27+ Mouthwatering Gluten-Free Baking Mix Desserts Recipes for Every Occasion

If you love to indulge in delicious treats but are looking for a way to enjoy them without gluten, you’re in the right place! Gluten-free baking mixes have revolutionized the way we approach dessert-making, offering easy, convenient, and tasty alternatives for those with gluten sensitivities or preferences.

Whether you’re a seasoned baker or a beginner, these mixes can help you whip up mouthwatering desserts in no time.

From fudgy brownies to light and fluffy cakes, the possibilities are endless.

In this blog, we’ll explore some of the best gluten-free baking mix dessert recipes that will satisfy your sweet tooth without compromising on flavor or texture.

27+ Mouthwatering Gluten-Free Baking Mix Desserts Recipes for Every Occasion

Baking gluten-free doesn’t have to be complicated or time-consuming, especially with the help of a good gluten-free baking mix.

With just a few simple ingredients and a little creativity, you can make decadent desserts that everyone—whether gluten-free or not—will love.

These recipes are perfect for any occasion, whether you’re hosting a party, celebrating a special event, or just craving a sweet treat.

So, next time you’re in the mood to bake, reach for a gluten-free mix and let your kitchen become a haven for mouthwatering desserts!

Flourless Chocolate Cake

This rich and decadent flourless chocolate cake is a gluten-free delight, perfect for special occasions or a luxurious dessert. With minimal ingredients, the cake showcases the beauty of chocolate, offering a fudgy texture that will melt in your mouth. It’s naturally gluten-free, making it ideal for those avoiding wheat, yet indulgent enough for anyone to enjoy.

Ingredients:

• 1 cup semisweet or bittersweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• 1/2 cup unsweetened cocoa powder
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. In a saucepan over low heat, melt the butter and chocolate together, stirring until smooth. Remove from heat and let cool for a few minutes.
3. Stir the sugar, salt, and vanilla extract into the chocolate mixture.
4. Add the eggs one at a time, mixing well after each addition.
5. Sift the cocoa powder over the batter and stir to combine.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 minutes, or until the top is set, but the center is slightly soft. A toothpick inserted into the center should come out with a few moist crumbs.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Dust with powdered sugar before serving, if desired.

This flourless chocolate cake is the ultimate treat for chocolate lovers. The richness of the chocolate combined with the velvety texture makes for a dessert that feels both elegant and comforting. It’s a great option for those who are gluten-free but don’t want to compromise on flavor or texture.

Almond Joy Cookies

Almond Joy cookies are a gluten-free dessert that blends the classic flavors of chocolate, coconut, and almonds into a soft and chewy treat. These cookies offer a delightful twist on the famous candy bar, making them perfect for a quick and easy dessert or snack. Whether you’re following a gluten-free diet or just looking for a delicious sweet treat, these cookies are sure to satisfy.

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 12 whole almonds (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, shredded coconut, baking soda, and salt.
3. In a separate bowl, whisk together the honey (or maple syrup), egg, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until a dough forms.
5. Fold in the mini chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet and flatten each cookie slightly with your fingers.
7. Press an almond into the center of each cookie.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These almond joy cookies are a perfect combination of chewy coconut, crunchy almonds, and melty chocolate chips, giving you that familiar candy bar flavor. The almond flour keeps them soft and provides a rich texture, while the honey or maple syrup adds just the right amount of sweetness. They’re easy to make and even easier to enjoy!

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with fresh blueberries. The natural sweetness of the blueberries combined with a delicate muffin texture makes for a breakfast or snack that everyone will love. Whether you have dietary restrictions or just want a wholesome treat, these muffins are sure to become a favorite in your baking rotation.

Ingredients:

• 2 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)
• 2 large eggs
• 1/2 cup milk (or dairy-free milk of choice)
• 1/4 cup melted coconut oil or butter
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries (or frozen, if preferred)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, beat the eggs, then add the milk, melted coconut oil (or butter), and vanilla extract. Mix until combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Gently fold in the blueberries.
6. Spoon the batter evenly into the muffin tin, filling each cup about 2/3 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free blueberry muffins are not only easy to make but also perfect for breakfast or a midday snack. The juicy blueberries provide a burst of flavor in every bite, while the muffins remain light and tender. The cinnamon adds a lovely warmth, making these muffins perfect for any time of the year, especially when you’re craving a wholesome and gluten-free treat.

