Gluten-Free Baking

These days gluten-free does not mean we have to go without satisfying our taste buds. There was a time when most gluten-free foods were terribly disappointing. Now there are so many high-quality products available to consumers, and an abundance of information that makes it so much easier to prepare tasty, delicious meals and indulgent fare. You do not ever have to go without, if you are willing to spend a little time shopping for gluten-free ingredients and preparing these recipes in your kitchen. You will be pleased with the results and have a satisfied palate in the end--guaranteed!

But in all honesty, there are still a lot of inferior tasting products out there, as well. Please do not let them stop you from discovering the delicious gluten-free options that are more and more readily available today. It takes a bit of detective work sometimes to find them, or like me, you may just have to prepare your own tasty treats.

Because I love great quality baked goods, I adapted favorite recipes which I have collected over many years to function as gluten free. When I became aware that I was gluten sensitive years ago, I determined not to go without and began a lof of experimentation in my home kitchem. It has been a process of trial and error, but I learned some tricks along the way that I am excited to share. Over the years, I have attempted to recreate the baked goods that I love to eat so that they taste like the originals as much as possible. Only the recipes that are, in my opinion, truly scrumptious have been included here. These recipes are relatively easy and quick to prepare, and the ingredients are also easy to find in your typical grocery store. For most of the recipes included here, I use one flour mix. The recipe works for everything from cakes and cookies to muffins and pie crust. The recipes in this book truly are delicious. I have adapted and developed them for myself, my family and my friends. Even those who do not have to be gluten free have eaten and enjoyed them. See for yourself.

Before You Start

Gluten-free baking has been relatively new territory for the past 15 or so years for many of us and I have learned a lot through enthusiastic experimentation, trial and error. For instance, gluten-free baked goods tend to dry out quickly, so it is important to check on baking times early and frequently, removing baked items just as they get done or even a touch early. Overcooked gluten-free baked goods get hard and they taste awful. And it happens really fast. Every oven is unique so take some time in the beginning to test the recipes for doneness before the times that are given in the instructions. Not overcooking these recipes will help extend their shelf life too. Most of the recipes also store in the freezer rather well, as long as they are wrapped in airtight bags. I especially like to freeze cookies to lengthen their shelf life.

I have found that the gluten-free flours I use do not absorb vegetable oil very readily, but butter works really well. So, any of the original recipes that called for vegetable oil have an equal amount of butter substituted instead. I use the butter I have on hand, which is usually salted. But if you typically have unsalted butter in your kitchen, go ahead and use that instead.

Without gluten, baked goods tend to be much heavier, so I use more leavening--usually double the amount in the original recipes--to lighten up the finished products. While most of these recipes do not utilize cake flour, it can really help too, so I have included a general recipe for it here. Try it to see what kind of a difference it makes.

Sweet white rice flour comes from short grain rice while white rice flour comes from long grain rice. Sweet white rice has a higher starch content, making it stickier and helping bind baked goods together, so do not try to substitute it. Xanthan gum basically serves the same purpose, providing some elasticity and helping bind ingredients together, making up for the lack of gluten in these flours. Even though it is such a small amount it is necessary for the success of the baked product. It is also a fairly expensive ingredient, so keep it in an airtight bag in the freezer to extend its shelf life.

Cake Flour

Use in place of the regular flour mix where a finer, lighter crumb is desired.

• 1 cup minus 2 Tablespoons Gluten Free Flour Mix

• 2 Tablespoons cornstarch

Whisk together. Substitute 1 cup cake flour for 1 cup gluten free flour mix.

• 1 1/2 cups gluten free flour mix

• 1/4 tsp. salt

• 1/2 cup plus 2 Tbsp. cold butter

• 1 cold egg

• 1 Tbsp. very cold water

1. In a medium bowl, whisk together the flour mix and salt. 

2. Cut butter into small pieces, then add to flour. Stir to coat each piece with flour.

3. Using a pastry blender, cut butter into the flour, scraping the pastry blendr as needed. When all of the butter is blended, the mixture will resemble coarse crumbs.

4. Using a fork, create a well in the center. Add the egg and water. Stir the fork to break up the egg and mix into the flour. Then using your hand, continue mixing until the dough is smooth. Form dough into a ball. Flatten into a disk. Wrap in plastic wrap and chill for 1/2 an hour.

5. Place chilled dough between two sheets of wax paper, and roll out to desired size. If dough is moist, sprinkle some flour on both sides before rolling out.

6. Ease dough into 9 or 10 inch pie pan. Trim edges to about 1 inch overhang. Gently fold dough under to make the rim and crimp between thumb and index fingers. 

7. Fill and bake according to recipe. To bake unfilled crust, prick bottom and sides of crust with fork and bake at 425 degrees F for 8 - 12 minutes until crust begins to turn golden.

