Easy Gluten Free Desserts

Ready made gluten free desserts

You don't always have to start from scratch, there are a number of ready made desserts that you can buy in the supermarket if you don't wish to make your own.

In the freezer cabinet of our local supermarket I recently found Almondy Cake, which only needs defrosting for 10 to 20 minutes before you can tuck in. A sure winner for any chocolate lover!

I also try to keep a pack of gluten free treacle sponge puddings in stock. These only need to be heated in the microwave for 60 seconds before serving.

Leftovers can also be made use of in the gluten free kitchen.

Gluten free bread goes stale quickly, so be creative with the last few slices. Add dried or fresh fruit and turn into into something delicious for dessert, such as bread and butter pudding or summer pudding.

Spare gluten free cookies or flapjack (made with gluten free oats) can be crushed and used as a base instead of pastry for dishes such as cheesecake, treacle tart or Eton Mess (see photo above). They can also be used as a crispy topping on fruit desserts.

Gluten free desserts served cold

Fresh fruit makes an ideal quick dessert, but why not dress it up a little and try this stuffed orange recipe for a tasty change?

Stuffed Oranges

Serves 4

• 2 large oranges
• 1 apple, cored and chopped
• 1 tablespoon raisins
• 1 tablespoon chopped dates
• 1 tablespoon hazelnuts, toasted and chopped
• 1 tablespoon soft brown sugar

For decoration:

• Double cream, crème fraiche or soya cream
• 1 tsp Icing sugar (confectioners sugar)

Method

Cut the oranges in half and carefully scoop out the flesh without damaging the orange skins. Put the orange flesh into a bowl, discarding pips and any white pith.

Add the other fruits, nuts and sugar to the orange. Mix gently. Then pile into the orange shells.

Whip the cream and sweeten with the icing sugar. Then spoon on top of the oranges to decorate. Chill in the refrigerator before serving.

Other gluten free dessert recipes on this site, that can be served cold include ...

• Bakewell tart
• Chocolate Avocado Mousse

Frozen gluten free desserts

Commercially available frozen desserts, such as ice cream can sometimes contain gluten, as well as dairy of course. So why not try making your own ice creams and sorbets?

You will find a recipe on the site for lactose free ice cream or you could try the following sorbet recipe.

Lemon sorbet recipe

• 200g caster sugar
• 300ml water
• 300ml strained lemon juice (about 6 large lemons)
• 3 tablespoon lemon vodka

Method

Put the caster sugar and water in a small pan, over a medium low heat. Warm gently, stirring all the time, until the sugar has completely dissolved.

Bring to the boil and boil steadily for 5 minutes (without stirring) or until the solution has turned into a thin syrup.

Leave to cool.

Pour the lemon mixture into an ice cream maker and process following the manufacturers instructions.

If you do not have an ice cream maker, pour the lemon mixture into a shallow container and freeze for an hour, then remove from the freezer and beat with an electric mixer until smooth.

Return to the freezer. Repeat this procedure twice to produce a smooth, fine-textured lemon sorbet, then leave to freeze until very firm.

Serve in scoops.

Hot gluten free desserts

There is nothing to stop you substituting a gluten free flour for the wheat flour in a normal recipe when preparing hot gluten free desserts.

You may find that your favourite "pre gf" recipe will work, but often the quantities will need to be adjusted slightly for best results. See my flour substitutes page to see how to adjust the amount of gluten free flours for the wheat variety.

One of my family's favourite desserts is my apple crumble recipe.

Sweet pies can be made using a sweet almond flour pastry or you could even serve almond flour pancakes as a dessert.

The following recipe is quick and easy, but utterly delicious.

Baked bananas

Serves 4

• 2oz butter
• 2 tablespoons soft brown sugar
• 2 tablespoons lemon juice
• 4 bananas
• 2 tablespoons brandy
• Single cream or soya cream

Method

Preheat the oven to 180^oC (350^oF).

Put the butter, sugar and lemon juice into a shallow pan. Put the pan into the oven for a few minutes to melt the butter.

Arrange the bananas, cut into chunks, on top of the butter mixture, and turn them over to coat them. Pour over the brandy. Cover the pan and cook for 25 minutes.

Serve hot, with the cream.

Last word on gluten free desserts

Hopefully you are beginning to see that there are many different ways to incorporate desserts into your gluten free diet.

There is certainly no need to go without.

You can check our full recipe index for lots more exciting recipes to enjoy.