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Pear Ginger Tart

Choose ripe but firm pears for this delightful fruit tart. They are poached in a vanilla-scented syrup until just tender, then drained overnight; so plan accordingly. Note that most of the sugar in the syrup is drained off. Ingredients 1 9-inch gluten-free dessert pastry shell (or other pastry shell of your choice), fully baked For…

Chocolate Chestnut Cake

This wheat-free chocolate cake with the earthy flavor of chestnuts is surprisingly light. The recipe is a slight adaptation from one in Alice Medrich’s baking book “Flavor Flours.” The cake may be baked a day or two in advance of serving. Ingredients 4 ounces/115 grams chocolate (64 percent cacao or less) 4 ounces/113 grams unsalted…

Teff Carrot Cake

This deeply spiced carrot cake is studded with toasted walnuts and coconut, and sandwiched with a tangy mix of cream cheese and butter. It’s also gluten-free, and festive enough to prepare for a special occasion. The cake comes from the San Francisco pastry chef Elisabeth Prueitt, whose interest in baking with alternative flours has led…

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