Category: Dessert

Individual Icebox Cakes

When I was a kid growing up in the 1960’s, Icebox Cake was a summer staple.  With no air conditioning, this refreshingly cold dessert was a welcome treat.

Today, the Ice Box Cake that my mom would make during those hot summer months seems to be making a comeback, with several posts coming into my feed just this week with the familiar layers of pudding and graham crackers.

For me, this is a nostalgic childhood memory.  For my mom, it was a convenience recipe, as it consisted of only 3 ingredients.

A layer of graham crackers, topped with thin slices of banana and a layer of chocolate pudding.  The layering repeated to fill an 11 x 17″ Pyrex dish.  After the final layer of pudding, she crumbled a few Graham crackers over the top to finish it off.  Then into the refrigerator it went to chill for dinner.  No baking!

There are times when I still reminisce about that dessert during the summer months and wanted to create something like it.  Here it is, unbelievably easy and completely gluten free.

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Did I say EASY?  With the availability of gluten free graham crackers and ready-made pudding (something mom didn’t have back in the sixties!) this dessert is a no brainer.  Yes, you could make the crackers and pudding from scratch, but today I’m going with convenience!

For the sake of portion control, I converted my mom’s recipe to single servings and in keeping with the nostalgic feel of this recipe, I used Pyrex glass custard cups.  You can make one serving or a dozen!

Ingredients:

Preparation:

Into each small bowl or ramekin, spread a layer of pudding, followed by a layer of graham crackers (break up the crackers to fit), and a layer of banana slices.

Repeat the layers, ending with a layer of chocolate.  Crumble a few cracker crumbs over the top.  Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.

What do you say?  Take a walk down memory lane with this easy recipe and if you have never had Ice Box Cake before, now’s your chance to try it!

Notes ♪♫ I used sugar free chocolate pudding in this recipe.  You can change it up with any gluten free pudding you like.

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Individual Icebox Cakes

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  • Author: © My Gluten Free Cucina
  • Category: Dessert
  • Diet: Gluten-Free
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Description

When I was a kid growing up in the 1960’s, Icebox Cake was a summer staple.

Ingredients

Instructions

Into each small bowl or ramekin, spread a layer of pudding, followed by a layer of graham crackers (break up the crackers to fit), and a layer of banana slices.

Repeat the layers, ending with a layer of chocolate.  Crumble a few cracker crumbs over the top.  Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.

Notes

I used sugar free chocolate pudding in this recipe.  You can change it up with any gluten free pudding you like.

 

 

Gluten Free Banana Bread

Gluten Free Banana Bread was one of my very first posts when I started this blog in 2018.  After 8 years, it was definitely in need of an update.  Not only am I a better photographer, but I also like to think I’m a better baker. 😉

Looking back at life before my Celiac diagnosis, making a quick bread was so second nature to me.  I could throw one together without a recipe!

Today things are different of course, but I still love a good quick bread and there are now some very high-quality, gluten free all-purpose flour blends to work with.

I promise, this moist, gluten free loaf will make you smile.  It is SO good and best of all it tastes just like a classic banana bread.

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Ingredients:

  • 260 g. gluten free all-purpose flour (2 cups)
  • 2 tsp. xanthan gum (omit if your flour already contains)
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of room temperature butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan (1.25 lb.) with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes:

♪ Parchment paper provides an easy way to lift out the finished loaf without tipping the pan over and guarantees that your loaf won’t stick to the bottom of the pan.

♫ In my original recipe, I used 3/4 cup white rice flour, 1/2 cup sorghum flour, 1/2 cup cornstarch, 1/4 cup potato starch and 2 tsp. xanthan gum.  If you want to make your own flour blend, be sure to use superfine white rice flour for texture that is moist and not gritty.

Originally posted 04/16/2015       Updated 02/12/2026   

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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

🎃

Looking back at my recipe notes, I was surprised to find that I have not made Pumpkin Bread since 2013.  Why I don’t know, because I had a really good recipe that everyone enjoyed.

