Easy dinner recipes: Three sweet gluten-free dessert ideas

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

April 9, 2014 9:56 AM PT

It’s gluten-free Wednesday. Keep it sweet with carrot cake, rice pudding and wedding cookie ideas.

Carrot cake with ginger frosting: You’ll never miss the gluten in this rich and flavorful carrot cake from Gluten-Free Girl, a.k.a. Shauna James Ahern.

Ground rice pudding: This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes.

QUICK & EASY: 99 terrific recipes in about an hour or less

Wedding cookies: One bite of this perfectly crumbly classic and you’d never guess it’s gluten-free. Go ahead and plan to bake two batches -- they go that quickly.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less
CARROT CAKE WITH GINGER FROSTING

Total time: About 2 hours | Serves 8 to 12

Note: Adapted from “Gluten-Free Girl and the Chef” by Shauna James Ahern and Daniel Ahern. Almond, tapioca, sweet rice and superfine brown rice flour, as well as xanthan gum and guar gum can generally be found at health food stores and select well-stocked markets.

2 cups fresh carrot juice
Canola oil for oiling parchment paper
2/3 cup (2.6 ounces) almond flour
1/2 cup (2 ounces) tapioca flour
1/4 cup (1 ounce) sweet rice flour
1/4 cup (1 ounce) superfine brown rice flour
1 teaspoon xanthan gum
3/4 teaspoon guar gum
3/4 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon plus 1/2 teaspoon ground ginger, divided
1/4 teaspoon ground cloves
2 cups (4 sticks) butter, at room temperature, divided
1/2 cup dark brown sugar
1/2 cup granulated sugar
4 eggs, plus 2 separated eggs, divided
Grated zest of 1 orange
1 teaspoon vanilla extract
1 cup grated carrots
1/3 cup chopped walnuts (optional)
1/3 cup golden raisins (optional)
Pinch cream of tartar
8 ounces cream cheese
1/8 teaspoon cardamom
3 to 4 cups powdered sugar

1. In a small saucepan over medium heat, bring the carrot juice to a boil, then reduce the heat to low. Slowly reduce the juice, stirring occasionally, until it is reduced to one-fourth cup and is darkened in color, about 20 minutes. Remove from heat and set aside to cool.

2. Heat the oven to 350 degrees. Cut a circle of parchment paper to fit the base of a 9-inch cake pan. Grease both sides of the paper with oil and place it in the pan. Set aside.

3. Into a large bowl, sift together the almond flour, tapioca flour, sweet rice flour and brown rice flour. Sift in the xanthan gum, guar gum, baking powder, salt, cinnamon, nutmeg, one-half teaspoon ginger and cloves. Stir together the flour-and-spice mixture to make sure the ingredients are evenly distributed and set aside.

4. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat 1 cup butter and the white and brown sugars until creamy and fluffy, 3 to 5 minutes. Add the 4 whole eggs and 2 egg yolks, one at a time, until fully incorporated. Beat in the orange zest and vanilla, then the reduced carrot juice.

5. Slowly add the flour-and-spice mixture to the liquid until combined. Gently stir in the carrots, and walnuts and raisins (if using). The cake batter should be quite thick, but you should still be able to work a rubber spatula through it easily.

6. In a clean, dry mixing bowl, beat the 2 remaining egg whites with the cream of tartar with the hand mixer until they form stiff peaks. Gently fold the stiff egg whites into the cake batter until they are entirely incorporated.

7. Pour the batter into the prepared cake pan. Slide the pan into the oven and bake until a knife inserted into the center of the cake comes out clean and the top is golden brown, about 45 minutes. Transfer the pan to a wire rack and set aside for 15 minutes before removing it from the pan. Turn the cake out onto the rack, turn it right side up, and cool completely before frosting it.

8. Make the frosting: In a mixing bowl, beat together the cream cheese, remaining 1 cup butter, remaining 1 tablespoon ginger and cardamom with the hand mixer until smooth. Gently beat in 3 cups powdered sugar, then beat in more if you prefer the frosting thicker and sweeter. Spread the frosting on the top and sides of the cake before slicing and serving.

