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Looking for some basic dishes that are gluten free, preferably tried & true ones. I need to find some that I can make just as weeknite type dinners & maybe a few deserts. Any one have any to share? (Yes I already searched) lol

Here are two cakes that are good and Gluten free --

Martha


This is a great cherry cake made with almond instead of flour -- I think it's more like a coffee cake than a cake cake but it IS tasty!

And of course, a chocolate flour less cake is a classic and this is a great recipe!


CAKE OF CHERRIES

4 eggs, separated
1/2 t. vanilla
1/2 c. sugar
zest of 1 lemon
pinch of salt
3/4 c. ground almonds
1 T. Kirschwasser (cherry brandy)
3/4 pound Bing cherries, halved and pitted

Heat oven to 350. Grease and flour a 9 inch springform pan.

In a large bowl, beat the yolks with 1/2 the sugar, the vanilla and the lemon zest. In another bowl, beat the whites with the salt to soft peaks, then beat in the remaining sugar a tablespoon at a time until thick and glossy.

Stir the almonds into the yokes, then the cherry brandy, then loosen the mixture by adding a spoonful of the whites to the mixture. Fold in the remaining whites and pour into the prepared pan. Scatter the cherries over the top and bake for 45 minutes or until a toothpick in the center comes out clean.

Let cool 10 minutes before removing sides of the pan. Serve warm or at room temperature.

CRAGGY CHOCOLATE CAKE

7 ounces bittersweet chocolate, chopped
7 ounces butter, softened
4 eggs, separated
1 c. sugar

Heat the oven to 375. Line an 8 inch springform with parchment and grease and flour pan.

Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the egg yolks with 1/2 c. sugar until tick, pale and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2 c. sugar and beat to a stiff meringue.

Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Pour the batter into the prepared pan and bake 50 minutes.

Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and top with crack, appealingly. Serve with a drift of slightly sweeter whipped cream, flavored with vanilla, rum or orange flower water (I used Grand Marnier)

Marthsa

Thanks Linderhof! Most definitely gotta try that chocolate one!