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Zero Gluten, New York, NY (2025)

09/25/2025

White Chocolate Coconut Milk Ice Cream Bars with Raspberry Ripple (Gluten Free)

These creamy coconut milk ice cream bars are swirled with tangy raspberry and coated in smooth white chocolate – a refreshing homemade treat.

Ingredients
For the ice cream:

400ml full-fat coconut milk (tin)

200ml double cream

120g caster sugar

1 tsp vanilla extract

For the raspberry ripple:

150g fresh or frozen raspberries

2 tbsp icing sugar

For the coating:

300g good-quality white chocolate

2 tbsp coconut oil

Desiccated coconut (optional, for sprinkling)

Directions

Heat coconut milk, cream, sugar, and vanilla in a pan until the sugar dissolves. Cool completely.

Pour the mixture into ice lolly moulds, filling halfway.

Make the ripple: simmer raspberries with icing sugar for 5 minutes, then strain to remove seeds. Cool.

Add a spoonful of raspberry purée into each mould and swirl lightly with a skewer. Top with more coconut mixture. Insert sticks and freeze overnight.

Melt white chocolate with coconut oil until smooth.

Remove the frozen ice cream bars from moulds and dip quickly in the melted chocolate. Sprinkle with desiccated coconut if desired. Freeze again for 30 minutes before serving.

Extra Info

Prep time: 30 minutes + freezing

Makes: 8 bars

Creamy, fruity, and coated in a crisp chocolate shell – these ice cream bars are guaranteed to impress.

09/25/2025

Coffee Ice Cream (Gluten Free)

Smooth, rich, and full of coffee flavour – this homemade ice cream is a dream for coffee lovers.

Ingredients

500ml double cream

250ml whole milk

150g caster sugar

4 large egg yolks

3 tbsp instant espresso powder (or very strong coffee)

1 tsp vanilla extract

Directions

Heat the milk and half the cream in a saucepan until just steaming, then stir in the espresso powder.

In a bowl, whisk the egg yolks with sugar until pale and thick.

Gradually pour the hot coffee mixture into the egg yolks, whisking constantly. Return to the pan and cook over a gentle heat, stirring until the custard thickens enough to coat the back of a spoon.

Remove from the heat and stir in the remaining cream and vanilla extract.

Cool completely, then churn in an ice cream maker until smooth and frozen. If you don’t have a machine, pour into a tub, freeze, and stir every hour until set.

Transfer to a lidded container and freeze until firm.

Extra Info

Prep time: 20 minutes + freezing

Makes: about 1 litre

Creamy, bold, and utterly indulgent – the perfect scoop to enjoy on its own or alongside a dessert.

09/25/2025

Gluten Free Tiramisu Trifle

A luxurious twist on the Italian classic – layers of creamy mascarpone, coffee-soaked sponge, and a dusting of cocoa. Perfect for parties or a weekend treat.

Ingredients

300g gluten-free sponge fingers (e.g. Schär Savoiardi)

300ml strong black coffee, cooled

3 tbsp coffee liqueur (optional)

250g mascarpone

300ml double cream

100g caster sugar

2 tsp vanilla extract

3 large egg yolks

2 tbsp cocoa powder, for dusting

Dark chocolate shavings, to finish

Directions

Make the coffee and stir in the liqueur if using. Allow to cool completely.

Whisk egg yolks with sugar until pale and thick. Beat in mascarpone and vanilla.

In a separate bowl, whip double cream to soft peaks, then fold gently into the mascarpone mixture.

Dip gluten-free sponge fingers briefly in the cooled coffee and layer them in the base of a trifle dish.

Spoon over a layer of the mascarpone cream. Repeat the layers until the dish is filled, finishing with cream.

Cover and chill in the fridge for at least 4 hours (or overnight) to set.

Before serving, dust generously with cocoa powder and scatter over dark chocolate shavings.

