Gluten Free Desserts Recipes
Indulgent gluten-free dessert recipes — flourless cakes, fudgy brownies, and naturally sweet treats.
★ Fan Favorite
Fan FavoriteGluten free banana bread muffins
Gluten free banana bread muffins
Nicole RenardIngredients
- 1 1/2 cups Gluten free Flour
- 1 tsp Baking soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 cup Butter - melted
- 1/3 cup Sugar
- 1/4 cup Brown sugar
- 2 Eggs
- 2 tsp Vanilla
- 3 Bananas - mashed
Instructions
- 1Preheat oven to 350°. Line a muffin pan with liners.
- 2Whisk together, flour, baking soda, cinnamon, and salt.
- 3In a separate bowl, combine melted, butter, and sugars. Add eggs, vanilla, and the mashed banana. Mix until combined.
- 4Add dry ingredients to the wet ingredients in mix until just combined. Do not overmix!
- 5Pour into muffin liners and bake for 18 to 20 minutes or until the toothpick comes out clean.
- 6Cool on a baking rack and enjoy!
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Open in Pepper →Why Gluten-Free Desserts Can Be Just as Good
The best gluten-free desserts don't try to replicate wheat-based ones — they lean into ingredients that are naturally flourless. Think chocolate lava cakes, almond-flour brownies, pavlovas, and panna cotta.
When baking gluten-free, almond flour adds richness and moisture; oat flour mimics the texture of all-purpose for cookies; and tapioca starch gives body to pies and cobblers. Understanding each flour's properties makes all the difference.
On Pepper, home cooks master delightful gluten-free desserts, creating crowd-pleasing options for every occasion and dietary need.
Quick Tips
- 1
Lean Into Naturally Flourless
The best gluten-free desserts don't substitute — they don't need flour at all. Flourless chocolate cake, pavlova, panna cotta, and macarons are all naturally gluten-free and genuinely excellent.
- 2
Almond Flour Adds Moisture
Almond flour makes gluten-free baked goods denser and more moist than all-purpose. It works especially well in brownies, muffins, and cakes where a fudgy texture is actually desirable.
- 3
Add Xanthan Gum When Needed
Gluten provides structure in conventional baking. A small amount of xanthan gum (usually 1/4 tsp per cup of flour) replaces that binding function in GF blends and prevents crumbly textures.
- 4
Check for Cross-Contamination
For guests with celiac disease, use certified GF oats, check cocoa powder labels, and use dedicated utensils. Even trace amounts of gluten from shared equipment can cause a reaction.
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