• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Bojon Gourmet logo
  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Round ups

    5 from 6 reviews

    40 Passover Desserts (gluten-free, paleo & vegan)

    By Alanna Taylor-Tobin on Mar 25, 2021 (updated Mar 21, 2023) / 2 Comments

    Jump to Recipe Print Recipe

    Passover dessert recipes that go beyond chocolate covered matzo and macaroons! If you keep kosher for Passover, here are a handful of my favorite gluten-free passover dessert recipes, all free of wheat and leavening for Pesach including my GF Chocolate Tahini Tart, pictured below. You'll find cakes, pies, tarts, cookies, puddings and more! 

    passover dessert: overhead of chocolate tart topped with caramel and whipped cream on gray plaster

    Passover or Pesach celebrates the emancipation of the Jewish people from slavery. During the 8 days of Passover, Jews abstain from eating glutinous grains and yeasted baked goods to honor the time that our ancestors spent traversing the desert without time to stop and leaven bread. Instead, they combined flour and water into a crisp, unleavened flatbread called matzo or matzah, which is traditionally eaten during Passover in lieu of other bread products.

    Despite the ban on flour and yeast, there are plenty of Passover desserts to be enjoyed during this holiday besides chocolate covered matzo and coconut macaroons. I've compiled some favorite gluten-free passover dessert recipes from TBG archives here. There are nutty cakes, creamy custards and puddings, chocolatey treats, and raw/vegan/paleo pies and tarts. 

    Whether you celebrate Passover or not, I hope you'll enjoy these gluten-free Passover dessert recipes!

    And if you're looking for a grain-free matzo-like substance, try these rustic cassava flour crackers, a reader favorite here at TBG.

    bowl of flour on plaster surface with beige linen, eggs, and other ingredients for passover dessert recipes

    Which flours and ingredients are kosher for passover?

    My family isn't particularly religious, so I learned a lot while researching this post! Namely that there is a quite a bit of gray area when it comes to deciding which foods are kosher for Passover.

    Yeasted gluten-full grains, known as chametz, chamotz, or hametz, are clearly to be avoided. Some Jews clean their homes from top to bottom to remove every crumb, giving away or burning (!) any lingering bread products.

    Some groups, particularly Ashkenazi Jews, also avoid kitinyot, or "little things" such as rice, corn, beans, and legumes that look similar to the forbidden grains. Sephardic Jews don't traditionally abstain from these ingredients.

    Then there are chemical leavenings like baking soda, baking powder, and cream of tartar. My mom feels strongly that these are not kosher for Passover, since the "spirit of the law" is to avoid leavened baked goods and these chemical leavenings are a kind of newfangled loophole. But a New York Times article entitled "It's Passover - Lighten up!" says that these *are* kosher for Passover, as long as you source certified kosher brands. The rabbi interviewed said, "They're just minerals. What do we care about minerals?"

    Many traditional passover dessert recipes call for matzo meal in place of wheat flour, but other gluten-free and grain-free flours are kosher too. 

    Not kosher for Passover:

    • wheat and other wheat-hybrid grains
    • barley
    • rye
    • spelt
    • kamut
    • oats
    • leavening (yeast and sourdough)
    • beer and spirits made from these grains

    Kosher for Passover:

    • millet
    • teff flour (brown or ivory)
    • buckwheat
    • amaranth
    • quinoa 
    • coconut 
    • almond flour / meal
    • hazelnut flour / meal
    • chestnut flour
    • mesquite flour
    • matzo meal
    • wine and non-grain spirits such as rum, tequila, and brandy
    • non-grain fermented foods such as cheese and yogurt

    It's complicated (some Jews include these in their Passover victuals while others abstain):

    • rice (grain, flour, and rice bran oil)
    • corn (including cornstarch in ingredients such as baking powder and powdered sugar)
    • chickpeas, lentils, and other legumes and their flours
    • peanuts and peanut oil
    • dairy (kosher if the rest of the meal is vegetarian or pescatarian)
    • chemical leavening such as baking soda, baking powder, and cream of tartar (technically kosher as far as I can tell, but some folks abstain from these)

    I've included recipes that use the above "gray area" ingredients, so if you prefer to abstain from these, feel free to swap ingredients, or ask me about substitution suggestions in the comments, or via DM or email.  

