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Gluten-Free Recipes from Monica Glass

Ginger Yogurt Panna Cotta with Poached Pears, Pear Genoise, Pear Sauce and

Sunflower Seed “Brittle”

From Monica Glass, Pastry Chef, 10 Arts Bistro & Lounge

Watch Monica Glass prepare this dish at Appetite for Awareness on Oct. 24!

Event details and tickets >>

Yield: 8-10 servings

Ginger Yogurt Panna Cotta

6g (3 sheets) gelatin
175g heavy cream
60g sugar
Zest of 1 oranges
5g ginger
125g plain whole milk Greek yogurt

1. Bloom the gelatin in cold water. Drain and reserve gelatin.

2. Combine heavy cream, sugar, zest and ginger in a saucepan. Gently warm over medium heat.

3. Remove from heat and add gelatin, stirring to dissolve. Slowly add yogurt, whisking to
combine and temper. Strain through fine mesh sieve or chinois.

4. Drop into desired form and freeze. Allow at least 2 hours to set. Unmold and cut tubes into 11
cm logs.

5. Thaw completely before serving.

Pear Genoise

128g eggs
200g sugar
¼ t teaspoon salt
240g pear puree
113g all purpose gluten-free flour

1. Preheat oven to 325 F. Prepare a quarter sheet baking with parchment sprayed with nonstick
baking spray.

2. Using standing mixer fitted with whisk attachment, whip eggs, sugar and salt until at full
volume, about 7-8 minutes.

3. Fold in the pear puree and then flour.

4. Carefully spread batter onto prepared pan. Bake in preheated oven until risen and almost
golden, about 10 minutes. Cool completely.

Pear Sauce

125g pear puree
25g lemon juice
25g sugar
2.5g apple pectin

1. Heat pear puree and lemon juice in a small saucepan to a simmer.

2. Thoroughly combine sugar and pectin and then whisk into to puree. Bring to a boil. Remove
from heat and cover with plastic wrap to prevent a skin from forming.

Rooibos Poached Pears

Pear balls using tiny melon baller from 2 pears
400g water
5g roobios tea powder
45g honey
25g sugar
Strips of ½ lemon and ½ orange
5g ginger
10 black peppercorns
2 cinnamon sticks
2 whole cloves
1 cardamom pod
1 cinnamon stick (maybe 2)
1 star anise
1 vanilla bean

1. Place all in pot, bring to simmer and add pear balls. Cook for about 5 minutes.

2. Remove from heat and store in liquid.

Sunflower Seed “Brittle”

52.5g sugar
26g light corn syrup
20g water

¼ cup sunflower seed butter made from blending:
38g sunflower seeds
20g blended oil
1.5g salt

1. Combine sugar, water and corn syrup in a small saucepan, mixing well to combine. Wipe any
residual sugar from the sides.

2. Cook, without stirring, until temperature reaches 310 F.

3. Immediately fold in sunflower butter. Pour onto silpat. Let cool completely and chop before

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