Each of 12 servings: 668 calories; 7 grams protein; 69 grams carbohydrates; 2 grams fiber; 43 grams fat; 24 grams saturated fat; 208 mg. cholesterol; 55 grams sugar; 346 mg. sodium.

MUHALLEBI (GROUND RICE PUDDING)

Total time: 35 minutes, plus cooling time | Serves 4

Note: Based on Turabi Efendi’s recipe dated 1864. Orange flower water is available at select well-stocked and gourmet markets, as well as cooking supply stores and online. Clotted cream is available in the dairy section of select gourmet markets; whipped cream can be substituted.

2 tablespoons rice flour
2 cups milk
1 rounded tablespoon powdered sugar
1/2 tablespoon orange flower water
1 teaspoon almond oil
1/4 cup clotted cream

1. In a small bowl, whisk the rice flour with about one-half cup of the milk. In a large, heavy-bottom saucepan, bring the rest of the milk to a boil. Stir in the ground rice mixture, sugar and orange flower water. Reduce the heat to a gentle simmer and continue to cook until the mixture has thickened, about 20 minutes, stirring constantly (be sure to continually scrape the bottom and sides of the pan to keep the mixture from burning).

2. Grease the insides of 4 small (4-ounce) bowls with the almond oil. Divide the rice pudding mixture between the bowls, then place the bowls in the refrigerator. Refrigerate the puddings until chilled and set up.

3. To unmold, place the bowls in warm water for a few minutes to loosen the edges. Turn out onto small plates. Serve each pudding with a small dollop of clotted cream.

Each serving: 132 calories; 4 grams protein; 12 grams carbohydrates; 0 fiber; 8 grams fat; 4 grams saturated fat; 18 mg cholesterol; 8 grams sugar; 58 mg sodium.

GLUTEN-FREE WEDDING CAKES

Total time: 1 hour, 10 minutes, plus cooling time for the cookies | Makes about 3 1/2 dozen cookies

Note: Adapted from Lida Frankel. Xanthan gum is available at health food stores, select well-stocked markets, and cooking and baking supply stores. To make gluten-free flour, combine 1/2 cup brown rice flour, 1/2 cup sweet rice flour, 2/3 cup potato starch and 1/3 cup tapioca flour or starch (this makes about 2 cups flour, more than is needed for the recipe; the gluten-free flour will keep, tightly covered in a cool, dry place, up to 1 month).

1 cup (2 sticks) butter, at room temperature
1/2 cup powdered sugar, plus extra for rolling
2 teaspoons vanilla extract
1 cup raw, unsalted pecans or walnuts, finely chopped
1 3/4 cups gluten-free flour (see note above)
1 teaspoon xanthan gum
1/2 teaspoon finely ground sea salt

1. Heat the oven to 300 degrees. Lightly grease cookie sheets or line them with parchment.

2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, cream together the butter and powdered sugar until well-blended. Beat in the vanilla and nuts to combine.

3. In a medium bowl, whisk together the flour, xantham gum and salt. Add this to the butter mixture and beat just until incorporated and a dough is formed.

4. Scoop about 1 teaspoon of dough and roll into a small ball. Place the dough on a prepared cookie sheet, and repeat with the remaining dough, spacing the cookies about 1 to 1 1/2 inches apart.

5. Bake the cookies until set and a light golden-brown on the bottom, 30 to 35 minutes. Set the cookies aside to rest for 5 minutes, then roll in powdered sugar to coat completely. Once they are cooled, roll the cookies again in sugar to cover.

6. The cookies are best made one day in advance.

Each of 42 cookies: 82 calories; 1 gram protein; 7 grams carbohydrates; 0 fiber; 6 grams fat; 3 grams saturated fat; 12 mg cholesterol; 2 grams sugar; 26 mg sodium.

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