    Cakes & Quickbreads

    Gluten-Free Chocolate Almond Olive Oil Cake

    Gluten-Free Chocolate Almond Olive Oil Cake
    Trade the small amount of rice flour for cassava or tapioca flour and omit the cream of tartar and you'll have a perfectly Passover dessert. 
    Get the Recipe →

    Chocolate Pistachio Torte

    Chocolate Pistachio Torte
    Adapted from Claudia Fleming via Alice Medrich's Pure Dessert, this cake tastes like a chocolate pistachio macaron in cake form. It's also a great way to use up egg whites left over from making ice cream or creme brulee!
    Get the Recipe →

    Gluten-Free Olive Oil Cake with Lemon & Almond Flour

    Gluten-Free Olive Oil Cake with Lemon & Almond Flour
    Omit the baking powder and cream of tartar if you like, and you'll still have a light and springy cake, thanks to whipped egg whites. A reader favorite! 
    Get the Recipe →

    Chocolate-Crusted Chèvre Cheesecake

    Chocolate-Crusted Chèvre Cheesecake
    Use cassava flour instead of rice flour in the crust and revel in the subtle tang that vanilla-flecked fresh goat cheese lends to this beauty. Serve it plain, with fresh spring berries, or make the earl grey poached pears in the recipe. 
    Get the Recipe →

    Buckwheat Hazelnut Brown Butter Cake

    Buckwheat Hazelnut Brown Butter Cake
    This cake is crazy flavorful and delicious thanks to vanilla bean browned butter, earthy buckwheat flour, and toasted hazelnuts.
    Get the Recipe →

    Paleo Vegan Zucchini Bread with Tahini & Chocolate

    Paleo Vegan Zucchini Bread with Tahini & Chocolate
    Vegan and grain-free, this zucchini bread gets loads of flavor from sesame tahini and gooey chocolate chunks. Contains chemical leavenings. 
    Get the Recipe →

    Vegan Paleo Banana Bread with Cassava Flour

    Vegan Paleo Banana Bread with Cassava Flour
    This tender banana bread tastes close to classic despite being maple-sweetened and free of grains, dairy, eggs, and refined sugar. Contains chemical leavenings. 
    Get the Recipe →

    Dairy Free & Gluten Free Carrot Cake

    Dairy Free Gluten Free Carrot Cake
    Dairy Free & Gluten Free Carrot Cake
    Make the paleo version of this cake using cassava and coconut flours (see the notes in the recipe card), and you'll have a gluten-free carrot cake fit for guests on Passover and Easter alike. 
    Get the Recipe →

    Pies, Tarts & Fruit Desserts

    See this page for more pies, tarts, and galettes.

    Gluten-Free Tart Crust with Almond Flour

    Gluten-Free Tart Crust with Almond Flour
    Swap the sweet rice flour for cassava flour and the oat flour for chestnut, millet, or sorghum flour and make any sweet tart you like – lemon, lime, blood orange, raspberry mascarpone, apricot, or rhubarb
    Get the Recipe →

    Flaky Paleo Pie Crust with Cassava Flour

    Flaky Paleo Pie Crust with Cassava Flour
    You'd never guess this flaky AF pie crust is completely gluten- and grain-free! Cassava, almond, and tapioca flours make it smooth and easy to work with. Use it to make any favorite seasonal fruit pie, pecan pie, galette, rustic tart, pandowdy, or gluten-free quiche. 
    Get the Recipe →

    Gluten-Free Apple Tarte Tatin

    Pink Pearl Apple and Calvados Tarte Tatin
    Gluten-Free Apple Tarte Tatin
    Buttery caramelized apples meet crisp grain-free pie crust in this take on the French classic. Make this recipe using my paleo pie crust for a kosher Passover dessert.
    Get the Recipe →

    Vegan No-Bake Key Lime Pie

    Vegan No-Bake Key Lime Pie
    With a press-in macadamia coconut crust, creamy cashew-lime filling, and dollops of coconut yogurt on top, this vibrant tart makes a stunning end to any supper. The crust tastes like the most divine macaroons!
    Get the Recipe →

    GF Vegan Chocolate Tahini Tart

    GF Vegan Chocolate Tahini Tart
    This reader-favorite recipe combines a cocoa-almond crust, chocolate tahini filling, coconut whip, and vegan caramel sauce. An over-the-top dessert for chocolate lovers only. 
    Get the Recipe →

