35+ Delicious Gluten-Free Buttermilk Desserts Recipes to Satisfy Your Sweet Tooth

If you’re looking to indulge in decadent desserts without worrying about gluten, you’re in for a treat!

Buttermilk desserts are known for their rich, creamy, and slightly tangy flavor that elevates any recipe.

And when you make them gluten-free, you can enjoy all the deliciousness without the concern of gluten-containing ingredients.

Whether you’re baking for yourself, a family gathering, or a special celebration, gluten-free buttermilk desserts are sure to please every palate.

In this article, we’ve compiled 35+ gluten-free buttermilk dessert recipes that will leave you craving more.

From fruity pies and cakes to creamy panna cotta and light scones, we’ve got something for everyone.

So, get ready to satisfy your sweet tooth with these delightful, easy-to-make gluten-free treats!

35+Delicious Gluten-Free Buttermilk Desserts Recipes to Satisfy Your Sweet Tooth

With 35+ gluten-free buttermilk dessert recipes to choose from, you now have a wide variety of delicious options to satisfy your sweet cravings while staying true to your dietary preferences.

These recipes combine the tangy richness of buttermilk with the comforting flavors of classic desserts, all while being completely gluten-free.

Whether you’re making a batch of sweet scones for breakfast, a tangy lemon bar for a party, or a velvety chocolate cake for a celebration, these gluten-free desserts are sure to impress.

No matter the occasion, you can indulge in these delightful treats without any gluten worries.

Gluten-Free Buttermilk Panna Cotta

Panna Cotta is a silky, creamy Italian dessert that’s naturally gluten-free. By incorporating buttermilk, you add a refreshing tang that balances the richness of the cream.

This dessert is perfect for those seeking a light yet indulgent treat.

Ingredients:

• 1 cup heavy cream
• 1 cup buttermilk
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 2 teaspoons powdered gelatin
• 3 tablespoons water

Instructions:

1. In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Let it bloom for about 5 minutes.
2. In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the cream is hot but not boiling.
3. Remove the saucepan from the heat and stir in the bloomed gelatin until it dissolves completely.
4. Stir in the vanilla extract and buttermilk.
5. Pour the mixture into serving glasses or molds and refrigerate for at least 4 hours or overnight until set.
6. Serve chilled, topped with fresh berries or a drizzle of honey for an added touch.

The creamy, melt-in-your-mouth texture of this panna cotta is elevated by the tanginess of buttermilk.

It’s a luxurious treat that’s easy to prepare but feels like a special occasion dessert.

You can prepare it in advance, making it a great choice for dinner parties or gatherings.

The combination of sweetness and tang works harmoniously, leaving a lasting impression on anyone who tastes it.

Gluten-Free Buttermilk Pound Cake

This moist and tender gluten-free buttermilk pound cake is the ideal dessert for any occasion.

The buttermilk ensures the cake remains soft, while the slight tang complements the sweetness. This recipe uses gluten-free flour and can be enjoyed by all.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1/2 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free buttermilk pound cake is a true crowd-pleaser. The combination of tender crumb and rich flavor from the butter and buttermilk makes every bite a delight.

The slight tang from the buttermilk keeps the cake moist and adds depth to the flavor.

You can serve it plain or top it with a dusting of powdered sugar, whipped cream, or a dollop of fruit compote for extra flair.

Gluten-Free Buttermilk Cupcakes with Lemon Frosting

These light and fluffy gluten-free buttermilk cupcakes are a burst of flavor with their subtle tang from the buttermilk, perfectly complemented by a zesty lemon frosting.

These cupcakes are not only gluten-free but also a joy to eat at any time of the year.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup sugar
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

For the Lemon Frosting:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Divide the batter evenly into the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat together the butter, powdered sugar, lemon zest, lemon juice, and vanilla extract until smooth and fluffy.
8. Frost the cooled cupcakes with the lemon frosting and garnish with a slice of lemon if desired.

These gluten-free buttermilk cupcakes are the epitome of light and airy perfection.