Extra Info

Prep time: 30 minutes + chilling

Serves: 8–10

Rich, creamy, and indulgent – this tiramisu trifle will go down a storm with coffee lovers.

09/25/2025

Raspberry Cheesecake Bars (Gluten Free)

These raspberry cheesecake bars are the perfect balance of creamy, fruity, and crumbly – an easy traybake that’s great for sharing.

Ingredients
For the base:

200g gluten-free digestive biscuits

80g unsalted butter, melted

For the filling:

500g full-fat cream cheese

150g caster sugar

2 large eggs

150ml soured cream

1 tsp vanilla extract

For the swirl:

150g fresh raspberries

2 tbsp raspberry jam

Directions

Preheat oven to 160°C (fan) and line a 20cm square baking tin with baking paper.

Crush the biscuits and mix with melted butter. Press firmly into the tin to form the base. Chill for 15 minutes.

Beat cream cheese, sugar, eggs, soured cream, and vanilla until smooth. Pour over the biscuit base.

Mash the raspberries with jam, then spoon onto the cheesecake mixture. Swirl lightly with a knife.

Bake for 35–40 minutes until just set. Cool completely, then chill in the fridge for at least 3 hours.

Slice into bars before serving.

Extra Info

Prep time: 20 minutes + chilling

Bake time: 40 minutes

Makes: 12 bars

Smooth, tangy, and bursting with raspberry flavour – these bars are a guaranteed crowd-pleaser.

09/25/2025

Blackberry Cheesecake with Coconut (Gluten Free)

A luscious cheesecake infused with tropical coconut and topped with juicy blackberries – a refreshing twist on a classic dessert.

Ingredients
For the base:

200g gluten-free digestive biscuits

75g desiccated coconut

90g unsalted butter, melted

For the filling:

500g full-fat cream cheese

150g caster sugar

250ml coconut cream

3 large eggs

1 tsp vanilla extract

For the topping:

200g fresh blackberries

2 tbsp blackberry jam

Directions

Preheat oven to 160°C (fan). Line the base of a 23cm springform tin with baking paper.

Crush the gluten-free biscuits, mix with desiccated coconut and melted butter. Press firmly into the tin to form the base. Chill for 20 minutes.

Beat cream cheese, sugar, coconut cream, eggs, and vanilla until smooth. Pour over the base.

Bake for 45–50 minutes until just set but still slightly wobbly in the centre. Cool, then refrigerate for at least 4 hours.

Warm the blackberry jam and mix with fresh blackberries. Spoon over the chilled cheesecake before serving.

Extra Info

Prep time: 25 minutes + chilling

Bake time: 50 minutes

Serves: 10–12

Creamy, coconutty, and bursting with berries – the perfect dessert for any occasion.

09/25/2025

Strawberry Cheesecake (Gluten Free)

A creamy, dreamy cheesecake topped with fresh strawberries and set on a buttery gluten-free biscuit base. A showstopper dessert that’s surprisingly easy to make.

Ingredients
For the base:

200g gluten-free digestive biscuits (McVitie’s GF or similar)

80g unsalted butter, melted

For the filling:

600g full-fat cream cheese

150g icing sugar

300ml double cream

1 tsp vanilla extract

For the topping:

300g fresh strawberries, halved

2 tbsp strawberry jam

Directions

Crush the gluten-free biscuits into fine crumbs, then mix with melted butter. Press firmly into the base of a 23cm springform tin. Chill in the fridge for 30 minutes.

In a large bowl, beat cream cheese, icing sugar, and vanilla until smooth.

In another bowl, whip the double cream to soft peaks, then fold into the cream cheese mixture.

Spoon filling over the chilled base, smooth the top, and refrigerate for at least 4 hours (overnight is best).

Warm the jam slightly and brush over the halved strawberries for a glossy finish. Arrange them on top of the cheesecake.

Slice and serve chilled.

Extra Info

Prep time: 25 minutes (plus chilling)

Serves: 10–12

Rich, creamy, and fruity – this cheesecake is a timeless dessert that never fails to impress.

