Gluten-Free Pavlova
By the Gluten Free Recipes team ·
Experience a delightful crisp exterior giving way to a soft, marshmallow-like center in this elegant gluten-free pavlova. Crowned with your favorite berries or a rich chocolate ganache, it's a showstopper for any occasion.
At a glance: This easy desserts recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend or almond flour, granulated sugar or coconut sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pavlova: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned. Always double-check that all packaged ingredients, such as chocolate chips and flour blends, are certified gluten-free In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pavlova: This recipe is gluten-free, relying on a certified gluten-free flour blend or almond flour. It avoids all gluten-containing grains.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend or almond flour
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup unsalted butter, softened, or coconut oil
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup fresh berries or gluten-free chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper, shaping it into a circle about 8 inches in diameter. This parchment will serve as your guide for forming the pavlova base.
- 2
In a large mixing bowl, cream together the softened unsalted butter or coconut oil and granulated sugar until the mixture is pale yellow and fluffy, which should take about 3-4 minutes. Then, beat in the room temperature eggs one at a time, ensuring each is fully incorporated before adding the next, followed by the pure vanilla extract.
- 3
Gently fold the certified gluten-free all-purpose flour blend or almond flour and salt into the wet ingredients using a spatula until just combined. Be careful not to overmix, as this can result in a tougher texture.
- 4
Carefully fold in your chosen mix-ins, such as fresh berries or gluten-free chocolate chips, distributing them evenly throughout the batter. Spoon the mixture onto the prepared parchment paper and spread it into a round, slightly mounded shape, creating a shallow well in the center.
- 5
Bake for approximately 20-25 minutes, or until the pavlova is set and the edges are a light golden brown. Allow the pavlova to cool completely on a wire rack before serving; gluten-free baked goods often firm up significantly as they cool, achieving their best texture.
Nutrition (per serving)
Tips & Notes
- Almond flour compacts easily — always spoon it into the measuring cup, never scoop directly.
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
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