50+ Irresistible Friday Gluten-Free Dessert Recipes to End Your Week Right

Looking for the perfect way to wind down your week with a sweet treat?

Whether you follow a gluten-free lifestyle or just want to try something new, these 50+ Friday gluten-free dessert recipes are here to deliver indulgence without the gluten.

After a long workweek, it’s time to kick back, relax, and enjoy some delicious desserts that everyone can savor.

From rich chocolatey treats to fruity delights, this roundup has something for every taste and occasion.

Whether you’re hosting a family gathering, enjoying a cozy night in, or simply satisfying your sweet tooth, these gluten-free desserts are sure to bring a smile to your face.

So, gather your ingredients and get ready to bake up a storm with these mouthwatering recipes perfect for any Friday.

50+ Irresistible Friday Gluten-Free Dessert Recipes to End Your Week Right

With these 50+ Friday gluten-free dessert recipes, you’ll never be short on delicious ideas to end your week on a sweet note.

From decadent cakes to creamy puddings and fruity treats, these recipes offer a wide variety of flavors to suit any craving.

Whether you need a simple yet satisfying dessert or something a bit more indulgent, there’s something here for every gluten-free dessert lover.

Treat yourself and your loved ones to some of these mouthwatering creations, and make your Fridays even sweeter.

Enjoy the perfect combination of flavors, textures, and creativity that will make your weekend even more enjoyable!

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are perfect for those with dietary restrictions, offering the same classic flavor and texture as traditional cookies. Using a combination of gluten-free flour and other pantry staples, these cookies bake up chewy on the inside and slightly crisp on the outside. With each bite, you’ll enjoy the perfect balance of sweetness from the chocolate chips and the slight nuttiness of the gluten-free flour. This recipe makes a batch that’s perfect for sharing or indulging in throughout the week.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
4. Add the eggs one at a time, mixing after each addition, and then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chocolate chips, ensuring they’re evenly distributed.
7. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden brown and the center is set.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free chocolate chip cookies are a delightful treat that doesn’t compromise on taste or texture. Whether you’re baking for a special occasion or simply craving something sweet, these cookies provide a comforting and satisfying dessert experience. The best part is they can be made in just one bowl, with simple ingredients you likely already have in your pantry. Serve them with a glass of milk or as a stand-alone dessert for a crowd-pleasing finish to any meal.

Gluten-Free Lemon Bars

Gluten-free lemon bars are a tangy and sweet dessert that offers the perfect balance between tartness from fresh lemon juice and the sweetness of the filling. The buttery, crumbly crust pairs perfectly with the smooth, lemon-infused custard topping. These lemon bars are not only gluten-free but also a refreshing treat that’s sure to brighten up any occasion, from summer parties to a cozy weekend snack. The light texture of the filling and the crisp base makes for a dessert that’s both sophisticated and comforting.

Ingredients:

For the crust:

• 1 cup gluten-free all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt

For the filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup fresh lemon juice (about 2 lemons)
• Zest of 1 lemon
• Powdered sugar for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper.
2. In a food processor, combine the gluten-free flour, powdered sugar, butter, and salt for the crust. Pulse until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 12-15 minutes or until lightly golden.
4. While the crust bakes, prepare the filling by whisking together the eggs, granulated sugar, gluten-free flour, and baking powder in a medium bowl.
5. Stir in the lemon juice and zest until fully incorporated.
6. Pour the lemon filling over the baked crust and return the pan to the oven. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
7. Allow the lemon bars to cool completely before dusting with powdered sugar and cutting into squares.

These gluten-free lemon bars are the epitome of a refreshing dessert with just the right amount of sweetness and tartness. The buttery, gluten-free crust holds the smooth, tangy lemon filling perfectly, making each bite a delightful burst of flavor. This recipe is ideal for those who crave a citrusy treat but need to avoid gluten. The ease of preparation combined with the bright, zesty lemon flavor makes these bars a favorite for gatherings and personal indulgence alike.

