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Fruit-based Desserts - All Gluten Free

By Edited Feb 26, 2016 3 3

Refreshing Desserts for You to Try

If, like me, you have to stick to a gluten-free diet avoiding wheat, oats, barley and rye, these desserts might be just what you fancy. Whether you call it, pudding, dessert or afters doesn't really matter as long as you enjoy it. These are just a few of my favourite gluten-free fruity afters.  

Bananas
Credit: Frances Spiegel 2013

Fritter Allsorts

This fruit dessert gluten-free is a favourite with my grandchildren. They don't like dried fruit of any kind. They might occasionally eat a fresh satsuma or small piece of apple, but when it comes to these fried delicacies they just can't eat them fast enough!

 The recipe works well with lots of different fruits. Our favourites are apples, bananas, apricots and pineapple rings. 

  • 4 oz. (125 gr.) gluten-free flour mix. Either buy a proprietary brand or make your own mix. See instructions below.

  • 1/8 teaspoon salt

  • 2 egg yolks, plus white of 1 egg

  • 1 tablespoon cooking oil

  • 5 fl. oz. (5/8 cup) milk

  • 1 lb. (450 gr.) cooking apples

  • Juice of 1 lemon

  • 4 oz. (125 gr.) butter

  • 2 oz. (50 gr.) castor sugar to sprinkle

 Method: 

  1. Sift flour and salt into a large mixing bowl. Make a well in the centre of the flour and put in the egg yolks, the egg white and the oil.

  2. Mix together gently, gradually adding the milk to make a smooth batter. Then beat well.

  3. Cover and place in the refrigerator for 30 minutes.

  4. Peel and core the apples. Slice into ¼-inch thick rings and place on a dish. Sprinkle with some of the sugar and all the lemon juice.

  5. In a large frying pan, melt the butter on a high heat. Using a skewer or fork, dip the apple pieces into the batter and place them one by one in the hot butter. Cook on both sides until they turn golden brown. Arrange on a serving plate, sprinkle with the rest of the sugar, serve immediately, and enjoy! 

Make Your Own Gluten-free Flour Mix

 I always like to make my own gluten-free flour mix. I found these instructions in a cookbook by Phil Vickery, Seriously Good! Gluten-free Baking.[1]  These ingredients will make one kilo. 

  • 700 gr. fine white rice flour

  • 200 gr. potato flour

  • 100 gr. tapioca flour 

Mix all ingredients together really well. Store in an airtight container.

Seriously Good! Gluten-free Baking: In Association with Coeliac UK
Amazon Price: $16.06 Buy Now
(price as of Feb 26, 2016)
Melon with Blackcurrant and Blackberry Mousse
Credit: Frances Spiegel 2013

Honeydew Melon with Blackcurrant and Blackberry Frozen Mousse

I usually serve this in the summer as a cooling and refreshing dessert, but as we can get melons, blackcurrants and blackberries most of the year, we like to eat this at just about any time. You can use just one of the fruits, say 10 ounces of either blackcurrants or blackberries – the choice is yours. 

An ice-cream maker would be handy, but don't worry if you haven't got one. 

Ingredients for Six Servings 

  • 1 lb. (450 gr.) blackcurrants

  • juice of ½ orange

  • 8 oz. (225 gr.) icing sugar

  • 10 fl.oz. (300 ml.) double cream 

To Serve

  • 1 large Honeydew melon 

Method 

  1. Put the blackcurrants in a saucepan with the orange juice and cook until soft.

  2. If you prefer to remove the seeds, push the mixture through a strainer. We prefer to keep the seeds, but not everyone likes them.

  3. Add the icing sugar to the fruit.

  4. Whip the cream until it forms soft peaks and gently fold into the fruit mix.

  5. Pour the mixture into an ice-cream maker if you have one. Freeze/churn for about 20 minutes, then pack into a plastic container and freeze for 2 hours. 

No ice-cream maker? Here's what you do. 

