Gluten-Free Baking – 4 Lip-Smacking Recipes

This is the start of my gluten-free baking addiction. Sigh…

The biggest problem early in my marriage was giving up baked sweets, with more sweets added on top. I’m one of those fellows who needs a chocolate brownie swimming in a bowl of ice cream after dinner. But since going Gluten-Free, it’s been nothing but tears and discontent.

Then I learned something. Gluten-free baking doesn’t have to be an oxymoron, thanks to substitutions like almond and rice flours, or recipes that never needed gluten in the first place. Here are four gluten free baking recipes that I explored one late night, hopefully they will become tried and true favorites.

Late Night Gluten-Free Baking

Chocolate Pots


1/2 pound bittersweet chocolate, chopped
1 teaspoon instant coffee
2 pinches salt
2 cups heavy cream
1/4 cup and 2 tablespoons white sugar
1 teaspoon vanilla extract

Gluten-Free Baking Directions:

  1. Mix chocolate, instant coffee, and salt together in a bowl.
  2. Heat cream, sugar, and vanilla in a saucepan over med. heat. Stir it continuously until it just starts to simmer.
  3. Pour the heated cream mixture over the chocolate mixture and let it sit for 1 minute.
  4. Whisk chocolate and cream mixture for 1-2 minutes until blended.
  5. Pour the mixture into eight small ramekins, custard cups, or something special for the occasion. Give the containers a gentle tap to remove any air bubbles. Chill in the refrigerator for at least 4 hours to ensure they are completely chilled.
  6. Before serving, top the cups with shaved chocolate or add lightly whipped cream and dust with cocoa powder or cinnamon.

Gluten-Free Banana Bread

Great as a snack, dessert, or toast, this gluten free baking recipe is a comfort food favorite.


2 cups gluten-free All-Purpose baking flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine
1/2 cup sugar (or 1/4 cup white and 1/4 cup brown)
2 eggs, lightly beaten
3 Tbs. maple syrup
6 ripe bananas, mashed

Gluten-Free Baking Directions:

  1. Preheat an oven to 350 degrees F
  2. Grease the bottom and sides of a 9×5-inch loaf pan.
  3. In a large bowl, combine flour, baking powder and salt. In a separate bowl, mix together the butter and sugar until creamy.
  4. Stir in the eggs, maple syrup and mashed bananas until blended well.
  5. Add the banana mixture to the flour mixture and mix until batter is slightly moist. Do not over mix it or it won’t bake correctly.  Pour batter into prepared loaf pan.
  6. Bake in the preheated oven for 20 to 30 minutes. Use a toothpick inserted into the center to test doneness. The toothpick should come out clean.

If you prefer to  use muffin or cupcake tins, reduce baking time to approx. 15 min.

Gluten-Free Silver-dollar Pancakes

Gluten-free baking can bring pancakes back to your breakfast table!


3 large eggs
1 tablespoon water
1 tablespoon vanilla
2 tablespoons honey or agave nectar
1 1/2 cups almond flour
1/4 teaspoon salt
1/4 teaspoon baking soda
Vegetable oil or butter, for cooking

Gluten-Free Baking Directions:

In a large bowl whisk the eggs, water, vanilla and sweetener. Add in the almond flour, salt and baking soda until the ingredients are completely integrated. Heat oil on a griddle/skillet at a medium-low to medium heat. Drop the batter by heaping tablespoons onto your preheated griddle or skillet. Pancakes will form little bubbles, when bubbles pop, flip pancakes over and cook other side. Remove to a warmed plate and eat ‘em while they’re hot!

Gluten-Free Cornbread


2 eggs, lightly beaten
1 1/2 cups lukewarm water
1/4 cup vegetable oil
1 1/2 cups fine cornmeal
1 cup millet flour
1 cup rice flour
1/4 cup white sugar
1 tablespoon baking powder
1 teaspoon salt

Gluten-Free Baking Directions:

  1. Preheat an oven to 400 degrees F and grease a 9×9-inch baking pan.
  2. Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate bowl, and make a well in the center. Pour liquid mixture into well and stir until just combined.
  3. Pour batter into the baking pan and bake until golden and the top springs back when lightly pressed, about 20 minutes.

With these and the many other Gluten-free baking recipes out there you won’t have to be a whiner like I was. Now I’m a man. A man who bakes so he won’t have to be sad at his meals.