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Gluten-Free Baked Goods without alternative flours?

I really hate the texture of rice/tapioca/gluten-free grain based flours and was hoping to find some recipes for baked desserts that don't use a whole lot to begin with. Things like macaroons and benne wafers.

To me there's nothing sadder than a Gluten-Free cupcake or chocolate chip cookie.

It doesn't have to be totally flour free. I know a lot of baked goods use flour as a binder rather than a main ingredient, I'm just drawing a blank.

So, basically, I'm looking for recipes that don't call for replacement flours, things that are either low-flour or gluten-free to begin wiht. Any suggestions? I

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  1. So, you want low-gluten or gluten-free? I don't know what you mean. Are you meaning "flour" to be wheat flour? Or other types of flour (non-wheat?)

    3 Replies
    1. re: wyogal

      Well, I guess what I meant to say is that I want a gluten-free baked good that's low-flour, so it doesn't collapse like wet sand when you try to eat it.

      gluten-free, so no wheat flour.

      1. re: megarose

        You just need better recipes ;)

        http://food52.com/recipes/12447-blond...
        http://www.nytimes.com/2010/11/11/hea...
        http://www.foodnetwork.com/recipes/al...
        http://glutenfreegirl.com/2012/04/glu...

        Oh, I forgot to mention peanut butter cookies earlier...and they're even better if you make them into thumbprints and fill the center with ganache or jam.

        1. re: goodhealthgourmet

          Amen. There's always stuff like chocolate pudding, meringues and truffles, but gluten free baked goods don't have to be gross. Most taste better reheated rather than cold.

          And I'll toss my chocolate chip cookie recipe into the ring!
          http://www.poisonbrownie.com/2013/05/...

    2. You mean desserts like flourless chocolate cake, pavlova, cheesecake, angel food cake, etc.?

      3 Replies
      1. re: sedimental

        Pretty much. I want something new though, it seems like I get stuck on the same six things and their variations. I forgot about pavlova though...

        1. re: megarose

          I hear ya.

          I use almond flour for tart and pie crusts. I like almond flour crusts better than white flour crusts.The variations are pretty "uncountable" :)

          Oh, and dont forget sabayon... Although not a baked item, it is great for topping baked things :)

        2. re: sedimental

          Here's a new one that I really love: orange flourless cake, made with almond flour. This recipe is close to what I used http://www.martha-rose-shulman.com/re... except I didn't use 6 eggs cuz that seemed too eggy...I used 3. Also added some almond extract. You can find lots of recipes for this. Moist & delicious.

        3. Adding to sedimental's informative reply:
          sweet corn muffins/bread
          macarons (and macaroons)
          chocolate crackle cookies

          1. Does anyone have a good almond flour savory and/or sweet pie crust recipe? I had one that epically FAILED!

            2 Replies
            1. re: allieb2031

              I only cook with almond and coconut meal/flour now and I love it. There are several web sites that I find helpful. Against All Grain; Your Lighter Side to name 2. They have wonderful recipes for pie crust and a great deal more.

              http://yourlighterside.com/
              http://www.againstallgrain.com/
              Good luck!

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