Gluten-Free Desserts

Looking for gluten-free desserts that actually taste amazing? You’re in the right place! From soft and chewy cookies to fudgy brownies, fluffy cakes, flaky pies, and easy no-bake treats, these are the desserts I make for my own family, holidays, and parties.

I have celiac disease, so every recipe is completely gluten-free and tested relentlessly to get the perfect texture and flavor. No grittiness, gumminess, or dry, crumbly desserts.

You’ll find bakery-quality recipes that are easy to follow and perfect for holidays, birthdays, special occasions, or everyday sweet cravings.

If you’re new to gluten-free baking, start with my gluten-free chocolate chip cookies—they’re soft, chewy, and absolutely classic. Readers also love my fudgy gluten-free brownies and gluten-free pie crust for the perfect flaky base. And if you really want to impress, my gluten-free cheesecake is smooth, creamy, and tastes just like the real thing.

refine your search

Favorite Gluten-Free Cookies

All Cookies

Favorite Gluten-Free Cakes & Cupcakes

All Cakes & Cupcakes

No-Bake Gluten-Free Desserts

Favorite Gluten-Free Brownies & Bars

All Brownies & Bars

Tips for Easy Gluten-Free Desserts for Hosting

  • Measure by weight when possible Gluten-free flours pack differently in a measuring cup, so I always include metric measurements and highly recommend using a food scale for consistent, bakery-quality results every time. Plus… less measuring cups and spoons to clean up!
  • Be careful with substitutions. Gluten-free recipes are more sensitive, and I test mine extensively to get the best texture and flavor—so for best results, make the recipe as written and only swap ingredients if I specifically say it works.
  • Store properly. GF desserts can dry out fast—use airtight containers and refrigerate or freeze to keep them as fresh as possible. Cookies, bars, cakes and more all freeze really well!

Latest Gluten-Free Dessert Recipes

FAQs

What gluten-free flour is best for baking desserts?

It really depends on the recipe. For cookies, muffins, and cupcakes, I typically like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. For pies and more delicate pastries, I’m a big fan of Cup4Cup—it creates a super tender, flaky crust. No single flour works perfectly in every dessert, which is why I choose the blend that gives the BEST texture for that specific recipe. I’ll always tell you exactly which one I used and why in each post!

Do I need xanthan gum?

If your flour blend already includes xanthan gum, you don’t need to add more unless the recipe specifically says to. Xanthan gum mimics gluten’s stretchy, elastic structure, giving gluten-free desserts stability and chew so they don’t fall apart.

Why did my gluten-free dessert turn out dry or gritty?

That usually happens if the flour blend has too much rice flour or the batter wasn’t hydrated enough. I always recommend using the flour blend specified in the recipe as that’s what I’ve tested with. Also, letting the batter rest for 10–20 minutes before baking can also help smooth out grit.

Can I use almond flour or coconut flour instead of your blend?

Not 1:1. Almond and coconut flour behave very differently and need totally different ratios. If I test a recipe with those flours, I’ll give exact measurements.

Can I make gluten-free desserts ahead of time?

Yes! Many of my recipes can be made the day before or frozen for later. I’ll always include make-ahead or freezing instructions when it works well.

Are your recipes celiac safe?

Yes! I have celiac disease too, so all my recipes are completely gluten-free and use ingredients I trust. Just be sure to double-check labels in your own kitchen for hidden gluten.