So, this week I decided to dust off that old favorite and give it a gluten free makeover.  Would you believe, the only ingredient that had to be changed was the flour?  I find that’s the case with so many recipes.

For my Gluten Free Pumpkin Bread, I used Better Batter Original Blend.

This easy pumpkin bread is super moist!  Serve it with ice cream for dessert and have the leftovers for breakfast!  It would be a fine addition to your Thanksgiving breadbasket.

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Ingredients:

Dry Ingredients:

Wet Ingredients:

  • 2 large eggs
  • 1/4 cup softened butter (1/2 stick)
  • 1/4 cup canola oil
  • 1 cup Pumpkin Puree
  • 1/4 cup milk (I used 2%)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar

Use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in a separate bowl and whisk until smooth and the butter breaks down into little bits.

Add the dry ingredients to the wet, and fold with a spatula just until moistened.  Let the batter rest while you preheat the oven to 350º.

Scrape the batter into a greased 1 lb. loaf pan (8″ x 4″) and smooth it out evenly.  Bake for 60-65 minutes.

Test with a toothpick, it should come out clean, and the loaf will be starting to pull away from the sides of the pan.  Cool in the pan for 10 minutes then slide a thin spatula around the edges.  The loaf should remove easily.  Allow it to cool for at least 2 hours.  Bet you’ll have hard time waiting!

I let mine cool to room temperature, then stored it in a plastic bag on the counter overnight.  Look at that beautiful color! 🎃

I sliced my Pumpkin Bread into nice thick pieces and wrapped a few individually for the freezer.

I ate the 2 end slices on the spot (had to taste test!), then had another big slice for breakfast!  SOOOO good!

Notes ♪♫ Pan size is important.  Be sure to use a 1 lb. metal loaf pan.  I like this one, from USA Pan.  Larger loaf pans, like a 1.25 lb. pan will change the height and width of the loaf, as well as the cook time.

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Gluten Free Sourdough Discard Zucchini Bread

If you are of a certain age, you had that cookbook.  Maybe you still have a copy, the one with the checkerboard cover that every new bride had to have in her kitchen.  The recipes were straight forward and always tasted great.  No pictures, no stories, just ingredients and instructions.

This recipe is adapted from that same book; it’s an old favorite of mine that I used to make all the time before my Celiac diagnosis.

Why Sourdough Starter?

To adapt this quick bread to be gluten free, I knew that some additional liquid would be needed.  I considered things like yogurt, sour cream or applesauce.  But I had my starter in the fridge waiting to be fed so….

The Flour

I used Better Batter original blend in my recipe, converted at 130 g. per cup.  It is my favorite flour for making muffins and quick breads!

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Adapted from the Better Homes and Gardens® New Cookbook (the not so new version 😂).

Ingredients:

Dry Ingredients

  • 195 g. gluten free all-purpose flour (about 1-1/2 cups)
  • 1.3 g. cinnamon (1 tsp.)
  • 3.3 g. baking soda (1/2 tsp.)
  • 1.6 g. salt (1/4 tsp.)
  • .75 g. baking powder (1/4 tsp.)
  • .6 g. nutmeg (1/4 tsp.)

Wet Ingredients

  • 105 g. granulated sugar (1/2 cup)
  • 47 g. brown sugar (1/4 cup)
  • 65 g. sourdough discard (1/4 cup)
  • 50 g. canola oil (1/4 cup)
  • 50 g. egg (1 large)
  • 1 cup shredded zucchini (about 1/2 medium)
  • zest of 1/2 lemon
  • pecan halves (optional)

Preparation:

For best results, I strongly recommend that you weigh your ingredients.  Traditional cup and spoon measurements are provided as well, but at the very least always weigh the flour.

Whisk the wet ingredients together in one bowl, and the dry ingredients in another.  Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick.  Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Check out the crumb, it came out so delicious and moist.  Every bit the traditional zucchini bread, and you don’t really taste the sourdough.

