Gluten-Free Recipes: Special Desserts - dummies

Gluten-Free Recipes: Special Desserts

By Nancy McEachern

Finish your gluten-free meal on a sweet note with traditional desserts, including old-fashioned Texas cobbler, rich chocoholic-worthy pie and cake, and a pumpkin dessert that’s perfect for fall and winter.

Texas Blackberry Cobbler

Prep time: 5 minutes

Cook time: 30 minutes

Yield: 16 servings

1/2 cup (8 tablespoons) salted butter, melted

1-1/2 cups sugar (divided in half)

1 cup gluten-free all-purpose flour

2 teaspoons baking powder

3/4 cup fat-free or lowfat milk

15-ounce can blackberries, drained

  1. Preheat the oven to 350 degrees.

  2. Pour the butter in a 9-x-13-inch baking dish.

  3. In a medium bowl, mix 3/4 cup sugar with the flour (plus 1-1/4 teaspoons xanthan gum if your flour mix doesn’t include it), baking powder, and milk.

  4. Pour the batter over the melted butter in the baking dish.

  5. Stir together the fruit and the remaining 3/4 cup sugar. Pour the fruit over the batter.

  6. Bake for 30 to 35 minutes, or until the crust has risen and browned and is no longer doughy.

Per serving: Calories 220 (From Fat 106); Fat 12g (Saturated 7g); Cholesterol 31mg; Sodium 171mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 2g.

Grandma’s German Chocolate Pie

Prep time: 5 minutes

Cook time: 35 minutes

Yield: 8 servings

2 ounces Baker’s German’s sweet baking chocolate

1/4 cup (4 tablespoons) salted butter

3/4 cup sugar

1/2 cup light corn syrup

3 eggs

1/4 cup milk

1-1/2 tablespoons cornstarch

1 cup chopped pecans

1 teaspoon pure vanilla extract

9-inch unbaked gluten-free pie crust

  1. Preheat the oven to 375 degrees.

  2. In a medium saucepan over low heat, whisk together the chocolate, butter, sugar, and corn syrup until everything is melted together. Let the chocolate mixture cool.

  3. Whisk together the eggs, milk, and cornstarch in a medium bowl. Add the egg mixture to the chocolate mixture in the saucepan. Stir in the pecans and vanilla.

  4. Pour the mixture into the pie crust.

  5. Bake the pie for 35 to 45 minutes, or until the filling is set.

Per serving: Calories 551 (From Fat 184); Fat 20g (Saturated 6g); Cholesterol 86mg; Sodium 335mg; Carbohydrate 86g (Dietary Fiber 1g); Protein 8g.

Pour this pie filling into small custard cups or a muffin pan to make individual pies or crustless chocolate custards. If you’re using custard cups, place them on a baking sheet with a lip and slide it in the oven. Bake for about 20 minutes, or until the filling is set.

Fancy Flourless Chocolate Cake

Prep time: 20 minutes

Cook time: 35 minutes

Yield: 8 servings

1/2 cup semisweet chocolate chips

1/2 cup (8 tablespoons) salted butter

4 eggs

3/4 cup sugar

1/2 cup unsweetened cocoa

1 teaspoon pure vanilla extract

Powdered sugar for dusting

  1. Preheat the oven to 300 degrees. Spray an 8-inch round cake pan or 9-inch pie plate with nonstick cooking spray.

  2. In a medium bowl, melt the chocolate chips and butter in the microwave on high in 30-second increments. Stir the chocolate after each 30-second interval.

  3. Add the eggs, sugar, cocoa, and vanilla to the melted chocolate. Make sure the chocolate isn’t too hot when you add the eggs to avoid cooking them. Mix well. Pour the batter into the prepared pan.

  4. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

  5. Let the cake cool and then dust it with powdered sugar.

Per serving: Calories 278 (From Fat 160); Fat 18g (Saturated 10g); Cholesterol 124mg; Sodium 150mg; Carbohydrate 30g (Dietary Fiber 2g); Protein 5g.

Pumpkin Crumble

Prep time: 10 minutes

Cook time: 30–45 minutes

Yield: 16 servings

30-ounce can pumpkin puree

3 eggs

1-1/2 cups sugar

12-ounce can evaporated milk

Two 3.5-ounce packages butterscotch pudding mix (instant or cook-and-serve)

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1 package gluten-free cake mix (spice cake or yellow cake)

1 cup chopped pecans

3/4 cup melted butter

  1. Preheat the oven to 350 degrees. Spray a 9-x-13-inch baking dish with nonstick cooking spray.

  2. In a large bowl, mix together the pumpkin puree, eggs, sugar, evaporated milk, pudding mix, cinnamon, and cloves.

  3. Pour the pumpkin mixture into the prepared baking dish.

  4. Pour the dry cake mix on top of the pumpkin mixture. Top with nuts and then pour the melted butter over the cake mix.

  5. Bake 30 to 45 minutes, until the pumpkin crumble is firm in the middle.

Per serving: Calories 397 (From Fat 148); Fat 16g (Saturated 7g); Cholesterol 65mg; Sodium 372mg; Carbohydrate 61g (Dietary Fiber 3g); Protein 5g.