The soft, tender crumb enhanced by buttermilk makes them an instant favorite, while the bright lemon frosting adds the perfect finishing touch.

They are an ideal dessert for celebrations, potlucks, or just as a sweet treat with afternoon tea. The refreshing lemony notes make them a delightful option for any season.

Gluten-Free Buttermilk Rice Pudding

This creamy and comforting rice pudding is made with buttermilk, giving it a rich tangy flavor that balances the sweetness.

It’s a perfect gluten-free dessert to enjoy after dinner or as a cozy snack on chilly nights.

Ingredients:

• 1 cup Arborio rice (or any short-grain rice)
• 2 cups whole milk
• 1 cup buttermilk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rice, milk, sugar, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, then reduce the heat to low and simmer, uncovered, for about 20 minutes, stirring occasionally, until the rice is tender and the mixture thickens.
2. Remove the saucepan from the heat and stir in the buttermilk and vanilla extract.
3. Let the rice pudding cool slightly before serving. It can be enjoyed warm, or you can refrigerate it for a few hours for a chilled dessert.
4. Serve the pudding with a sprinkle of cinnamon on top or a few fresh berries for added flavor.

This gluten-free buttermilk rice pudding offers a creamy, indulgent experience, with a delightful tang that comes from the buttermilk.

It’s a comforting dessert that’s easy to prepare and can be enjoyed both hot and cold.

The warmth of the cinnamon and nutmeg complements the buttermilk’s tanginess, creating a balanced and satisfying flavor.

Whether served at a family dinner or as a sweet treat after a meal, this pudding is sure to be a hit.

Gluten-Free Buttermilk Cheesecake Bars

These gluten-free buttermilk cheesecake bars are rich, creamy, and slightly tangy, thanks to the buttermilk.

They offer all the deliciousness of a traditional cheesecake but in a bite-sized, easy-to-serve format.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup melted butter
• For the filling:
  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions:

1. Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper.
2. In a small bowl, combine the gluten-free graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the buttermilk, eggs, vanilla extract, lemon juice, and a pinch of salt. Beat until fully combined.
4. Pour the cream cheese mixture over the prepared crust.
5. Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
6. Let the cheesecake bars cool to room temperature, then refrigerate for at least 4 hours before slicing into squares.

These gluten-free buttermilk cheesecake bars are a fantastic alternative to traditional cheesecakes.

The buttermilk adds a tangy creaminess that elevates the overall flavor, and the graham cracker crust provides a perfect contrast in texture.

These bars are an easy way to enjoy the rich taste of cheesecake without the need for a springform pan. They’re ideal for parties, picnics, or just a quick, indulgent dessert at home.

Gluten-Free Buttermilk Chocolate Cake

This gluten-free buttermilk chocolate cake is moist, rich, and delicious, with a slight tanginess from the buttermilk that enhances the deep chocolate flavor.

It’s perfect for birthdays, celebrations, or any occasion where chocolate is a must.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, sift together the gluten-free flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
4. Gradually add the hot water to the batter, mixing until the batter is well combined (it will be thin).
5. Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

This gluten-free buttermilk chocolate cake is the perfect dessert for chocolate lovers.

The addition of buttermilk keeps the cake moist while adding a subtle tanginess that complements the rich chocolate flavor.

It’s delicious on its own or paired with your favorite frosting or whipped cream.

Whether served for a special occasion or as an everyday treat, this cake will satisfy any chocolate craving.

Gluten-Free Buttermilk Shortcakes

These light, fluffy gluten-free buttermilk shortcakes are the perfect base for summer fruit toppings like fresh strawberries, peaches, or mixed berries.

