So I picked two for this week that I think will meet the need.
Wednesday’s “Cheesecake (GF)” is just a classic baked cheesecake. This time of the year, you can top it with a variety of fresh berries. Or you could just use canned pie filling or frozen fruit of choice.
You could even leave it plain and just top it with whipped cream.
An Italian classic, “Tiramisu (GF)” is Thursday’s recipe. It calls for using pecan shortbread cookies, but you could use another type of gluten-free cookie instead. If you have a favorite, why not use it.
The hardest part of making GF desserts is usually the crust. In 4 weeks, I will have a couple of recipes for different gluten-free crusts for you to test.
In the meantime, “Happy Cooking” and see you next week. Don’t forget to share the link here for family, friends and co-workers.