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Flourless Chocolate Cake (Gluten Free)

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Today’s recipe for Flourless Chocolate Cake (Gluten Free) is THE dessert for special celebrations. We will be hosting our biennial Valentine’s Day party on the actual day this year, Saturday, February 14.

It’s a fun, sort of “over-the-top” affair that we have been doing for many years as a gift to ourselves, and to our dearest friends—our many sweethearts, so to speak. We have a live band and tons of wonderful food and drink. There’s dancing and catching up between people who see each other regularly and others who only run into each other at our parties every two years.

I purposely plan the party menu so it consists of finger foods as much as possible. (I don’t want to be dealing with beaucoup de dishes and silverware in the aftermath.) However, I make an exception for two dishes—both desserts, which is quite understandable in my opinion. This Flourless Chocolate Cake (Gluten Free) is one of them.

This Flourless Chocolate Cake (gluten free) is

The other is the truly exceptional crème brulee that my oldest and sweetest girlfriend, “Fred,” and her dear husband, Jack, provide. They make an assortment of different varieties; e.g., classic and lavender … sometimes adorned with such lovelies as tiny raspberries.  So lovely and, of course, so delicious.

My flourless chocolate cake is one that I make only for very special occasions. Typically, I make this recipe about once a year. I don’t want this dessert to become ordinary.

Plus, seriously, if you make it too often, there might be a death, because a “death by chocolate” dessert it is indeed! But, if you can’t help yourself … baby, what a way to go!

So, the flourless chocolate cake is on the menu for the upcoming Valentine’s Day party. And when my girlfriend, Veronica (also affectionately known as V-grrrl or V) invited me to her all-girls birthday party this past weekend, well, I knew I just had to take this cake.

I mean it’s the perfect dessert for a girls’ gathering! Chocolate for women is a no-brainer, don’t you agree? We really love our chocolate.

Hmmm, is it love or is it need? In this case, I think the two go hand in hand.

This cake is dark chocolate—rich and pleasantly intense. It makes a spectacular presentation with the chocolate-honey glaze beautifully spilling over its sides.

After we finished some delicious appetizer fare with our wine (and lots of equally delicious “girl talk”!), we were ready for dessert. Everyone sampled the chocolate cake and I know I heard at least one little moan … oh wait that might have come from me! LOL But, seriously, all raved over the cake; nary a morsel was left on any plate.

Some of the girlfriends enjoyed theirs with a freshly brewed cup of coffee, but this chocolate sensation also makes a terrific pairing with a fine cabernet sauvignon! V-grrrl posted about her birthday party (including two mentions of my chocolate cake—thanks, V!) on her blog (now inactive).

By the way, my mother says this cake is “too much” for her. However, clearly, my sister and I have evolved! 😉 That said, I would never make this cake solely for my own enjoyment. It is best made for a gathering of many and because only small portions are needed—this one cake can serve very many.  In fact, V-grrrl had many goodies left so she sent the remaining cake home with me. I sliced it into bite-sized squares and took it to my sister and brother-in-law’s Super Bowl party—more sweethearts to serve! Everyone was grateful. I may do the same on Valentine’s Day … so all our sweethearts who want to indulge can just pop one in their mouth and keep dancing!

A Slice of My Flourless Chocolate Cake (Gluten Free). (Photo courtesy of Brandae Filla.) [from GlutenFreeEasily.com] (photo)

A Slice of My Flourless Chocolate Cake (Gluten Free). (Photo courtesy of Brandae Filla.)

Gluten-Free Flourless "Death By Chocolate" Cake from Gluten Free Easily

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Flourless Chocolate Cake

There are three words to describe this cake: Death. By. Chocolate.

Ingredients

Cake

Glaze

  • 4 oz semi-sweet chocolate chips (regular, mini, or chunks)
  • 3 tbsp butter (see notes regarding dairy-free options)
  • 1 tbsp milk (see notes regarding dairy-free options)
  • 1 tbsp honey (like this one)
  • 1/4 tsp vanilla extract

Instructions

For the cake:

  1. Preheat oven to 375°F. Spray a 9-inch spring-form pan or 9-inch round cake pan with non-stick spray or butter. Line bottom with a circle of wax or parchment paper and spray the paper. (I used the spring-form pan and parchment paper, and sprayed with non-stick spray. I like Trader Joe's coconut oil spray or olive oil Pam.)
  2. Place chocolate and butter in a medium- to large-sized pan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended. Remove pan from heat. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired. If you go this route, remember that chocolate chips don't change their shape when melted in the microwave, so it's easy to burn them.) Add sugar and mix well. Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended. Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust. It may crack just a bit. The cake should be just firm in the center when done. (You can tell when you touch it.) Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan. Remove parchment/wax paper and allow the cake to continue to cool.

