Share Your Allergy-Friendly Sweets: 7 Gluten-Free Desserts

It’s potluck and picnic season, which means hosts and guests need to navigate the world of food allergies, especially gluten sensitivities and Celiac disease. With dessert being everyone’s favorite food at a party, no one should be left out because they happen to be allergic to an ingredient. If you’re new to gluten-free baking, or baking for food allergies in general, Allergy Kids has compiled useful information on how to avoid cross-contamination when preparing food, which you may find useful. Always make sure all of the ingredients you are using are gluten-free, and get ready to share your sweets. Even those who don’t need to follow a gluten-free diet will be fighting for the last one of these seven treats at the dessert table.


1. Espresso Meringues

Coffee lovers of all stripes will want to gobble up the espresso meringues from Cooking Light. You can entice chocolate lovers by drizzling melted chocolate over the top of the cookies, which already have a subtle chocolate flavor from the cocoa powder.


  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • 1 cup sugar
  • 1½ tablespoons instant espresso or 3 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 36 whole coffee beans (optional)
  • 1 teaspoon unsweetened cocoa

Directions: Adjust the oven racks to divide oven into even thirds. Preheat oven to 250 degrees Fahrenheit. Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add espresso and vanilla; beat until well-blended.

Cover 2 baking sheets with parchment paper; secure to the baking sheets with masking tape. Drop batter by level tablespoons onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off and partially open the oven door; leave meringues in oven for 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks.