It is so hard to find great gluten free recipes. At Meringue Bakery, we want to share the best recipes we have found. Below are recipes and recipe links to our tested and Meringue Bakery approved gluten free recipes.

Chocolate Souffle Cake
This cake recipe is a little finicky – but worth it! Practice it once before you make it for a special occasion.  Click Here for the recipe!

Flourless Peanut Butter Cookies
The batter on these cookies is really soft – but they come out chewy and delicious! Click Here for the recipe!

Hazelnut daquoise
Daquoise is a fancy word – but it is a delicious crunchy cake that pairs wonderfully with chocolate and coffee! Click Here for the recipe!

This light-as-air dessert is not only stunning to look at, it is very versatile and can be made a day in advance for easing entertaining. Click Here to see the pavlova recipe!

Gluten Free Scone Base

This is our exact recipe we make at Meringue Bakery for our gluten free clients.  This batter is a little wet when it first comes together. At the bakery we portion the batter into a large puck and freeze it. It cuts and portions easily once it is frozen.

  • 13 oz Bob’s 1:1 Gluten Free Flour
  • 4 oz of sugar
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1 tsp salt
  • 6 oz butter (unsalted) VERY cold
  • 5 oz additives (frozen berries/nuts/chocolate)
  • zest of a lemon/orange/lime/grapefruit optional
  • 4 eggs
  • 5 oz heavy cream
  • 1/2 tsp vanilla

If you want to infuse lemon zest, food process it into the sugar.

In a large bowl, combine the flour, baking powder, salt, and xanthan gum. Using a food processor, chop in the butter into the dry mixture until it looks like rough cornmeal. If you do not have a food processor you can use your hands to break in the butter into the batter. The butter needs to be cold and it is okay if there are little (less than pea size) chunks that are not fully mixed in.

Add the sugar into the butter/flour mixture.  Add additives to the flour mixture (nuts, frozen fruit, etc)

In a separate bowl, add all of the wet ingredients together: the vanilla, heavy cream, and eggs. Whisk until combined.

Using a long spoon, Add the liquid mixture into the dry. Use the spoon to fluff the batter as you mix it in, be careful not to overmix the batter. Mix until it is just combine.

Portion evenly or shape into a puck round to freeze.  Bake at 375˚F. Rotate in the oven after 10 minutes. The total cooking time depends on your oven, but I would think it would take somewhere between 18-25 minutes.

The Best Chewy Gluten-Free Chocolate Chip Cookie
Recipe Credit is to Michelle @

  • 2 1/4 cups (282 grams) good all-purpose gluten – free flour blend*
  • 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 ounces cream cheese – room temp
  • 3/4 cup unsalted butter  – room temp
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 1/2 tsp vanilla extract
  • 2 egg yolks
  • 2 cups semi-sweet chocolate chips


With a paddle attachment, beat the butter and sugars together for several minutes until light and fluffy. Add in the egg yolk and cream cheese. Continue to beat until combine. Add the vanilla last.

In a separate bowl, whisk together the all purpose gluten free flour, xanthan gum, baking soda, and salt.

While the mixer on a low setting, slowly add the dry mixture into the butter/sugar mixture. Add the chocolate chips last. Mix only until the batter comes together. Do not overmix.

Portion batter evenly and space evenly on a prepared sheet pan,

Bake at 350˚F for about 14 minutes, or until the edges start to brown and the centers are cooked fully.

*At Meringue Bakery we like Bob’s 1:1 Gluten Free Blend