For the glaze:

  1. While cake is baking, prepare glaze. In a small saucepan over medium-low heat, melt chocolate chips with butter, stirring frequently until smooth. Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly. (Don't worry about the glaze hardening too much. It stays the right consistency ... most likely because of the honey. You know how I feel about honey!) When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake. (As you use the spatula, you can just push the glaze so it dribbles nicely down the sides.) Chill for at least 30 minutes before serving. This sets the glaze and makes the cake easier to slice. (The cake will soften up after sitting for a while, but not terribly.)

Notes

I adapted this recipe from one found several years ago on the Whole Foods site. I tweaked the original recipe (slightly different from the version currently shown on their site) to use ingredients found in any grocery store, which makes the recipe GFE! Readers have made this recipe dairy free by using ingredients like coconut milk and coconut oil; be sure to read comments. This cake can also be topped with a dollop of whipped cream or dressed with fruit. FYI---my sister likes hers plain, but warmed with a cup of tea for breakfast. Oh, so bad ... but yet, oh, soooo good!

Courses Dessert

flourless-chocolate-cake-001

Gluten-Free Flourless Chocolate Cake Cooling

The ultimate Flourless Chocolate Cake. Perfect for every holiday and special occasion. You don't even have to separate the eggs either. I LOVE that part!

Originally published February 3, 2009; updated October 26, 2017.

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Comments

  3. Kelly–Thank you very much! Yes, I know … too bad I didn’t hang on to some! LOL Okay, only have to wait 10 more days (if I make it the night before) … the “cubing” method also means you can sample some without destroying the presentation. xo

    noble pig–Cathy, I wholeheartedly agree that flourless chocolate cakes are the best ones. I was so happy when I tried that recipe after going GF and it was such a success. Thanks for the compliment! The glaze makes this one perfect-looking every time. 🙂

    Shirley

    Reply

  4. No doubt about it. Chocolate is it. In any shape, way or form.
    Your Torte makes me want to lick the screen!

    Did I tell you about Scharffen Berger chocolate in Canada? 1.00 at the Dollarama stores! One buck!

    Reply

  5. H. Peter–LOL … that’s one way to get your monitor clean. 😉

    Now, DO TELL about the Scharffen Berger chocolate! Are you going to have me buying a plane ticket just to buy a dollar bar of chocolate?! 😉

    Shirley

    Reply

  7. Ehm, you can bring back a truck load if you want. They are made in the US. No restrictions.

    I bought 35 bars of various cocoa contents from 41% to 82%

    I saw tons left, but not forever.

    The math is on your side….buy 100 Bars, save 400.00 bucks which is pretty much the price of the airline ticket. Hahahahhaha

    Reply

  9. H. Peter–35 bars!! I guess you have to space out the eating so you can really appreciate the nuances of each re: cacao content. That 68% one showing on their site makes me drool! Anyway, I want to buy at least that many bars just for the heck of it … how deliriously happy could that make a person! (And, you can easily spend that on a few truffles in an upscale chocolate shop.) Now 100 bars … LOL, but I like your thinking (and the math!)! The perfect dessert by itself, break off a piece or do some curls to adorn the right desssert, break into pieces and use for your chocolate in baking … so many possibilities!