    No-Bake Chocolate Tart

    No-Bake Chocolate Cream Tart {vegan, gluten-free, grain-free, refined sugar-free}
    No-Bake Chocolate Tart
    This vegan and paleo-friendly dessert looks impressive but it comes together in under an hour, no baking required.
    Get the Recipe →

    No-Bake Chocolate Hazelnut Cheesecake Slice

    No-Bake Chocolate Hazelnut Cheesecake Slice
    For chocolate hazelnut lovers only! This gf chocolate treat combines a press-in cocoa crust, mousse-like filling, and ganache topping for layers of chocolate hazelnut love. 
    Get the Recipe →

    No-Bake Lemon Cream Tart

    No-Bake Lemon Berry Coconut Cream Tart {vegan, gluten-free, refined sugar-free}
    No-Bake Lemon Cream Tart
    A reader favorite, this luscious lemon dessert combines a nutty coconut crust with creamy lemon cashew filling. GF, vegan, and paleo-friendly.
    Get the Recipe →

    See more Healthy No-Bake Desserts here!

    Fruit Cobbler with Almond Flour Biscuits

    Fruit Cobbler with Almond Flour Biscuits
    Top seasonal fruit with fluffy grain-free dairy-free biscuits and vegan ice cream for a delightful Passover dessert. Contains chemical leavening. 
    Get the Recipe →

    Lacy Paleo Crepes with Almond Flour

    Lacy Paleo Crepes with Almond Flour
    These lacy grain-free dairy-free crepes can swing sweet or savory. Top them with berry compote and coconut yogurt, or try my crepe hack with chocolate hazelnut spread and bananas. You might also like these fluffy almond flour pancakes. 
    Get the Recipe →

    Custards, Puddings, and Spoonable Sweets

    If you abstain from corn during Passover, trade the cornstarch in the applicable recipes for tapioca or arrowroot starch. The texture will be a bit more loose and sticky. 

    Tahini Chocolate Pudding

    Tahini Chocolate Pudding
    The easiest vegan paleo chocolate pudding you will ever make with just 4 main pantry ingredients and 5 minutes of active time. No cooking required! Maple-sweetened and naturally free of gluten, dairy, eggs, sugar, and nuts.
    Get the Recipe →

    Silky Stovetop Chocolate Pudding

    Chocolate Pudding in glass
    Silky Stovetop Chocolate Pudding
    Simply the best, adapted from my friend Janet in her book Extra Helping. Or try my favorite vegan chocolate tapioca pudding. 
    Get the Recipe →

    Stovetop Pots De Crème with Olive Oil and Flaky Salt

    Stovetop Pots De Crème with Olive Oil and Flaky Salt
    Stovetop Pots De Crème with Olive Oil and Flaky Salt
    Easy stove-top custards, rich with bittersweet chocolate, topped with a drizzle of good olive oil and flaky salt. Or try this dairy-free chocolate coconut pot de creme. 
    Get the Recipe →

    Butterscotch Pudding (dairy-free, vegan & paleo options)

    Easy Butterscotch Pudding Recipe
    Butterscotch Pudding (dairy-free, vegan & paleo options)
    These easy, addictive puddings brim with brown sugar, vanilla, and a hit of flaky salt. 
    Get the Recipe →

    Eton Mess with Poppy Seed Almond Meringues

    Tart Cherry Eton Mess with Poppy Seed Almond Meringues
    Eton Mess with Poppy Seed Almond Meringues
    Crisp meringues meet softly whipped cream and fresh fruit for a bright spring dessert. Use frozen cherries, or swap them for strawberry rhubarb compote or poached rhubarb. 
    Get the Recipe →

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}

    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}
    Hibiscus Rhubarb + Haupia {Coconut Milk Pudding}
    Naturally vegan and gluten-free, this traditional Hawaiian pudding is made with coconut milk, sugar, vanilla, and cornstarch (or use tapioca or arrowroot if you prefer). Hibiscus gives the rhubarb a vibrant hue and sweet-tart flavor. 
    Get the Recipe →

    "PBJ" Tahini Chia Pudding

    "PBJ" Tahini Chia Pudding
    Nutty tahini chia pudding meets sweet-tart fruit compote and creamy plant yogurt in this vegan dessert, breakfast, or anytime snack. Be sure to give yourself several hours (or preferably overnight) to chill the pudding and let it set. With inspiration from Minimalist Baker.
    Get the Recipe →

