Welcome to the most indulgent gluten free sticky toffee pudding recipe you'll ever make! As someone who's spent years perfecting this beloved British dessert, I'm thrilled to share my foolproof method that delivers the same rich, moist texture and incredible toffee flavor as the traditional version. This gluten free sticky toffee pudding proves that dietary restrictions never mean compromising on taste or satisfaction.
Creating this gluten free sticky toffee pudding has been a labor of love, combining traditional techniques with modern gluten-free baking wisdom. Whether you're managing celiac disease, gluten sensitivity, or simply exploring healthier dessert options, this gluten free sticky toffee pudding will become your go-to recipe for special occasions and cozy evenings alike.
Why This Gluten Free Recipe Stands Out
What makes this gluten free sticky toffee pudding extraordinary is the careful balance of alternative flours that create the perfect tender crumb. Unlike many gluten-free desserts that can feel dense or gritty, this gluten free sticky toffee pudding achieves the exact moisture and texture that makes the original so beloved. The secret lies in using a blend of almond flour and rice flour, combined with the natural sweetness of dates that keeps every bite incredibly moist.
This gluten free sticky toffee pudding also features a homemade toffee sauce that's naturally gluten-free and absolutely divine. The sauce soaks into the warm sponge, creating those signature sticky layers that define this classic British dessert. Every element of this gluten free sticky toffee pudding has been tested and refined to ensure it delivers the authentic experience you're craving, without any gluten in sight.
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Ingredients
- Pitted dates (preferably Medjool)
- Almond flour
- Rice flour
- Tapioca starch
- Baking powder (gluten-free)
- Vanilla extract
- Eggs
- Brown sugar
- Butter
- Heavy cream
- Golden syrup or maple syrup
- Sea salt
- Hot water or coffee
See recipe card for quantities.
Instructions
Prepare the Date Base
- Chop pitted dates and soak in hot water or coffee for 15 minutes until softened
- Add baking soda to the date mixture and let it foam
- Blend or mash until you have a smooth paste consistency
Make the Pudding Batter
- Cream butter and brown sugar until light and fluffy
- Beat in eggs one at a time, then add vanilla extract
- Combine all gluten-free flours, tapioca starch, and salt in a separate bowl
- Alternately fold dry ingredients and date mixture into the butter mixture until just combined
Bake and Serve
- Pour batter into a greased baking dish and bake at 350°F for 35-40 minutes
- Meanwhile, prepare toffee sauce by heating cream, butter, brown sugar, and golden syrup
- Pierce warm pudding all over and pour half the sauce over the top
- Serve immediately with remaining warm toffee sauce
Equipment For Gluten Free Sticky Toffee Pudding
- Large mixing bowl
- Electric mixer or whisk
- 8x8 inch baking dish
- Fine mesh sieve
- Small saucepan for toffee sauce
- Measuring cups and spoons
- Wooden spoon for stirring
Expert Cooking Tips
- Soak dates in hot coffee instead of water for deeper flavor complexity
- Don't overmix the batter once flour is added to maintain tender texture
- Test doneness with a toothpick; it should come out with just a few moist crumbs
- Make extra toffee sauce; this gluten free sticky toffee pudding is best when generously sauced
- Serve warm for the ultimate comfort food experience
Recipe Variations
- Add chopped walnuts or pecans for extra texture and crunch
- Substitute coconut flour for rice flour for a tropical twist
- Create individual portions using ramekins for elegant presentation
- Make it dairy-free by using coconut cream and vegan butter alternatives
- Try this gluten free sticky toffee pudding with a hint of orange zest for brightness
Storage
- Store leftover pudding covered in refrigerator for up to 4 days
- Reheat individual portions in microwave for 30-45 seconds
- Toffee sauce can be stored separately and reheated gently on stovetop
- Freeze portions wrapped tightly for up to 3 months
- This gluten free sticky toffee pudding actually improves in flavor after a day
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
Can celiacs eat sticky toffee pudding?