The buttermilk adds a slight tang that makes these shortcakes incredibly tender and delicious.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cut into cubes
• 2/3 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract

For the topping:

• 2 cups fresh strawberries (or other fruit)
• 2 tablespoons sugar (optional)
• Whipped cream or whipped coconut cream

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the buttermilk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined (the dough will be slightly sticky).
6. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the shortcakes are golden brown on top.
8. While the shortcakes bake, prepare the fruit by slicing it and tossing it with sugar if desired. Allow the fruit to sit for a few minutes to release some juice.
9. Once the shortcakes have cooled slightly, split them in half and top with the fruit and a dollop of whipped cream.

These gluten-free buttermilk shortcakes are a wonderful treat for summer, offering a soft, slightly sweet base that perfectly complements the fresh fruit and whipped cream.

The tangy buttermilk flavor helps elevate the overall taste, making these shortcakes a crowd-pleasing dessert at any picnic, BBQ, or family gathering.

Simple, easy to make, and absolutely delicious, these shortcakes are a must-try.

Gluten-Free Buttermilk Apple Crisp

This gluten-free buttermilk apple crisp features warm, spiced apples topped with a crisp, buttery oat topping.

The buttermilk in the filling adds a creamy tang that complements the sweetness of the apples, making it the perfect comfort food dessert.

Ingredients:

• 6 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup buttermilk
• 1 tablespoon lemon juice
• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour
• 1/4 cup brown sugar
• 1/4 cup cold butter, cut into cubes
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the sliced apples with sugar, cinnamon, nutmeg, buttermilk, and lemon juice. Spread the apple mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the oats, gluten-free flour, brown sugar, and salt.
4. Add the cold butter cubes and use a pastry cutter or your fingers to mix the butter into the dry ingredients until the mixture resembles coarse crumbs.
5. Sprinkle the oat topping evenly over the apples.
6. Bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.
7. Allow the crisp to cool slightly before serving.

This gluten-free buttermilk apple crisp is a cozy, comforting dessert that’s perfect for fall or any time you’re craving a warm, fruity treat.

The tanginess of the buttermilk pairs beautifully with the sweetness of the apples, while the crisp oat topping provides a satisfying crunch.

This dish is perfect served warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Gluten-Free Buttermilk Banana Bread

This gluten-free buttermilk banana bread is soft, moist, and full of flavor. The buttermilk helps keep the bread tender, while the bananas give it a natural sweetness that makes every slice irresistible.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 4 ripe bananas, mashed
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract

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, and salt.
3. In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, then add the mashed bananas, buttermilk, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free buttermilk banana bread is a perfect breakfast, snack, or dessert. The buttermilk keeps it incredibly moist, while the ripe bananas add natural sweetness.

With its tender crumb and rich flavor, it’s a perfect treat to enjoy with a cup of tea or coffee.

The banana bread can be stored for several days, making it an excellent make-ahead option for busy mornings or a comforting after-dinner dessert.

Gluten-Free Buttermilk Muffins

These soft, fluffy gluten-free buttermilk muffins are perfect for a quick breakfast or snack.

With the addition of buttermilk, the muffins are moist and tender, and they can be customized with fruit, nuts, or chocolate chips for extra flavor.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup add-ins (such as blueberries, chocolate chips, or chopped walnuts)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in your choice of add-ins (blueberries, chocolate chips, etc.).
6. Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

These gluten-free buttermilk muffins are light, tender, and bursting with flavor. The buttermilk provides a delightful tang, which enhances the flavor and helps keep the muffins moist.

They are great for breakfast, brunch, or as a snack. Feel free to customize them by adding your favorite fruits or nuts for a personal twist.

Gluten-Free Buttermilk Lemon Bars

These tangy gluten-free buttermilk lemon bars are the perfect balance of tart and sweet. With a buttery, gluten-free crust and a creamy, zesty filling, these bars are sure to impress.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • Pinch of 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 buttermilk
  • 1/2 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
2. For the crust: In a bowl, combine the gluten-free flour, softened butter, sugar, and salt. Mix until the dough comes together.
3. Press the dough evenly into the bottom of the prepared pan to form the crust.
4. Bake the crust for 12-15 minutes, or until lightly golden. Remove from the oven and set aside.
5. For the filling: In a separate bowl, whisk together the eggs, sugar, gluten-free flour, and baking powder until smooth.
6. Stir in the buttermilk, lemon juice, and lemon zest, mixing until well combined.
7. Pour the lemon filling over the baked crust.
8. Bake for an additional 20-25 minutes, or until the filling is set and slightly golden around the edges.
9. Allow the lemon bars to cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.

