50+ Gluten Free Dessert Recipes (2024)

FAQs

How do you make gluten free dessert less dry? ›

Bake, Then Bake Some More

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture.

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

People with Coeliac disease are sensitive to gluten throughout their life and a strict gluten free diet is required. The ever-growing availability of gluten-free ingredients and products, means you now really can have your cake and eat it too.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

In the market, there are circulating different gluten-free mixtures. The most common wheat flour substitutes for the production of gluten-free bread are rice and/or maize flours combined with starch of different origins (e.g. potato, corn, cassava). These ingredients are the most abundant and the cheapest.

Yes, eggs are naturally gluten-free.

However, eggs are often at a high risk for cross-contact due to the ways they are prepared.

YES, Cool Whip is gluten-free!

Although it does not carry a gluten-free certification on the label, Cool Whip doesn't contain any sources of gluten. In addition, Kraft Heinz states that cross-contamination with gluten has not occurred during the manufacturing of Cool Whip products.

Cross Contamination from Kissing

If you kiss someone that has recently eaten or drank something containing gluten, there is a risk of cross contamination and being glutened because of the particles in their mouth. As we all know, a crumb contains enough traces of gluten to cause a reaction in some coeliacs.

Are Doritos gluten-free? ›

The final verdict: Are Doritos safe to eat if you're gluten-free? Most Doritos flavors aren't gluten-free; the only one that does earn the gluten-free label is the Simply White Organic Cheddar Doritos.

Fruits and vegetables are the ultimate gluten-free snack as they provide great nutrition and flavor. None are off-limits, so keep serving them to kiddos! Popcorn (and corn in general) is totally gluten-free and always a fun snack choice.