    Shirley

    Reply

  12. Thanks, Nance! I think you’ll really enjoy it. I am actually feeling a need for dark chocolate right now. Wish I had a little piece to warm up a tad with a cup of hot tea. Just have to wait a few more days though until I make it again. 🙂

    Have a great weekend!
    Shirley

    Reply

  13. Perfect timing, Shirley. I have to do a short little nutrition talk on dark chocolate this coming week and you’ve put me in the mood! And H.Peter — nothing like your story, but I just bought 8 bars of chocolate with cocoa content ranging from 55% to 77% to pass around for taste-testing during my talk. The higher the cocoa content the better. Munching a touch of it daily is fine, just an ounce or so. But once you start, sometimes it’s hard to stop!
    🙂
    Yippee for dark chocolate as health food!
    Melissa

    Reply

  14. Hi Melissa!–Thanks so much for stopping by and sharing this info! I think your timing is also great. Everyone will want to hear about the benefits of dark chocolate with Valentine’s Day coming up and it’s brilliant to pass around some samples of great dark chocolate for tasting! 🙂 You’re right about having a hard time stopping once you start though. My one girlfriend will break out a high quality chocolate bar as THE dessert sometimes. Because she has a large family, it works perfectly … everyone gets a little! (It’s more challenging at my house! LOL)

    Shirley

    Reply

  18. Ali–Thanks so much! It’s definitely one of my favorites and classic chocolate indulgence … just right for Valentine’s Day. Can’t wait until you post your raw chocolate torte recipe! Can there be too many wonderful chocolate recipes? I don’t think so …. 😉

    Shirley

    Reply

  19. I forgot to set aside a piece of the chocolate cake for my boy, who was asleep when I delivered servings of it my man and the girl. He was more than a little disappointed when he got up the next morning and only carrot cake was left–though he ate a lot of carrot cake, so clearly didn’t “suffer” for too long.

    It is ever so rich and ever so good. Love the dense texture. No complaints here about it being “too much.” I’m a tough Grrrl, I can TAKE IT. Lay it on thick! : )

    Thanks again for providing the evening’s highlight. That cop at the door didn’t KNOW what he was missing.

    Reply

  20. V–LOL on your boy not suffering since he had his fill of carrot cake, but you can take him some home Saturday night. That will make up for his loss.

    Yes, you are a tough Grrrl. LOL There must be some saying we can come up with about when the going gets tough, the tough grrrls eat chocolate … dark, rich, dense chocolate. 😉

    You are so very welcome. 🙂 If only that cop had left with a piece, he might never bother you again … or, wait, perhaps he’d come back to check out every party you have! LOL

    Reply

  21. I made this yesterday and love it! We even had leftovers for breakfast. I added a little less sugar and used coconut milk for the milk in the icing recipe. Delicious.

    Reply

  22. Hi, Cathy–Thanks so much for coming by GFE and letting us know about your success with this recipe! It is really good for breakfast. I followed my sister’s lead and actually heated my piece just a little bit the last time I ate it … oh my, it was so good warmed. I would like to modify it a bit myself when I make it next time as I may be changing my diet “protocols” some. Cathy, if you have a moment, could you tell us how much sugar you actually used? Also, what brand of coconut milk do you prefer? I’ve been looking for one with no gums. I know they exist, but I just haven’t been in a store that carried a gum-free coconut milk yet.

    Thanks again!
    Shirley

    Reply

  24. Shirley,

    I ment to tell you earlier that I made this for New Years. I used full fat coconut milk and coconut oil to make it dairy free. I used the enjoy life chocolate chips to make it soy free. It was fantastic. I eat very little sweets so I had to eat it in small pieces because it was so rich.

    Reply

    • Hey Raye Ann–Great to see you again! 🙂 Oh, I really appreciate you coming back to let me know about your version of the flourless chocolate cake—thank you! Did you also use agave in place of sugar? Yes, it’s very rich. Good idea to make it for a crowd. A little goes a long way, as you’ve indicated. 😉 I’m so glad you enjoyed it so much!

      Shirley

      Reply

        • Hey Raye Ann–Thanks for the follow up. Some folks only use agave and I had noted that you had used it previously, that’s why I asked the question? I agree though. Changing too many things at once will leave one befuddled as to the cause for sure.

          Just so glad you loved your dairy-free version! Definitely a special, delicious treat. 🙂

          Shirley

          Reply

    • Hi Diane–Good to see you here again at gfe! I like this flourless chocolate cake because it is so easy to make. It is death by chocolate though. 😉 I have lots of chocolate cakes. I’m thinking about linking up a few more. Chocolate definitely says Valentine’s Day to me. 😉

      Yes, I’m going to check out all the entries as soon as I wrap up some stuff here. 🙂 Thanks!