These gluten-free buttermilk lemon bars are an irresistible treat with the perfect combination of tart lemon and rich, creamy filling.

The buttery crust provides the ideal contrast to the smooth, tangy lemon center. They are perfect for spring and summer gatherings, or whenever you’re craving a refreshing, citrusy dessert.

Gluten-Free Buttermilk Peach Cobbler

This gluten-free buttermilk peach cobbler features tender, juicy peaches topped with a sweet, buttery biscuit-like topping.

The buttermilk in the topping ensures it’s light and fluffy, complementing the fruit’s natural sweetness.

Ingredients:

• For the peach filling:
  • 4 cups fresh peaches, peeled and sliced (or frozen peaches, thawed and drained)
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
• For the biscuit topping:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cold butter, cut into cubes
  • 1/2 cup buttermilk
  • 1 egg, for brushing the top (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. For the peach filling: In a large bowl, toss the sliced peaches with sugar, cornstarch, cinnamon, and lemon juice. Pour the mixture into the prepared baking dish and set aside.
3. For the biscuit topping: In a separate bowl, combine the gluten-free flour, sugar, baking powder, and salt.
4. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
5. Add the buttermilk and vanilla extract, stirring just until the dough comes together.
6. Drop spoonfuls of the biscuit dough over the peach filling, covering as much of the filling as possible.
7. If desired, brush the biscuit topping with a beaten egg to help it brown.
8. Bake for 35-40 minutes, or until the topping is golden and the peach filling is bubbling.
9. Let the cobbler cool for a few minutes before serving.

This gluten-free buttermilk peach cobbler is a warm, comforting dessert that’s perfect for summer.

The sweet, juicy peaches paired with the fluffy biscuit topping make for a delicious combination, and the tangy buttermilk adds a subtle richness to the topping.

Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate indulgence.

Gluten-Free Buttermilk Carrot Cake

This gluten-free buttermilk carrot cake is moist, spiced, and full of flavor. The buttermilk enhances the richness of the cake while balancing the sweetness of the carrots.

Topped with a creamy cream cheese frosting, it’s a perfect dessert for any occasion.

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
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup vegetable oil
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1/2 cup buttermilk
• 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) and 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 the oil and sugar together until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and grated carrots.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. 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 to a wire rack to cool completely.
8. To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, beating until well combined.
9. Once the cakes are cooled, frost the top of one layer, then place the second layer on top and frost the entire cake. Slice and serve.

This gluten-free buttermilk carrot cake is everything you want in a carrot cake: moist, flavorful, and beautifully spiced.

The addition of buttermilk creates a tender texture, and the cream cheese frosting provides the perfect tang to balance the sweetness of the cake.

It’s a delicious and wholesome dessert that everyone will enjoy.

Gluten-Free Buttermilk Chocolate Chip Cookies

These gluten-free buttermilk chocolate chip cookies are soft, chewy, and packed with rich chocolate chips.

The buttermilk gives them a slightly tangy flavor that complements the sweetness of the chocolate, making them even more irresistible.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup buttermilk
• 1 1/2 cups semisweet chocolate chips

Instructions:

1. Preheat your 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, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until combined.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
5. Fold in the chocolate chips.
6. Drop rounded tablespoons 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 and the centers are set.
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 buttermilk chocolate chip cookies are a delicious twist on the classic cookie.

The buttermilk adds a subtle tanginess that balances the richness of the chocolate, making each bite even more satisfying.

Soft, chewy, and perfect with a glass of milk, these cookies are sure to be a favorite in any household.

