Gluten-free desserts

Being gluten intolerant doesn’t mean you have to give up your desserts. It just means you have to make adjustments, especially if you’re doing them at home. Two of the most popular gluten-free desserts are ice cream and fruit, either fresh or canned with syrup. Other desserts you can have include rice pudding, baked custard, or a handful of chocolate chip pieces. The one important thing to remember about these types of desserts is that they don’t contain gluten, which is a protein composite found in rye, barley, and wheat.

Many choose to buy gluten-free desserts from a bakery or prepackaged. The main reason is that these types of desserts are difficult to prepare because gluten is the only ingredient that gives or adds shape to desserts. It also gives flexibility and elasticity to the dough so that it is not hard. When making pie crusts or cakes, you need to learn how to keep the dough the same consistency as if it contained gluten. When you buy gluten-free flour, you need to make sure the flour is of high quality. When cooking with this type of flour, you need to make sure that you follow the recipe exactly as it is written, without any variations.

Each of these types of flour has its own unique flavor and characteristics and works well in different recipes. Before you buy specialty flour, you need to find out what type of recipes it will work best in, as each will add its own unique flavor to the dish. They all have their own particular characteristics as well. Some of these flours should be stored in the refrigerator rather than in a cupboard and may also require special handling. Some of the different flours you can buy include arrowroot flour, rice flour, amaranth flour, sorghum flour, and buckwheat.

Gluten Free Chocolate Cake Recipe

Almost everyone loves chocolate cakes, but if you have a gluten intolerance, the recipe for making them at home is different.


• 8 ounces of margarine

• 1 1/3 cup sugar

• 1 cup unsweetened chocolate

• ½ cup of semi-sweet chocolate

• ½ cup of water

• 5 eggs (preferably large eggs)


• In a saucepan, add a cup of sugar, water, margarine and the two chocolates, cook over medium heat.

• Stir until all the chocolate has completely melted, then set aside to cool

• Beat eggs and remaining sugar until fluffy, then add chocolate mixture

• Pour the batter into baking molds

• Bake for thirty-thirty-five minutes in a 350 degree oven

Top with gluten-free frosting or ice cream for a delicious gluten-free dessert.

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