Traditional sticky toffee pudding contains wheat flour, making it unsuitable for celiacs. However, this gluten free sticky toffee pudding is specifically designed for celiac sufferers, using certified gluten-free ingredients like almond flour and rice flour. Always verify that your baking powder and other ingredients are certified gluten-free to ensure complete safety for celiac diets.
Should sticky toffee pudding be kept in the fridge?
Yes, leftover sticky toffee pudding should be refrigerated within two hours of baking. Store your gluten free sticky toffee pudding covered in the refrigerator for up to four days. The pudding actually develops richer flavors when chilled overnight, as the toffee sauce continues to meld with the sponge, creating an even more indulgent dessert experience.
Why can't you reheat sticky toffee pudding?
You absolutely can reheat sticky toffee pudding! The myth that you can't reheat it likely comes from improper reheating methods. Gently warm your gluten free sticky toffee pudding in the microwave for 30-45 seconds or in a low oven. The key is gentle, gradual heating to prevent the texture from becoming tough or rubbery while maintaining moisture.
How long does sticky toffee pudding take to cook?
This gluten free sticky toffee pudding typically bakes for 35-40 minutes at 350°F in an 8x8 inch dish. The exact timing depends on your oven and dish depth. Test doneness by inserting a toothpick; it should come out with just a few moist crumbs. Individual ramekins will cook faster, usually 20-25 minutes, so adjust accordingly.
Sweet Success Awaits
Mastering this gluten free sticky toffee pudding opens up a world of guilt-free indulgence that everyone can enjoy. The combination of tender, date-sweetened sponge and rich toffee sauce creates comfort food perfection that rivals any traditional version. This gluten free sticky toffee pudding proves that dietary restrictions never mean sacrificing the desserts you love most.
Once you've conquered this show-stopping gluten free sticky toffee pudding, why not explore other crowd-pleasing desserts? Try our Easy Steps to Perfect Strawberry Rhubarb Cake Recipe for a fruity spring treat, or dive into our Easy Steps to Perfect Pumpkin Coffee Cake Recipe for autumn flavors. Each recipe delivers the same attention to detail and delicious results that make every occasion special.
From my kitchen, with heart.
Nicole Harper ❤️
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Gluten Free Sticky Toffee Pudding
Equipment
- 1 Large mixing bowl
- 1 Electric mixer or whisk Creaming butter & sugar
- 1 8x8 inch baking dish Greased
- 1 Fine-mesh sieve Sifting dry ingredients
- 1 Small saucepan Toffee sauce
- 1 Measuring cups/spoons Standard set
- 1 Wooden spoon Stirring
Ingredients
Pudding Base
- 1 cup Pitted dates Soaked in hot water or coffee
- 1 cup Hot water or coffee For soaking dates
- 1 teaspoon Baking soda Gluten-free
- ½ cup Brown sugar Packed
- ½ cup Butter Softened
- 2 Eggs Large
- 1 teaspoon Vanilla extract Pure
- 1 cup Almond flour Finely ground
- ½ cup Rice flour White
- 2 tablespoon Tapioca starch For texture
- ½ teaspoon Sea salt Fine
Toffee Sauce
- ¾ cup Heavy cream For sauce
- ½ cup Butter For sauce
- ½ cup Brown sugar For sauce
- 2 tablespoon Golden syrup or maple syrup For sauce
Instructions
- Soak the dates in hot water or coffee for 15 minutes, then stir in baking soda.
- Blend the soaked dates into a smooth paste.
- Cream the butter and brown sugar together using an electric mixer or whisk.
- Add eggs one at a time, then stir in vanilla extract.
- Sift together almond flour, rice flour, tapioca starch, and salt using a fine mesh sieve.
- Fold in the dry ingredients and the date paste until fully combined.
- Pour the batter into a greased 8x8 inch baking dish and bake at 350°F (175°C) for 40 minutes.
- In a small saucepan, heat the cream, butter, brown sugar, and syrup until thick and bubbly.
- Remove pudding from oven and pierce it all over with a fork.
- Pour half of the warm toffee sauce over the pudding and let it soak.
- Serve warm with remaining sauce drizzled over the top.
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