Gluten-Free Buttermilk Strawberry Shortcake

This gluten-free buttermilk strawberry shortcake is a classic dessert made with a fluffy, tender biscuit base.

The sweetened strawberries are perfectly complemented by the tangy buttermilk shortcakes and topped with a dollop of whipped cream for the ultimate treat.

Ingredients:

• For the shortcakes:
  • 2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 2/3 cup buttermilk
  • 1 teaspoon vanilla extract
• For the strawberries:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons sugar
• For the whipped cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. For the shortcakes: In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the buttermilk and vanilla extract, mixing until just combined.
5. Turn the dough out onto a floured surface and gently knead a few times. Pat the dough into a 1-inch thick round and cut out biscuits using a biscuit cutter or the rim of a glass.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. For the strawberries: Toss the sliced strawberries with sugar and set aside to macerate for about 15 minutes, until juicy.
8. For the whipped cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
9. To assemble, split the shortcakes in half, spoon some of the macerated strawberries on the bottom half, top with whipped cream, and place the other half of the shortcake on top.

This gluten-free buttermilk strawberry shortcake is a fresh and delightful dessert, especially perfect during strawberry season.

The light, fluffy shortcake is a lovely contrast to the sweet, juicy strawberries, and the whipped cream adds the final indulgent touch.

It’s a dessert that will transport you straight to summer, no matter the season!

Gluten-Free Buttermilk Cinnamon Rolls

These gluten-free buttermilk cinnamon rolls are soft, gooey, and bursting with cinnamon flavor.

The buttermilk adds a tangy richness that complements the sweet, cinnamon-sugar filling. Topped with a creamy glaze, they’re the perfect indulgent breakfast or brunch treat.

Ingredients:

• For the dough:
  • 2 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the filling:
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon
  • Pinch of salt
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons buttermilk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the gluten-free flour, sugar, baking powder, and salt.
3. Add the softened butter, buttermilk, eggs, and vanilla extract, and mix until a dough forms.
4. Roll the dough out on a floured surface into a rectangle, about 1/4-inch thick.
5. For the filling: Spread the softened butter over the dough, then sprinkle with the brown sugar, cinnamon, and a pinch of salt.
6. Carefully roll the dough up into a log, starting from one long side. Slice into 12 equal rolls.
7. Place the rolls in the prepared baking dish and bake for 20-25 minutes, or until golden brown and cooked through.
8. While the rolls bake, make the glaze by whisking together the powdered sugar, buttermilk, and vanilla extract until smooth.
9. Once the rolls are out of the oven, drizzle the glaze over the top while they are still warm.

These gluten-free buttermilk cinnamon rolls are the perfect comfort food. Soft and gooey on the inside, with a delightful cinnamon-sugar filling, they’re topped with a rich glaze that adds the perfect finishing touch.

Whether you enjoy them for breakfast or as a treat with a cup of coffee, these rolls are sure to be a hit.

Gluten-Free Buttermilk Pound Cake

This gluten-free buttermilk pound cake is rich, buttery, and has a tender crumb that melts in your mouth.

The buttermilk gives the cake a slight tang and moisture, making it a perfect base for fresh berries, whipped cream, or a drizzle of glaze.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• Zest of 1 lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest, if using.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free buttermilk pound cake is wonderfully moist and flavorful. The buttermilk adds richness and depth to the flavor, while the lemon zest gives it a refreshing touch.

It’s simple yet elegant, and perfect for pairing with fresh fruit or a dollop of whipped cream for a light, satisfying dessert.

Gluten-Free Buttermilk Peach Ice Cream

This gluten-free buttermilk peach ice cream is a refreshing and creamy treat that’s perfect for summer.

The buttermilk adds a tangy creaminess, while the ripe peaches bring a natural sweetness that makes this homemade ice cream irresistible.

