Gluten-Free Pavlova
A crisp-shelled, marshmallow-soft meringue pavlova piled with lightly sweetened whipped cream and fresh fruit. Four egg whites, sugar, vinegar and cornstarch make the base, which bakes low and dries in the oven.
At a glance: This medium desserts recipe yields 8 servings in about 3h 55m (25 min prep, 90 min cook). It uses 10 ingredients — including egg whites, salt, superfine sugar — and walks through 7 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Pavlova: When preparing this desserts recipe, some vinegars are made from gluten grains, so use distilled white vinegar. Wash the mixing bowl and beaters well, since any trace of grease or flour residue keeps the whites from whipping.
Gluten-Free Notes for Gluten-Free Pavlova: Pavlova is meringue made from egg whites, sugar, vinegar and cornstarch, all naturally free of gluten ingredients. Use distilled white vinegar, since some other vinegars are made from gluten grains, and use vanilla and powdered sugar labeled gluten-free.
Ingredients
Shop links on this page are for superfine sugar, white vinegar, cornstarch. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Tips & Notes
- Add the sugar slowly and beat until it fully dissolves. Undissolved sugar weeps out as sticky syrup beads on the pavlova shell.
- Expect cracks as the pavlova cools in the oven. They are normal and disappear under the cream and fruit.
- Bake the pavlova base up to a day ahead and store it airtight at room temperature. Add the cream and fruit only at the last minute, since moisture softens the crisp shell within an hour.
Common questions
How long does Gluten-Free Pavlova take?
Gluten-Free Pavlova takes about 3 hours 55 minutes, including resting time: 25 minutes to prep and 90 minutes to cook, for 8 servings.
What should I check before making Gluten-Free Pavlova with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Pavlova?
Check egg whites, at room temperature, salt, superfine sugar before they go into Gluten-Free Pavlova. Some vinegars are made from gluten grains, so use distilled white vinegar. Wash the mixing bowl and beaters well, since any trace of grease or flour residue keeps the whites from whipping.
Which gluten-free swaps does Gluten-Free Pavlova use?
Gluten-Free Pavlova relies on cornstarch or arrowroot. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.
How should leftover Gluten-Free Pavlova be stored?
Bake the pavlova base up to a day ahead and store it airtight at room temperature. Add the cream and fruit only at the last minute, since moisture softens the crisp shell within an hour.
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