PP Flourless Desserts: healthy recipes


What can replace wheat flour?

On the store’s shelves is a wide variety of gluten-free flours – from oatmeal to coconut, almond and amaranth. But we will consider the most affordable and simple options: rice, oatmeal, corn.


  • Rice flour does not leave a specific aftertaste, like coconut or chickpea flour. But some desserts turn out to be a little more “rubber” in sensations, and also differ in appearance.
  • Oatmeal leaves an “oatmeal cookie” flavor everywhere. It makes excellent apple pie, charlotte. You can also bake pancakes and pancakes. The advantage of oatmeal is that it is very easy to make your own. To do this, you just need ordinary oatmeal in a blender bowl. It also goes well with apples, nuts and dried fruit.
  • Cornmeal also leaves a special taste, so many classic recipes do not work with it. For example, do not try to make pancakes, pancakes, cookies on it.



In some cases, it is better to combine equal amounts of oatmeal, rice and cornmeal. Some pastry chefs may also add amaranth and coconut flour, or green buckwheat flour.

Note: Finding a 100% replacement for wheat flour is difficult. The most airy biscuit is always obtained only on it. But if you have gluten intolerance, oatmeal or a mixture of it with rice can be an alternative. A biscuit made only on rice will differ in appearance and taste.


With gluten-free flour, the main problem always remains: gluten is less developed in it than in wheat. Therefore, some recipes require the addition of starch.

The best starch for dessert

Potato starch is very popular, but it has a special taste in desserts. Therefore, it is better not to use it for such purposes.

A worthy alternative would be corn and tapioca storm. But there is an opinion that starch is not healthy because it remains on the intestinal walls.

Note: eggs also help to achieve the desired level of gluten in the dessert. Sometimes you can do without starch. But eggs make the dough more liquid. Consider this nuance.


Starch: harm and benefit

Refined starch is not digested in the human body, therefore it causes bloating and stomach cramps. But this problem is solved in two ways:


  • Fermentation of starch with sourdough (but this option is only suitable for pastry)
  • Use of tapioca starch. Tapioca contains a large amount of vitamins. Like fiber, which improves the process of digestion and detoxification. This is the reason why it is so popular lately.


Note: Approach your food choices in a calm and balanced way to avoid an eating disorder. If you rarely eat refined starch-based desserts, then you should not worry too much about the benefits and harms of starch.

Gluten-free dessert recipes

Brownie without sugar and flour



  • 80 g cornstarch or tapioca
  • 50 g of cocoa
  • 1 tsp baking powder
  • 60 grams of sugar
  • 2 eggs
  • 250 ml of water

  1. Sift the starch.
  2. Add sugar and mix dry ingredients well with a whisk.
  3. Get the eggs, add water and mix well.
  4. Pour the dough into a mold greased with butter or coconut oil, sprinkled with flour.
  5. Put the brownies in the oven for 1 hour at 160 degrees.

For the frosting we need:

  • 70 ml of milk
  • 20 grams of cocoa
  • 30 grams of sugar

  1. Combine all ingredients in a pan and stir over low heat until smooth.
  2. Pour frosting over cooled brownies and garnish with berries.


Raspberry Banana Cake


  • 80 gr rice flour
  • 2 eggs
  • 150 ml kefir
  • 25 grams of cocoa
  • 1 tsp baking powder
  • 60 ml agave syrup
  • 150 gr banana
  • 150 gr raspberries

You can use frozen raspberries, but for this you must first remove them from the freezer in the refrigerator at night, and drain all the juice in the morning. This will remove excess liquid and preserve the beautiful shape of the berries.

Secret: Any baking with a banana requires more baking powder, because it is very heavy on its own. The dough will take more effort to lift the pastry.

  1. Combine flour, eggs, kefir, baking powder, cocoa and agave syrup.
  2. Add sliced ​​bananas and raspberries. Be careful not to damage the berries.
  3. Grease a mold with a diameter of 12 cm with butter or coconut oil. And sprinkle with rice flour. Shake off excess flour by turning the mold over.
  4. Pour the tea into a mold and put in the oven for 40-45 minutes at 180 degrees.
  5. Let the cake cool for 15-20 minutes.

Enjoy your meal!

The main secret of delicious desserts is positive emotions. Both during and after cooking. Experiment in the kitchen with different types of flour and starch. Only in this way you will find your ideal proportions for each dessert!

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