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  1. 1

    Becky

    Happy Birthday Lucia!

    I just had my first gluten-free birthday 2 weeks ago. I love this idea of ‘proving’ to everyone that GF isn’t all about concrete crackers and bread that can’t even hold itself together – its just REAL food!

    Here’s my go-to chocolate chip cookie recipe. Believe it or not its from the Land O Lakes website! (Hint: if you like chewier cookies, add a little bit extra xanthan gum. I put in up to 1/2 teaspooon.)

    http://www.landolakes.com/recipe/1470/chewy-chocolate-chip-cookies-gluten-free-recipe

    Good luck & let is know how your big day goes!

    Reply
  2. 2

    Sharon

    Can you get a decent GF mix for cake? If so, here’s my go-to crowd-pleasing dessert:
    bake cake according to box directions (if it only makes one little layer, then use 2)
    once cake is done, remove from pan(s) and let it cool
    get a big, pretty punch bowl or clear serving bowl (fairly big)
    crumble half of the cake in the bottom of hte bowl
    add a thick layer of pudding (make your own, or use a couple of the pre-made tubs)
    add a thin layer of crushed GF cookies, candies, or berries
    add a thick layer of whipped cream
    repeat all the layers, and then add a pretty sprinkle of the crushed cookies/candy or berries around the edge of the top
    keep refrigerated until time to serve

    Ta-da!!! They’ll think you’re a dessert magician, and you didn’t have to do much at all in terms of cooking!

    Happy birthday!!!

    Reply
  3. 3

    Tracey

    Happy Birthday!

    Here’s the birthday cake that I use as a favourite for my family.

    http://www.nourishingmeals.com/2009/02/gluten-free-vegan-sugar-free-chocolate.html

    I make the recipe as is, but I have changed ingredients depending on what is in my pantry. You can modify it slightly if you can’t find the ingredients, as follows:
    Use a any liquid sweetener instead of the agave syrup. Use sorghum flour instead of rice flour if possible (it will make a fluffier cake). Bananas will work instead of prunes, just reduce the boiling water so that the banana and hot water mixture is a thick liquid, not runny. Any kind of oil works, it does not have to be coconut oil.

    For the icing, you can skip the beet juice. I blended raspberries to make colour. You can blend up any kind of fruit you want to make any kind of colour you want and strain the fruit so there are no seeds. You can use butter or margarine instead of the shortening in the icing. You can use icing sugar instead of the arrowroot powder in the icing.

    Enjoy the cake and happy birthday!

    Tracey

    Reply
  4. 4

    Miss Dee Meanor

    If you can find the book “The Cake Doctor Bakes Gluten-Free” by Anne Byrn available I give it two thumbs up for non-bakers like me. I just don’t have the desire or time to go buy six different flours and spend the day in the kitchen., The book gives EASY gluten-free desserts using cake mixes that are “doctored” to taste more homemade..Here is a link to the book on Amazon.

    http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=the+cake+doctor+bakes+gluten+free

    I’ve made the toasted Coconut Pound Cake with Coconut Drizzle and everyone liked it. (I test recipes out on my coworkers.) I did add a little extra coconut in the bottom of the pan the second time I made it.

    Reply
    1. 4.1

      Miss Dee Meanor

      I should have said GLUTEN FREE cake mixes.

      Reply
  5. 5

    The Gluten Dude

    Hi Lucia. Here are a few that came in on my facebook page:

    From Desiree:

    A friend made this and it was amazing! The blogger who made this recipe is paleo so grain free… Seriously this was amazing melt in your mouth goodness!

    http://paleomg.com/maple-walnut-sweet-potato-loaf/

    This one looks good too… I think I will make it today! Everything is gluten free… I guess one would have to just be careful that the products ( spices and such) are made in a gluten free factory etc.

    http://paleomg.com/sugar-detox-pumpkin-cake-mug-chocolate-sauce/

    And this one from Kim:

    Four ingredients, easy to make but looks impressive!!

    http://glutenfreekim.blogspot.com/2012/03/im-coconuts-over-you.html?m=1

    Reply
  6. 6

    Angel

    http://glutenfreeonashoestring.com/gingerbread-cake/

    This cake is SO good!! I Love making this cake its SO easy and quick and delicious all at the same time, nice and sweet and also nice and moist! :) Happy early birthday!! Enjoy!

    Reply
  7. 7

    JoyK8

    Happy Birthday Lucia!! If you’re ok with dairy, what about a cheesecake? My family & friends are always blown away by my gluten-free cheesecake! You can use any recipe, just make sure your ingredients are gluten-free. I substitute cornstarch for wheatflour in the filling and use gf cookies or crumbs for the crust. Sometimes I don’t even make a crust & no one has ever noticed! Good luck, I hope that you have a wonderful birthday party!!

