6/1/07 I’ve published many articles about gluten free desserts. I’ll review them very briefly for you and link you to them. I’ve listed the articles in the order that they were posted.

•  G.F.  Fruitcake  — is fruitcake a delicacy or a doorstop?
• G.F. Chocolate Chip Cookies — a recipe created by Carol Fenster republished by permission of Bob’s Red Mill
• G.F. Chocolate Nut Brownies —my thanks to Allan Gardyne for this great recipe
• G.F. Strawberry and Ginger Cheesecake — another masterpiece compliments of Allan Gardyne.
• G.F. Gingerbread — a great dessert for the Holiday season
•  G.F. Chocolate Cake — this was served at my 68^th birthday celebration
• G.F. Cake: a Taste Test — yes, it’s OK to serve gluten free dessert to anyone anywhere!
• G.F. Ice Cream — ice cream is naturally gluten free, and it is fairly easy to deal with cross-contamination issues
• G.F. Bakery — a bakery is always a great place to find desserts; finding a gluten free bakery is pure joy.
• G.F. Donuts — I’m not sure that donuts can be called deserts, but gluten free donuts are certainly a special treat.

Most cookbooks have recipes for gluten free desserts. Here are three that I heartily recommend

• The Gluten Free Gourmet Makes Dessert — one book in Bette Hageman’s great series of cookbooks.
• Gluten Free French Desserts and Baked Goods — celiac friendly food with a European  flair
• Gluten Free and Wheat Free Gourmet Desserts — the full color photos make both the recipesand the book itself mouth-watering

Many more cookbooks can be ordered from the Gluten Free Mall. Click to see their awesome collection of

  I’ll close this article with my favorite recipe for my favorite desert, crème brulee. If anyone knows who actually created this recipe, let me know by sending an e-mail to gfceliac@gmail.com.

 ALMOND CHOCOLATE CREME BRULEE

INGREDIENTS: 3 cups heavy cream, 8 egg yolks, 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder packed firmly, 1/2 tsp almond extract, 3 oz melted bittersweet chocolate, 1/2 cup sliced almonds, 1/4 cup + 4 tsp brown sugar.

PREPARATION: Heat the cream in a medium saucepan over medium heat. Stop heating when the cream begins to bubble around the edges. In a large saucepan, whisk together egg yolks, granulated sugar. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly for 5-7 minutes or until the mixture thickens. Temperature should be approximately 175-180 F on a candy thermometer. Do not boil, Remove from heat and add bittersweet chocolate; stir to blend well.Divide mixture evenly among eight ovenproof 1/2 cup custard or souffle dishes. Sprinkly almonds over top, divided evenly. Cover and refrigerate six hours or overnight. One hour before serving, place all dishes in the freezer, (This freezer step is extremely important.)

SERVING. Just before serving, pre-heat broiler. Sprinkle top of each creme brulee with 2 tsp brown sugar. Place dishes under under broiler 5 to 6 inches from heat and broil 1 1/2 to 2 minutes, long enough to carmalize the brown sugar. Watch carefully — brown sugar burns easily. Serve immediately.