Gluten-Free Banana Bread

Gluten-free banana bread is a comforting classic that delivers moist, tender slices of sweet, banana-flavored goodness. The gluten-free flour blend ensures that the bread has a soft texture without sacrificing flavor. With ripe bananas and a handful of pantry staples, this bread comes together quickly and is perfect for breakfast, a snack, or even dessert. Whether you’re using up overripe bananas or simply looking for a gluten-free alternative to traditional banana bread, this recipe will not disappoint.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
3. In a separate large bowl, mash the ripe bananas until smooth. Stir in the granulated sugar, brown sugar, eggs, melted butter, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. If desired, fold in the walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and spread evenly.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This gluten-free banana bread is a deliciously moist and flavorful treat that will appeal to both gluten-free and non-gluten-free eaters alike. The ripe bananas provide natural sweetness and moisture, while the optional walnuts or chocolate chips add an extra layer of texture and flavor. This recipe is perfect for using up overripe bananas and makes a great addition to any breakfast table or snack time. Best of all, it’s easy to make and sure to become a staple in your gluten-free baking repertoire.

Gluten-Free Carrot Cake

Gluten-free carrot cake is a moist, spiced dessert filled with shredded carrots, warm spices, and a rich, creamy frosting. This cake has all the classic flavors of a traditional carrot cake but is made with a gluten-free flour blend, making it safe for those with gluten sensitivities. The combination of cinnamon, nutmeg, and the natural sweetness of carrots creates a beautifully balanced flavor. Top it off with a luscious cream cheese frosting, and you’ve got an indulgent, gluten-free dessert that will please everyone.

Ingredients:

For the cake:

• 2 cups gluten-free all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 cups finely grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)

For the frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the grated carrots and optional nuts.
5. Divide the batter evenly between the two prepared cake pans.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To make the frosting, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.
9. Once the cakes are completely cooled, frost the top of one cake layer. Place the second layer on top and frost the top and sides of the entire cake.

This gluten-free carrot cake is a deliciously moist and flavorful treat that’s perfect for any occasion, from birthdays to holiday celebrations. The richness of the cream cheese frosting complements the warm spices and sweetness of the carrots, creating a balanced and indulgent dessert. By using gluten-free flour, this recipe ensures that those with gluten sensitivities can still enjoy a slice of this beloved cake without sacrificing flavor or texture.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with fresh blueberries in every bite. They are a perfect breakfast or snack option, providing a healthy dose of antioxidants from the blueberries, while the gluten-free flour keeps the muffins light and tender. These muffins are easy to make and come together quickly, making them an ideal option for busy mornings or when you have a craving for a sweet, gluten-free treat.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup almond milk or any milk of choice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar.
3. In a separate large bowl, whisk the eggs, applesauce, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Gently fold in the blueberries, being careful not to crush them.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are the ideal treat for any time of day. They’re tender, slightly sweet, and bursting with juicy blueberries. With a quick and easy preparation process, these muffins are perfect for breakfast, an afternoon snack, or even dessert. Their light texture and naturally sweet flavor make them a hit among those following a gluten-free diet, and they’re sure to become a go-to recipe in your baking rotation.

Gluten-Free Pumpkin Pie Bars

These gluten-free pumpkin pie bars are a twist on the classic pumpkin pie, offering the same creamy, spiced filling but with a cookie-like gluten-free crust. The result is a dessert that’s both comforting and satisfying, perfect for fall or any holiday gathering. The spiced pumpkin filling is velvety and rich, with just the right amount of sweetness, while the gluten-free crust provides a wonderful crunch. These bars are a crowd-pleasing gluten-free treat that everyone will love.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened

For the filling:

• 2 cups canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment paper.
2. For the crust, combine the gluten-free flour, brown sugar, cinnamon, and salt in a medium bowl. Cut in the softened butter until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, or until lightly golden.
4. While the crust bakes, prepare the filling by whisking together the pumpkin puree, granulated sugar, cinnamon, ginger, nutmeg, cloves, vanilla extract, eggs, and heavy cream until smooth.
5. Pour the pumpkin filling over the baked crust and smooth the top.
6. Bake for 30-35 minutes, or until the filling is set and slightly golden around the edges.
7. Let the bars cool completely before cutting into squares.