Ingredients:

• 3 cups fresh peaches, peeled and chopped
• 1/2 cup sugar, divided
• 1 1/2 cups buttermilk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon lemon juice

Instructions:

1. In a medium bowl, toss the chopped peaches with 1/4 cup of sugar and let them sit for 15-20 minutes to release their juices.
2. Once the peaches are softened, blend them in a blender or food processor until smooth, leaving some small chunks if you like a bit of texture in your ice cream.
3. In a separate bowl, whisk together the buttermilk, remaining 1/4 cup of sugar, heavy cream, vanilla extract, and lemon juice.
4. Add the pureed peaches to the buttermilk mixture and stir until well combined.
5. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
6. Transfer the ice cream to a container and freeze for at least 4 hours, or until firm.

This gluten-free buttermilk peach ice cream is smooth, creamy, and bursting with fresh peach flavor.

The buttermilk adds a unique tang that balances the sweetness of the peaches, creating the perfect refreshing dessert for a hot day.

Whether served on its own or as part of a sundae, this ice cream is a delightful treat that everyone will enjoy.

Gluten-Free Buttermilk Pumpkin Pie

This gluten-free buttermilk pumpkin pie is a smooth and velvety dessert that celebrates the warm spices of fall.

The buttermilk adds a richness and tang that enhances the flavor of the pumpkin filling, making it even more irresistible. It’s a perfect choice for any holiday or family gathering.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup cold water
• For the filling:
  • 1 can (15 oz) pumpkin puree
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. For the crust: In a food processor, pulse the gluten-free flour, sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add the cold water and pulse until the dough begins to come together. Transfer the dough to a floured surface and roll it out to fit the pie dish. Press the dough into the pan and trim any excess. Refrigerate for 15 minutes.
4. For the filling: In a large bowl, whisk together the pumpkin puree, sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, buttermilk, and vanilla extract until smooth.
5. Pour the pumpkin filling into the prepared crust.
6. Bake for 45-50 minutes, or until the filling is set and a knife inserted into the center comes out clean.
7. Let the pie cool completely before slicing. Serve with whipped cream if desired.

This gluten-free buttermilk pumpkin pie is the perfect dessert for any autumn celebration.

The buttermilk enhances the flavor of the pumpkin and spices, creating a smooth and velvety texture. It’s a comforting and festive treat that will be the star of your holiday table.

Gluten-Free Buttermilk Banana Bread

This gluten-free buttermilk banana bread is soft, moist, and filled with sweet banana flavor.

The buttermilk adds richness and a slight tang, making each slice a perfect balance of sweet and savory. It’s ideal for breakfast, snack time, or even as a dessert.

Ingredients:

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

Instructions:

1. Preheat your 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, cream the softened butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until fully incorporated.
4. Stir in the mashed bananas, buttermilk, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined. If desired, fold in walnuts or chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This gluten-free buttermilk banana bread is incredibly moist and flavorful. The buttermilk enhances the sweetness of the bananas while adding a slight tang that balances the richness.

Whether served for breakfast or as a dessert, this banana bread is sure to please everyone in your family.

Gluten-Free Buttermilk Blueberry Scones

These gluten-free buttermilk blueberry scones are flaky, tender, and bursting with juicy blueberries.

The buttermilk provides a tangy richness that enhances the flavor of the scones, making them perfect for breakfast or as an afternoon snack with tea or coffee.

Ingredients:

• 2 cups gluten-free all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 1 tablespoon heavy cream (optional, for brushing)

Instructions:

1. Preheat your oven to 400°F (200°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 cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together the buttermilk, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
6. Gently fold in the blueberries.
7. Turn the dough out onto a floured surface and shape it into a round disk about 1-inch thick. Cut into 8 wedges and place them on the prepared baking sheet.
8. Brush the tops with a little heavy cream, if desired, to give them a golden finish.
9. Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
10. Allow the scones to cool slightly before serving.

These gluten-free buttermilk blueberry scones are flaky, buttery, and full of juicy blueberries. The tangy buttermilk enhances the scones’ flavor and keeps them soft and moist.

They’re perfect for a light breakfast, brunch, or as a special treat with your afternoon tea.