      Shirley

      Reply

    • Hi Liz–It was my pleasure! What could be a better roundup than Valentine’s Day recipes? 😉 Now, I just need to sit down with a cup of hot cocoa and happily check out all the entries!

      Thanks for hosting such a fun event! 🙂

      Shirley

      Reply

    • Hi Linda–Per my reading, Tobler Narcisse is no longer made. (If anyone reading knows otherwise, please let us know.) However, I’ve also read that Callebaut white chocolate is a fine one to use. It’s gluten free per my understanding and you can purchase it several places online, includng here at Amazon.

      As far as molten chocolate cake, there are several recipes online. Others are sugar free, dairy free, etc. Here’s one that looks terrific. I’ve made a chocolate pudding cake, which is very close (if not the same) to a molten chocolate cake, but have not posted a recipe yet. However, my friend Stephanie of A Year of Slow Cooking even has a pudding cake recipe you can make in your slow cooker. You can check that out here.

      Hope that helps!

      Shirley

      Reply

  28. I just made this for my Dad’s birthday! He is a chocoholic, and I know he’s going to LOVE it! I did it in a bundt pan, and am going to put raspberries on top! Thank you so much for this recipe. It was nice and easy!

    Reply

    • Hi Molly–First, welcome to gfe! 🙂 And, thanks so much on your feedback on this flourless cake! I so love your idea of baking it in a Bundt pan and topping with raspberries. I would have thought it would have stuck in a Bundt pan, so it’s very cool to hear it was successful that way. I’m thinking it came out especiallyy pretty, particularly when you topped it with those raspberries. Hope your dad will absolutely love it. I’m glad he’s a chocoholic and not a mere mortal. 😉

      Happy to share another gfe recipe! Hugs,
      Shirley

      Reply

  29. I made this recipe with the bittersweet chocolate recommended by Whole Foods and while I love the recipe, it was slightly too rich for most of my guests. I’m thinking of trying it again with your recommendation of using semisweet chocolate chips. Do you find it too sugary at all?

    Reply

    • Hi Rachel–It looks like you are new here at gfe–welcome! 🙂 There is no doubt that this is a rich recipe. A small piece is more than enough as it’s definitely a “death by chocolate” kind of recipe. Personally, I make this one for special occasions and rarely. It’s been over 2 years since I made it last. Bittersweet chocolate can be far more intense though so you may like it just fine using the semi-sweet chocolate chips. One of my readers, Lisa, has been making this recipe by request a lot for friends and family so I think that’s a testimony that it can be a fairly frequent indulgence for some folks. If you try it out per the original recipe, let us know what you think! Oh, and you might want to read the comments here because quite a few folks have made this recipe and offered their reviews.

      Shirley

      Reply

  30. Oh. My. Fishflippers. This was AMAZING and so delicious. I used to buy a flourless chocolate torte from Trader Joe’s but I will never ever buy it again. This knocked the socks off TJ’s torte, for sure. It was so good! I didn’t even feel guilty about giving it to my kids (I *did* reduce the sugar to one scant cup and it was still yummy). THANK YOU THANK YOU for this recipe! I made 2 of your recipes yesterday after seeing your blog for the first time. I will be back!

    Reply

    • Hi Misty, you’re a great gfe cheerleader today—thank you! I love how easy that dessert is, and how wonderful that you reduced the sugar and still had success. 🙂 I’d like to make it using coconut sugar next time. It’s wonderful that you are having such success with gfe recipes. Enjoy, and please keep sharing your comments. They are much appreciated!

      Shirley

      Reply

    • Hi Brenda–It looks like you are new to gfe–welcome! 🙂 You could use coconut or palm sugar in place of the sugar. I think that would yield good results. Chocolate chips usually have sugar in some form. Enjoy Life chocolate chips have evaporated cane juice, which is better IMHO, but not sugar free. Let us know what you try and how it works out! Fingers crossed. 😉

      Shirley

      Reply

      • Shirley,

        I forgot to tell you I did try it with both the coconut/palm sugar and xylitol. The xylitol was ok, but it lost some of it’s rich flavor. The coconut/palm sugar was excellent.

        Xylitol can be baked with and zero cal. and carbs.