These gluten-free pumpkin pie bars are a perfect dessert for anyone who loves the flavors of fall. The spiced pumpkin filling is rich and smooth, complementing the buttery, slightly sweet gluten-free crust. These bars are easy to serve and make a wonderful addition to any dessert table. Whether you’re hosting a holiday meal or just looking for a cozy treat, these pumpkin pie bars will bring warmth and joy to your gathering.

Gluten-Free Chocolate Lava Cake

A decadent dessert perfect for special occasions, these gluten-free chocolate lava cakes feature a rich, molten chocolate center that oozes out when you cut into it. Made with gluten-free flour, they are just as indulgent and satisfying as their traditional counterparts. The combination of dark chocolate and butter creates a luscious filling, while the outer cake remains tender and slightly cakey. Served with a scoop of vanilla ice cream or a dollop of whipped cream, this gluten-free chocolate lava cake is a luxurious treat that is sure to impress.

Ingredients:

• 1/2 cup unsalted butter
• 6 oz dark chocolate (70% cocoa or higher)
• 1 cup powdered sugar
• 2 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 cup gluten-free all-purpose flour
• Pinch of salt
• Butter and cocoa powder for greasing the ramekins

Instructions:

1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and lightly dust with cocoa powder.
2. In a medium saucepan, melt the butter and dark chocolate over low heat, stirring constantly until smooth. Remove from heat and allow to cool slightly.
3. Whisk the powdered sugar into the chocolate mixture until smooth.
4. Add the eggs and egg yolks, one at a time, whisking well after each addition. Stir in the vanilla extract and salt.
5. Gradually fold in the gluten-free flour until the batter is well combined.
6. Divide the batter evenly among the prepared ramekins.
7. Bake for 12-14 minutes, or until the edges are set but the center is still soft and jiggly.
8. Let the cakes cool in the ramekins for 1-2 minutes before inverting them onto plates. Serve immediately with ice cream or whipped cream.

These gluten-free chocolate lava cakes are the ultimate dessert for chocolate lovers. They offer a rich, indulgent flavor with a gooey center that makes each bite heavenly. The molten chocolate filling is the star of the show, complemented by the tender, cake-like exterior. Whether you’re hosting a dinner party or celebrating a special occasion, these lava cakes are a showstopper that will leave everyone craving more.

Gluten-Free Lemon Bars

Gluten-free lemon bars combine a buttery, shortbread-like crust with a tangy, citrusy filling. The refreshing lemon flavor balances the sweetness, creating a treat that’s perfect for spring or any time you need a bright, zesty dessert. The gluten-free crust is crisp and crumbly, while the lemon filling is smooth, tart, and refreshing. Topped with a dusting of powdered sugar, these bars are simple to make yet deliver impressive results that will leave you craving another bite.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened

For the filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. For the crust, combine the gluten-free flour, sugar, and salt in a medium bowl. Cut in the softened butter until the mixture resembles coarse crumbs.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15-18 minutes, or until lightly golden.
4. While the crust is baking, prepare the filling by whisking together the eggs, sugar, gluten-free flour, baking powder, lemon juice, and lemon zest until smooth.
5. Pour the lemon filling over the hot crust and return to the oven. Bake for an additional 20-25 minutes, or until the filling is set and lightly golden around the edges.
6. Let the bars cool completely in the pan before dusting with powdered sugar and cutting into squares.

These gluten-free lemon bars are the perfect balance of sweet and tart, with a buttery crust that melts in your mouth. The bright, citrusy filling is refreshing and packs a punch of flavor, making them a perfect treat for warm weather or any occasion that calls for a zesty dessert. With a simple yet delicious flavor profile, these bars are sure to become a go-to gluten-free treat in your baking repertoire.

