America's Best Gluten-Free Desserts
F&W's Mad Genius Tips and More Featured Video
Editors' Favorite Slideshows
Add a Comment
“I don’t like to manipulate recipes with ingredients like xanthan gum to make them gluten-free,” says pastry chef Alissa Rozos. She uses meringue and a small amount of cornstarch to bind this delicate, moist coconut cake, which she serves with vanilla-poached pineapple and a blood orange crémeux (a silky, creamy mousse).