Coconut Macaroons

Coconut macaroons are a simple, yet irresistible gluten-free dessert that’s sweet, chewy, and full of coconut flavor. They require just a handful of ingredients and come together in no time, making them a great last-minute treat for any occasion. Their crispy outer shell and chewy inside make them a perfect snack with a cup of tea or coffee.

Ingredients:

• 3 cups sweetened shredded coconut
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2 large egg whites
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips (optional, for dipping)

Instructions:

1. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded coconut, sugar, and salt.
3. In a separate bowl, beat the egg whites until soft peaks form, then add the vanilla extract.
4. Gently fold the egg whites into the coconut mixture until just combined.
5. Using a spoon or cookie scoop, drop rounded tablespoons of the coconut mixture onto the prepared baking sheet.
6. Bake for 18-20 minutes, or until the macaroons are golden brown around the edges.
7. If desired, melt the chocolate chips and dip the bottoms of the macaroons into the chocolate. Let cool on a wire rack.

These coconut macaroons are a true crowd-pleaser, offering a delightful balance of chewy texture and sweet coconut flavor. They’re naturally gluten-free, making them an excellent dessert choice for those with dietary restrictions. Dipping them in chocolate adds a touch of indulgence that makes them even more irresistible!

Gluten-Free Lemon Bars

These gluten-free lemon bars are the perfect combination of tangy and sweet with a buttery crust and smooth lemon filling. The bright citrus flavor is refreshing, and the texture is creamy and satisfying. They make a fantastic dessert for parties, gatherings, or just to enjoy as a light and zesty treat.

Ingredients:

For the crust:

• 1 1/4 cups 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:

• 3 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 lemons)
• Zest of 1 lemon
• Powdered sugar, for dusting

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. To make the crust, combine the gluten-free flour, powdered sugar, butter, and salt in a bowl. Use a pastry cutter or your fingers to mix until the dough is crumbly and starts to come together.
3. Press the dough evenly into the bottom of the prepared baking dish and bake for 15 minutes, until lightly golden.
4. In a separate bowl, whisk together the eggs, granulated sugar, gluten-free flour, baking powder, lemon juice, and lemon zest.
5. Pour the lemon mixture over the baked crust and return it to the oven.
6. Bake for 25-30 minutes, or until the filling is set and slightly golden around the edges.
7. Allow the bars to cool completely before dusting with powdered sugar and cutting into squares.

These gluten-free lemon bars are wonderfully tangy with a melt-in-your-mouth texture. The zesty lemon filling contrasts beautifully with the buttery, slightly sweet crust, creating a perfect balance of flavors. They’re a great choice when you want something refreshing and light, yet still indulgent enough to satisfy a sweet tooth.

Gluten-Free Cinnamon Roll Casserole

This gluten-free cinnamon roll casserole takes the beloved flavors of cinnamon rolls and turns them into a warm, comforting, and easy-to-make breakfast or dessert. The fluffy, gooey center and the sweet glaze make it feel like a decadent treat, while the gluten-free ingredients ensure everyone can enjoy it.

Ingredients:

• 1 box gluten-free cinnamon roll mix (or homemade gluten-free dough)
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/4 cup chopped pecans (optional)

For the glaze:

• 1/2 cup powdered sugar
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Prepare the gluten-free cinnamon rolls according to the package instructions (or use homemade dough), but instead of rolling them individually, cut the dough into pieces.
3. In a large bowl, mix together the melted butter, brown sugar, and cinnamon.
4. Add the dough pieces to the butter mixture and toss to coat, ensuring each piece is evenly coated.
5. Pour the cinnamon roll pieces into the prepared baking dish and sprinkle with chopped pecans, if using.
6. Bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
7. While baking, mix the glaze ingredients together in a small bowl.
8. Drizzle the glaze over the casserole once it’s done baking. Let cool slightly before serving.

This gluten-free cinnamon roll casserole is a cozy, crowd-pleasing treat that’s perfect for brunch or dessert. It combines all the classic flavors of cinnamon rolls with an easy-to-assemble casserole format. The gooey cinnamon filling and the sweet glaze create a comforting and indulgent experience that’s sure to please anyone.

Gluten-Free Strawberry Shortcake

A gluten-free twist on the classic strawberry shortcake, this dessert features layers of tender, biscuit-like cakes topped with fresh, juicy strawberries and a dollop of whipped cream. It’s light, refreshing, and naturally gluten-free, making it perfect for summer picnics or any time you crave a fruity and sweet dessert.