    Reply
  8. 8

    Laura west kong

    Hi Lucia and happy birthday! Here are my gluten-free dessert recipes. They’re not the traditional birthday cake and ice cream, but they’re gluten free, delish, and made from healthy, healing ingredients: http://www.laurawestkong.com/gff/tag/dessert/ Enjoy!

    Reply
  9. 9

    Dana

    My favorite is Kinnickinnick Angel Food cake mix topped with strawberry pie filling and whipped cream. I’m not sure if you have time to order it but maybe for the next holiday. Happy Birthday Lucia!

    Reply
  10. 10

    IrishHeart

    Happy Birthday, Lucia! :)

    My favorite cake is this one–even before had to go GF.
    Everyone who loves chocolate loves this rich cake.

    http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

    Garnish with fresh whipped cream and berries and serve with Port or champagne and everyone will swoon with delight.

    Have a fabulous party!!!
    Cheers!

    Reply
  11. 11

    Donna

    My favorite has always been Peanut Butter Pie so finding this Gluten Free recipe was awesome!!!!
    Peanut Butter Pie
    *1/2 C granulated sugar
    *1 Tsp vanilla
    *1 8oz bar cream cheese-room temp.
    *8oz cool whip-thawed
    *1/2 C crunchy peanut butter
    *chocolate sauce
    *caramel sauce
    *6 Reese’s Peanut Butter Cups, cut into 8ths
    *For crust: use crushed peanuts; drizzled with melted butter and sprinkled with sugar. Mash into place and chill a bit before adding toppings.
    Cream together sugar, vanilla, cream cheese with electric mixer. Add the entire Cool Whip and whip until thoroughly blended. Add peanut butter and mix completely. Smooth into crust; After mix is evenly distributed add peaks to the top with a spatula. Add divided peanut butter cup pieces to garnish top. Drizzle with chocolate sauce; then with caramel sauce. Pie must be refrigerated at least 3 hours before serving.

    Reply
  12. 12

    Connie

    Lucia,

    My absolute favorite recipe, the one people can’t believe is GF, is the triple chocolate cookies found here: http://www.elanaspantry.com/triple-chocolate-chip-cookies/

    I change two small things though – instead of dark chocolate chips, I chop up a bar of dark chocolate, and I also add just a 1/4 tsp of xanthan gum to help them stay together. (they’re fabulous without it, but mine need to stay colder to stay together if I don’t add it). I made a batch with a fabulous Mexican spicy chocolate and managed to get 1 out of 36 at my last party. And they’re healthy and high protein, so always a plus!

    I’ve also made these Oreos http://glutenfreegirl.com/gluten-free-oreos/ and they’ve gone over well.

    the other really impressive one is this recipe: http://www.larecetadelafelicidad.com/2011/11/brownie.html I had to translate it from the Spanish, but its super amazing (and people think the egg thing is so cool!). The one w/o gluten is at the bottom of the recipe blog entry

    Reply
  13. 13

    Lucia

    THANK YOU ALL!!!
    All the desserts you’re sharing look fabulous and I’m definitely trying a couple of them! I’ll let you know how it goes, but honestly, thank you very much for everybody’s interest and help! And special thanks of course to Gluten Dude!
    :)

    Reply
  14. 14

    IrishHeart

    I swear, I think my pants got tight just READING these….

    :)

    Reply
  15. 15

    Rhiannon

    Happy Birthday!!! It may be scary now, but you’ll get the hang of things. I have made hundreds of desserts since being gluten free. I am one to make stuff from scratch and don’t have many favorites when it comes to prepackaged products. Depending on what you’re looking for, be it cheesecake, cookies, fruit crumble, let me know. It helps for us to know what you have available also. Being in a different country can make for an interesting issue, but I’ll help you as best as I can to figure out almost any type of dessert. Email me at glutenfreewithglee@gmail.com. Happy Baking to all!!!

    Reply
  16. 16

    kara@kompromisedkitchen.com

    This recipe (below) for sheet cake is very simple. It can easily be converted to cupcakes and frosted. You can also google “Angel Cake” and substitute brown rice flour if you are looking for a yellow cake.
    I would recommend baking it yourself, it really doesn’t take that much more effort and you loose a lot of the grittines that comes with gfree baking.
    gluten free texas sheet cake recipe:
    http://kompromisedkitchen.com/2012/07/gluten-free-texas-sheet-cake-aka-are-you-kidding-me-cake/

    Reply
    1. 16.1

      IrishHeart

      I’m not sure what happened, but I can’t seem to open this link.

      Unlike the Dude, I am no techie. LOL

      Do I need to do something special?