        Raye Ann

        Reply

  32. Hi Shirley!

    I am making a (gluten & dairy free) birthday cake for my husband’s party Sunday & he has requested “a chocolate cake with white frosting so it will look like a snowy football field!” lol 🙂 I think I’ve got the frosting figured out & now just have to choose the cake recipe. I am strongly leaning towards this one, but your Mediterranean cake is a contender, too 🙂 Which do you think would be better suited for a football field cake?

    Thank you!! 🙂

    Reply

    • Hi Heather–Good to see you again! 🙂 I’d definitely go with the Mediterranean Chocolate Cake as it’s more of a traditional cake when it comes to frosting and slicing. This flourless cake is fabulous but has a texture and consistency between mousse and cake. You could not really frost it as one normally would frost a cake. (Note that this cake calls for a glaze that you pour on and then spread.) Great idea of your hubby’s on the snowy field, although I don’t think that will happen in New Orleans. I suspect nobody will mind though. 😉 Are you going to make your version rectangular? I’ve never done that so I will be curious how it works out. I know it will be a delicious cake though. 😉 Best of luck on all!

      Shirley

      Reply

      • Hi Megan! Gosh, I don’t remember if I made this or not lol. That was a long time ago! 😉 If I were to make it now, I’d use my dairy free/soy free Earth Balance “butter” (in the red tub). I use that for everything with great results 🙂 I’ve used applesauce in place of butter, too. I don’t really sub with coconut oil anymore. Hope that helps!

        Reply

        • Hi Heather–It’s good to see you here again! Hope all is well with you and yours. 🙂 Thanks so much for replying to Megan! I definitely think soy-free Earth Balance is the way to go. Thanks for the tip on using applesauce, too. Although I’m not sure it would work in this recipe as it really needs “richness.”

          Megan–You’re welcome, of course. Fingers crossed!

          Reply

      • Hi Megan–Welcome to gfe! 🙂 I doubt that Heather is still following the comments on this post so just in case she doesn’t reply, I’ll give you my thoughts. My preference in this cake would be to use soy-free Earth Balance in place of the butter. If using coconut oil, I’d recommend using liquefied coconut oil and slightly less than the amount of butter that’s called for, although I’m not sure how well coconut oil by itself works in this recipe. One friend used half butter (or half Earth Balance) and half coconut oil. Best of luck on whatever you try! Let us know how it goes. Happy New Year!

        Shirley

        Reply

    • You’re welcome, dear! FYI–You’re probably going to have to double the recipe to make a standard 9 x 13 cake, and then watch the time. This recipe as written will make a round, single-layer cake or probably an 8-inch square cake. Good luck! Can’t wait for the pic. 🙂

      Shirley

      Reply

  34. BTW my favorite frosting recipe is from my Mammaw and she ALWAYS used fresh brewed black coffee to thin her chocolate frosting. So I added 1-2 tbsp of BLACK, fresh coffee to the frosting. I had to divide the cake into 2 layers because it would have spilled over the sides. Made it for church today and put the frosting in between the layers and then on top……..it was a HUGE hit & didn’t bring home one morsel 😀

    Reply

    • Hi Beth–It looks like you are new here. How itneresting on the black coffee. I bet that was delicious! I’m wondering if you have a smaller diameter pan as I’ve never had issues with the batter spilling over. I do love your solution though, especially wih the frosting between the layers! And I’m so happy that this cake was a huge hit with your fellow church members. Thanks so much for letting us know!

      Shirley

      Reply

  35. This will be such a keeper in our family from now on. I made this with Enjoy life chocolate chips, since they’re safe for my other allergies, and it was phenomenal. I remember, before my food allergies were discovered, my family’s flour-less chocolate cake and this one blew it out of the water.

    I can’t wait to try other recipes! 🙂

    Reply

    • Hi Elyse–I’d like to officially welcome you to gfe and thank you so much for taking the time to leave this wonderful comment! 🙂 I’m thrilled you love this flourless chocolate cake so much! Hope you find many more recipes on gfe that will become family “keepers”! 😉

      Shirley

      Reply

    • Don’t know why I didn’t reply to this comment, Cassidy. Thanks for sharing this recipe. Hope you enjoyed it if you made it! 🙂

      Shirley

      Reply

    • Hi Michelle–I don’t know if anyone has made it without eggs. Usually the eggs give the structure in a recipe like this one. If you try it, please let us know how it works out! And one idea might be to make a much smaller version as egg substitution is usually more successful when less eggs are being substituted.