Gluten-Free Buttermilk Chocolate Cake

This gluten-free buttermilk chocolate cake is decadently rich, moist, and full of deep chocolate flavor.

The buttermilk makes the cake extra tender and adds a subtle tang, which pairs wonderfully with the chocolate. Topped with a velvety chocolate frosting, it’s perfect for any celebration.

Ingredients:

• For the cake:
  • 1 3/4 cups gluten-free all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 cup hot water
• For the frosting:
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (as needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, beat the sugar, eggs, and vanilla extract together until smooth. Add the buttermilk and vegetable oil, mixing until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Then, pour in the hot water and stir until the batter is smooth.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
7. For the frosting, beat the softened butter with the cocoa powder until smooth. Gradually add the powdered sugar, vanilla extract, and milk, and beat until the frosting reaches your desired consistency.
8. Once the cakes are cooled, frost the top of one layer, place the second layer on top, and frost the entire cake.

This gluten-free buttermilk chocolate cake is rich, indulgent, and simply delicious.

The moist texture combined with the deep chocolate flavor and creamy frosting creates a dessert that everyone will love.

It’s an ideal cake for birthdays, anniversaries, or any special occasion.

Gluten-Free Buttermilk Peach Cobbler

This gluten-free buttermilk peach cobbler features a deliciously sweet peach filling topped with a golden, biscuit-like crust.

The tanginess of the buttermilk in the batter creates a wonderful contrast to the sweet, juicy peaches, making it a delightful summer dessert.

Ingredients:

• For the filling:
  • 6 cups fresh peaches, peeled and sliced
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
• For the topping:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup buttermilk
  • 1 egg, beaten (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. For the filling: In a large bowl, toss the sliced peaches with sugar, cornstarch, vanilla extract, cinnamon, and salt until well combined. Transfer the peach mixture into the prepared baking dish.
3. For the topping: In a separate bowl, whisk together the gluten-free flour, sugar, baking powder, salt, and cinnamon.
4. Cut the cold butter into the flour mixture until it resembles coarse crumbs.
5. Add the buttermilk and stir gently until the dough comes together.
6. Drop spoonfuls of the dough over the peach filling, covering the surface evenly.
7. Brush the top of the dough with the beaten egg for a golden finish.
8. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling.

This gluten-free buttermilk peach cobbler is a comforting dessert that’s perfect for any occasion.

The sweet, tangy peaches paired with the soft, biscuit-like topping make each bite a perfect combination of flavors and textures.

Serve it warm with a scoop of vanilla ice cream for a truly indulgent treat.

Gluten-Free Buttermilk Apple Crisp

This gluten-free buttermilk apple crisp is a warm, comforting dessert that’s perfect for fall.

The buttermilk in the oat topping makes it incredibly tender and adds a richness that complements the tart apples. It’s an easy dessert that’s great for weeknight dinners or holiday gatherings.

Recipe:

Ingredients:

• For the filling:
  • 6 cups apples, peeled, cored, and sliced
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
• For the topping:
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup brown sugar, packed
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed
  • 1/4 cup buttermilk

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. For the filling: In a large bowl, combine the sliced apples with sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss until the apples are evenly coated, then transfer the mixture to the prepared baking dish.
3. For the topping: In a separate bowl, combine the oats, gluten-free flour, brown sugar, salt, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the buttermilk until the topping holds together.
5. Spread the oat topping evenly over the apple mixture.
6. Bake for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.

This gluten-free buttermilk apple crisp is a cozy and satisfying dessert, perfect for the fall season.

The sweet and spiced apples combined with the tender, buttery oat topping create a delicious contrast in textures.

Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience.

Gluten-Free Buttermilk Strawberry Shortcake

This gluten-free buttermilk strawberry shortcake is a delightful and fresh dessert that pairs sweet, juicy strawberries with light and fluffy biscuits.

The tangy buttermilk in the biscuits enhances their flavor and makes them tender, creating the perfect base for the strawberries and whipped cream.

