Are you searching for gluten-free or grain-free desserts that are so delicious that you don’t realize anything is missing?

Indulgent grain-free desserts are not only possible, but they can also be easy to make and fun to serve your guests!

You already may know that high-quality ingredients are the secret to making simple recipes better, but by the end of this episode, you might be surprised to learn about an unexpected pantry staple that lends texture and softness to any flourless cake. You’ll also find out about a classic modifiable crepe technique that will charm you with its endless variations — from a simple sprinkle of sugar to seasonal fruit and beyond. You’ll also discover several of our favorite classic desserts that are naturally grain-free, with no alterations or difficult-to-find ingredients involved!

This episode is your ultimate guide to indulgent treats without compromise, so don’t miss your opportunity to include these flourless wonders at your next dinner party or holiday!

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Links to from this week’s show:

Flourless chocolate brownie cookies by Alison Roman for Bon Appetit, adapted by Sonya
Kari’s favorite flourless chocolate cake by Tyler Florence

Baked by Melissa’s chickpea cake

Black bean cake recipe from Clean Eating

Passover crepes made with eggs and potato starch from Diary of a Recipe Collector, easy paleo crepes from Elana’s pantry, and 2 ingredient banana pancakes from The Kitchn

Bananas Foster by Brennan’s restaurant in New Orleans

Nielsen and Massey