Top Gluten-Free Dessert Recipes for Fall Treats
By Sakai Blue
, last updated October 28, 2011
At one time, gluten-free diets were a bit difficult to stick to, particularly for those that love their pastries and breads and other fall treats. Many of the best pastries and sweets contained gluten, the protein found in grains like wheat, rye and barley. Gluten has been removed from the diets of people suffering from celiac disease because it’s the only accepted treatment for the autoimmune disorder. Many other people are just allergic to wheat and wheat products, the ingestion of which could cause things like rashes or other allergic reactions. But removing gluten from the diet doesn't take away the sweet tooth from those that love their breads, cookies, cakes and pies. It's probably made them crave those treats even more! Luckily, brilliant bakers, chefs and home cooks from around the world have come up with thousands of delicious recipes that allow those on gluten-restricted diets to have their cake and eat it too. If you’re looking to whip up some amazing gluten-free treats this fall, read on for some truly delicious recipes.
Karina’s Pumpkin Cupcakes with Maple Cream Cheese Icing
Cupcake Ingredients
1 cup brown rice flour or sorghum flour
1 cup organic light brown sugar
3/4 cup tapioca starch
1/2 cup organic white cane sugar
1/4 cup almond flour
1 tsp. baking powder
1 tsp. xanthan gum
1 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. fine sea salt
1/4 tsp. ground nutmeg
1/2 cup Organic Coconut Oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten or egg replacer*
2 teaspoons Madagascar Bourbon Vanilla Extract
Icing Ingredients
2 cups powdered sugar
1/4 cup chilled vegan or soft dairy cream cheese (whipped)
2-4 tablespoons pure maple syrup, as needed
Set your oven to 350 degrees F. Get a 12-muffin tin, and place cupcake liners inside.
Get a large bowl and a whisk, and mix together the brown rice flour, tapioca starch, almond flour, light brown sugar, white cane sugar, baking powder, xanthan gum, cinnamon, baking soda, sea salt, ginger, and nutmeg. You’ll take the coconut oil and add it into the dry mix, bit by bit, until you’re left with a sandy mix. You can cut it in with the whisk/whip attachment on a mixer, or a pastry cutter. Toss in your eggs, pumpkin and vanilla. Take your beater, and bit the mix for about two minutes until everything is smooth with a stretchy consistency. Drop the batter into the cupcake tin liners, making sure the tops are smooth. Place in the center of your oven for just about 25 minutes. You’ll want the tops of the cupcakes to spring back to the touch. Allow them to cool for just a bit before transferring them to a wire rack. Allow them to cool for about an hour. To make your icing, take the powdered sugar and cream cheese, and beat them together in a bowl. Add in your maple syrup a bit at a time, using a tablespoon. You want the frosting to be nice and smooth. Beat for about a minute or so until you’re left with a glossy, fluffy frosting! Allow it to chill until before adding to your cupcakes. Yum!
Pumpkin Quinoa Cookies
1 cup sorghum flour or brown rice flour
1/4 cup millet flour
1 Tbsp. tapioca starch or potato starch (not potato flour)
1 tsp. xanthan gum
1/2 tsp. fine sea salt
1 tsp. baking soda
1 1/4 cups organic light brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 cup organic coconut oil or spectrum organic shortening
1 cup canned pumpkin
1 Tbsp. bourbon vanilla extract
1 Tbsp. pure maple syrup
1/4 tsp. lemon juice
1 cup dairy-free dark chocolate chips
1/2 cup raisins or currants
Set your oven temperature to 350 degrees F. Take a baking sheet and line it with parchment paper. Take a large mixing bowl, and mix together all of your dry ingredients. Add the organic coconut oil (or organic shortening) to the mixture. You want to be left with a mixture that feels sandy and crumbles to the touch. Next, toss in your pumpkin, vanilla extract, maple syrup and lemon juice. Beat everything together until you're left with a nice doughy texture. Add in some non-dairy milk little by little if the dough is too stiff. Add in your chocolate chips and your raisins (or currants). Spoon your dough onto the parchment paper, taking care not to flatten them. You can shape them a bit if you wish. Place them in the middle of your oven until they’re nice and firm with a beautiful golden color. Remove the cookies from the oven and place them on a rack to cool. The cookies are great straight from the oven, and can also be frozen. You merely need to pop them in the microwave to thaw. This recipe will net you about two dozen deliciously sweet and spicy cookies.
