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Gluten-Free Dessert Recipes


July 25, 2016 | Published by

Contrary to popular belief, you don’t need gluten to make a great dessert. And, you don’t need to feel ashamed for having dessert every once in a while. For those times we have provided some delicious gluten-free dessert recipes that won’t bust your gut or leave you feeling guilty.

Gluten-Free Lemon Yogurt Bread


  • 1/2 Cup coconut flour
  • 1/2 Cup buckwheat flour
  • 1 Tbsp. guar gum, arrowroot starch, or potato starch
  • 1/2 Tsp. sea salt
  • 1/2 Tbsp. baking soda
  • 1/2 Tsp. baking powder
  • 2-3 eggs
  • 1 Cup plain yogurt
  • 1/3 Cup coconut oil
  • 1 Tbsp. fresh lemon juice
  • Optional – caraway seeds, 1/2 Tsp. cumin powder, 1/2 Tsp. paprika and 1/2 Tsp. ginger


  1. Preheat oven to 350* F / 175* C.
  2. Grease a loaf pan and set aside.
  3. Sift together all dry ingredients.
  4. Mix together the egg, yogurt, oil and lemon juice.
  5. Combine wet and dry ingredients and stir.
  6. Pour batter into the greased loaf pan, bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool, serve and enjoy!

Gluten-Free Chocolate Chip Cookies


  • 1 Cup butter
  • 1 Cup brown sugar
  • 3 egg whites
  • 1 Tsp. pure vanilla
  • 1 Cup gluten-free flour
  • 3/4 Cup rice bran
  • 1 Tsp. baking soda
  • 1 Tsp. salt
  • 2 Cups quick cook oats
  • 1 package chocolate chips
  • 1 Cup chopped pecans (optional)


  1. Preheat oven to 350* F / 175* C.
  2. Grease 2 baking sheets and set aside.
  3. Beat the butter and sugar together until creamy.
  4. Beat in egg white and the pure vanilla.
  5. In separate bowl sift flour, rice bran, soda and salt. Add to creamed mixture and beat well.
  6. By hand stir in oats, nuts and the chocolate chips.
  7. Drop by rounded teaspoonful onto greased baking sheets.
  8. Bake for 8 to 10 minutes at 350* F. Let cool and enjoy!

Gluten-Free Rice Custard


  • 4 Cups milk
  • 1/2 Cup sugar
  • 1/4 Cup rice, uncooked
  • Zest from 1 lemon
  • 1/4 Tsp. salt
  • 2 eggs, well beaten
  • 1/2 Cup raisins
  • Cinnamon to taste


  1. Preheat oven to 325* F / 165* C.
  2. In a large bowl, combine the milk, sugar, rice, lemon peel and salt. Stir to dissolve the sugar.
  3. Pour into a well buttered 2-quart casserole dish. Set the casserole in a shallow baking pan filled with 1 inch hot water.
  4. Bake uncovered at 325* F for 1 hour.
  5. Remove from oven and stir well. Continue baking 45 minutes longer. Remove from oven.
  6. Gradually stir a small amount of hot milk mixture into beaten eggs. Stir back into remaining milk mixture in the casserole, blending well. Stir in raisins.
  7. Return to oven and bake 30 minutes longer, or until the custard is set and the rice is cooked. Remove from water bath.
  8. Sprinkle with cinnamon and serve warm.

Gluten-Free Chocolate Cake


  • 3 1/2 oz. of sweet chocolate
  • 1/2 Cup boiling water
  • 6 eggs, separated
  • 2 Cups sugar, divided
  • 1 Cup butter
  • 1 Tsp. pure vanilla extract
  • 2 Cups rice flour
  • 2 Tbsp. corn starch
  • 1 Tsp. baking powder
  • 1 Tsp. baking soda
  • 1/2 Tsp. salt
  • 1 Cup buttermilk


  1. Preheat oven to 350* F / 175* C.
  2. Melt chocolate in boiling water using two pots or pans and cool.
  3. In small mixing bowl beat egg whites until frothy. Add 1/2 Cup sugar and heat until stiff but not dry. Set aside. NOTE: you want to beat the egg whites and sugar until stiff; do not heat.
  4. Using large mixing bowl, cream butter with remaining sugar and vanilla until fluffy.
  5. Add egg yolks and beat well. Blend in the chocolate.
  6. Sift flour with cornstarch, baking powder, baking soda and salt. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth.
  7. Fold in beaten egg whites.
  8. Pour into 3 8-inch or 9-inch layer pans lined on bottom with parchment paper. Be sure to put a baking sheet on the rack underneath your cake pans in case of overflow.
  9. Bake at 350* F about 30 minutes or until done.
  10. Let cool and serve.

Image Credit: Flickr user Kimberly Vardeman

dr-eric-bakker-150x150About the Author: Eric Bakker B.H.Sc. (Comp.Med), N.D, R.Hom. is a highly experienced naturopathic physician who has been in clinical practice for 27 years. Eric is passionate about improving people’s lives through proven wellness and lifestyle principles, natural medicine practice as well as public and professional practitioner education. Eric specializes in candida, psoriasis, as well as adrenal fatigue, thyroid and digestive disorders. Dr. Bakker has written one of the most comprehensive books on yeast infections called Candida Crusher. He has also written what may well be the most comprehensive Natural Psoriasis Treatment Program available. You can find more articles by Dr. Bakker on his blog at

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