09/25/2025

Easy Gluten Free Apple Turnovers with Puff Pastry

Flaky, golden puff pastry filled with soft, cinnamon-spiced apples – these gluten-free apple turnovers are a bakery-style treat made simple at home. Perfect for tea time or as a warm dessert.

Ingredients

1 pack gluten-free puff pastry (Genius or Jus-Rol GF)

2 medium apples, peeled, cored, and chopped

30g unsalted butter

40g soft light brown sugar

½ tsp ground cinnamon

1 tsp lemon juice

1 tbsp cornflour (to thicken)

1 egg, beaten (for glazing)

Icing sugar, for dusting (optional)

Directions

Preheat oven to 200°C and line a baking tray with parchment paper.

In a pan, melt butter and stir in apples, sugar, cinnamon, and lemon juice. Cook for 5–6 minutes until softened. Stir in cornflour to thicken, then leave to cool.

Roll out the gluten-free puff pastry and cut into 6 equal squares.

Spoon apple filling onto one half of each square, fold over into a triangle, and seal the edges with a fork.

Brush with beaten egg and place on the tray.

Bake for 18–20 minutes until puffed up and golden brown.

Dust with icing sugar before serving, if you like.

Extra Info

Prep time: 15 minutes

Cook time: 20 minutes

Makes: 6 turnovers

Crisp, buttery, and filled with spiced apple – these turnovers taste like autumn in every bite.

09/25/2025

Raspberry Lemon Trifle (Gluten Free)

A light and zesty trifle layered with tangy lemon curd, juicy raspberries, and creamy custard – a sunshine dessert that always brightens the table.

Ingredients

250g gluten-free sponge cake or Madeira loaf (sliced)

4 tbsp raspberry jam

250g fresh raspberries (plus extra to decorate)

200ml lemon juice

100g caster sugar

3 large egg yolks

75g unsalted butter, cubed

500ml ready-made gluten-free custard

300ml double cream, whipped

Zest of 1 lemon

Directions

Spread jam over the gluten-free sponge slices and arrange them in the base of a trifle dish. Scatter over a handful of raspberries.

Make the lemon curd: whisk lemon juice, sugar, and egg yolks in a pan over a gentle heat until thickened. Remove from heat and stir in butter. Cool slightly.

Spoon the lemon curd over the sponge and raspberries.

Pour custard evenly over the lemon curd layer.

Top with whipped double cream, spreading it smoothly.

Finish with lemon zest and extra fresh raspberries for decoration.

Chill for at least 2 hours before serving.

Extra Info

Prep time: 30 minutes + chilling

Serves: 8

Fruity, creamy, and delightfully tangy – this raspberry lemon trifle is the taste of summer in every spoonful.

09/24/2025

Cherry Blondies with Dark Chocolate (Gluten Free)

Sweet, fudgy blondies studded with juicy cherries and chunks of rich dark chocolate. A gorgeous gluten-free bake that’s perfect with a cuppa or as a dessert served warm with ice cream.

Ingredients

150g unsalted butter, melted

200g light brown sugar

2 large eggs

1 tsp vanilla extract

150g Doves Farm Freee gluten-free plain flour

½ tsp baking powder (gluten free)

¼ tsp salt

100g pitted cherries (fresh or frozen)

100g dark chocolate, roughly chopped

Directions

Preheat oven to 180°C and line a 20cm square baking tin with parchment paper.

In a bowl, whisk melted butter and sugar until combined. Beat in eggs and vanilla.

Sift in the gluten-free flour, baking powder, and salt. Mix until smooth.

Fold in cherries and dark chocolate, reserving a few pieces for the top.

Spread the batter into the tin, scatter over the reserved cherries and chocolate.

Bake for 25–30 minutes until golden but still slightly soft in the centre.

Cool in the tin before slicing into squares.