Leftovers can be stored at room temperature for a day.  Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes ♪♫ For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

© Better Homes & Gardens

 

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Gluten Free Sourdough Discard Zucchini Bread

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  • Author: © My Gluten Free Cucina
  • Category: Dessert
  • Method: Baking
  • Diet: Gluten-Free
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Description

A traditional gluten free Zucchini Bread with a dash of sourdough discard that makes it extra moist.

Ingredients

Units Scale
Dry Ingredients
  • 195 g. gluten free all-purpose flour (about 1-1/2 cups)
  • 1.3 g. cinnamon (1 tsp.)
  • 3.3 g. baking soda (1/2 tsp.)
  • 1.6 g. salt (1/4 tsp.)
  • .75 g. baking powder (1/4 tsp.)
  • .6 g. nutmeg (1/4 tsp.)
Wet Ingredients
  • 105 g. granulated sugar (1/2 cup)
  • 47 g. brown sugar (1/4 cup)
  • 65 g. sourdough discard (1/4 cup)
  • 50 g. canola oil (1/4 cup)
  • 50 g. egg (1 large)
  • 1 cup shredded zucchini (about 1/2 medium)
  • zest of 1/2 lemon
  • pecan halves (optional)

Instructions

Whisk the wet ingredients together in one bowl, and the dry ingredients in another.  Use a batter whisk to stir the wet and dry ingredients together, just until moistened.

Scrape the batter into a standard 1 lb. loaf pan misted with oil.

💡 Let the batter rest while you preheat the oven to 350º.

You can optionally add some pecan halves to the top like I did.

Bake for 45 minutes and test with a toothpick.  Let it cool in the pan for 10 minutes.

Remove from the pan and let it cool before slicing.

Leftovers can be stored at room temperature for a day.  Beyond that, I recommend you wrap slices tightly in plastic wrap and freeze (store in a freezer safe bag).

Notes

For moist quick breads with no gritty texture, be sure to let the batter rest for 15 minutes before baking.

Espresso Hazelnut Chocolate Cake with Better Batter

You know I am a big believer in baking from scratch, but there are times when it is convenient to have a gluten free cake mix in the pantry.  In a pinch, I can always make something gluten free for an impromptu gathering or last-minute party dessert.

This yummy chocolate cake started with the Chocolate Cake Mix from Better Batter, but I wanted to zhuzh it up!  Nothing drastic, just a few small tweaks to bring out the chocolate flavor and make it special.

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I baked it in a long, skinny pan for diet friendly slices.  Check out this Pullman pan from USA Bakeware; I use it for cakes and quick breads.

Ingredients:

Preparation:

Preheat the oven to 325º.  Mist the bottom of the pan with cooking spray.

Beat the eggs in a stand mixer with the whisk attachment.  Add the oil, espresso powder and hazelnut extract.  Beat to incorporate.

Next add the cake mix, along with the milk and beat on low speed for 30 seconds (don’t overmix).

Pour the batter into the prepared pan and place in the oven on the middle rack.  Set your timer for 55 minutes.

Test with a toothpick.  In my oven it was done in 1 hour.

Remove from the oven and cool in the pan for 15 minutes then tip the pan gently to slide the cake onto a rack to cool.

Cool for 15-20 minutes longer then transfer the cake to a serving dish.  Dust with powdered sugar just before slicing.

I hope you enjoyed this post!  For more like this, check out my Lemon Blueberry Cake made with Better Batter Yellow Cake Mix.

Notes

♪ Can you use a regular loaf pan?  Yes, but you may need to adjust the baking time, depending on the size of your pan.  Keep in mind that the cake will cook faster in a dark pan.  Start checking with a toothpick at 45 minutes and keep an eye on it so that it doesn’t get overdone.

