Gluten-Free Dessert Recipes to Satisfy Any Sweet Tooth

Angela Garbacz, owner of Goldenrod Pastries in Lincoln, Nebraska, features recipes that adapt to gluten- and dairy-free needs in her cookbook, Perfectly Golden. This simple, sweet cake reminds her of her time in Poland.

To avoid gluten in your diet, remember: Be sure to check the ingredient list of any foods for gluten-containing ingredients before purchasing a product; different brands of the same product may contain different ingredient formulations. 

Say hello to your new sinfully rich (but still gluten-free) dinner-party standby. 

This striking gluten-free cake is inspired by the Jewish bakery classic, Seven-Layer Cake. Our simplified sheet-pan method sandwiches rich mocha glaze with almond cake. (Just don't count the layers too closely!)

This brilliant (and totally old-school) British dessert uses heat and kitchen magic to turn lemon and cream into luscious pudding. Watch how to make lemon posset.

Chocolate cravings have met their match: In 15 minutes, you can melt six ingredients into the thickest, gooiest topping. Serve over your favorite gluten-free ice cream.

Our apologies to the classic chocolate chip cookie recipe: We've got you beat. Toast the nuts before mixing them into the batter to maximize crunch.

This recipe calls for creating your own gluten-free flour mix, but in most cookie recipes, you can achieve good good results by substituting a gluten-free 1:1 baking flour for regular flour. 

Also in the photo: Gluten-Free Blondies (top) and Gluten-Free Fudgy Brownies (bottom). 

Mildly nutty meringue cradles fresh berries in this classic dessert named for a ballerina. Substitute other fresh fruit, such as blueberries, peeled and cut-up kiwifruit, sliced bananas, pineapple chunks and/or seeded, peeled and sliced peaches, papaya or mango for the strawberries. If you like, substitute finely chopped almonds or pecans for pistachios.

If mousse vacationed in a Sicilian villa, this is how it would taste when it came back. Olive oil lends sultry silkiness and fruity complexity. The apricot and pine nut topping is a sun-soaked (but optional) delight.

Our five-ingredient sorbet recipe works with most melons, berries or citrus fruits, and you can make it in an ice cream maker or refrigerator freezer. Plus, it's fat-free!

Our naturally gluten-free cake swaps ground almonds for all the flour and wears a rosy blanket of tart rhubarb and chopped nuts.

Gluten-free flour usually results in dense dough, so it works well in desserts with a vegetable element, like this moist zucchini bread.

We've tested a lot of pops over the years, and this one is the most refreshing of the bunch. It tastes like pure summer.

Related: Try Our Mango-Spice Pops or Choco-Banana Pops