Its easier to be gluten free if there is no mass-produced over-processed ingredients, so we have that going for us !
There's no reason for there to be gluten in Ice Cream, so there isn't any in ours. I understand from conversations that some ice cream has it. Unless there is brownie or cheesecake or beer in the ice cream, you're safe
Cacao doesn't have gluten, neither does sugar nor the soy lecithin that's in all but boutique artisan chocolate. Not even the milk solids that go into milk chocolate has gluten.
You are safe at carter's for pretty much anything in the chocolate case
There are almost always two soups, usually both are gluten free. Sometimes only one.
Gluten free brownies are a daily item as well, with cherry, walnut and bitter chocolate chips.
We try to keep something in the cake case that's gluten free all the time. its hard, it seems to sell in spurts unpredictably.
Rolled up in pudding and white chocolate mousse, the chocolate cake has eggs, sugar and chocolate and doesn't need anything else.
Except to be dipped in more chocolate.
And piped with more mousse.
6 to 8 portions
Loaded with Almond Flour, the sponge cake is brushed with brandy, then stacked and filled with espresso buttercream. Then it's topped with Brandy Ganache Glaze.
6 inch x 8 inch (approximately) to feed 8 to 12
Super light cake made with just chocolate, eggs, cream, & Raspberry Vodka.
We top it with White Chocolate Mousse and shaved chocolate.
Almond flour and Orange Zest, iced with ganache buttercream.
Offered mostly for Christmas Eve, this is a very traditional European item that we do using the log from the OhOh cake.
Coconut, butter, eggs, corn starch.
We can add lemon.
We enjoy adding lemon in fact.
Topped with white chocolate ganache.
items are recipes that were originally made with no flour, so we are not adjusting or substituting something.