8. Optional: Before filling crust and baking, brush beaten egg white over the bottom and sides. This seals the crust so it will not become soggy.

Makes one 9 or 10 inch pastry crust.

Pastry Variation

The almond flour provides more structure and makes the pastry turn beautifully golden. Since it crumbles less, but is still flaky and tasty, this is fast becoming my favorite GF pie crust.

• 1 cup gluten-free flour mix

• 1/2 cup blanched almond flour

• 1/4 tsp. salt

• 1/2 cup plus 2 Tbsp. cold butter

• 1 cold egg

• 1 Tbsp. very cold water

In a medium bowl, whisk together the flour mix, almond flour and salt.  Follow Steps 2 - 8 above. 

Additional Ingredients

In addition to the ingredients in the gluten-free flour mix above, some recipes will include blanched almond flour, oat flour or brown coconut sugar, which can be found in most grocery stores as well. All other recipe ingredients are normally present in most pantries and homes.

Note: If you have nut allergies, you can substitute the almond flour called for in any of these recipes with Gluten-Free Flour Mix.

• 1 1/4 cups gluten-free flour mix

• 3/4 cup almond flour

• 1/2 cup granulated sugar

• 1/2 cup cold butter, cut into small pieces

• 1/4 cup chopped nuts

• 1 tsp. cinnamon, divided

• 1/8 tsp. salt

• 3 tsp. baking powder

• 1 tsp. baking soda

• 2 beaten eggs

• 1 cup unsweetened applesauce

• 1 tsp. vanilla

1. Preheat oven to 375 degrees F. Line muffin pan with papers.

2. In medium bowl, whisk together gluten-free flour mix and almond flour. Transfer 1 cup of this mixture to a mixing bowl and set aside.

3. Whisk sugar into medium bowl with flour mixture. Cut in butter with pastry blender or using fingers until fine crumbs form.

4. Remove 1/2 cup crumb mixture to a small bowl and stir in nuts and 1/2 tsp. cinnamon with a fork. Set this aside for sprinkling on top of muffins later.

5. Add the remaining crumb mixture to the mixing bowl with the flour mix. Stir in remaining 1/2 tsp. cinnamon, salt, baking powder and baking soda. Add eggs, applesauce and vanilla. Beat on medium speed until well blended. Use spatula to scrape down sides and bottom of bowl. Spoon batter into muffin cups about 2/3 full. Spoon about 1 Tbsp. of reserved crumb mixture on top of each muffin.

6. Bake 12-14 minutes until toothpick inserted in center of muffins comes out with a few crumbs attached. Cool 5 minutes before serving.

Makes 15-16 muffins

 Banana Muffins

Muffins are a wonderful way to start the morning, but this recipe is tasty enough to eat for dessert too.

•  1 1/2 cups gluten-free flour mix

• 1 tsp. baking soda

• 1/2 tsp. baking powder

• 1 tsp. salt

• 1/2 tsp. cinnamon

• 1/4 tsp. nutmeg

• 1 cup granulated sugar

• 1/2 cup soft butter

• 2 large eggs

• 1/2 tsp. vanilla

• 2 ripe bananas, mashed with a fork

• Streusel topping (recipe follows)

1. Preheat oven to 350 degrees F. Grease 12 muffin wells with spray.

2. Whisk flour, baking soda, baking powder, salt, cinnamon and nutmeg in medium bowl to blend. Set aside.

3. In mixing bowl, cream butter. Add sugar and continue beating until light and fluffy. 

4. Add eggs and vanilla. Stir in bananas. Add dry ingredients, stirring just until blended.

5. Fill muffin cups about 2/3 full. Top with 1/2 Tbsp. of streusel. Bake on middle rack for 15-18 minutes until toothpick comes out with moist crumbs clinging.

Makes 12 muffins.

Streusel Topping

• 1 cup gluten-free flour mix

• 1/4 cup packed brown sugar

• 1 tsp. cinnamon

• 1/4 tsp. salt

• 6 Tbsp. cold butter

1. Combine dry ingredients in medium bowl. Cut in butter with pastry blender or fingers until fine crumbs form.

Any extra topping can be kept in freezer in an airtight container or plastic bag for future use.

Cherry Nut Muffins

These multigrain muffins are hearty with old fashioned flavor. I love these muffins with almonds because their mild flavor compliments the cherries. Mmmmm....they are so good!