      Reply
      1. 16.1.1

        The Gluten Dude

        I just fixed the link :)

        Reply
        1. 16.1.1.1

          IrishHeart

          My hero! :)

          BTW, Nothing wrong with being “a geek”, sweets.

          I’ve got one right here who fixes everything…..:)

          Reply
  17. 17

    Gluten Free Kim

    Hi Lucia!

    If you like chocolate and coconut, this dessert only has four ingredients and my non-gluten free guests go crazy for it!

    Have a great birthday!

    http://glutenfreekim.blogspot.com/2012/03/im-coconuts-over-you.html

    Reply
    1. 17.1

      IrishHeart

      oh wow, Kim! Those look amazing–coconut is one of my favorite foods.

      I may have to try those this weekend. :)

      Reply
  18. 18

    Gluten Free Kim

    Oops, just saw that you already posted the chocolate/coconut pie. It really is devine! The pie shell could also be filled with banana or vanilla cream, cheese cake, key lime… you name it!

    Reply
  19. 19

    Else

    Can you eat almonds? Here’s two recipes that I make for my gluten eating family and friends and they love them. The only flour required is ground almonds, which keep the cakes really moist.

    CARROT CAKE

    1 ½ cups (1/2 pound) unsalted toasted almonds
    ¼ cup brown sugar
    1 ½ teaspoons baking powder
    1/8 teaspoon salt
    1 teaspoon cinnamon
    ½ teaspoon freshly grated nutmeg
    2 teaspoons grated lemon zest
    4 large eggs
    1/3 cup white sugar
    1 teaspoon vanilla extract
    2 cups finely grated carrots (about 10 ounces)

    1. Heat the oven to 350 degrees with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
    2. Grate the carrots on the fine holes of a grater (anything bigger and they’ll remain too crunchy).
    3. Combine the almonds and the brown sugar in a food processor. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
    4. Beat the eggs until thick. Add the white sugar, and continue to beat until the mixture is thick. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
    5. Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

    For best results, wrap the cake tightly in plastic after it cools and serve it the next day.

    CLEMENTINE CAKE

    4-5 clementines (or approximately 2 oranges)
    6 eggs
    1 cup sugar
    2 1/3 cup ground almonds
    1 tsp baking powder

    Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines – skins, pith, fruit and all – and give a quick blitz in a food processor (or by hand, of course). Preheat the oven to 375 F. Butter and line a 9 inch Springform tin.

    You can then add all the other ingredients to the food processor and mix. Or, you can beat the eggs by hand adding the sugar, almonds and baking powder, mixing well, then finally adding the pulped oranges.

    Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you’ll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake’s cold, you can take it out of the tin.

    Reply
  20. 20

    Amber

    I hate to cook…my MOTO is 5 ingredients or less in under 15 minutes to prepare…. Here are 2 of my simple, but yet fantastic desserts..
    Peanut Butter Bars
    2 cups Skippy Natural Peanut Butter
    2 cups brown sugar
    2 eggs

    Mix well, add 1 package Nestle semi-sweet chocolate chips
    I always save 1/4 of the bag to sprinkle on top just to make them pretty:)
    Press into 11×13″ pan
    Bake 17-20 minutes at 350

    Scotch-a-roo’s
    Set 6 cups gluten free Kellogg’s Rice Krispies aside in large bowl
    Melt 1 cup sugar and 1 cup light Karo syrup in the microwave
    Add 1 cup Skippy Natural Peanut butter
    Mix until smoothly melted, poor over rice Krispies
    Press very firmly into 11×13″ pan and set aside

    Melt 1 package Nestle semi-sweet chocolate chips and
    1 package Hersheys butterscotch chips in microwave till smoothly melty and poor over rice Krispies, smooth out and let cool.

    These both are easy, so good and gluten free!

    Happy Birthday!!!!

    Reply
  21. 21

    Alisha

    Man I’m so late to this game! I hope you have/had a great birthday and the gluten free goodies were a smash! These hot summer days have me turning to this simple and delicious “raw cheesecake” – no bake! Just throw in the freezer. It’s so refreshing. http://wp.me/p2ojQJ-8P

    Also LOVE this berry crumble recipe with a dollop of vanilla ice cream http://wp.me/p2ojQJ-1E

    And I don’t think anyone can go wrong with lemon curd bars! http://wp.me/p2ojQJ-1K

    Reply
  22. 22

    Sarah

    I know this is late but my blogging partner and I just tried out a boxed gluten free cake mix from 1 2 3 gluten free and it was amazing!

    check out the post
    http://glutenfreebitches.ca/moist-yellow-cupcakes-with-chocolate-mocha-icing/

    Reply

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