Ingredients:

For the shortcakes:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk (or dairy-free milk of choice)
• 1 teaspoon vanilla extract

For the strawberry topping:

• 2 cups fresh strawberries, sliced
• 2 tablespoons granulated sugar

For the whipped cream:

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

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
4. Stir in the milk and vanilla extract until the dough comes together.
5. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a 1-inch thick circle, then cut into rounds using a biscuit cutter.
6. Place the shortcakes on the prepared baking sheet and bake for 15-18 minutes, until golden brown.
7. While the shortcakes bake, combine the sliced strawberries and granulated sugar in a bowl. Let them sit for 15 minutes to release their juices.
8. Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
9. To assemble, slice the shortcakes in half, top with strawberries and whipped cream, and serve immediately.

Gluten-free strawberry shortcake is a vibrant and indulgent dessert that highlights the fresh flavors of strawberries with a light and fluffy shortcake base. The sweetened whipped cream complements the fruit perfectly, making it a delightful treat for any occasion. Whether you’re gluten-free or not, this dessert is sure to become a favorite!

Gluten-Free Pumpkin Spice Muffins

These gluten-free pumpkin spice muffins are full of autumnal flavors like cinnamon, nutmeg, and cloves, with the added richness of pumpkin. They’re incredibly moist, tender, and perfect for a cozy fall breakfast or snack. The warm spices and natural sweetness of the pumpkin make them a comforting treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup walnuts or pecans (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, mix together the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the nuts, if using.
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool on a wire rack before serving.

These gluten-free pumpkin spice muffins are a comforting treat that perfectly captures the essence of fall. The warm spices and moist texture make them a perfect breakfast or snack. They’re so flavorful and satisfying, you’ll forget they’re gluten-free!

Gluten-Free Apple Crisp

This gluten-free apple crisp is a warm, comforting dessert that pairs sweet, spiced apples with a crisp, buttery topping. It’s an easy-to-make dessert that’s perfect for autumn, but it can be enjoyed any time of year. The cinnamon and sugar-sweetened apples combine with the crunchy, oat topping to create a delightful balance of flavors and textures.

Ingredients:

For the filling:

• 6 medium apples, peeled, cored, and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For the topping:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and cubed

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with granulated sugar, lemon juice, cinnamon, and nutmeg. Spread the apple mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the oats, gluten-free flour, brown sugar, salt, and cinnamon.
4. Add the cold, cubed butter to the oat mixture and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the topping evenly over the apples.
6. Bake for 35-40 minutes, or until the apples are tender and the topping is golden brown and crispy.
7. Let the apple crisp cool slightly before serving, optionally topped with whipped cream or vanilla ice cream.

This gluten-free apple crisp is a cozy and indulgent dessert that pairs the natural sweetness of apples with a crunchy, golden topping. The warm spices make it a perfect fall dessert, but it’s so delicious that it’s worth making all year long. It’s easy to make, and the results are always comforting and satisfying!

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are soft, chewy, and filled with gooey chocolate chips. They have the perfect balance of sweetness and richness, making them an irresistible treat for any occasion. With a gluten-free flour blend, they’re suitable for those with gluten sensitivities but delicious enough for anyone to enjoy.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt.
3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually mix in the dry ingredients until combined, then fold in the chocolate chips.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. 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 everything you want in a cookie—soft, chewy, and packed with chocolate chips. Whether you’re gluten-free or just looking for a delicious dessert, these cookies are sure to satisfy your sweet tooth. They’re perfect for a snack, dessert, or sharing with friends and family.

Gluten-Free Carrot Cake

This moist and spiced gluten-free carrot cake is a true crowd-pleaser. It’s rich, flavorful, and topped with a smooth, tangy cream cheese frosting. Whether it’s for a special occasion or just to enjoy as an afternoon treat, this carrot cake is a perfect choice for anyone looking for a gluten-free dessert that doesn’t compromise on flavor.

Ingredients:

For the cake:

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

For the cream cheese frosting:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking soda, and salt.
3. In a large bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Stir in the grated carrots and walnuts, if using.
6. Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. To make the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, and continue beating until fluffy.
9. Frost the cooled cakes with the cream cheese frosting and serve.

This gluten-free carrot cake is full of warm spices and sweet carrots, creating a moist and delicious dessert. The rich cream cheese frosting adds the perfect finishing touch, making it a truly indulgent treat. It’s ideal for birthdays, holidays, or any occasion that calls for a comforting, flavorful cake.

