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America's Best Gluten-Free Desserts

Incredible pastry chefs around the country are on a mission to create ultra-indulgent desserts without gluten. (While all the desserts he...
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Tallulah on Thames; Newport, RI

Oroblanco Panna Cotta
“Oroblancos are my favorite—sweet, bitter and sour all at once,” says chef Jake Rojas of the bright green citrus fruit—a cross between a grapefruit and a pomelo—that he uses to flavor his light-tasting panna cotta. It’s topped with zingy passion fruit gel, crunchy cardamom granola and herbaceous candied fennel. “Fennel and citrus are an amazing combo,” Rojas says. “The flavors are so crisp and clean together.”

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