  1. Place the mixture in a shallow container and freeze for about one house until half-frozen.

  2. Remove freezer tray from freezer and turn fruit into a mixing bowl. Whisk for one minute. Return fruit to freezer tray again and return to refrigerator.

  3. Whisking every hour over the next four hours. Then then leave the mousse in refrigerator over night.

  4. When ready to serve, slice the melon crossways into six slices. Remove the seeds and put slices on individual serving bowls. Spoon the mousse into the centre of each melon slice.

Serve immediately. 

Kenwood White Ice Cream Maker IM200
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Pineapple sliced into rings
Credit: Frances Spiegel

Pineapple With Kirsch

This dessert is amazingly simple and very refreshing. It needs no cooking, just chill in the refrigerator.  I particularly like this recipe because the alcohol gives it an extra punch.

Ingredients for Four Servings 

  • 1 medium-sized fresh pineapple

  • 1 tablespoon castor sugar

  • 2 fl. oz. (¼ cup kirsch) 

Method 

  1. Peel and core the pineapple and slice into thin rings. Lay the rings in a shallow serving dish.

  2. Sprinkle the sugar over the fruit, and pour over the kirsch.

  3. Place pineapple in the refrigerator to marinate for three hours. Turn the slices frequently. 

Pineapple and kirsch goes well with fresh cream or, if you're looking for a healthier option, why not try low-fat fromage frais? 

Cooking with Alcohol
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Plums - slightly under ripe for cooking
Credit: Frances Spiegel 2013

Plum, Raspberry and Redcurrant Compote

This recipe calls for 'cooking' plums. I just use any slightly under-ripe plums.  

Ingredients for Six Servings 

  • 1 lb. (450 gr.) redcurrants – remove little stalks
  • 8 oz. (225 gr.) cooking plums – cut in half and remove stones
  • 8 oz. canned stoned Morello cherries – drain off the liquid
  • 1 lb. (450 gr.) sugar
  • 6 fl. oz. (¾ cup) water
  • 1 lb. (450 gr.) raspberries, hulled and washed
  • 2 tablespoons medium sherry

 Method 

  1. Put the water, redcurrants, cherries, plums and sugar in a large saucepan.

  2. Cook on a low heat, stirring constantly, until all the sugar has dissolved.

  3. Increase the heat to moderate and continue cooking, stirring frequently, for 20 to 25 minutes, until the is soft and becoming pulpy.

  4. Add the raspberries and cook for a further five minutes. Put to one side and leave to cool to room temperature.

  5. When cool, stir in the sherry and divide the compote between six serving glasses/bowls and leave in the refrigerator to chill for at least one hour. 

Infobarrel Recipes for Gluten-free Desserts and Cakes

Finding gluten-free recipes for cakes and desserts is usually very easy. My first port of call is always Infobarrel where I've discovered some wonderful ideas. One of my favourites is Lavender Rose's Gluten-free Banana Cake with Cream Cheese Frosting. Success is always guaranteed with this recipe. 

I've published several other gluten-free dessert and cake recipes on Infobarrel, and some of the more popular ones are:

River Cottage Fruit Every Day!
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Comments

Jan 6, 2014 3:19am
Yindee
Yum Yum. Thanks Fran, you are a never ending source of GF ideas. I also like using tapioca flour to bind rice flour. My potato flour is very fine and too much makes the dough heavy and rubbery. Funny thing is, my husband can only tolerate tapioca flour. His is blood type A, so that explains it!
Jan 6, 2014 6:30pm
shar-On
Fran these look yummy, but can you tell me what kirsh? I have never heard of that
Jan 7, 2014 12:11am
Fran5050
Hi Shar-on - thanks for reading - Kirsch, also known as kirsch wasser, is a clear, colorless fruit brandy traditionally made from dark morello cherries.

It is mainly made in Germany, Switzerland and the Alsace region of France.
If you can't get Kirsch you could use any cherry liqueur.
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Bibliography

  1. Phil Vickery Seriously Good! Gluten-free Baking. London: Kyle Cathie Ltd, 2011.

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