Baking gluten-free sweets: a kitchen full of spring delights

Sift’s spring 2017 issue explores the season’s many flavors and stories.

Today, we’re spending time with Aran Goyoaga, the writer of the blog Cannelle et Vanille. A pastry chef who had to reinvent her repertoire after becoming gluten intolerant, the circumstance led her to discover a wide world of alternative flavors.

To make these amazing gluten-free sweets, each recipe uses a gluten-free flour chosen to enhance the texture of each baked good, making them more delicious than the traditional version. Paired with the rich flavors of brown butter, fresh fruits, bright citrus, and fragrant olive oil and rose water, this is a sweet collection of treats by any measure.

Bright, tasty, and gluten-free. Bake up Sift magazine's collection of gluten-free sweets. Click To Tweet

Gluten-free apricot hazelnut cookies via @kingarthurflour

Gluten-Free Apricot Hazelnut Cookies

Coconut flour creates a surprisingly tender yet crispy cookie that melts in your mouth. Dust these in confectioners’ sugar while they’re still warm. It gives them a sweet finish that’s easier than mixing up a glaze. Studded with nuggets of apricot and hazelnuts, this cookie is a flavorful riff on a traditional shortbread.


Gluten-free Strawberry Almond tart via @kingarthurflour

Gluten-Free Strawberry Almond Tart

Almond flour is a tasty flour alternative in this crispy crust, and it’s the ideal cradle for perfect fresh strawberries. Perfumed with a vanilla bean and bathed in a quick squeeze of lemon juice, this gluten-free sweet is a satisfying spring dessert.

Gluten-free Fruit Focaccia via @kingarthurflour

Gluten-Free Fruit Focaccia

Fragrant with fresh thyme, this recipe gives a sweet twist to a traditionally savory bread. A sprinkling of flaky sea salt on top enhances the flavor of the fruit.

Gluten-free Rose and Cardamom Cake via @kingarthurflour

Gluten-Free Rose and Cardamom Cake

This nutty tea cake marries the spicy flavor of cardamom with the floral fragrance of roses. Butter and almond flour make this a moist and tender gluten-free sweet.


Gluten-free Citrus Bundt Cake via @kingarthurflour

Gluten-Free Citrus Bundt Cake

Goyoaga’s citrus Bundt cake is a variation on a classic sour cream pound cake, extra-moist and delicious. Lemon and orange zests in the glaze give the citrus flavor an extra boost.

Other gluten-free sweets

Looking for more ways to celebrate spring in your gluten-free baking? Try pairing our Vanilla Coconut Flour Cupcakes with some rhubarb sauce and fresh berries.

There are many more delights to uncover in the spring 2017 issue of Sift. If you haven’t treated yourself to a copy, you can find it in our online shop. Dive into its pages, where creativity, passion, and great recipes are all waiting for you.

Susan Reid

Chef Susan Reid grew up in New Jersey, graduated from Bates College and the Culinary Institute of America, and is presently the Food Editor of Sift magazine. She does demos, appearances, and answers food (and baking) questions from all quarters.


    1. The Baker's Hotline

      We can’t say that we’ve tried that, Carolyn, so it would be a bit of an experiment. If you choose to, please do let us know how it comes out. We’d be curious to hear! Mollie@KAF

  1. Terry Evans

    I would like to be able to find a good GF recipe for making a nice light and fluffy yellow cake or cupcakes, and sponge cake. I think that summer calls for light desserts to pair with the fruits of the season. May I have the best of your collection, that is Gluten Free? Thank you so much.

  2. Debra

    How would I substitute -we have pn, tn, egg, dairy and gluten (wheat). Some of these recipes have almonds and other “nut” ingredients. Thanks in advance.

    1. The Baker's Hotline

      Hi Debra, other readers have shared a similar sentiment about wanting to bake for those who have multiple allergies. In these cases, there are some adjustments you can make to replace specific ingredients, such as egg. (Check out this article on our blog about using golden flax meal to replace eggs in a recipe.) You can also use your favorite non-dairy milk (rice milk, perhaps) in place of regular milk. Additionally, you might find it helpful to browse websites that are dedicated to recipes that are free of the U.S. Top 8 allergens (like this one). You’re also always welcome to give our Baker’s Hotline a call at 855-371-BAKE(2253) to talk about adjusting specific recipes you have in mind. Happy baking! Kye@KAF

  3. Andrea

    I just want to thank King Arthur for the wonderful line of Certified Gluten Free mixes and flour. It’s the only brand we use and we have tried them all. Please keep them coming along with all of your new recipes! Much Appreciation from the Koeneman Family.

  4. Anne

    I would love to have Top 8 free recipes, as my daughter has multiple anaphylactic food allergies. Many wheat free recipes rely on eggs, so I would like to find recipes wheat free/nut free/milk free/egg free/soy free baked good recipes for her.

    1. The Baker's Hotline

      Hi Anne, we understand that living with allergies can be challenging. We have an article on our blog about using golden flax meal to replace eggs in a recipe, which you might find helpful. (We recommend proceeding with caution as eggs can be integral parts to the structure of gluten-free baked goods.) You can use your favorite non-dairy milk (rice milk, perhaps) in place of regular milk as well. We encourage you to browse some websites that are dedicated to these kinds of recipes, like this one, but you’re also always welcome to give our Baker’s Hotline a call at 855-371-BAKE(2253) to talk about adjusting specific recipes you have in mind. Happy baking! Kye@KAF

  5. Donna

    I would love to have some grain free recipes. I have gluten intolerance plus allergies to corn and dairy.

    1. The Baker's Hotline

      Hi Donna, we’ve got a full team of friendly bakers on the hotline who might be able to help you adjust recipes to meet your needs. Plus we have some grain-free recipes already developed that sure are tasty! You might need to make some basic substitutions to make them dairy-free (dairy-free butter and/or coconut oil, non-dairy milk, etc.), but they should still come out well. Almond Flour Brownies, Gluten-Free Almond Flour Chocolate Cookies, and even Strawberry Almond Flour Cake. We hope that helps get you started! Kye@KAF

  6. Darlene Minter

    Thank you, so much, KAF! I used to do a lot of baking of KAF wheat-laden products, and recipes, until I was diagnosed with wheat & dairy allergies. Now, I seek all the KAF gluten free recipes and mixes I can find. They make my life so much easier.

  7. LEC

    Thank you, thank you, Susan Reid and KAF, for continuing to create and distribute gluten-free recipes for people who must eat gluten free to maintain good health (I have celiac disease) and who LOVE to bake. I used to be a devoted fan of all KAF wheat-based flours. NOW I’m a devoted fan of KAF gluten-free products! Thank you.

  8. Joyce Johnson

    I would like to see high protein flour used such as pea flour and make it sugar free.

    Light Delight from the Yakima, WA. has some great mixes. I and many others need to be grain free….. free from all grains.

    Light Delight uses pea flour and sourgum flour. Sometimes they use coconut flour, which is not a high protein, but is grain free.

  9. Kay

    Always nice to see a growing selection of GF stuff for those who need/want the option. The fruit focaccia looks really tasty! I’ll have to try it when blackberry season hits.


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