Gluten-Free Apple Crisp

This gluten-free apple crisp is the ultimate comfort dessert, made with tender, cinnamon-spiced apples and topped with a crunchy, buttery oat crumble. It’s a warm, satisfying dessert that combines the sweetness of apples with the richness of the crisp topping, all while being completely gluten-free. Whether served on its own or paired with vanilla ice cream or whipped cream, this dessert is a cozy and indulgent way to enjoy the flavors of fall all year long.

Ingredients:

For the filling:

• 6 large apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice

For the topping:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup packed brown sugar
• 1/4 teaspoon ground cinnamon
• Pinch of salt
• 1/2 cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. In a large bowl, toss the apple slices with the granulated sugar, cinnamon, and lemon juice. Spread the apples evenly in the prepared baking dish.
3. In a separate bowl, combine the oats, gluten-free flour, brown sugar, cinnamon, and salt. Stir in the melted butter until the mixture is crumbly.
4. Sprinkle the oat mixture evenly over the apples.
5. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy.
6. Let the apple crisp cool for a few minutes before serving with a scoop of ice cream or whipped cream.

This gluten-free apple crisp is a delightful and comforting dessert that captures the essence of fall with its warm, spiced apples and crispy, oat topping. The combination of sweet and tart apples with the buttery, crumbly topping makes this dessert a perfect choice for any time of year. Whether you’re looking to satisfy a sweet craving or finish off a cozy dinner, this apple crisp is sure to hit the spot and become a favorite in your gluten-free dessert rotation.

Gluten-Free Tiramisu

Tiramisu is a classic Italian dessert that’s creamy, indulgent, and full of flavor, and this gluten-free version is no exception. Layers of espresso-soaked gluten-free ladyfingers are paired with a rich mascarpone cream and dusted with cocoa powder for a perfect balance of coffee, creaminess, and sweetness. This gluten-free tiramisu is just as decadent as the traditional version, making it a great option for anyone following a gluten-free lifestyle without missing out on flavor or texture. It’s an ideal dessert for special occasions or when you want to impress your guests with a sophisticated treat.

Ingredients:

• 1 cup strong brewed coffee, cooled
• 1/4 cup coffee liqueur (optional)
• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package gluten-free ladyfingers
• Unsweetened cocoa powder for dusting

Instructions:

1. In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Set aside.
2. In a large bowl, whisk the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and creamy.
3. Quickly dip each gluten-free ladyfinger into the coffee mixture, making sure not to soak them too long, as they will become soggy.
4. Arrange a layer of dipped ladyfingers in the bottom of a 9×9-inch serving dish or trifle dish.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat the layers with the remaining ladyfingers and mascarpone mixture.
7. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
8. Before serving, dust the top with a generous amount of cocoa powder.

This gluten-free tiramisu is a showstopper of a dessert that delivers all the rich flavors and creamy textures you love from the classic version, without the gluten. The espresso-soaked ladyfingers and mascarpone cream create a harmonious blend of coffee and creaminess in every bite. It’s the perfect dessert for anyone looking for a gluten-free version of a beloved classic that will be sure to impress guests or satisfy any sweet tooth.

Gluten-Free Pumpkin Cheesecake Bars

These gluten-free pumpkin cheesecake bars are a fall-inspired dessert that combines the rich, creamy texture of cheesecake with the warmth of pumpkin spice. The creamy pumpkin filling is perfectly balanced by a buttery, gluten-free graham cracker crust, making these bars an irresistible treat for any pumpkin lover. They’re easy to make, and with their smooth texture and autumnal flavor, they’re the perfect way to enjoy pumpkin season in a gluten-free way. Topped with a dollop of whipped cream, these bars are sure to be a hit at any gathering.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free graham cracker crumbs
• 1/4 cup melted butter
• 1/4 cup granulated sugar

For the filling:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup sour cream

Instructions:

1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. For the crust, combine the gluten-free graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined.
3. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then remove from the oven and set aside to cool.
4. For the filling, beat the cream cheese and granulated sugar together until smooth. Add the pumpkin puree, eggs, vanilla extract, and spices, mixing until combined.
5. Stir in the sour cream until the mixture is smooth and well combined.
6. Pour the filling over the cooled crust and smooth the top.
7. Bake for 45-50 minutes, or until the center is set and slightly firm to the touch.
8. Let the bars cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set properly.
9. Before serving, top with whipped cream and a sprinkle of cinnamon, if desired.