    Gluten-Free Cherry Clafoutis

    Gluten Free Cherry Clafoutis slice on a plate with creme fraiche
    Gluten-Free Cherry Clafoutis
    This classic French baked custard can be made with frozen cherries, berries, or stone fruit. Replace the oat flour with a different kosher flour such as sorghum, chestnut, teff, cassava, or half the amount of coconut flour to kosherize it. 
    Get the Recipe →

    Cookies & Bars

    Gluten-Free Coconut Macaroons with Brown Butter

    Gluten-Free Coconut Macaroons with Brown Butter
    Finally – macaroons that don't taste like punishment! These boast a crisp, caramelized shell, and a chewy interior redolent with vanilla brown butter and almond.
    Get the Recipe →

    Magical Tahini Chocolate Chip Cookies

    Magical Tahini Chocolate Chip Cookies
    One of my favorite-ever cookies: soft, chewy, chocolatey, maple-sweetened, and loaded with sesame tahini goodness. Or try these paleo chocolate chip cookies, a similar recipe but made with cashew butter.
    Get the Recipe →

    7-Ingredient Gluten-Free Brownie Cookies

    gluten-free chocolate chip cookie, close-up
    7-Ingredient Gluten-Free Brownie Cookies
    Like brownies in cookie form, these deeply chocolatey cookies can be made grain-free with cassava flour.
    Get the Recipe →

    Gluten-Free Lemon Bars with Almond Flour Crust

    Gluten-Free Lemon Bars with Almond Flour Crust
    My favorite ever lemon bars. Swap the rice and oat flours in the crust for cassava and millet flours, or use the coconut flour crust from this recipe to make them kosher.
    Get the Recipe →

    Teff Brownies with Salted Tahini Frosting {gluten-free}

    Teff Brownies with Salted Tahini Frosting {gluten-free}
    Teff Brownies with Salted Tahini Frosting {gluten-free}
    Teff flour makes these fudgy brownies kosher for passover while adding malty notes that play off addictive tahini frosting. Or try these Gluten-Free Cream Cheese Swirl Brownies.
    Get the Recipe →

    No-Bake Vegan Brownies

    No-Bake Hazelnut Ganache Brownies {gluten-free, vegan, refined sugar-free}
    No-Bake Vegan Brownies
    Just cocoa, nuts, and dates, these healthy brownies topped with luscious ganache taste like a decadent treat. Or if you make your own nut milk, try these Almond Pulp Brownies.
    Get the Recipe →

    Gluten-Free Bittersweet Chocolate Brownies

    Gluten-Free Bittersweet Chocolate Brownies
    Trade the sweet rice flour for any flavorful GF flour. My favorites are teff, chestnut, and buckwheat. Omit the whiskey here, or use brandy or dark or gold rum instead. 
    Get the Recipe →

    Gluten-Free Vegan Ice Cream Sandwiches

    Gluten-Free Vegan Ice Cream Sandwiches
    Vegan raspberry ice cream sandwiched between layers of no-bake brownie, all dipped in homemade magic shell. 
    Get the Recipe →

    See this post for more gluten-free dessert recipes!

    Chocolate & Frozen Treats

    Coffee Halva Chocolate Chip Ice Cream

    Coffee Halva Chocolate Chip Ice Cream
    Coffee Halva Chocolate Chip Ice Cream
    These are a few of my favorite things, in ice cream form!
    Get the Recipe →

    Vegan Peanut Butter Fudgesicles

    Vegan Peanut Butter Fudgesicles Recipe
    Vegan Peanut Butter Fudgesicles
    Easy to make in a blender and oh so tasty. Try these with tahini, almond, or hazelnut butter instead of peanut butter if you like. 
    Get the Recipe →
    closeup of fudgesicle, melted on a white surface

    Vegan Truffles

    Vegan Truffles
    Coconut milk, dark chocolate, and coconut oil form the base for these silky dairy-free chocolate truffles. Add a bit of kick with cinnamon and chili or leave them plain. Or try these classic homemade truffles, with or without citrus zest. 
    Get the Recipe →

    Raw Chocolate + Pistachio Butter Cups

    Raw Chocolate + Pistachio Butter Cups
    Homemade chocolate and pistachio butter elevate this healthier take on peanut butter cups. 
    Get the Recipe →

    Salted Tahini Hot Fudge Sauce {vegan}

    Vegan Tahini Homemade Hot Fudge Sauce {refined sugar-free}
    Salted Tahini Hot Fudge Sauce {vegan}
    Drizzle this luscious sauce over your favorite ice cream, vegan or not. 
    Get the Recipe →

    Wishing everyone a Happy Passover, Gut Yontif, and Chag Sameach! 

