gluten-free dessert Archives | GFF Magazine

Gluten-Free / Dairy-Free Buche de Noel

Erika — Mon, 11 Dec 2023 20:00:21 +0000

Forget any ideas you have about the classic edible Yule log. This recipe by a longtime GFF fan, 18-year-old San Franciscan Kelsey Puknys, beats them all. And it’s gluten free and dairy free and incredibly easy to make. If you’re looking for happy holidays, start with this gluten free dairy free buche de noel.

Gluten-Free / Dairy-Free Buche de Noel Recipe

Light, fluffy, and irresistible are just a few words that describe this spectacular GF/DF yule log cake with barely sweet DF chocolate frosting. Better still, it’s super-easy to make, so don’t hesitate to get your holiday baking on! Note: the frosting recipe calls for overnight refrigeration of coconut milk, so plan accordingly, or use your frosting of choice. Also, be sure to chill the coconut frosting before use to help it hold its structure. Finally, if the thicker cream of the coconut milk didn't rise to the top and harden in the can with refrigeration, you can try to salvage it by adding 1 to 4 tablespoons tapioca flour when whipping.

Servings

Calories 356kcal

Author Kelsey Puknys

Ingredients

FOR THE CAKE:

6 eggs
3/4 cup granulated sugar divided
1/3 cup cacao powder
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/4 cup powdered sugar for dusting

FOR THE FROSTING:

2 (13.5-ounce cans) full-fat coconut milk, refrigerated overnight
1/4 cup powdered sugar sifted
1/4 cup cacao powder sifted
1 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

FOR DECORATION (OPTIONAL):

3 rosemary sprigs
3 red cranberries or red gumballs or other round red candies
Sugar

Instructions

Preheat the oven to 375ºF. Line the bottom of a large (about 12- by 15-inch) rimmed baking sheet with parchment paper.
Make the cake: Separate the egg yolks from the whites; reserve both separately. With an electric beater, or by hand, combine the yolks with 1/2 cup of the granulated sugar and beat until thick and pale. Mix in the cacao powder, vanilla, and salt to combine
In the large, clean bowl of a stand mixer fitted with the whisk attachment, or by hand, whip the egg whites on medium-high until they form soft peaks. Gradually add the remaining 1/4 cup granulated sugar, and whip until stiff peaks form.
Gently fold the egg whites into the yolk mixture, then spread the batter evenly onto the prepared baking sheet. Bake until cake begins to pull away from the sides of the pan and the top is dry, spongy, and springs back when gently pressed, 12 to 15 minutes.
Dust a clean (non-terrycloth) dishtowel with the powdered sugar. Run a knife around the edges of the warm cake to loosen it from the pan, then turn the cake out onto the towel. Gently peel off and discard the parchment paper. (This can be tricky, as the cake is sticky, so go slow and steady and help the cake along with your fingers, if needed; don’t worry if a thin layer of cake sticks to the paper here and there. The frosting will cover any imperfections.) Roll up the cake, along with the towel, from the short end. Set the towel and cake roll on a wire rack for 30 minutes to cool.
Make the frosting: Carefully open the coconut-milk cans. Scoop out only the firm, waxy solids at the top of each can and place them in the bowl of a stand mixer fitted with the whisk attachment (discard the remaining liquid or reserve for another use). Beat on medium speed for 30 seconds. Scrape down the sides of the bowl and beat on medium-high until the cream forms stiff peaks, about 3 minutes. Add the powdered sugar, cacao powder, vanilla, and salt. Mix slowly to incorporate, then beat on high speed until fluffy and completely combined. Keep refrigerated until use.
Unroll the cake. Using a spatula, spread 2/3 of the chilled frosting in a thin layer on the cake, leaving a 1-inch border on all sides. Roll the cake into a log again, this time without the dish towel, so the frosting is inside the log.
Gently transfer the cake to a serving platter seam side down, then use the remaining frosting to frost the outside of the log. Gently run a fork through the frosting to create a log-like texture. Cut off the ends of the log for a clean look.
Rinse the rosemary and cranberries to moisten. Sprinkle with sugar. Let dry. Then use to decorate the cake. Keep cake refrigerated until serving to keep the frosting firm.

