6 Gluten Free Sweets to Satisfy Your Sweet Tooth
Do you load up your morning coffee with sweetener? Do you prefer sweetened jams and jellies on your toast over peanut butter? Is dessert your favorite meal of the day? If you’ve got a sweet tooth, then we’ve got good news for you. You don’t have to give up sweets to stick to the gluten free diet! You just have to get a little creative.
In this article, we’ll explore some of the best gluten free ingredients to use in making homemade sweets. We’ll also provide some handy tips and an assortment of recipes that will satisfy your sweet tooth in no time.
Choosing and Using Gluten Free Ingredients
Gluten free baking is not as complicated as some people imagine it to be. Sure, gluten free flours don’t behave in the same way as wheat flour but as long as you understand what you’re working with your recipe will turn out fine. Before getting into the recipes, we’d like to provide some tips to help you choose the best gluten free ingredients and to use them properly.
Here are some helpful tips for choosing and using gluten free ingredients to prepare delicious sweet treats at home:
- Know the difference between rice flours. Rice flour is inexpensive and versatile for gluten free baking, but there are different types. White rice flour has a neutral flavor while brown rice tastes more similar to wheat but has a starchy, sometimes gritty texture. Sweet rice flour is often best for baking because it is ground very fine.
- Mix almond flour with other flours. Almond flour has a delicious nutty flavor, but it is much denser than some flours. To achieve the ideal airy structure for cakes, you’ll need to mix it with another gluten free flour.
- Make your own oat flour at home. Oat flour has a nutty flavor and it works very well with most baking recipes. Simply put gluten free rolled oats in your food processor and pulse into flour.
- Be sure to include starch in your recipe. Gluten free flours don’t tend to absorb moisture as well as wheat flour, so many gluten free recipes include starches as binders.
- Give your batter or dough time to rest. Giving your batter and dough time to rest for 30 minutes gives it time to absorb the liquid and yields a thicker dough and fluffier texture.
- Choose the right sweetener. In most cases, regular sugar works just fine with gluten free flours, but you need to be mindful of using liquid sweeteners like honey or maple syrup. When using liquid sweeteners, reduce the added liquid in the recipe by 3 to 4 tablespoons per cup.
Whether you’re whipping up a batch of chocolate chip cookies or trying your hand at homemade truffles, it all starts with a good recipe. Read on to receive a collection of gluten free recipes for tasty treats sure to satisfy your sweet tooth.
Gluten Free Recipes for Sweets
Whether you’re looking for perfectly chewy chocolate chip cookies or decadent homemade fudge, we’ve got a compilation of recipes guaranteed to satisfy your sweet tooth. Enjoy!
1. Chewy Chocolate Chip Cookies
Servings: 18 to 24
- 2 ¼ cups all-purpose gluten free flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 2 ounces cream cheese, softened
- ¾ cup melted butter
- ¾ cup packed brown sugar
- ¾ cup white sugar
- 2 large egg yolks
- 1 tablespoon vanilla extract
- 2 cups chocolate chips
- Whisk together the all-purpose gluten free flour, baking soda, salt, and xanthan gum in a medium bowl.
- In the bowl of a stand mixer, combine the cream cheese, butter, brown sugar, and sugar.
- Beat on medium speed using the paddle attachment for 2 minutes then add the egg yolks and vanilla extract, mixing on low speed as you do.
- Add the flour mixture and beat on low speed until just combined then fold in chocolate chips.
- Cover and chill for at least 4 hours then remove and let rest for 15 minutes.
- Preheat the oven to 375°F and line cookie sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough onto the baking sheets using a tablespoon, spacing several inches apart.
- Bake for 11 to 12 minutes until the edges are set and just browned – the centers should look slightly undercooked.
- Cool on the baking sheets for a few minutes before removing to a wire cooling rack.
2. Mixed Berry Tart
- 1 sheet Schär Gluten Free Puff Pastry Dough
- 1 cup cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups sliced strawberries
- 1 cup fresh raspberries
- ½ cup fresh blueberries
- Preheat the oven to 400°F and line a baking sheet with parchment.
- Place the Schär Puff Pastry Dough on the baking sheet and poke with a fork.
- Bake for 12 to 15 minutes until the pastry is puffed and golden brown. Set aside to cool completely.
- Combine the cream cheese, sugar, and vanilla in a medium bowl.