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make one of these passover dessert recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 6 reviews

    Passover Dessert Idea: Chocolate Tahini Tart (GF & Vegan)

    Print Recipe Pin Recipe
    This vegan chocolate tart in a gluten free almond flour tart crust gets a flavor boost from sesame tahini, flaky salt, and a swirl of coconut whipped cream, all drizzled with vegan caramel sauce laced with tahini. A decadent vegan & gluten-free chocolate dessert everyone can enjoy! Use cassava flour in place of sweet rice flour in the crust if you abstain from rice on Passover.
    Alanna Taylor-Tobin
    Prep Time: 30 minutes minutes
    Cook Time: 45 minutes minutes
    Cooling Time: 2 hours hours
    Total: 3 hours hours 15 minutes minutes
    Servings: 12 to 16 servings

    Ingredients

    Crust:

    • ½ cup (80 g) Bob’s Red Mill sweet white rice flour (or cassava flour)
    • ½ cup (60 g) Bob’s Red Mill blanched almond flour (or hazelnut flour)
    • ½ cup (45 g) cocoa powder (preferably dutch-process)
    • 2 tablespoons (12 g) Bob’s Red Mill tapioca flour (or arrowroot flour)
    • ¼ cup (50 g) organic granulated cane sugar
    • ¼ teaspoon fine sea salt
    • 6 tablespoons (85 g) cold vegan butter (such as Miyoko’s), diced into 1⁄2” cubes
    • 1 teaspoon vanilla extract
    • 2 ounces (55 g) dark chocolate, finely chopped

    Filling:

    • 8 ounces bittersweet chocolate (preferably 65% cacao mass), roughly chopped
    • ½ cup (130 g) tahini
    • 3 tablespoons (58 g) maple syrup (more or less according to how sweet your chocolate is)
    • 1 cup (222 g) well-shaken full-fat coconut milk
    • ⅛ teaspoon fine sea salt

    Caramel Sauce:

    • Remaining coconut milk from above (¾ cup / 175 ml)
    • ¼ cup (35 g) coconut sugar
    • 1 tablespoon vegan butter or coconut oil
    • 2 tablespoons tahini
    • Big pinch fine sea salt
    • ¼ teaspoon vanilla paste or extract

    Whipped Coconut Cream:

    • 1 (400 ml) can coconut cream, chilled overnight
    • ¼ cup (35) powdered sugar, sifted if lumpy
    • ½ teaspoon vanilla paste or extract
    • Flaky salt and chopped chocolate, for sprinkling

    Instructions

    Crust:

    • Position a rack in the center of the oven and preheat to 350ºF. Spray a loose-bottom, 9-inch round tart pan lightly with cooking spray and set aside.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine the sweet rice and almond flours with the cocoa powder, tapioca starch, sugar and salt. Scatter the butter pieces over the top and drizzle with the vanilla extract. Turn the mixer to medium-low and run until the dough comes together in clumps and the butter is worked through, 3–5 minutes. (It will seem as though the dough won’t come together, but don’t worry – it will!)
    • Dump about half of the crumbs into the prepared pan and press evenly into the sides of the pan. Add the remaining crumbs and press evenly into the bottom – it usually takes me about 10 minutes to make it look pretty.
    • Place the pan on a rimmed baking sheet to catch any drips and bake until slightly puffed and firm to the touch, 20-25 minutes. Remove the crust from the oven and, while it’s still hot, press the sides and bottom with the back of a spoon. This will help it hold together when cool. While the crust is still hot, scatter the chocolate in the bottom and let sit a few moments to melt. Use the back of a spoon or an offset spatula to spread the chocolate over the bottom and sides of the crust. Let cool completely.