♫ When a box mix calls for water, add milk instead for a richer taste.  To personalize a mix, add extracts, spices or even liqueurs to zhuzh up the flavor! 😉

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Gluten Free Vintage Fruitcake Recipe

This recipe comes from a beloved family tradition that had gone by the wayside since my Celiac Diagnosis.

An heirloom recipe passed down for generations in my late husband’s family, he treasured the memory of his mother making this Fruitcake at Christmas, and I have been proud to carry on the tradition.

The original recipe was lovingly handwritten into the back cover of a favorite cookbook.  As with other heirloom recipe adaptations, my intent is to always stay as true to the original as possible, changing only those ingredients that had to be gluten free.

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First up, the all-purpose flour.  If you follow me, you know that I am a huge fan of Better Batter Gluten Free Flour.  I used their Original Blend, which I have used with great success in other cakes and desserts.

Next, the fruit.  I decided to try Olive Nation Candied Fruit Mix.  This product is non-GMO, gluten free, and vegan.  Here is the link to the fruit mix I used.

If you prefer a dried fruit mix (not candied), this Sun-Dried Baker’s Fruit Medley from Traina is gluten free and comes in a generous 2-lb. bag, great if you wanted to double this recipe.

The rest of the ingredient list consists of common pantry items and the preparation is straightforward.  There is no special equipment needed, other than a loaf pan.  This recipe makes 1 loaf (9″ loaf pan) or 4 mini loaves.

Ingredients:

Wet Ingredients

  • 4 tbsp. butter (1/2 stick)
  • 1-1/4 cups hot water
  • 1 cup sugar

Dry Ingredients:

Other:

  • Crisco, or butter for greasing pans
  • brandy, for brushing

Preparation:

Combine the butter, water and sugar in a small saucepan and boil for 5 minutes.  Set aside to cool.

Whisk together the flour, spices and baking soda in a large bowl.  Add the walnuts and dried fruit.  Toss well with the flour mixture.

Pour the liquid mixture over the fruit and flour mixture and blend thoroughly with a spatula.  Give the batter a few minutes to rest and thicken.

Preheat the oven to 350º.  Grease the loaf pan liberally with Crisco (or butter).  Even though my loaf pan is nonstick, I lined it with strips of parchment for a little added insurance.

Spoon the batter into the prepared pan.  Smooth the top with a spatula, making sure it gets into all the corners.

If using a 9″ loaf pan, bake for 1 to 1.5 hours, testing for doneness after 1 hour.  The original recipe instructions said 1.5 hours and it will depend largely on your oven and the amount of moisture in the fruit blend.

For mini loaves, the baking time will be 45-50 minutes.  After baking I turned the oven off and opened the door slightly, leaving the loaves in for another 30 minutes to cool.  I used a toothpick to check for doneness, and you can see that the loaves are starting to pull away from the sides of the pan.

Remove pan from the oven and cool on a rack for 15-20 minutes, then run a knife or thin spatula around the edges.  Grasp the sides of the parchment to lift the cakes out of the pan.

I was so glad I used parchment, look how the cakes released perfectly from the pan with no cracks or sticking.

When the cakes have completely cooled, brush them liberally on all sides with brandy.  I used just under 1/2 cup for all 4 cakes.

Tightly wrap each cake in wax paper, pressing the paper into the moistened cake to seal.  Tape the edges.

Wrap again in foil, place in zip lock bags and store in a cool, dark place for about 8 weeks.  I keep mine in a pantry closet that is on an outside wall.

I usually make the fruitcakes in early October, and they are ready to enjoy from Thanksgiving Day through the New Year.  It is well worth the wait!  After many years of being gluten free, it is such a treat for me to make this old recipe again and my heart is full remembering how much my husband loved when I made this for him.

Notes ♪♫ Always reach out to a manufacturer when you are not sure if a product contains gluten.  In past years, I have used King Arthur’s dried fruit blend for my Fruitcakes.  Unfortunately, they confirmed to me via email that they do not test for gluten in their Bakers Fruit Blend and cannot guarantee no cross contact with gluten in this specific product.

