The best gluten-free baking recipes



We are still in December. We are still in 2020. It is still a pandemic. And so, our homemade baking continues at a steady pace. Whether you’re cooking for yourself or for friends, a need or interest in forgoing gluten doesn’t mean skimping on texture or taste. From pavlovas to brownies to so many cookies, these are the recipes we turn to when Basic AP Flour isn’t on the ingredient list.

Gluten-free almond flour shortbread cookies: I traded my favorite King Arthur recipe – these chocolate chip oatmeal wonders – for that almond shortbread for a cookie swap this year. The dough came together easily and in about eight minutes. They are crumbly and buttery when cooked, completely reminiscent of Danish butter cookies. It’s also a great basic recipe, which you can riff on by making thumbprints or adding flavors to the batter like cocoa or orange. Note: I have already made them with coconut flour and I do not recommend it! – Patty Diez, project manager

Easter Egg Nest Cake: I know it says it’s an Easter cake, but I’ve made this flourless chocolate cake for Passover for the past few years and it’s always been a hit. It’s rich but not dense, light but not insignificant, and has the perfect balance between the crispy edges of the meringue and the soft inside. Plus, it sort of tastes just as good even after being left on the counter for a few days. You don’t even have to add the mini eggs, but I don’t know why you skimp on these. – Jaya Saxena, editor-in-chief

Savory biscuits with buckwheat chocolate pieces: The beauty of this recipe is that it is already half adapted to a gluten-free lifestyle at the origin: buckwheat flour, despite its name, does not contain gluten. Just add your favorite alternative flour for the suggested all-purpose (I recommend Bob’s Red Mill Gluten Free 1: 1 Baking Flour, especially the brand’s rice flour mix), for bakery-quality spotty cookies with a firm hold, a soft bite and abundant chocolate chunks. – Nicole Adlman, responsible for cities

Sprinkled Cherry Pavlova: I found this recipe after a meringue disaster that went down in history as the year of the cranky (they were supposed to be Christmas trees!) This pavlova from Minneapolis pastry chef Zoë François is a marvel. It looks like a plush snowdrift overflowing with watered fruit. The juices are impregnated with this crispy and crispy shell. It’s delicious and more like something you would like to share with your friends and family rather than inflicting it. – Joy Summers, editor of Eater Twin Cities

Cranberry Glazed Almond Cookies: I landed on this recipe when I, an infrequent baker, wanted to make something manageable but impressive, and they didn’t disappoint. The cookies are macaroon-like in texture and the frosting, which assembles easily (cranberries only need to simmer for three minutes!), Is almost Barbie doll pink. – Emma Alpern, editor

Pumpkin tea cake: The internet is full of fantastic baking recipes, designed to be gluten-free. This is not one of those recipes. But while this bread requires regular flour, I’ve adapted it over the years to the point that it’s now gluten-free (and made from sweet potato, not pumpkin). I have made this bread – a cake, really – with a number of gluten free all purpose flours and they all work well in place of the regular wheat flour requested. I swap the pumpkin puree for an equal amount of flesh from a roasted sweet potato and use olive oil in place of vegetable oil (my apologies for the original recipe). My finished product is absoutely not what the author had in mind, but to date this wobbly version is my favorite bread cake. – Elazar Sontag, editor-in-chief

Salted peanut butter cookies: I’m a relatively incompetent baker who loves nothing more than an easy dessert, and these salty peanut butter cookies couldn’t be easier. You just mix peanut butter – the creamy kind with hydrogenated oils from your childhood PB&J, not that freshly ground organic crap – with sugar, eggs, and vanilla, sprinkle some fancy salt on top and bake. until it is golden on the bottom. While they are obviously delicious right out of the oven, I actually think these cookies are best on the second day, after the soft, chewy center has had time to set in. – Amy McCarthy, Editor-in-Chief of Eater Dallas / Houston

Sorghum flour brownies: Liz Prueitt’s Sorghum Flour Brownies from Toast all day are probably the best brownies I’ve ever eaten, period. They have that ideal Platonic combination of a cracked crust and a melting interior, and – thanks to about a pound of chocolate they contain – are extremely rich and flavorful. On top of that, they’re easy to prepare – basically, empty and stir and voila, you’ve got brownies. – Rebecca Flint Marx, Editor-in-Chief



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