Gluten-free baked products made with gluten-free flours don't contain preservatives, which means they are more perishable.
The flours can become rancid and gluten-free baked goods dry out more quickly. Once opened, they should be stored in an airtight
container in a dark, dry place. Refrigeration will prolong their shelf life, but bring them to room temperature before use.
Once baked goods are cooled thoroughly, wrap them tightly in plastic wrap, and place them in an airtight container or zip-top
plastic freezer bag, removing as much air as possible. Store them in the freezer until ready to use.
In our first recipe, toasting the pecans gives them a nuttier flavor. Whether you toast them in the oven or in a dry skillet, be sure to watch the pecans carefully—they can go from toasted to burned quickly. *Remember to check for gluten in chocolate chips.
View Recipe: Chewy Gooey Marshmallow Cookies with Minichips
This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten
free. Look for it in health-food stores or order online. You also can substitute an equal amount of gluten-free all-purpose
View Recipe: Piña Colada Cheesecake Bars
You’d never guess by looking at this sophisticated dessert that it started from a boxed gluten-free brownie mix.
View Recipe: Mocha Cream Brownie Wedges with Fresh Raspberries
This deliciously moist cake is chock-full of carrots, nuts, and raisins.
View Recipe: Carrot Cake
This stunning dessert is also delicious using unsweetened almond milk in both the cake and frosting.
*Remember to check for gluten in chocolate chips.
View Recipe: Chocolate Layer Cake
You can also serve this trifle in individual glasses (as shown here). You may need to cut the 1-inch cubes of cake into smaller
pieces, and then just layer in the ingredients, creating two layers. Top each with a dollop of whipped topping; drizzle with
View Recipe: Strawberry-Chocolate Trifle
As the cake bakes, it separates into two layers, a tender chocolate spongelike cake and a rich chocolate-cherry sauce.
View Recipe: Chocolate-Cherry Pudding Cake
Make up to two days ahead, and store in an airtight container at room temperature. The chocolate and hazelnut coating adds
textural interest to these airy, sweet treats.
*Remember to check for gluten in semisweet chocolate.
View Recipe: Chocolate-Hazelnut Meringues
This inverted custard is a pure slice of dreaminess. Top with sliced almonds or serve simply with a spoon.
View Recipe: Almond Crème Caramel
Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent
View Recipe: Cinnamon Rice Pudding with Dried-Cherry Sauce
Making homemade ice cream, sorbets, and other frozen treats like this one at home is easy. You’ve got a couple of options
when it comes to ice-cream makers: an old-fashioned bucket churn or a countertop freezer. Traditional bucket-style freezers
require rock salt and ice, but tabletop models rely strictly on a freezer bowl filled with coolant.
View Recipe: Arctic Lime Freeze
This recipe packs beautiful flavor and panache. If you'd like to spruce it up, top with chopped or halved fresh strawberries
and grated lemon zest.
View Recipe: Strawberry Granita
The deep chocolate flavor and rich consistency belie this dessert's low-fat status. Freeze the sorbet up to two days in advance;
let stand at room temperature 15 minutes to soften a bit before scooping.
*Remember to check for gluten in bittersweet chocolate.
View Recipe: Bittersweet Chocolate Sorbet
Nectarines are softened and sweetened by cooking in syrup, while the floral and herbal notes of lavender elevate them to something
elegant. Serve warm or chilled, with or without frozen yogurt on top, to really wow your guests.
View Recipe: Nectarines Poached in Lavender-Honey Syrup
Here's a case where you want your soufflés to fall. As they do, the lemon flavor intensifies, and the texture becomes almost
View Recipe: Lemon Cloud with Strawberry-Mint Compote
"Simple to prepare, this salad is a light and refreshing way to end a meal," said reader Liz Brown. "The cinnamon-orange combination
is a great one. You can also serve this over ice cream or frozen yogurt."
View Recipe: Moroccan-Spiced Oranges