Celiac.com 10/07/2021 - If you're looking for a rich, decedent chocolate fix, say hello to my little friend, the diabolically delicious chocolate pie. This salacious marriage of coconut, pecans, and silky chocolate will have you holding onto yourself, and making all kinds of happy eating sounds. Just grab yourself a pre-made gluten-free pie crust, or make your own from scratch, with this gluten-free pie crust recipe. Then grab your other ingredients, and follow the directions below for what promises to be a gluten-free affair to remember.

Ingredients:

Makes One 9-inch gluten-free pie crust.

Filling:

• 4 ounces German sweet chocolate, chopped
• 2 ounces unsweetened chocolate, chopped
• 1 can (14 ounces) sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Topping:

• ½ cup packed brown sugar
• ½ cup heavy whipping cream
• ¼ cup butter, cubed
• 2 large egg yolks
• 1 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• ⅓ cup chopped pecans

Directions:
Heat oven to 350°.

In a microwave, melt chocolates in a large bowl; stir until smooth. 

Allow melted chocolate to cool slightly. 

Whisk in milk, egg yolks and vanilla, and then stir in pecans. 

Pour into the pre-baked gluten-free pie crust. 

Bake 16-19 minutes or until mixture is set. 

Set aside to cool for 1 hour on a wire rack.

Meanwhile, in a small heavy saucepan, combine brown sugar, cream and butter. 

Bring to a boil over medium heat, stirring to dissolve sugar. 

Remove from heat.

In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. 

Cook 2-3 minutes or until mixture thickens and a thermometer reads 160°, stirring constantly. 

Remove from heat. Stir in coconut and vanilla; cool 10 minutes.

Pour over filling; sprinkle with pecans. 

Refrigerate 4 hours or until cold.

Serve chilled.

Celiac.com 11/27/2019 - Holiday times mean citrus, and lemon bars are both one of the great dessert favorites, and a great way to use some of the delicious fresh citrus that's in season. These easy gluten-free holiday lemon bars are simple to make and memorably tasty. If you like your lemon bars with a bit of a twist, here's a link to our popular recipe for Lavender Lemon Bars.

Ingredients:

• Shortbread Crust
• ¼ cup unsweetened shredded coconut
• ¾ cup King Arthur Flour gluten-free multi-purpose flour
• 2 tablespoons granulated sugar
• 1 large egg yolk
• ¼ cup (½ stick) chilled unsalted butter, cut into pieces
• ½ vanilla bean, split lengthwise (or 1 tablespoon vanilla extract)
• ⅛ teaspoon kosher salt

Filling:

• 4 large eggs
• 1½ cups granulated sugar
• 2 tablespoons finely grated lemon zest
• ½ cup fresh lemon juice
• 2 tablespoons King Arthur Flour gluten free multi-purpose flour
• 1 teaspoon baking powder
• Powdered sugar (for serving)

Directions:
Shortbread Crust
Heat oven to 350°. Toast coconut on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes.

Line an 8x8" baking pan with parchment paper, leaving a generous overhang on all sides. 

In a large mixing bowl, sift or mix flour, sugar and salt until combined.

Add coconut, egg yolk, and butter and scrape in vanilla extract, or seeds (put the pod into a small jar of vodka to make extract for later). 

Process until a dough forms. 

Gather into a ball and press into bottom of prepared pan. 

Bake crust until golden brown, 25–30 minutes.

Lemon Filling
While crust is baking, process eggs, sugar, lemon zest, lemon juice, flour, and baking powder in a food processor until smooth. 

Pour filling into warm crust and bake until filling is beginning to brown at the edges and is just set in the center, 25–30 minutes. 

Move pan to a wire rack and let cool. Chill the lemon bars until cold, at least 2 hours.

Just before serving, dust lemon bar with powdered sugar and cut into 2” squares.

Celiac.com 12/28/2017 - Big data gets credit for a lot of things, much of it deserved. Data has brought a measure of sanity and relevance to internet searches, advertising and social media. But can data bake a perfect cookie? Google says it can.

The result? A gluten-free chocolate chip cookie that derives its alleged perfection from, wait for it...cardamom.

In an effort to demonstrate Google's new technology for experimental design, a research team dreamt up a real-world challenge: “designing the best possible chocolate chip cookies using a given set of ingredients," says senior staff engineer Daniel Golovin.

Google engineers established the inputs: chocolate, flour, vanilla etc. Google employees would test a recipe, give it a numerical rating and then the system would recalibrate the recipe based on the feedback.

They did this dozens of times, each time baking, rating, and feeding the ratings back in for a new recipe iteration. Once the AI perfected a baseline chocolate chip cookie, the engineers turned to up Jeanette Harris of the Gluten Free Goat Bakery & Cafe. The team wanted their final cookie to be gluten-free.

They also threw the AI a curve by adding a couple of tricky ingredients to the mix, cardamom and Szechuan pepper, just to see how the AI would respond. The result was an entirely new gluten-free cookie: The Chocolate Chip and Cardamom Cookie.

So, how is it? Is Google's AI-developed gluten-free Chocolate Chip and Cardamom Cookie the best of all possible gluten-free cookies? Here's the recipe. Give it a try and let us know how it goes.

Google's AI-Crafted Gluten-Free Cardamom Chocolate Chip Cookie

Google's Artificial Intelligence unit crafted this cookie recipe after two months and 59 recipe attempts. It is the first cookie recipe developed and perfected entirely by AI.

Ingredients:

• Tapioca starch ½ cup + 2 tablespoons
• Brown rice flour ½ cup
• OG Sugar ¾ cup + 1½ tablespoons
• Raw Sugar ¼ cup
• Cardamom 2 teaspoons
• Flaxseed Meal 1½ tablespoons
• Sorghum Flour ¼ cup
• Xanthan Gum 1½ tablespoons
• Sea Salt 1½ teaspoons
• Baking Soda 1 teaspoons
• Chocolate Chips 1 cup
• Water ¾ cup
• Safflower oil ¾ cup

Directions:
Combine all dry ingredients, except chocolate chips, in a bowl and mix well.

In another, combine all the wet ingredients, and then add to the dry ingredients and mix to combine.

Add the chocolate chips and fold in until just mixed using a large spoon, drop on parchment lined in sheet pan and bake at 350F about 12 minutes.