Extra Info

Prep time: 15 minutes

Cook time: 30 minutes

Makes: 12 blondies

Soft, chewy, and utterly indulgent – these cherry blondies are guaranteed to disappear fast.

09/24/2025

Baked Zucchini Fries (Courgette Fries) – Gluten Free

Crispy, golden courgette fries baked in the oven for a lighter twist on a favourite snack. Naturally gluten free, crunchy on the outside, and tender on the inside – perfect with a dip.

Ingredients

2 medium courgettes (zucchini), cut into fry-sized sticks

60g Doves Farm Freee gluten-free plain flour

2 eggs, beaten

100g gluten-free breadcrumbs (Schär or similar)

40g Parmesan cheese, finely grated

1 tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste

Olive oil spray

Directions

Preheat oven to 220°C and line a baking tray with parchment paper.

Place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan, garlic powder, paprika, salt, and pepper in a third.

Coat courgette sticks first in flour, then dip in egg, and finally coat in the breadcrumb mixture.

Arrange fries in a single layer on the tray. Lightly spray with olive oil.

Bake for 20–25 minutes, turning halfway, until golden and crisp.

Serve hot with garlic mayo, sweet chilli sauce, or your favourite dip.

Extra Info

Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

Crispy, cheesy, and addictive – these baked courgette fries are a brilliant healthier snack or side dish.

09/24/2025

Potato Croquettes (Gluten Free)

Golden, crispy croquettes with a soft, fluffy potato centre – a classic comfort food made gluten free. Perfect as a side, starter, or even a snack with your favourite dip.

Ingredients

600g floury potatoes (e.g. Maris Piper), peeled and chopped

50g butter

50g grated mature cheddar cheese

2 spring onions, finely sliced (optional)

1 egg yolk

½ tsp nutmeg

Salt and black pepper, to taste

For coating:

100g Doves Farm Freee gluten-free plain flour

2 eggs, beaten

120g gluten-free breadcrumbs (Schär or similar)

Oil, for deep frying

Directions

Boil potatoes in salted water until tender, then drain well. Mash until smooth.

Stir in butter, cheese, spring onions (if using), egg yolk, nutmeg, salt, and pepper. Leave to cool slightly.

Shape the mixture into small croquettes (about finger length). Chill for 20 minutes to firm up.

Roll each croquette in flour, then dip in beaten egg, and coat in gluten-free breadcrumbs.

Heat oil in a deep pan to 180°C. Fry croquettes in batches until golden and crisp, about 3–4 minutes. Drain on kitchen paper.

Serve hot with a dipping sauce or alongside your main meal.

Extra Info

Prep time: 30 minutes

Cook time: 20 minutes

Makes: 16–18 croquettes

Crispy on the outside, soft and cheesy inside – these croquettes are impossible to resist.

09/24/2025

Pandebono – Colombian Cheese Bread (Gluten Free)

Soft, cheesy little breads from Colombia – naturally gluten free and perfect enjoyed warm with coffee or as a savoury snack. Made with cassava flour, cornmeal, and plenty of cheese, they’re wonderfully moreish.

Ingredients

250g cassava flour (yuca starch/tapioca starch)

100g fine cornmeal (arepa flour/masa harina)

200g grated mozzarella cheese

100g grated mature cheddar (or feta for tang)

1 egg

120ml milk

1 tsp baking powder (gluten free)

½ tsp salt

Directions

Preheat oven to 200°C and line a baking tray with parchment paper.

In a large bowl, mix cassava flour, cornmeal, baking powder, and salt.

Add grated cheeses and combine.

Stir in the egg and gradually add milk, mixing until a soft dough forms. (You may not need all the milk.)

Roll dough into small balls (about golf ball size) and place on the tray.

Bake for 15–18 minutes until golden on top and puffed up.

Serve warm, straight from the oven.

Extra Info

Prep time: 15 minutes

Cook time: 18 minutes

Makes: 12–14 rolls

Crisp on the outside, cheesy and chewy inside – once you try Pandebono, you’ll be hooked.

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