Gluten-Free Banana Bread

This gluten-free banana bread is tender, moist, and filled with the sweet flavor of ripe bananas. It’s an easy recipe to whip up, and it’s perfect for breakfast, snack time, or as a dessert. The gluten-free flour ensures that everyone can enjoy it, while the bananas provide a natural sweetness that keeps it light and flavorful.

Ingredients:

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

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat the butter and brown sugar until creamy. Add the eggs one at a time, beating well after each addition.
4. Stir in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the walnuts or chocolate chips, if using.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free banana bread is soft, flavorful, and perfect for using up ripe bananas. The warm spices and natural sweetness from the bananas create a comforting, wholesome bread that’s perfect for any time of day. It’s easy to make and always a hit!

Gluten-Free Pecan Pie

This gluten-free pecan pie features a rich, gooey filling and a buttery, flaky crust. The combination of toasted pecans and the sweet syrupy filling creates a satisfying dessert that’s perfect for holidays or special occasions. This pie is so delicious, you won’t even miss the gluten!

Ingredients:

For the crust:

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

For the filling:

• 1 cup light corn syrup
• 1 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 3 large eggs
• 1 1/2 cups pecans, chopped
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch pie pan.
2. For the crust, mix the gluten-free flour and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add ice water a tablespoon at a time, mixing until the dough comes together.
3. Roll the dough out on a floured surface and fit it into the pie pan.
4. For the filling, whisk together the corn syrup, sugar, melted butter, eggs, vanilla, and salt in a large bowl.
5. Stir in the chopped pecans.
6. Pour the filling into the prepared crust and bake for 45-50 minutes, or until the filling is set and golden brown.
7. Allow the pie to cool completely before serving.

This gluten-free pecan pie is a holiday classic made with a deliciously rich, nutty filling and a buttery crust. The sweet and crunchy pecans paired with the caramel-like filling make for an indulgent dessert that everyone will love.

Gluten-Free Blueberry Muffins

These gluten-free blueberry muffins are light, fluffy, and bursting with fresh blueberries. They have a sweet, slightly tangy flavor and are perfect for breakfast or as a snack. The gluten-free flour ensures that everyone can enjoy them, and they’re easy to make, making them a go-to recipe for busy mornings.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk (dairy-free options work well too)
• 1 1/2 cups fresh or frozen blueberries
• 1 tablespoon gluten-free flour (to coat the blueberries)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, mix the melted butter and sugar until combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined.
5. Toss the blueberries in the tablespoon of gluten-free flour to coat them, then gently fold them into the batter.
6. Spoon the batter into the muffin cups, filling each about 2/3 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 to a wire rack to cool completely.

These gluten-free blueberry muffins are perfectly moist and packed with fresh blueberries. They’re a great breakfast option or a treat to have with your afternoon coffee. The little burst of blueberry flavor in every bite makes them truly irresistible!

Gluten-Free Peach Cobbler

This gluten-free peach cobbler is a delicious, comforting dessert that pairs sweet, juicy peaches with a light, biscuit-like topping. It’s the perfect way to enjoy fresh peaches when they’re in season, but you can also use frozen peaches for this dessert year-round. The warm spices and tender topping create the perfect balance of flavors and textures.

Ingredients:

For the filling:

• 6 cups fresh or frozen peaches, sliced
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice

For the topping:

• 1 1/2 cups gluten-free all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup milk (dairy-free alternatives work well)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the peaches with sugar, cornstarch, cinnamon, and lemon juice. Spread the mixture evenly in the prepared baking dish.
3. In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
4. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Stir in the milk until the dough just comes together.
6. Spoon dollops of the dough over the peach filling.
7. Bake for 40-45 minutes, or until the topping is golden brown and the peach filling is bubbling.
8. Let the cobbler cool slightly before serving, optionally topped with whipped cream or vanilla ice cream.

This gluten-free peach cobbler is a warm, comforting dessert that highlights the sweetness of peaches with a delicious, tender topping. Whether served as a family treat or for a special occasion, it’s sure to be a hit!

Gluten-Free Chocolate Lava Cakes

These gluten-free chocolate lava cakes are rich, decadent, and the perfect treat for chocolate lovers. The gooey, molten center makes each bite feel like an indulgence. Served warm with a scoop of vanilla ice cream or a drizzle of cream, they’re a show-stopping dessert that’s surprisingly easy to make.

