Something Sweet Without Wheat

Hello everybody!

Our Move to a new office

Hi, this is the Something Sweet Without Wheat team. We have moved to a new office in New York City. Our friends at High Stream Moving helped us with our moving from Florida to New York, helped us pack all of our stuff, all of our dishes, including the most fragile, appliances. And now we are in our new office in NY, ready to bring you the best gluten free candy, or in other words Something Sweet Without Wheat.

Top 5 gluten-free desserts

While in the early days of the popularity of the gluten-free diet, desserts could only be purchased at specialized pastry shops, now the recipes for these sweets are available to every housewife.

Enjoy the original flavor on a gluten-free diet and make delicious desserts, the recipes of which we will be happy to tell you.

Blueberry and lemon doughnuts

You will need a cup and a half of rice flour, a cup of blueberries, half a cup of vegetable milk, half a cup of vegetable oil, a quarter of a cup of sweet syrup, a handful of dried berries, lemon, a teaspoon of soda, a teaspoon of baking powder, a pinch of salt, a drop of vanilla extract, some coconut oil.

lemon donut

Preheat the oven to 190 degrees. Mix the rice flour with the baking soda, baking powder, one lemon zest and salt. In another bowl, mix together the milk, 3 tablespoons of lemon juice, olive oil, syrup and vanilla extract. Combine the liquid and dry mixture and mix until a smooth dough is formed. Add the blueberries and mix again. Place the batter in donut molds, greasing the molds with coconut oil, and add a couple of dried berries on top. Bake the doughnuts for 15 minutes at temperature.

Buckwheat Profiteroles

Prepare 100 grams of buckwheat flour, 200 grams of water, 2-3 tablespoons of vegetable oil, 2 eggs, a little salt, a little sugar.

Preheat the oven to 200 degrees. Mix water, salt, sugar and oil, boil it, add buckwheat flour and stir it. When the mass cools a little, add one egg at a time, mixing until homogeneous. Form small circles with a spoon and hands soaked in water or oil and place on parchment. If desired, the dough can be dipped in flax, poppy seeds, sesame seeds and other small seeds. Bake for 20 minutes. Fill the finished cooled profiteroles with filling to taste.

Chocolate Mousse

Take 150 ml of coconut cream, 100 grams of chocolate, a teaspoon of lemon juice, a pinch of salt.

choco mousse

Melt the chocolate in a water bath. Mix the chocolate with the coconut cream, lemon juice and salt until the mousse is smooth. Place mousse in glasses, sprinkle with grated chocolate and serve.

Scones with raspberries

Prepare 3 cups oats, a cup of almond milk, a half cup frozen raspberries, half a cup coconut shavings, a quarter cup coconut oil, a quarter cup cane sugar, and a teaspoon of baking powder.

Grind the oats and coconut flakes in a coffee grinder until they are flour. Mix the resulting flour with the sugar, baking powder, liquid coconut oil, milk and raspberries. Knead the dough and form it into a tall circle. Cut it into several triangles and carefully transfer them to a baking tray lined with baking paper. Bake for 15 minutes at 200 degrees.

Rice Krispie Treats with Coconut

You will need 200 grams of rice flour, 25 grams of coconut, 100 grams of powdered sugar, 100 grams of butter, a pinch of fine salt, an egg.

Turn on the oven in advance to preheat. Put all the ingredients except the egg into the bowl of the dough mixer and mix on high speed. Add the egg and mix again. Spoon out little by little dough, shape by hand, and bake for 15 minutes. When hot, sprinkle with the powdered sugar.

Bon appetit!

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