, until it’s light, creamy, and completely white, about 6 minutes. Reduce the speed to low, and gradually pour in the custard, incorporating each addition before adding more, until it’s completely incorporated, fluffy, and smooth. If you add the custard too quickly, the buttercream may curdle, but just keep paddling to bring it back together before adding more.
Build the cake: Set aside 2 tablespoons of the Vanilla Buttercream.
Place the almonds in a small skillet over medium heat and toast, shaking the pan continuously, until lightly golden, about 4 minutes. Transfer to a bowl and set aside.
Turn the cake layers upright (remember they'be been cooling inverted). Divide the remaining buttercream equally between the two cake layers and spread a very even layer of buttercream to the edge of each top.
Using a chef’s knife, carefully slice each layer into 3 equal portions, widthwise. Carefully stack the portions on top of each other, lining up all the cut sides together (so you’ll have less to trim later) and reserving the prettiest slice for the top. Chill until firm, at least 1 hour.
Trim the 2 short sides of the cake to cleanly show the layers. Slice the cake widthwise into 6 equal portions. Garnish each with 1 whole hazelnut. Push the slices back together in a neat row and spread the reserved buttercream along the short sides of the slices (the long side of the whole cake).
Using a small offset spatula or a butter knife, carefully separate each slice. Using your hands, dip the frosted shorter sides of each slice into the toasted almonds.
Lightly dust the tops with cocoa powder, if desired. Let the cake come to a cool room temperature and serve with a generous dollop of very lightly sweetened whipped cream.

Photography Emma K. Morris