Desserts don’t need to be off limits just because your diet is gluten-free. Baked goods with alternative flours, meringues, ice cream, and more will satisfy your sweet tooth
Angela Brassinga and Margo True
– December 12, 2014
Thomas J. Story
1 of14Thomas J. Story
Corn Flour and Orange Blossom Chiffon Cake
“If cornbread were transformed into a sweet, moist, fluffy golden cake, this would be it,” says master baker Alice Medrich. She tops it here with whipped cream and crème fraîche, and curls of candied orange zest, but she likes it plain too.
This not-too-sweet torte makes a lovely dessert, late-afternoon treat, or even breakfast. Almond flour (a gluten-free baking staple) gives it a rich, buttery texture; almond extract and sliced almonds heighten the flavor.
This meringue is as delicious as it is pretty. Make the components days ahead and assemble when you’re ready to serve. You’ll have plenty of Kumquat Conserva to send some home with your guests if you’re feeling generous. Your friends will love you for it.
You won’t miss the bright green mint ice cream of your childhood when you try this fresh mint version, courtesy of San Francisco’s Bi-Rite Creamery. The crackly bits of chocolate add something special too. Everyone screams extra loud for homemade ice cream—especially when it’s a Bi-Rite recipe. Make it, or any other ice cream, just a little more special by topping it with homemade hot fudge sauce. If you make it yourself, gone are worries about glutens, which are often added to commercial products.
Cardamom pudding with sweet, ripe mango is especially welcome after a spicy meal. For the cook, there’s something very satisfying about making pudding: A few simple ingredients come to a boil, cook briefly, and cool for a smooth, rich dessert.
Simple, delicious, and beautiful, this sorbet pleases on many levels. Serve it for dessert—or as a midday treat; there’s no reason to wait until after dinner for a sweet indulgence. With all that fruit, it might even be good for you.