These gluten-free pumpkin cheesecake bars are a perfect blend of creamy, spiced pumpkin goodness and rich, velvety cheesecake. The buttery graham cracker crust provides a crunchy base that complements the smooth filling. These bars offer all the flavors of pumpkin pie, with the added luxury of cheesecake texture, making them a standout dessert for any autumn gathering or holiday celebration. Easy to make and full of fall flavors, they’re a gluten-free treat that everyone can enjoy.

Gluten-Free Strawberry Shortcake

Gluten-free strawberry shortcake is a light, refreshing, and indulgent dessert perfect for spring and summer. This version uses a gluten-free biscuit base that’s soft and slightly crumbly, topped with fresh, juicy strawberries and homemade whipped cream. The sweetness of the strawberries paired with the light and airy whipped cream creates the perfect balance of flavors, while the gluten-free biscuits add a comforting, slightly sweet foundation. This dessert is perfect for any celebration or as a simple, everyday treat that highlights the natural sweetness of ripe strawberries.

Ingredients:

For the biscuits:

• 2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder (ensure gluten-free)
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into cubes
• 2/3 cup milk (dairy or non-dairy)

For the strawberry filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. For the biscuits, combine the gluten-free flour, sugar, baking powder, and salt in a large bowl. Add the cold butter and cut it into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Pour in the milk and stir until the dough just comes together.
4. Turn the dough out onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut out biscuits using a round cutter or glass.
5. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
6. While the biscuits are baking, prepare the strawberry filling by tossing the sliced strawberries with sugar. Let them sit for 15-20 minutes to release their juices.
7. For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until stiff peaks form.
8. To assemble, split each biscuit in half. Top with a spoonful of strawberries and their juice, then add a generous dollop of whipped cream. Place the other half of the biscuit on top and garnish with more strawberries and whipped cream.

Gluten-free strawberry shortcake is a delightful treat that celebrates the sweetness of fresh strawberries with a soft, buttery biscuit and fluffy whipped cream. The combination of textures and flavors makes this dessert a favorite for any occasion, especially during the peak of strawberry season. Whether you’re making it for a summer picnic, a special celebration, or simply to enjoy at home, this gluten-free strawberry shortcake will always hit the spot and bring a smile to everyone’s face.

Gluten-Free Lemon Bars

These gluten-free lemon bars are a perfect balance of tart and sweet, offering a refreshing citrus flavor that’s both bright and satisfying. The gluten-free crust is buttery and crumbly, while the lemon filling is smooth and tangy, making each bite burst with zesty lemon goodness. These lemon bars are simple to make and can be served at any time of year, whether you’re craving something refreshing in the warmer months or something to brighten up the colder seasons. Their vibrant flavor makes them a perfect addition to any gluten-free dessert spread or a delightful treat for yourself.

Ingredients:

For the crust:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed

For the filling:

• 4 large eggs
• 1 1/2 cups granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
• Zest of 1 lemon
• Powdered sugar for dusting

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
2. For the crust, combine the gluten-free flour, powdered sugar, and salt in a bowl. Cut in the cold butter until the mixture forms a crumbly dough.
3. Press the dough evenly into the bottom of the prepared baking dish. Bake for 10-12 minutes, or until the crust is lightly golden.
4. While the crust bakes, prepare the filling. Whisk the eggs, granulated sugar, gluten-free flour, baking powder, lemon juice, and lemon zest in a separate bowl until smooth.
5. Pour the lemon filling over the warm crust and bake for an additional 20-25 minutes, or until the filling is set and lightly golden around the edges.
6. Let the bars cool completely before dusting with powdered sugar and cutting them into squares.

These gluten-free lemon bars are the perfect combination of zesty lemon flavor and buttery, crumbly texture. The smooth, tangy filling paired with the crisp crust creates a dessert that’s both refreshing and indulgent. They’re ideal for any occasion, whether you’re serving them for a party or enjoying them as an afternoon snack. Their vibrant lemon flavor and simple preparation make them a gluten-free treat everyone will love.

