America's Best Gluten-Free Desserts
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“I like surprising guests, because when they have dietary restrictions like celiac disease or gluten intolerance, they begin to just expect a scoop of ice cream or sorbet,” says pastry chef Chris Ford (F&W’s People’s Best New Pastry Chef 2012). “There is so much more.” His favorite gluten-free offering is a layered dish of rich caramel custard with peanuts in several forms: creamy peanut butter ganache, simple candied peanuts and a tasty powder that he makes by combining peanut butter with tapioca maltodextrin (an oil-absorbing ingredient). The marshmallow topping is lightened with two other staples of molecular kitchens: xanthan gum and versawhip, a modified soy protein.