Nutrition

Photography Erin Ng

Gluten-Free Orange Pistachio Upside-Down Cake Recipe

Erika — Sat, 10 Oct 2020 14:56:43 +0000

This gluten free cake recipe is pretty and flavorful with a gorgeously moist crumb.

Orange Pistachio Upside-Down Cake

Shockingly moist with elegant looks and fantastic nut-and-citrus flavor, this easy-to-make dessert is destined for dinner-table stardom. Use a serrated knife for easier cutting through the orange slices. Any extra cake (yeah, right) can be stored in an airtight container at room temperature for three days or refrigerated up to five days.

Servings

Calories 366kcal

Ingredients

FOR THE CARAMEL:

3⁄4 cup sugar
2 tablespoons unsalted butter
1⁄4 teaspoon sea salt or kosher salt
1⁄2 teaspoon Cointreau triple sec, or gluten-free pure vanilla extract
2 Valencia oranges or other oranges skin-on and thinly sliced

FOR THE CAKE:

2⁄3 cup unsalted raw pistachios
7 eggs
3 tablespoons honey
2 cups (230 grams) fine almond flour (or almond meal ground into a finer consistency in a spice grinder)
1⁄4 teaspoon sea salt or kosher salt
Zest of 1 orange
1⁄4 teaspoon Cointreau or gluten-free pure vanilla extract
1⁄2 cup sugar

Instructions

Preheat the oven to 350°F. Make the caramel: In a saucepan, heat the sugar and 3 tablespoons water over medium heat until the sugar dissolves and turns a light amber color, occasionally scraping down the sides with a rubber spatula. Add the butter, salt, and liquor, stir, remove from the heat, and stir until smooth. Carefully pour into the bottom of a 9-inch round cake pan, rotating the pan to evenly distribute along the bottom. Let cool.
Decoratively arrange the orange slices, slightly overlapping, on top of the caramel to coat the entire bottom of the pan. Set aside.
Make the cake: Place the pistachios in a pan and toast until lightly browned, 5 to 10 minutes. Let cool, transfer to a food processor or spice grinder, and grind into a coarse meal. Set aside. Lower the oven temperature to 330°F.
Separate the eggs, putting the 7 yolks in one bowl, 2 of the egg whites in a second bowl, and the remaining 5 egg whites in a third bowl.
In a large mixing bowl, combine the honey, egg yolks, and 2 egg whites and mix well. Add the almond flour, 1⁄2 cup of the pistachio meal, the salt, orange zest, and liquor. Mix well and reserve.
In the bowl of a stand mixer fitted with a whisk or by hand, whisk the remaining 5 egg whites until bubbly. Add the sugar and whisk on high speed until soft peaks form. Working quickly, gently fold the meringue into the flour mixture in three stages. Pour enough cake batter onto the caramel in the prepared pan to just reach the rim.
Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake rest for only 5 minutes, then carefully place a plate on top of the pan, hold them firmly together, and flip them over so the cake releases onto the plate. Rearrange the orange slices if needed and let rest at room temperature for at least 2 hours before cutting.

Nutrition

Recipe Laverne Matias
Photography and Styling Erin Ng

Gluten-Free Key Lime Pie Recipe

Erika — Wed, 24 Jul 2019 19:03:47 +0000

This miracle gluten free key lime pie dessert achieves all of the creamy, tart richness of the real deal without any dairy or eggs in its filling. For success, use fresh key limes, regular fresh limes, or bottled key lime juice— it’s all good. If you go with fresh, don’t forget to zest your limes before you juice them. If you use dairy-free GF graham crackers, the pie is also vegan.

