Delicious Gluten-Free Dessert Ideas for Your Next Cooking Show

[pcsharon1]

I have a show next week with a hostess who has been to and hosted several shows with me over the past few years. In the past we have always done appetizers or main dishes which I found easy to adjust but I'm having trouble coming up with a gluten free dessert? Anyone have any ideas?

Also, she has been a huge help to my business and since I am moving in the fall this is the last actual cooking show she will be doing with me. I'd love to give her something special. What would you do?

 

[chefann]

I don't have it in front of me, but there's a flour-free chocolate cake recipe in the Delightful Desserts cookbook. Or you could see if you can find a gluten free brownie mix and make the Chocolate Peanut Butter Cup Torte (that's my favorite!). More regular grocery stores carry gluten free mixes now, so they're not completely impossible to find like a few years ago.

 

[ChefBeckyD]

What about the Apple Berry Salsa served as a sauce over ice cream? You could ask her for an idea about which ice creams are gluten free - but I'm pretty sure that Breyer's is one.

 

[Fluffy215]

Martha Stewart has a Coconut Macaroon recipe that is gluten free and so very yummy LOL I used it for a bakery "Dessert Tasting" and came in second place You can show several of our tools and they don't bake that long. In fact here it is:

2 Large Egg Whites
1 (14 ounce) can sweetend condensed milk
2 teaspoons pure vanilla extract (could use half if using our double strength vanilla)
2 (14 ounce) bags shredded sweetend coconut

Heat oven to 300 degrees. In large batter bowl, whisk egg whites and salt, with stainless whisk, until frothy; about 2 minutes. Stir in condensed milk and vanilla. Using Mix N' Scraper, fold in coconut until well combined.

Line Large Bar Pan with parchment paper. Using either the small or medium scoop, I used medium, form macaroons.

Bake until macaroons are golden brown, about 20 minutes. Transfer stone to stackable cooling rack and let cool completely.

I am not certain but I think you can even melt some chocolate in the small microwave cooker and dip the bottom of the macaroons into the chocolate. I just don't know if the chocolate would be gluten free so you would have to check on that.

so the tools you would use is the egg seperator, can opener, double strength vanilla, adjustable measuring spoon, Mix N' Scraper, Large Batter Bowl, stainless whisk, Large Baking Stone, Parchment Paper, small or medium scoop, Cooling Rack. Also possibly the micro cooker. And the slotted turners to take off the stone, and either a bamboo or simple additions platter to display the macaroons.

Hope this helps

 

[Melissa78]

Martha Stewart has a Coconut Macaroon recipe that is gluten free and so very yummy LOL I used it for a bakery "Dessert Tasting" and came in second place You can show several of our tools and they don't bake that long. In fact here it is:

2 Large Egg Whites
1 (14 ounce) can sweetend condensed milk
2 teaspoons pure vanilla extract (could use half if using our double strength vanilla)
2 (14 ounce) bags shredded sweetend coconut

Heat oven to 300 degrees. In large batter bowl, whisk egg whites and salt, with stainless whisk, until frothy; about 2 minutes. Stir in condensed milk and vanilla. Using Mix N' Scraper, fold in coconut until well combined.

Line Large Bar Pan with parchment paper. Using either the small or medium scoop, I used medium, form macaroons.

Bake until macaroons are golden brown, about 20 minutes. Transfer stone to stackable cooling rack and let cool completely.

I am not certain but I think you can even melt some chocolate in the small microwave cooker and dip the bottom of the macaroons into the chocolate. I just don't know if the chocolate would be gluten free so you would have to check on that.

so the tools you would use is the egg seperator, can opener, double strength vanilla, adjustable measuring spoon, Mix N' Scraper, Large Batter Bowl, stainless whisk, Large Baking Stone, Parchment Paper, small or medium scoop, Cooling Rack. Also possibly the micro cooker. And the slotted turners to take off the stone, and either a bamboo or simple additions platter to display the macaroons.

Hope this helps

Sounds just like The Barefoot Contessa's recipe (The Food Network). It's a jewish kosher recipe and can I just tell you, FABULOUS! I wouldn't make them any other way. Just be sure to keep a VERY watchful eye on the oven as you don't want to over-brown them (you may need a dentist visit if you do). Otherwise, super easy and delish cookies!