      Shirley

      Reply

  38. for a super special treat try these modifications:.

    Follow the recipe…. Let the cake cool for about an hour.
    When you begin to make the glaze, follow the directions on the recipe but also do the following:

    Whip the following together until stiff peaks form:

    1 container mascarpone cheese
    1/2 cup powder sugar
    1 tspn vanilla
    2/3 cup whipping cream

    Make the glaze and only pour half of the glaze onto the cake. Then put the mascarpone mixture on top and evenly spread atop the cake…. Drizzle the rest of the glaze on top of the mascarpone mixture. Refrigerate for about 30 min.

    Also – I like to add instant coffee (tablespoon) to the cake and also to the glaze

    Reply

    • Hi Jamie–Good to see you here again! I love how you always put your own twist on my recipes. 🙂 Your way of dressing up my Flourless Chocolate Cake sure sounds delicious!

      Shirley

      Reply

  39. O My Goodness Shirley, you outdid yourself on this one!!! I made this yesterday to take to my in-laws house for out of town family and everyone LOVED it! You are definitely right, you need to make this for a large group because a little goes a long way and it feeds a lot of people! I used Enjoy Life mini chocolate chips, replaced half of the butter with coconut oil, used palm sugar, and cut the glaze in half because I didn’t have enough chocolate chips, but it was still covered the whole cake! Thank you so much for this recipe… I will make it again 🙂

    XOXO,
    Cassidy

    Reply

    • Yippeeeee, Cassidy! Yes, one has to try this recipe to believe it, and it’s very easy to adapt as you’ve shared. Very cool that halving the glaze will work, too. 🙂 So happy that it was a hit for your family gathering! Definitely a “death by chocolate” occasional treat, right? 😉

      xoxo,
      Shirley

      Reply

    • April–This recipe is a hit every time! I love it because not only is it divine, but this recipe serves many people and I don’t have to separate the eggs. 😉 Thanks so much for sharing, dear!

      Shirley

      Reply

    • Hi Yoli–Welcome to gfe! 🙂 While I have never made these into cupcakes, I have seen where others have made flourless chocolate cupcakes with the same ingredients. They baked them at the same temperature for about 14 minutes and then let them cool in the pan for an additional 10 minutes. If you give it a try, please let us know how it works out. Fingers crossed!

      Shirley

      Reply

  43. Your Valentine’s Party sounds amazing, Shirley, and oh my goodness, what an amazing cake. There’s nothing like a truly decadent deeply chocolately chocolate cake and this is definitely it. Thank you for sharing with us at Hearth and Soul!

    Reply

    • Thanks so much, April! Our Valentine’s Day party has always been a blast. 🙂 You’re right that this cake is truly a decadent one. I haven’t made it in a very long while. I am pretty sure that I’m overdue in making it and will make it again this Valentine’s Day. 😉

      Shirley

      Reply

    • Hi Virginia–Welcome to gfe. 🙂 I mentioned that folks had made this recipe in the notes in the recipe and referred readers to comments to see how. Readers have used soy-free Earth Balance or liquefied coconut oil in place of the butter; full-fat coconut milk in a can (not lite) in place of the milk; and Enjoy Life chocolate chips. Hope that helps! Enjoy!

      Shirley

      Reply

    • Hi Kaci–Welcome to gfe! I always use salted butter. If I were using unsalted butter, I’d add 1/2 tsp of salt (1/4 tsp per stick) to the recipe. Hope that helps and that you enjoy this recipe as much as everyone else does!

      Shirley

      Reply

      • Thank you for responding so quickly! I am going to make this for my husband’s birthday. I got one pack of each kind of butter today at the store just in case, so I will use salted as you recommend. Thank you again!!

        Reply

          • Just wanted to report back and say how wonderfully it turned out! I thought I over-baked it, but it was amazing. He loved it. I loved how simple it was–and of course, getting to partake along with him!

          • Awww, Kaci, this is such fabulous news! You have made my day for sure! Thanks so very much for taking the time to come back and let me know how it worked out! I truly believe that all our gluten-free recipes should be worthy of serving to our loved ones with no weird taste, texture, etc. That’s part of the gfe approach!

            Shirley

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