    Filling:

    • Place the chocolate and tahini in a medium-sized heatproof bowl and set aside. In a small saucepan, combine the maple, coconut milk, and salt. Place over medium heat and bring to just below a simmer. Pour the hot coconut milk over the chocolate and tahini. Stir until melted and smooth. You can either pour the warm filling directly into the baked tart shell. Or chill the filling for about 20 minutes, stirring every five minutes or so, until cool enough to hold a shape, then spread evenly into the baked tart shell. Chill until set, at least 2 hours and up to overnight.

    Caramel:

    • In a small saucepan, combine the remaining coconut milk and coconut sugar. Bring to a simmer over medium heat. Lower to maintain a gentle simmer and cook, stirring frequently, until thickened and darkened in color, 5-10 minutes. Remove from the heat and stir in the vegan butter, tahini, salt, and vanilla. Use warm or chill until needed; rewarm to serve.

    Whipped Coconut Cream:

    • Remove the chilled can from the refrigerator. Open the can from the bottom and pour off all the watery liquid that should had separated. Scoop out the solidified cream into the bowl of a stand mixer fitted with the whip attachment. Add the powdered sugar and vanilla. Whip on high speed until fluffy and thick, 1-2 minutes. Chill if not using right away.

    Finish:

    • Remove the sides from the tart pan and use a small, offset spatula to release the tart from the bottom of the pan. Place on a serving platter or cutting board. Swirl the whipped coconut cream over the top of the tart and drizzle and swirl with some of the caramel. Top with chopped chocolate and flaky salt, passing more caramel sauce at the table.
    • Extra tart will keep well, covered and refrigerated, for up to 3 days.

    Notes

    Make ahead:
    • The crust can be frozen airtight (baked or unbaked) for up to 1 month.
    • The crust with filling keeps well, refrigerated airtight, for 1-2 days.
    • The caramel can be made up to 1 week in advance, refrigerated airtight.
    • The whipped coconut cream can be made 1 day in advance, refrigerated airtight.
    Nutritional values are based on one of twelve servings.

    Nutrition

    Calories: 554kcalCarbohydrates: 41gProtein: 8gFat: 43gSaturated Fat: 25gCholesterol: 1mgSodium: 143mgPotassium: 451mgFiber: 5gSugar: 20gVitamin A: 285IUVitamin C: 1.8mgCalcium: 62mgIron: 4.9mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    You might also like...

    Dairy-FreeEgg-FreeGluten-FreeGrain-FreePaleoRefined Sugar-FreeVeganHolidaySpringChocolate
    « How to Make Vegan Key Lime Pie
    Gluten-Free Carrot Cake (Dairy-Free & Paleo Options) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Yenta Vegan says

      March 09, 2023 at 4:40 pm

      I was all excited until I read the ingredient list..alas most of them are not KOSHER FOR PASSOVER! I was hoping to find recipes that are under kosher for passover supervision.

      Reply
      • Alanna Taylor-Tobin says

        March 10, 2023 at 5:44 pm

        Hi there,

        I detailed at the top of the post that some ingredients are considered kosher and others not depending on which rules are followed. It really seems to depend on the individual, outside of the obvious no-no ingredients (wheat & glutenous grain flours and yeast).

        Happy to help suggest substitutions in specific recipes if it would be helpful!

        -A

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    Gluten-Free Rhubarb Cake with Almond Flour

    Vegan & Gluten Free Rhubarb Crisp

    Homemade Gluten-Free Rhubarb Crisp

    Beginner’s Guide: Baking with Gluten-Free Flours

    Coconut Bacon Recipe

    4-Ingredient Vegan Coconut Flake Bacon

    Oatmeal Teff Chocolate Chip Cookies (GF)

    Footer

    Instagram

    As blueberries come into season here in California As blueberries come into season here in California, I've been dreaming about this gluten-free blueberry coffee cake. It's moist and tender, layered with jammy fruit and an addictively salty-sweet streusel topping. 

Oat flour, sorghum flour, and sweet rice flour build a moist and flavorful cake, and almond flour in the topping helps the streusel hold together. 

It would be an ideal addition to weekend brunch or potlucks, and it takes well to variations. I've made it with rhubarb instead of berries, for instance - so good!

Here are a few things readers have said about this cake:

"Better than any gluten-full coffee cake I ever had. This recipe is a keeper. THANK YOU!!" 