Ingredients:

• 4 oz semi-sweet or bittersweet chocolate, chopped
• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 2 large eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/2 cup gluten-free all-purpose flour
• Pinch of salt

Instructions:

1. Preheat the oven to 425°F (220°C). Grease and flour four 6-ounce ramekins.
2. In a heatproof bowl, melt the chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
3. Whisk the sugar, eggs, egg yolks, and vanilla extract into the melted chocolate mixture until well combined.
4. Stir in the gluten-free flour and a pinch of salt until just combined.
5. Divide the batter evenly among the prepared ramekins.
6. Bake for 12-14 minutes, or until the edges are set but the center is still slightly soft.
7. Let the cakes cool in the ramekins for 1 minute, then carefully run a knife around the edges and invert them onto plates.
8. Serve immediately, topped with whipped cream or ice cream if desired.

These gluten-free chocolate lava cakes are a decadent and impressive dessert with a molten center that will melt anyone’s heart. They’re the ultimate indulgence for any chocolate lover and make for a perfect special occasion treat.

Gluten-Free Rice Pudding

This creamy and comforting gluten-free rice pudding is a perfect dessert for any time of year. It’s made with simple ingredients, like rice, milk, sugar, and a touch of cinnamon, creating a smooth, indulgent treat. Whether served warm or chilled, this rice pudding is the ultimate comfort food dessert.

Ingredients:

• 1 cup short-grain white rice
• 4 cups whole milk (or dairy-free milk of choice)
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup raisins (optional)

Instructions:

1. In a medium saucepan, bring the rice and 1 1/2 cups of milk to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the milk is absorbed.
2. Stir in the remaining 2 1/2 cups of milk, sugar, cinnamon, vanilla extract, and salt. Cook over medium heat, stirring frequently, for 10-15 minutes, until the pudding thickens to your desired consistency.
3. If desired, fold in raisins during the last few minutes of cooking.
4. Serve warm or refrigerate for a few hours to enjoy chilled.

This gluten-free rice pudding is rich and creamy with a comforting cinnamon flavor. Whether you enjoy it warm on a cold day or chilled for a refreshing treat, it’s a delicious dessert that’s easy to make and always satisfying.

Gluten-Free S’mores Bars

These gluten-free s’mores bars are a fun and delicious twist on the classic campfire treat. They combine a crunchy graham cracker crust, gooey marshmallows, and melty chocolate into a bar that’s perfect for any occasion. They’re an easy way to enjoy the flavors of s’mores year-round, even without a campfire!

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
• For the filling:
  • 2 cups semi-sweet chocolate chips
  • 2 cups mini marshmallows

Instructions:

1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
3. Bake for 8-10 minutes, until lightly golden.
4. Remove the crust from the oven and sprinkle the chocolate chips evenly over the top. Return the pan to the oven and bake for 3-5 minutes, until the chocolate is melted.
5. Sprinkle the mini marshmallows over the chocolate layer and return the pan to the oven for an additional 2-3 minutes, until the marshmallows are golden and puffed.
6. Let the bars cool completely before slicing into squares.

These gluten-free s’mores bars are the ultimate treat for anyone who loves the flavors of s’mores. The combination of graham cracker, chocolate, and marshmallow makes for a fun, indulgent dessert that everyone will enjoy. They’re easy to make and perfect for any occasion!

Gluten-Free Tiramisu

This gluten-free tiramisu is a delicious, indulgent Italian dessert made with layers of gluten-free ladyfingers, coffee, and mascarpone cream. It’s rich, creamy, and perfectly sweetened with just the right amount of coffee flavor. This dessert is a true crowd-pleaser and ideal for gatherings or special occasions.

Ingredients:

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

Instructions:

1. In a shallow dish, combine the cooled coffee and rum or coffee liqueur (if using).
2. Dip each gluten-free ladyfinger into the coffee mixture briefly, then arrange them in the bottom of a 9×9-inch baking dish.
3. In a large bowl, whisk together the mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and fluffy.
4. Spread half of the mascarpone mixture over the ladyfingers.
5. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
6. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
7. Before serving, dust with unsweetened cocoa powder.

This gluten-free tiramisu is a creamy, indulgent dessert that captures all the richness of the traditional version, without the gluten. The layers of coffee-soaked ladyfingers and fluffy mascarpone cream create a truly luxurious treat that’s perfect for any special occasion.

Note: More recipes are coming soon