Originally posted on 10/15/2022              Updated 10/24/2024

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Gluten Free Lemon Blueberry Cake with Better Batter

If you need a fast and easy gluten free dessert to bring to your next get-together, it’s ok to take a shortcut.  This beautiful cake was made with the Better Batter Yellow Cake Mix and it was SO delicious.  The cake came out moist and rich, bursting with lemon and blueberry flavor.

Don’t forget – when you shop at Better Batter, use my Code MGFC30 for 30% off your full price purchase.

This post contains affiliate links.

Ingredients:

Preparation:

  1. Prepare cake batter according to package directions, reserving 1 tbsp. of the cake mix for flouring the blueberries.
  2. Fold in the lemon zest and the floured blueberries.
  3. Butter the bottom and sides of a large pullman pan 13 x 4 x 4.
  4. Spoon the batter into the prepared pan and smooth the top with a spatula.
  5. Bake for 1 hour at 350º.  The top will be golden, and cake will be pulling away from the sides.  Check the center with a toothpick.

Cool in the pan then transfer to a rack.

You can dust the top with powdered sugar if you like, but it really doesn’t need anything else.  The cake is very moist.  I brought this to a family gathering and everyone loved it, no one knew it was gluten free!

Notes ♪♫ I baked this cake in a Large Pullman Pan.  This long skinny pan (13 x 4 x 4) provided plenty of slices, perfect for a party.

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Individual Gluten Free Lemon Cheesecakes

Look what my wonderful daughter-in-law made for our Easter dessert! Individual Lemon Cheesecakes and yes, they are gluten free. She used gluten free golden Oreo halves for the base, so clever! 💛🍋💛

Since some of you have asked, she has kindly agreed to share her recipe!

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Ingredients:

Gluten Free Raspberry Thumbprint Cookies

Credit for this recipe goes to Chef Patrick Auger, who I consider to be THE ORACLE of gluten free baking.  He shared a bit of his expertise with me on how to achieve the perfect gluten free thumbprint (hint: if you don’t have a scale go and order one now!).  Thanks Patrick!  Now, without further ado, Gluten Free Raspberry Thumbprint Cookies!

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Yield: 24 cookies

Ingredients:  

  • 1 stick of unsalted butter, softened (see hint below)
  • 70 g. (1/3 cup) granulated sugar
  • 1/4 tsp. vanilla extract
  • 187 g. gluten free all-purpose flour (I used Better Batter Original)
  • 1/8 tsp. salt
  • 1 tbsp. water (may be needed to bring dough together)
  • egg whites for brushing (optional)
  • gluten free raspberry jam (I used Smucker’s)

Hint: Don’t have time to wait for butter to soften at room temperature?  Me either.  Here’s how to get the perfect consistency every time.  Stand your butter on a plate, cover with a glass and microwave 20-30 seconds.  Perfectly softened butter every time!

Preparation:

Cream together the softened butter and sugar in the bowl of a stand mixer with the paddle attachment.  Add the vanilla.

Weigh the flour, this is critical to achieving the right dough.

Add the flour and salt to the mixer bowl and continue beating until the dough comes together.  You may have to add up to 1 tbsp. water.

Turn the dough out onto a cutting board and press into a disc.

Wrap in plastic wrap and refrigerate 15 minutes.

Line one or two baking sheets with parchment or use a silicone baking mat.

I was determined to make perfectly uniform sized cookies, so I weighed the dough and divided by 24, it came to about 15 g. each.  If you’re a perfectionist like me, you can weigh them or if not just eyeball it!

Roll each piece of dough into a ball and flatten slightly.  Place them on the cookie sheet about 3 inches apart.

Instead of my big old thumbs, I used a 1/8 teaspoon to make the indentations.

I brushed the cookies very lightly with egg white, but this step is optional.  I used the same 1/8 teaspoon to fill the indentations with jam, perfect fit!