Gluten-Free Chocolate Lava Cakes

These gluten-free chocolate lava cakes are a decadent and indulgent dessert with a molten, gooey center that will delight any chocolate lover. The rich, dark chocolate cake bakes to perfection, with a warm and gooey center that flows out when cut into. This dessert is a crowd-pleaser and a perfect way to end a special dinner or celebration. Best of all, these lava cakes are naturally gluten-free, so no one has to miss out on their rich chocolate goodness. Serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Ingredients:

• 1/2 cup unsalted butter
• 8 oz semisweet or bittersweet chocolate, chopped
• 1/2 cup granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 2 large egg yolks
• 1 teaspoon vanilla extract
• Butter for greasing ramekins
• Cocoa powder for dusting

Instructions:

1. Preheat the oven to 425°F (220°C). Grease four 6-ounce ramekins with butter and dust with cocoa powder to prevent sticking.
2. In a saucepan over low heat, melt the butter and chocolate together, stirring occasionally until smooth.
3. Remove from heat and whisk in the sugar, gluten-free flour, and salt.
4. In a separate bowl, beat the eggs, egg yolks, and vanilla extract until thickened. Fold the egg mixture into the chocolate mixture until smooth.
5. Divide the batter evenly among the prepared ramekins, filling them about 3/4 full.
6. Bake for 12-14 minutes, or until the edges are firm and the center is soft.
7. Let the cakes rest for 1-2 minutes before carefully inverting them onto plates. Serve immediately with vanilla ice cream or whipped cream.

These gluten-free chocolate lava cakes are a rich and indulgent dessert that’s sure to impress. The molten center and perfectly baked edges create a perfect contrast of textures that makes each bite irresistible. Whether you’re celebrating a special occasion or simply treating yourself, these lava cakes offer the perfect balance of sweetness and chocolatey goodness. Their gooey center is the ultimate comfort food for chocolate lovers, making them a must-try gluten-free dessert.

Gluten-Free Cinnamon Roll Casserole

This gluten-free cinnamon roll casserole combines all the comforting flavors of traditional cinnamon rolls in a fun, easy-to-make casserole form. The dish is made with gluten-free cinnamon rolls, layered with a sweet cinnamon-sugar mixture, and topped with a rich, creamy glaze that melts into the rolls as it bakes. The result is a warm, gooey, and indulgent breakfast or dessert that’s perfect for special occasions or a leisurely weekend brunch. This casserole is a great way to enjoy the flavors of cinnamon rolls without the hassle of making them from scratch, and it’s a fantastic gluten-free treat.

Ingredients:

For the casserole:

• 2 cans (12 oz each) gluten-free cinnamon rolls (store-bought or homemade)
• 1/2 cup unsalted butter, melted
• 1/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/2 cup milk (dairy or non-dairy)
• 2 large eggs
• 1/4 teaspoon salt

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon milk (dairy or non-dairy)
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Cut the cinnamon rolls into quarters and place them in the prepared baking dish.
3. In a separate bowl, whisk together the melted butter, brown sugar, cinnamon, vanilla extract, milk, eggs, and salt until well combined.
4. Pour the mixture over the cinnamon rolls and press down gently to ensure the rolls are soaked evenly.
5. Bake for 25-30 minutes, or until the casserole is set and golden brown on top.
6. While the casserole bakes, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
7. Once the casserole is finished baking, drizzle the glaze over the top and serve warm.

This gluten-free cinnamon roll casserole is the ultimate breakfast or brunch treat, offering all the flavors of cinnamon rolls with a fraction of the effort. The gooey, cinnamon-sweet layers are complemented perfectly by the rich glaze, making every bite indulgent and comforting. It’s a wonderful gluten-free dessert or a special morning treat that everyone can enjoy. Perfect for family gatherings or cozy weekends, this casserole is a simple yet delicious way to enjoy cinnamon rolls in a whole new way.

Note: More recipes are coming soon!