Recipe:

Ingredients:

• For the biscuits:
  • 2 cups gluten-free all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla extract
• For the filling:
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup sugar
• For the whipped cream:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. For the biscuits: In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
3. Add the cold cubed butter and cut it into the flour mixture until it resembles coarse crumbs.
4. Stir in the buttermilk and vanilla extract until just combined. Be careful not to overmix.
5. Drop spoonfuls of dough onto the prepared baking sheet to form 8-10 biscuits.
6. Bake for 12-15 minutes or until golden brown. Let them cool slightly.
7. For the filling: In a bowl, toss the sliced strawberries with sugar and let them sit for 15-20 minutes to release their juices.
8. For the whipped cream: In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.
9. To assemble, slice the biscuits in half, spoon some strawberries and their juice over the bottom half, and top with whipped cream. Place the other biscuit half on top.

This gluten-free buttermilk strawberry shortcake is a light, fresh, and indulgent dessert.

The buttermilk biscuits are flaky and tender, while the sweet strawberries and creamy whipped topping make this dessert a seasonal favorite. It’s the perfect treat for spring and summer!

Gluten-Free Buttermilk Lemon Bars

These gluten-free buttermilk lemon bars are tart, tangy, and perfectly sweet.

The buttermilk adds a slight richness that balances the lemon’s bright flavor, making these bars a refreshing treat.

With a buttery, gluten-free crust and a creamy lemon filling, they’re sure to be a hit at any gathering.

Ingredients:

• For the crust:
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 cup unsalted butter, softened
• For the filling:
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 cup buttermilk
  • 1/2 cup freshly squeezed lemon juice (about 3-4 lemons)
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • 1/4 cup gluten-free all-purpose flour

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan.
2. For the crust: In a medium bowl, mix the gluten-free flour and powdered sugar. Add the softened butter and combine until the mixture resembles crumbs.
3. Press the mixture evenly into the bottom of the prepared pan.
4. Bake for 12-15 minutes or until the crust is lightly golden.
5. For the filling: In a large bowl, whisk together the eggs and sugar until smooth.
6. Stir in the buttermilk, lemon juice, lemon zest, salt, and gluten-free flour. Mix until well combined.
7. Pour the filling over the baked crust.
8. Bake for 25-30 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
9. Allow the bars to cool completely before slicing into squares. Dust with powdered sugar before serving.

These gluten-free buttermilk lemon bars are the perfect combination of tart and sweet, with a creamy filling and a crisp crust.

The buttermilk adds a subtle richness that balances the lemon’s brightness, making these bars a refreshing dessert for any occasion.

Gluten-Free Buttermilk Panna Cotta

This gluten-free buttermilk panna cotta is a creamy, indulgent dessert with a tangy buttermilk flavor.

The smooth custard-like texture is beautifully complemented by fresh berries or a fruit compote, making it a perfect light yet rich treat for any dinner party.

Recipe:

Ingredients:

• 1 cup heavy cream
• 1 cup buttermilk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons gelatin powder
• 2 tablespoons water
• Fresh berries or fruit compote, for serving

Instructions:

1. In a small bowl, sprinkle the gelatin powder over the water and let it sit for 5 minutes to bloom.
2. In a saucepan, combine the heavy cream, buttermilk, sugar, and vanilla extract. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
3. Once the cream mixture is warm, remove it from the heat and add the bloomed gelatin. Stir until the gelatin is completely dissolved.
4. Pour the mixture into 4-6 small serving glasses or ramekins.
5. Allow the panna cotta to cool to room temperature before covering with plastic wrap and refrigerating for at least 4 hours, or until fully set.
6. Once set, top with fresh berries or your favorite fruit compote before serving.

This gluten-free buttermilk panna cotta is a delicate and creamy dessert with a refreshing tang from the buttermilk.

It’s simple to make but feels luxurious, making it the perfect dessert for entertaining.

The combination of creamy panna cotta and fresh fruit is both satisfying and light, ideal for any occasion.