- Beat until light and fluffy on medium speed, about 1 minute.
- Spread the mixture over the cooled pastry then cover with fresh berries.
- Dust with powdered sugar to serve and store the extras in the refrigerator.
3. Old-Fashioned Chocolate Fudge
- 3 cups white sugar
- 2/3 cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ cups whole milk
- ¼ cup softened butter
- 1 tablespoon vanilla extract
- Line an 8x8-inch square baking pan with parchment paper and grease with butter.
- Combine the sugar, cocoa powder, and salt in a medium saucepan.
- Stir in the milk with a wooden spoon and cook over medium heat, stirring continuously, until it starts to boil – about 15 minutes.
- Reduce the heat to low and cook without stirring for another 30 minutes.
- Remove from heat and add the butter and vanilla – do not stir.
- Set aside to cool to room temperature then beat with the wooden spoon until it starts to lose its shine, about 6 to 8 minutes.
- Spread in the prepared pan and cool completely at room temperature.
- Cut into squares and store in an airtight container at room temperature.
4. Mini Cheesecakes
- 2/3 cup crushed Schär Gluten Free Honeygrams
- 2 tablespoons melted butter
- 5 tablespoons white sugar, divided
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat the oven to 350°F and line 9 cups of a regular muffin pan with paper liners.
- Combine the graham cracker crumbs and butter with 1 tablespoon sugar in a medium bowl.
- Stir well to create a sandy mixture then press a tablespoon into each cup.
- Bake for 5 minutes then set aside while you prepare the filling.
- Beat the cream cheese and remaining sugar with a hand mixer on medium-high speed until smooth and creamy, about 1 minute.
- Beat in the sour cream, lemon juice, and vanilla until just combined.
- On medium speed, beat in the egg until just combined – the batter should be thick.
- Spoon into the muffin pan and bake until the edges are set and the centers still wobbly, about 18 to 20 minutes.
- Cool at room temperature for 30 minutes then chill for 2 hours.
5. Strawberry Mousse Cake
- 9 pitted Medjool dates
- 1 cup roasted almonds
- 1 1/3 cup unsweetened almond milk, divided
- 5 tablespoons maple syrup, divided
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup gluten free oats
- 2 cups frozen sliced strawberries
- 1 cup canned coconut milk
- 4 teaspoons agar agar powder
- Soak the dates in boiling water for 5 minutes then drain and add to a food processor.
- Add the almonds, 1/3 cup almond milk, oats, cocoa powder, and 2 tablespoons maple syrup then pulse until the mixture just comes together.
- Transfer to a 9-inch springform pan and press evenly into the bottom – freeze until ready to fill.
- Combine the strawberries and coconut milk with the remaining almond milk and maple syrup in the food processor and blend smooth.
- Pour the mixture into a saucepan and heat over medium heat until it just starts to bubble.
- Reduce heat to low and stir in the agar agar powder.
- Simmer for 3 to 5 minutes, whisking continuously, until it starts to thicken.
- Remove from heat and cool for 10 minutes before pouring into the springform pan.
- Place in the fridge to set for at least 30 minutes until the top layer is set.
- Carefully remove the sides of the springform pan and slice to serve. Garnish as desired.
6. Easy Tiramisu
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1/3 cup white sugar
- 8 ounces mascarpone cheese, room temperature
- 1 ½ cups espresso, cold
- 3 tablespoons coffee liqueur
- 1 package Schär Gluten Free Ladyfingers
- Beat the whipping cream in a medium bowl on medium speed with the vanilla.
- Add the sugar a little at a time, beating until it forms stiff peaks.
- Beat in the mascarpone cheese until well combined then set the bowl aside.
- Combine the espresso and coffee liqueur in a shallow dish.
- Dip the ladyfingers in the mixture to coat both sides then arrange in an 8x8-inch baking pan.
- Spread half the whipped cream mixture over top then repeat the layers.
- Dust with cocoa powder and chill for at least 4 hours to set before serving.
If you’re not in the mood for baking or you don’t have the time, you can still enjoy a tasty sweet treat. Simply pop in to your local grocery store and grab a box of Schär Cocoa Wafers or a package of cream-filled Sch’nacks. Schär has plenty of products to satisfy your sweet tooth, so shop online or find a store that carries Schär Gluten Free products near you!