It’s a time of year where a lot of people are headed around on the party circuit, bringing dishes to family affairs and work events constantly. And I don’t know about you, but more and more I’m being asked to make gluten-free dishes as well.
Now, sometimes that’s not a big deal. Most veggie dishes, for instance, are fine. And there are simple substitutions you can make for other side dishes, like remembering not to use flour in the gravy (cornstarch will work just fine) or flour in your roux for mac & cheese (I’m thinking a gluten-free flour mix should work…haven’t actually tried it though). But when it comes to breads and desserts, you have to work a little harder.
So while I’ve posted lots of gluten-free recipes over the years (I have a few close friends who avoid it), I figured I’d do us all a solid and pull together my favorite desserts (and one bread recipe) that work well for a group, are easy, and most importantly are super delish.
Gluten-Free Recipes for Gatherings
One note, another dessert option is a simple fruit crisp, like this peach cardamom one. All you have to do is substitute a gluten-free mix or almond meal or similar for the flour in the topping and you’re golden. I also feel bad that I don’t have more bread options, something I intend to shore up. But these somewhat odd but quite tasty GF take on Red Lobster’s garlic cheddar biscuits are tasty.
While these biscuits don’t have a traditional bread or roll texture, they are really moist and the garlic, rosemary, and cheddar (yep, a Red Lobster knock-off) is a great flavor combination that helps offset the hint of almond meal flavor. I brought these to my office’s Thanksgiving potluck and they were all devoured.
I am obsessed with this loaf cake delicious fancy bread thing. Also, this is the point at which I realized that cinnamon whipped cream was a thing, and I’ve never gone back. This is subtle and rich, but not super sweet. The almond meal provides a super moist and light crumb, and the intense dark chocolate paired with the cinnamon is heaven.
Gluten-free or not, this cake is the BOMB. I actually made a gluten-ful (gluten-y?) chocolate stout cake for my birthday one year and then this a couple days later for a party, and brought both to the party—people literally couldn’t tell the difference. It’s dense and moist and rich but not too sweet. The quinoa definitely gives it a slightly lumpier texture unless you have an amazing food processor, but it doesn’t matter because it’s so good.READ THE POST