The docket
24 recipes. Complexity is shown with its reasons on each recipe — it is a filter, never a gate.
Flourless Chocolate Cake
Rich, dense chocolate cake made with no flour at all. It bakes up like a truffle and is best served in small slices with whipped cream.
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Pavlova with Berries
Crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh berries. Naturally free of flour.
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Almond Olive-Oil Cake
Moist, citrus-scented cake made entirely with almond flour. Olive oil keeps the crumb tender for days.
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Rice Pudding
Creamy stovetop pudding made from rice, milk, and a little sugar, flavored with vanilla and cinnamon. A simple, naturally gluten-free dessert.
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Peach Cobbler
Juicy baked peaches under a tender biscuit topping. The topping uses a direct gluten-free blend swap and is dropped on in spoonfuls.
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Apple Crisp
Warm spiced apples under a crunchy oat topping. Certified gluten-free oats are essential here; standard oats are not safe for a gluten-free diet.
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Lemon Bars
Bright, tart lemon filling over a buttery shortbread crust. Only the crust changes, with a direct gluten-free blend swap.
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Panna Cotta
Silky, lightly sweetened cream set with gelatin and flavored with vanilla. Served chilled, plain or with fruit.
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Chocolate Mousse
Light yet deeply chocolate mousse made from whipped cream and melted chocolate. No flour, no baking, and best made ahead.
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Baked Apples
Whole apples baked until tender with a brown sugar, cinnamon, and nut filling. A simple, naturally gluten-free dessert for cool weather.
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Indian Pudding
A slow-made pudding of milk, a little cornmeal, molasses, and ginger, served warm with cream. One of the oldest American desserts, and naturally gluten-free.
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Corn Meal and Fig Pudding
Cornmeal is cooked in milk with molasses and chopped figs, enriched with eggs, and given a long, slow finish in the oven. Partway through, the last of the milk is poured over without stirring, for a soft top.
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Rebecca Pudding
A molded cornstarch blancmange with stiff-beaten egg whites folded in — pale, delicate, and set in a mold to chill. Farmer serves it with a yellow sauce; cream and fruit do just as well.
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Chocolate Cream
A molded chocolate cornstarch pudding, lightened with beaten egg whites and chilled until it holds its shape. Richer than a blancmange, softer than a mousse — and it predates both reputations.
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Banana Pudding Parfait
Crushed gluten-free gingersnaps, sliced bananas, and a light vanilla pudding and yogurt mixture are layered in glasses for an individual, no-cook banana pudding.
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Cherry Pineapple Delight
Sugar-free cherry gelatin spiced with cinnamon is chilled until slightly thickened, folded with pineapple chunks and mandarin oranges, and refrigerated until firm.
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Chocolate Fudge
A rich, traditional chocolate fudge made on the stovetop with marshmallow creme, chocolate chips, and walnuts, then chilled and cut into squares. A holiday-style candy that is naturally gluten-free.
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Chocolate Pear Bake
A flourless chocolate dessert that looks like a brownie but gets its structure from whipped egg whites, with sliced pears folded through for a mild fruit note. Served hot with whipped cream.
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Coconut Pyramids
Simple coconut macaroon-style pyramids made from desiccated coconut, sugar, and one egg, shaped by hand and topped with a glacé cherry. Quick, kid-friendly, and naturally gluten-free.
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Snow Pudding
A lemon jelly beaten until frothy, then beaten again with stiff egg whites until it holds its shape like snow, and moulded. Farmer serves it cold with boiled custard; it is just as good plain, and it contains no flour, no starch, and no grain of any kind.
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Baked Caramel Custard
A quart of milk and five eggs set in custard cups in a water bath, flavored with caramel syrup made by melting sugar in a heavy skillet until it turns a heavy brown syrup.
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Date Pudding
Dates and chopped nuts in a light egg batter, made very slowly — 250°F for an hour and three-quarters — until set, then cut in squares and served with whipped cream.
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Cheesecake
A lemon-sour cream cheesecake on a zwieback crumb base, with five yolks in the filling and five whites beaten stiff and folded in, the reserved crumbs scattered over the top. Twelve servings from a 9-inch springform.
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Chocolate-Jalapeno Truffles
Rich semisweet chocolate truffles with a slow-building jalapeño heat, rolled in cocoa powder. The ganache is beaten with cold butter, chilled overnight, and shaped by hand — naturally gluten-free.
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