Everyone deserves a sweet treat at the end of a meal, and not being able (or wanting) to eat gluten shouldn't be a deal-breaker for that! We've compiled a collection of thirteen desserts so tasty you won't notice they happen to not involve wheat flour. Some call for alternative flours, like rice or almond, and others are held together with items, such as eggs or corn starch. From puddings to cakes, there are flavors to satisfy all palates—including those who don't care one way or the other about gluten.
Of course, there is always the option of modifying a "regular" dessert recipe that does call for white or wheat flour with an all-purpose gluten-free blend. Here is one gluten-free flour blend we love if you want to make your own, or you can purchase a cup-for-cup blend ready-made at the grocery store. It's important to note that these flours won't exactly replicate a typical wheat flour product, and may yield a result that is a bit more bouncy, crumbly, or otherwise "off" than anticipated. Because of that, recipes made specifically with being gluten-free in mind, whether with a gluten-free flour blend, individual flour, or no flour at all, are most likely to yield the perfect results you crave.
01 of 13
Baking the flan in a bain-marie, or water bath is the secret to the tender set of this Mexican dessert. It has just four ingredients: chocolate, butter, eggs, and sugar. You'll whisk all the ingredients together, then bake it long and slow in the oven. The flan will emerge smooth and shiny, a perfect treat as is or to be gilded further with fresh fruit, cocoa powder, or grated chocolate.
02 of 13
Think you can't make peach cobbler because peaches aren't in season? Think again! Using canned peaches allows a year-round dessert, and spicing them up with cinnamon and nutmeg helps to brighten their taste and round out the filling. You'll make both a batter for them to bake under and a crunchy topping to go above the batter, giving you a multi-layered and multi-textured cobbler.
03 of 13
This custard pudding couldn't be simpler to prep! Just combine the ingredients and pop them in the oven. An hour in, you'll be asked to stir, and a half-hour after that, to add the eggs, then finish it off in the oven once again. The lemon, cinnamon, and raisins keep it light and fresh. It’s been said that rice pudding makes a solid breakfast, and this recipe gives that idea some merit.
04 of 13
Though it isn't called a coconut cake, this gluten-free dessert has more coconut in it than any other ingredient. That means it will be filling and hearty, as well as an excellent base for whipped cream, ice cream, or berries. Unlike a "regular" cake, combining the ingredients happens in just one step; preparing the batter should take ten minutes max.Continue to 5 of 13 below.
05 of 13
There are days when you have the time and energy to make every component of a dessert from scratch…and there are ones when you can't spare either, but still want a homemade dessert. For the latter, this black forest brownie trifle is composed entirely of packaged ingredients that do most of the labor for you. With comforting flavors of chocolate and cherry, it's reminiscent of old fashioned treats but made with ingredients that are safe for eaters avoiding gluten.
06 of 13
If you aren't familiar with pandan, this is the perfect opportunity to try it. Pandan is an herbaceous, sweet plant grown in Asia, and is sold abroad in tiny, bright green bottles called "pandan essence." Paired with sticky rice and coconut sauce, this inventive dessert presents beautifully when cut into squares.
07 of 13
The pink and green colors of this lovely sponge cake and mousse roll are motivation enough to make it. The strawberry mousse is made with whipping cream, and the sponge cake relies on eggs and potato starch for structure. It’s a light, fluffy treat perfect for a festive affair.
08 of 13
This pudding isn’t only gorgeous in color—it's also vegan, low in fat, and gluten-free. Black sesame seeds have an innately sweet flavor and bring an assortment of vitamins and minerals to the table too. It's Chinese, with a Thai influence, and every bit as delectable as it is pretty.Continue to 9 of 13 below.
09 of 13
Tapioca, also known as cassava, grew in popularity with the rise of the Paleo diet movement because it can more closely mimic wheat flour than any other substitute. These crepes are perfect evidence of that, as they look remarkably similar to the "regular" type. They are versatile enough for fillings savory or sweet.
10 of 13
Rustic and summery, this fresh blueberry crisp employs oats and pecans for the crunchy topping. Because you'll cook the blueberries on the stove first, baking the crisp requires only an additional 20 to 25 minutes of time. Once baked, the warm crisp practically begs to be topped with vanilla ice cream.
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This enormous cake does not disappoint! With three layers, it has the size—and all the rich chocolate taste—that you expect from a traditional German chocolate cake. It uses rice flour for the flour, with cornstarch as a binder, plus lots of eggs. Buttermilk adds lightness and reacts with baking soda for additional lift.
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Combining fresh berries with frozen helps both the cost of this cobbler recipe as well as the accessibility since berries aren't available everywhere year-round. Orange juice provides a mild tanginess while balancing the sweetness of berries and the added sugar. For the topping, margarine and non-dairy milk keep things plant-based, making this dessert suitable for vegans as well.Continue to 13 of 13 below.
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Many of us are familiar with tapioca in vanilla pudding, but vanilla doesn't need to be the go-to for tapioca desserts. Tapioca pudding will have a delicately chewy texture no matter how you flavor it; here, coconut milk lends richness, maple syrup provides sweetness, and the optional mango enhances the tropical notes of coconut.