"So this is the best coffee cake I’ve ever had, GF or otherwise! Another genius recipe!"

"This was such a hit last night served as a dinner dessert. People were having seconds and thirds! It was absolutely delicious, fluffy and moist and flavorful with a crunch from the pecans on top." 

"This coffee cake is so good - a light, tender crumb and with a pleasant touch of lemon. If I didn’t know it was gluten free I wouldn’t even suspect so."

Recipe linked the_bojon_gourmet. If you make it, please let me know how you like it! 

https://bojongourmet.com/gluten-free-blueberry-coffee-cake-streusel/

#singluten #glutenfreerecipes #glutenfreecake #blueberrycake #coffeecake
    Gluten-free sponge cake is so easy to make. This a Gluten-free sponge cake is so easy to make. This airy cake can be turned into #victoriaspongecake, tiramisu, tres leches, or layered with your favorite frosting and toppings. 

This version with whipped mascarpone, berry chia jam, and fresh berries was actually our wedding cake!

A trio of flours - millet, sweet rice, and oat - give the cake a mild, neutral flavor with a moist & springy crumb. 

The cake layers are naturally dairy-free and can be sweetened with maple syrup instead of sugar if you prefer.

Recipe linked the_bojon_gourmet 

https://bojongourmet.com/gluten-free-sponge-cake-dairy-free/

🎥: nadia.creativity & rdaphoto 

#victoriasponge #victoriaspongecake🍰 #glutenfreecake #glutenfreecakes #spongecake #chiffoncake #glutenfreespongecake #recipereel
    This gluten-free strawberry rhubarb crisp uses an This gluten-free strawberry rhubarb crisp uses an unusual technique to create an exceptionally crunchy streusel. Watch to see how it’s done! 
 
Full recipe linked the_bojon_gourmet 

#strawberryrhubarb #rhubarb #glutenfreecrisps #glutenfreebaking #recipereels 

https://bojongourmet.com/gluten-free-strawberry-rhubarb-crumble/
    If you liked the gluten-free scones that I shared If you liked the gluten-free scones that I shared recently, you're going to love these gluten-free strawberry #shortcakes! 🍓

Tender almond flour biscuits (adapted from the scone recipe) are smothered with billows of whipped cream (shown here with culinayogurt for an easy DF option) and juicy strawberries. They're buttery, creamy, bright-tasting, and not too sweet.

Shortcakes make an ideal dessert for spring gatherings because the components can all be prepared ahead and assembled when you're ready to serve up dessert. 

Feel free to play around with different berries. Add other flavors to the biscuits (I especially love the lemon ginger variation from the scone recipe here). Or add a splash of liqueur to the fruit. 

Recipe linked the_bojon_gourmet 

Bojon appétit!

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#glutenfreebaking #glutenfreebiscuits #glutenfreescones #strawberryshortcake #f52farmstand
    Tender, buttery gluten-free #scones 🧈 These ba Tender, buttery gluten-free #scones 🧈

These bake up sturdy and moist thanks to a blend of gluten-free flours: sweet rice, almond, oat, and tapioca. Made in about an hour with endless mix-in suggestions. 

I’ve been baking scones for 20+ years and I’ve compiled all my top tips and tricks into this post, linked the_bojon_gourmet 

Bojon appétit! 

🎥: nadia.creativity & rdaphoto 

https://bojongourmet.com/gluten-free-scones-almond-flour/

#recipereel #recipereels #glutenfreebaking #sconesofinstagram #sconesrecipe
    Bake up a batch of these lemon blueberry swirl bis Bake up a batch of these lemon blueberry swirl biscuits to share with family or friends for a springtime treat! 

The recipe starts with buttery biscuit dough made with a trio of gluten-free flours and fresh lemon zest. Cultured butter from vermontcreamery has a clean, bright flavor and a high fat content, which, when rubbed into the dough, creates tender, buttery biscuits. 

Roll the dough up with fresh blueberries, cut them crosswise, and bake. The berries condense into jammy pockets encased in swirls of buttery dough. Top with an easy 3-ingredient mascarpone glaze for maximum deliciousness.

The biscuits can also be prepped overnight and popped in the oven day-of for an effortless brunch addition. 

Get the recipe vermontcreamery. Bojon appétit!

#recipereels #glutenfreebaking #biscuits #almondflourrecipes

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2023 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack