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Gluten Free Valentine’s Day Treats

No reason to go without on Valentine’s Day just because you are gluten free.  Spoil the ones you love with these treats.


See’s Candy


According to their website, all of See’s candies do not contain gluten.




What a perfect way to make someone feel special.  (Don’t tell my kids, but this is what they are getting).


Chocolate Covered Strawberries

These are so easy to make and naturally delicious.  Don’t spend a ton of money on store bought ones when it is so easy to make them at home.




  • 1 pound strawberries with stems (the bigger the better) washed and dried very well
  • 6 ounces GF semisweet chocolate
  • Parchment paper

Line a cookie sheet with parchment paper.

  1. Rinse the strawberries and pat until completely dry.  Do not cut the stems off.
  2. Heat the chocolate in a microwave-safe bowl at 50 percent power for 1 minute.  Stir and heat at 50 percent power, stirring every 30 seconds, until the chocolate is melted and smooth.
  3. Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate and coat.  
  4. Place strawberries on parchment paper until the chocolate sets.  
  5. Repeat with the remaining strawberries.
  6. Store in the refrigerator until ready to serve.


Cut Out Cookies

If you are willing to put in a little extra effort, these are really fun for kids. 



  • 1 ½ cups white rice flour
  • ½ cup brown rice flour
  • ½ cup potato starch
  • ¼ cup tapioca starch
  • 1 Tablespoon dry milk powder
  • 1 teaspoon xanthan gum
  • 2 sticks (16 Tablespoons) unsalted butter at room temperature (use Earth Balance for dairy free)
  • 1 cup fine bakers sugar
  • Pinch of salt
  • 2 large eggs at room temperature
  • 1 teaspoon grated lemon zest or lemon juice
  • 1 teaspoon vanilla extract

Gluten Free Frosting:

  • 1 pound box of powdered sugar
  • ¼ cup milk (use almond milk for dairy free)
  • 1 teaspoon vanilla
  • 1 stick butter (use Earth Balance for dairy free)
  1. Whisk together the dry ingredients to form one consistent texture – white rice flour, brown rice flour, potato starch, tapioca starch, dry milk powder and xanthan gum. 
  2. In your electric mixer beat butter, sugar and salt until creamy.   About 5 minutes.
  3. Beat in egg yolks, lemon and vanilla.
  4. On slow speed, beat in the dry mixture one cup at a time until just combined.
  5. Divide dough into three equal parts, flatten into disc, wrap separately in wax paper and refrigerate until firm, overnight or at least one hour.
  6. When ready to bake, preheat oven to 350 degrees F.
  7. Gluten free dough can be sticky and challenging to work with.  Over the course of making cookies the last eight years, I have learned a few tricks:
  • The dough really does need to be cold.  So don’t skip the refrigeration part.
  • If your house is hot, open a window or turn up the AC.  A warm room temperature will turn the dough into a sticky mess.
  • Generously flour the work surface and your rolling pin with cornstarch.  I love my Silicone Baking Mat with Measurements that I very generously coat with cornstarch.  For a roller, I use the Kitchenaid Gourmet Rolling Pin that is also generously coated with corn starch.

8.  Roll out one disk at a time to 1/8-inch thickness, leaving the other dough in the refrigerator until you are ready to use it. 
9.  Cut into desired shapes with cookie cutters.10.  With a metal spatula, transfer to a cookie sheet lined with parchment paper.  If the dough seems particularly soft, pop the cookie sheet with the cookies on it in the refrigerator for another 30 minutes to set the dough again.
11.  Bake 10 – 12 minutes, until lightly golden.  Slide the parchment paper off the cookie sheet onto the kitchen counter and let cool.

To make the frosting: Combine all of the ingredients with your electric mixer until you reach the desired consistency. 


Flourless Chocolate Cake

Looking to make a romantic dinner for someone you love? This is another all time favorite dessert.  Even if you are going out to dinner, chances are the restaurant will not have a gluten free dessert as good as this one.  Skip the sorbet and bring your loved one home to this. 




  • 8 large eggs, cold
  • 1 pound bittersweet or semisweet chocolate, chopped coarse
  • 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces (use Earth Balance for dairy free)
  • 1/4 cup strong coffee (optional)
  • Confectioners’ sugar for dusting the cake and strawberries for decoration
  • Strawberries for decoration

1. Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees F. Line the bottom of a Non-Stick 8-Inch Springform Pan with parchment paper and grease the sides of the pan. Wrap the outside of the pan with 2 sheets of heavy-duty foil. Bring a kettle of water to a boil.

2. Beat the eggs in the bowl of a standing mixer at high speed for about 5 minutes or until the volume doubles to approximately 1 quart.

3. Heat the chocolate in a microwave-safe bowl at 50 percent power for 2 minutes.  Stir and add the butter and coffee.   Heat at 50 percent power, stirring every minute, until the chocolate and butter are melted and are smooth.

4.  Using a large rubber spatula, fold the egg foam into the chocolate mixture working in batches.  Fold a third of the egg foam into the chocolate mixture until only a few streaks of egg are visible.   Then fold in half of the remaining foam.  Then fold in the last of the foam, until the mixture is homogenous.

5. Set the prepared spring form pan inside the roasting pan.  Add the batter to the spring form pan and smooth the surface with a rubber spatula. Pour in enough boiling water to come about halfway up the sides of the spring form pan.  Set the roasting pan on the lower-middle position of the oven rack.   Bake 22 to 25 minutes, until the cake has risen slightly, the edges are just beginning to set and a thin glazed crust (like a brownie) has formed on the surface.  When finished, an instant-read thermometer inserted halfway into the center will read 140 degrees.  

6. Remove the cake pan from the water bath and cool to room temperature on a wire rack.  Cover and refrigerate overnight.

7. 30 minutes before serving, remove the sides of the pan; invert the cake onto a sheet of waxed paper and peel off the parchment paper.

Sprinkle with confectioners’ sugar and decorate with strawberries cut in quarters and lined around the outside of the cake.

Use a thin-bladed knife to cut, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Original Source of this Recipe is Baking Illustrated.


Chocolate Fondue with Pound Cake

Finally, my family celebrates with chocolate fondue with cut out strawberries, bananas and gluten free pound cake.  This is the one time of the year that I actually use my fondue pot.  This has been our tradition for about the last 15 years. 


Gluten Free Lemon Pound Cake



For the Chocolate Fondue

  • 12 ounces good quality semi-sweet chocolate 
  • 2/3 cup heavy cream
  • 2 Tablespoons pure vanilla extract

For the Pound Cake

  • 2 cups sugar
  • 1 cup butter, melted
  • 4 eggs
  • 4 teaspoons vanilla
  • 2 cups brown or white rice flour
  • 2/3 cups potato starch
  • 1/3 cup tapioca flour
  • 1 teaspoon xanthan gum 
  • 2 teaspoons GF baking powder
  • 1 cup milk

For the Chocolate Fondue

  1. Combine the chocolate and heavy cream in a medium heavy saucepan over medium-low heat.
  2. Stirring constantly, cook for about two minutes, or until melted and smooth.
  3. Add the vanilla. 
  4. Transfer to the fondue pot to keep warm. 

Serve with sliced bananas, whole strawberries and pound cake cut into one inch squares.

For the Pound Cake

Heat oven to 350 degrees F.

  1. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  2. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until well mixed.
  3. Whisk together the flours, xanthan gum and baking powder in small bowl. Mix well until the different flours essentially become one new flour. 
  4. Gradually add flour mixture, alternating with milk, to butter mixture, beating at low speed until well mixed.
  5. Pour batter into greased and floured 12-cup Bundt® pan.
  6. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes; remove from pan. 

No matter what you eat, serve or do, hoping you feel loved on this Valentine’s Day!


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