Gluten free desserts that keep

[Anonymous]

Family member was recently diagnosed with celiac. We are learning to cook gluten free but struggling with desserts. They are fine for a day or two but don’t keep well. I’d like to bake this weekend a few treats that will taste good on Thursday. Interested in anything that would keep or that I could freeze for a few days.

[Anonymous]

Order something from Red Bandana or Rise. Or another gf bakery near you. It’s much safer and they may have frozen options.

[Anonymous]

Ps. It’s really thoughtful of you to do this.

[Anonymous]

We make fruit crisp/crumble? with a crumb topping that is very good using gluten free oatmeal, you can individual ramekins to freeze and bake later too.

[Anonymous]

Fudge or truffles

Pumpkin cheesecake bars - use a pecan crust, or a gingersnap crust using gluten free gingersnaps (we make our Thanksgiving pumpkin pies with a GF gingersnap crust and everyone prefers it to regular pie crust!)

Agree with apple crisp, it freezes really well in individual containers

[Anonymous]

I haven't made this one, but the recipe claims it gets better after sitting a few days:
https://www.bonappetit.com/recipe/flourless-chocolate-cake-with-cafe-de-olla-ganache

[Anonymous]

Gluten free chocolate chip cookies are good, as are brownies.

[Anonymous]

Anonymous wrote:Gluten free chocolate chip cookies are good, as are brownies.

I was going to suggest GF brownies as well.

[Anonymous]

These chewy almond cloud cookies are so, so, incredibly delicious and keep well in a sealed container (Tupperware)
https://www.kingarthurbaking.com/recipes/almond-cloud-cookies-recipe

Also chocolate dipped coconut macaroons or seven layer bars if you get gluten free graham cracker

[Anonymous]

These are all great suggestions, thank you!

[Anonymous]

I recommend any of the gluten-free mixes available for brownies, muffins, etc. Most of them are pretty excellent for the quick treat.

For your own recipes, you can use any of the GF replacement flours with a few adjustments.
- Do not try to make any yeast-risen breads. They just don't work well without gluten.
- Make sure the GF flour says it's a one-to-one replacement flour and has xanthan gum in the ingredients. If not, you'll need to add xanthan gum to your recipe.
- For stiff doughs like cookie dough, add an extra tablespoon of water for each egg that you use. This will help with the grittiness. The cookie will be softer but who doesn't like soft cookies?
- Always let your batters rest for 10 minutes in the pan before going into the oven for baking. Let your cookie dough rest for at least 30 minutes in the fridge before spooning out and baking. This is important to allow the GF to hydrate so it's not gritty.

All of these goods keep well in the fridge for several days. Individual servings can be zapped for a few seconds in the microwave to soften them up

[Anonymous]

Magnolia lemon pound cake mix. I order it 2 for $8 at Sam's Club. You can buy it elsewhere but it's expensive.
They also make an orange and caramel version.
FANTASTIC taste, freezes great. Absolutely gluten free.

WARNING
May get eaten if left out after baking. No lie. It's that good. Bake 2 at a time.

Get some gluten free flour. 1 to 1 conversion. No one can tell it's gluten free. Make some chocolate chip cookies.

[Anonymous]

Ice cream

[Anonymous]

My daughter was diagnosed with Celiac as a 3 year old so I have many GF dessert recipes. I will try to find links if you know what type/flavors you need.

A couple thoughts:

Many things too can be adapted using Bob’s Red Mill Gluten Free 1:1 Flour. This flour can be bought at most grocery stores and is easy to use. Good texture and consistent results.

If you are not using this blend try to make sure the flour has xanthan gum or you are adding it. Without xantham everything will be crumbly!

Gluten free baked items can be less nutritious and more carb heavy. Keep this in mind in serving size.

Almond flour! The King Arthur website has some good recipes using almond flour. Try the almond flour shortbread. Almond flour is a good, more nutritious substitute.

More later when I have time.

[Anonymous]

OP here. I’ve been using the 1-1 gluten free flour with xanthin gum. Things generally taste ok the first day or two but then seem more gritty. I will definitely try the tips above about letting things rest and adding water. The recipes all look good too. I like to bake and hope to find some good recipes we can all enjoy together.