Next, refrigerate the cookies again while you preheat the oven to 350º.

Bake for 20 minutes.  Remove from the oven and let the pan cool for 5 minutes before transferring the cookies to a cooling rack.  Try not to eat them all at once!

Notes for success:

♪ Use Better Batter Original gluten free flour 😉

♫ Weigh your flour (use a scale)

♪♫ Follow Chef Patrick on Facebook and Instagram

♫♫ Use my code MGFC30 for 30% off any full price purchase at Better Batter!

 

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Gluten Free Almond Biscotti

Biscotti are at the top of my list of treats to bake for Christmas visits and gifting.  Everyone loves this traditional Italian cookie, even Santa!

Before my Celiac diagnosis, I would bake biscotti every Christmas for my family, friends and co-workers.   I had truly missed this tradition, and so I resolved to make a gluten free biscotti with all the flavor and texture of my old recipe.

There are so many variations of biscotti, but this almond and dark chocolate combo is my favorite.  If you bake only one cookie for Christmas, let it be this one!

Almonds, almond flour and almond extract deliver a triple punch of flavor in these beloved Italian treats.  And you will be surprised at how easy they are to make!

This post contains affiliate links.

Ingredients:

  • 60 g. brown rice flour
  • 55 g. potato starch
  • 25 g. tapioca starch
  • 1 tsp. xanthan gum

OR

PLUS

Preparation:

Line a half sheet pan with parchment or use a silicone mat.  If using sliced raw almonds, you need to toast them first.  Just spread them in a single layer and bake for 5 minutes at 350º.  Watch that they don’t burn!  Set them aside in a bowl to cool down before adding to the batter.

If you have whole toasted almonds, you can skip this step and just blitz them a few times in an electric chopper.

Next, whisk together the dry ingredients (through nutmeg).  In the bowl of a stand mixer, cream together the butter and sugar, beat for 3 minutes.

Next add the eggs, one at a time with the almond extract.

Beat well for 1 minute then incorporate the flour mixture, just until moistened.  Last add the nuts and mix on low for a few seconds to incorporate.

Spread the dough onto the lined baking sheet in a log shape.

Use a spatula to smooth and pat it into a log, about 1/2″ thick.  Divide the log in 2 lengthwise (I used a dough scraper).  Run the spatula around the sides of the dough to smooth the rough edges.  Put the dough in the refrigerator for 20 minutes while you preheat the oven to 350º.

Then bake for 30 minutes.

I divided the dough along the crease before moving it to a rack to cool.

Probably the biggest difference between gluten free biscotti and those made with wheat flour is that instead of waiting 5-10 minutes before slicing you will need to cool it for a full 30 minutes.  You might be tempted to slice into it right away, but don’t do it or your biscotti will crumble to bits!  Allow the cookies to set for at least 30 minutes and your patience will be rewarded.

If you like a crisp, hard cookie (great for dunking) return the sliced biscotti to the baking sheet cut side up and bake for 10 minutes longer.

Before frosting, arrange the biscotti on a rack over a sheet of wax paper to keep the counter clean, and let them cool completely.  Melt the dark chocolate in a double boiler or the microwave.  I like to use a spoon or spatula to drizzle the chocolate in a zig-zag pattern over each cookie.

Let the biscotti stand at room temperature until the chocolate is completely set, then arrange on a platter.  If you are in a hurry, you can place biscotti in the refrigerator for 20 minutes to speed things up.

Now that you know how easy it is to prepare this holiday treat, start your own Christmas tradition and bake up a batch for gifting your family and friends.

Merry Christmas from My Gluten Free Cucina

Notes ♪♫ Since gluten free baked goods are notorious for crumbling, I find that using sliced almonds rather than whole helps the biscotti hold together with nice, clean slices.  Either way, they taste great!

 

Originally published 12/29/2019                 Updated 12/15/23

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