Pannacotta, pot de crème, popsicle, hot fudge sundae, fresh fruit, pumpkin "pie" custard, chocolate pudding, sorbet, fruit soup, rice pudding, ambrosia... the choices are endless!
A go-to of mine when cooking dessert for gluten free folks are pavlovas. They are easy and simple and endlessly versatile. You can bake nuts, chocolate, extracts, etc, in them or just make them vanilla and top them with fruits/compotes, sauces, whipped cream, anglaise, pralines, etc. They're delicate and classy.
Another one is the simple flourless chocolate cake. I have a pretty good, simple recipe that I bake into a sheet pan, freeze, then cut into bars. Again, they can be garnished in SO many ways, but I like caramelized bananas and toasted meringue.
Rose Levy Beranbaum has a a flourless pecan torte with a coffee cream that is to DIE for. I'm not sure if you can find it online, but if it sounds interesting, I can post it.
If you have the skill and/or willingness, I like to make macaron for either an amuse bouche or a plated dessert with fruit and mousseline....but that's for the very dedicated host.
creme brulee. cheesecake without the graham cracker crust. nut brittle. homemade chocolate bark with dried fruit or nuts or both. candied fruit peels to have with your coffee or as garnish for other desserts. sorbet & ice cream were already mentioned - and they present beautifully in hollowed-out citrus fruits. poached pears with whipped cream or ice cream. Peach melba. sweet potato cake (really poached sweetened mashed, no flour here) with a chocolate crust. brandied cherries, again to go on the ice cream.
Coeur a la crème if you aren't into chocolate, http://www.foodnetwork.com/recipes/ina-garten/coeur-a-la-creme-with-raspberry-and-grand-marnier-sauce-recipe.html
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Another one is the simple flourless chocolate cake. I have a pretty good, simple recipe that I bake into a sheet pan, freeze, then cut into bars. Again, they can be garnished in SO many ways, but I like caramelized bananas and toasted meringue.
Rose Levy Beranbaum has a a flourless pecan torte with a coffee cream that is to DIE for. I'm not sure if you can find it online, but if it sounds interesting, I can post it.
If you have the skill and/or willingness, I like to make macaron for either an amuse bouche or a plated dessert with fruit and mousseline....but that's for the very dedicated host.