Gluten-Free Key Lime Pie Recipe

MAKES 1 (9-INCH) PIE

Servings

Calories 203kcal

Author Olivia Mack McCool

Ingredients

1 (7.5-ounce) package gluten-free graham crackers
9 tablespoons sugar
Kosher salt
8 tablespoons coconut oil melted
1 cup key lime juice (from about 2 pounds key limes)
3 tablespoons cornstarch
2 tablespoons key lime zest
1 (12.3-ounce) block extra-firm silken tofu, drained
1/4 teaspoon gluten-free pure vanilla extract

Instructions

Preheat the oven to 350°F. In a food processor, combine the graham crackers, 1 tablespoon sugar, and 1/4 teaspoon salt. Process until the crackers have a fine crumb resembling coarse sand. Drizzle in 5 tablespoons of the oil and process until just combined.
Transfer the crumbs to a 9-inch pie pan, then spread and firmly press the crumbs onto the bottom and sides of the pan to form a moist crust. Bake until the crust has browned slightly and is a bit crisp, about 15 minutes. Let cool completely.
Combine lime juice, the remaining 1/2 cup sugar, and cornstarch in a small saucepan and cook over medium heat, whisking constantly, until the mixture becomes a thick gel, about 4 minutes. Whisk in the remaining 3 tablespoons oil.
In a food processor or blender, process the lime juice mixture, lime zest, tofu, vanilla, and a pinch of salt until smooth. Slowly pour the filling into the cooled crust. Chill in the refrigerator until firm, for several hours or overnight.

Nutrition

Photography Chelsea McNamara

Gluten-Free S’mores Mini Cheesecakes

Erika — Sun, 12 May 2019 19:20:19 +0000

The campfire classic gets a glam makeover with Cindy F. McIntosh’s single-serving treats. Make and eat them the same day. Or bake and freeze the gluten free cheesecakes in a sealed bag for future use, then thaw and top them with chocolate and meringue anytime.

Gluten-Free S’mores Mini Cheesecakes

MAKES 12 MINI CAKES

Author Cindy F. McIntosh

Ingredients

1 (7.5-ounce) box gluten-free honey graham crackers (we like Pamela’s brand)
3 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons sugar
Kosher salt
1 pound cream cheese, softened
1/2 teaspoon gluten-free vanilla extract
1 teaspoon lemon juice
2 eggs
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
3 egg whites

Instructions

Preheat the oven to 325°F. Line a muffin tin with cuypcake liners.
In a food processor, pulse about three-fourths of the graham crackers to make 1 cup of crumbs.
In a bowl, combine the crumbs, melted butter, 2 tablespoons of the sugar, and a pinch of salt and mix just until they come together. Add 1 tablespoon of the mixture to the bottom of each cupcake liner, pressing down to coat the bottom. Bake for 5 to 6 minutes.
Beat the cream cheese and 1/2 cup of the sugar in an electric mixer until smooth, 2 minutes. Mix in the vanilla, a pinch of salt, and the lemon juice. Beat in the 2 eggs, scrape the bowl well, then beat for 20 more seconds.
Pour 1/4 cup of the batter over each of the prebaked cheesecake crusts. Bake for 25 to 30 minutes at until just set. Let cool for 30 minutes (the middles will sink a bit), then freeze for 2 hours in the tin. Store the cheesecakes in a sealed bag in the freezer until use.
Remove the wrappers from the cheesecakes and let them thaw in the fridge.
Place the chocolate chips in a heatproof bowl. In a small pot, heat the cream and a pinch of salt over medium heat until the cream begins bubbling at the sides. Pour the cream over the chocolate chips, wait 30 seconds, then whisk until the ganache is smooth. Keep warm.
Fill a saucepan over medium heat one-third of the way with water. In the bowl of a stand mixer, whisk the egg whites and the remaining 1/4 cup sugar to combine. Place the bowl on top of the saucepan, making sure the water doesn’t touch the bottom of the bowl. (If it does, remove some water.) Warm the egg whites, whisking occasionally, until the sugar dissolves, 7 to 10 minutes. Using a stand mixer with the whisk attachment, whisk the meringue on medium-high until shiny with stiff peaks, about 3 minutes.
Adjust the oven rack to 3 inches from the heat. Turn on the broiler. Place the thawed cheesecakes on a sheet pan. Using a pastry bag or spoon, pipe or top each with a heaping tablespoonful of meringue. Broil, watching closely, for 90 seconds or until the meringue is just toasted. Drizzle with chocolate ganache and serve.

Photography Aubrie Pick