• 1 cup gluten-free flour mix

• 1/2 cup blanched almond flour

• 1 cup oat flour

• 1/4 cup granulated sugar

• 3 tsp. baking powder

• 1 tsp. salt

• 1 cup chopped cherries

• 1/2 cup chopped nuts

• 2 eggs, slightly beaten

• 1/4 cup milk

• 1/2 cup yogurt, room temperature

• 1/4 cup butter, melted and slightly cooled

• 1/4 cup light molasses

Topping

• 1/4 cup butter

• 1/3 cup chopped nuts

• 1/3 cup packed brown sugar

• 2/3 cup quick cooking oats

1. Preheat oven to 400 degrees F. Line muffin tin with papers.

2. In large bowl, whisk together flours, sugar, baking powder and salt. Stir in cherries and 1/2 cup nuts. Set aside.

3. In medium bowl, combine eggs, milk, yogurt, melted butter and molasses. Add all at once to flour mixture, stirring lightly just until liquid is absorbed. Spoon batter into muffin cups, filling 3/4 full.

4. In small saucepan, melt butter for topping. Remove from heat. Stir in nuts, brown sugar and oats. Top each muffin with a heaping teaspoon of oat topping.

5. Bake 12 - 15 minutes until golden and toothpick inserted in center comes out almost clean. Makes about 1 1/2 dozen muffins.

Lemon Blueberry Muffins

Blueberry and lemon are a winning combination. Use fresh or frozen blueberries. If using frozen blueberries, do not thaw them.

• 1 1/2 cups gluten-free flour mix

• 1/2 cup blanched almond flour

• 3 tsp. baking powder

• 1/4 tsp. salt

• 6 Tbsp. butter, softened

• 1 cup granulated sugar

• 2 eggs

• 2 Tbsp. lemon juice

• Zest of one lemon

• 1/2 cup milk

• 2 cups blueberries

Glaze

• 1 - 2 Tbsp. lemon juice

• 1 cup powdered sugar

1. Preheat oven to 400 degrees F. Line muffin tin with muffin papers.

2. In medium bowl, whisk together flours, baking powder and salt. Set aside.

3. In large bowl, cream butter. Add sugar and continue beating until light and fluffy.

4. Add eggs and mix well. Add lemon juice and zest to milk, then stir into egg mixture.

5. Add dry ingredients to egg mixture and stir just until blended. Gently fold in blueberries.

6. Fill muffin cups about 2/3 full. Bake 15-20 minutes, until toothpick inseted in center comes out almost clean, Cool muffins on wire rack.

7. In small bowl, stir together 1 Tbsp. lemon juice and powdered sugar. If additional liquid is needed, add more lemon juice until glaze is the right consistency for drizzling. Drizzle over cooled muffins before serving. Makes about 16 muffins.

Maple Pecan Muffins

These beautiful golden muffins have a delicate, lovely flavor and are sweetened only by maple syrup. They are perfect right out of the oven in the nmorning, but are delicious reheated later too. The original recipe for these muffins came from Sarabeth's Bakery.

• 1/2 cup chopped pecans

• 2 1/4 cups gluten-free flour mix

• 3/4 cup almond flour

• 2 Tbsp. baking powder

• 1/2 tsp. salt

• 1 1/2 cups maple syrup

• 1 tsp. maple extract

• 1/2 cup milk

• 3/4 cup butter (12 Tbsp.)

• 2 eggs

• Preheat oven to 375 degrees F. Line muffin pan with papers.

• Spread pecans on cookie sheet and bake for 4-5 minutes, being careful not to burn them. Set aside.

• Melt butter and set aside to cool slightly.

• In a large bowl, whisk together the maple syrup, maple extract, milk and butter. Add eggs and whisk to incorporate.

• Add dry ingredients to the wet ingredients all at once and stir just until combined. Stir in pecans. Batter will be runny.

Fill muffin wells 3/4 full. Bake 12-15 minutes until toothpick inserted into the center comes out almost clean. Cool for 5 minutes before serving. Makes 2 dozen muffins.

Peanut Butter Patties

This healthy, quick and easy snack is high in protein and low in carbs. You can substitute any nut butter you like. Baked in muffin tins, they come out like muffin tops. Spread Nutella or cream cheese on top for an even more substantial snack.

• 1/2 cup peanut butter

• 2 eggs

• 2 Tbsp. honey

• 1 tsp. vanilla

• 1/2 tsp. granulated sugar (or coconut sugar, or monk fruit sweetener)

• 1/4 tsp. salt

• 1/4 tsp. baking soda

• 1 Tbsp. cinnamon

• 1/4 tsp. nutmeg

1. Preheat oven to 325 degrees F. Grease bottoms of 12 muffin wells.

2. Beat peanut butter until light and creamy. Add eggs, honey, vanilla and sugar.

3. Add the last four dry ingredients and mix just until blended.

4. Divide batter between muffin wells, about 1 Tbsp. in each. Batter will just cover the bottoms.

5. Bake 8-10 minutes until toothpick comes out clean.

6. Let cool in pan for 5 minutes. Remove patties to a rack to finish cooling. Store in airtight container. Makes 12 patties.

Cranberry Orange Scones

Easy to make dropped scones with a lovely combination of flavors. Serve warm with butter and jam.

• 1/2 cup chopped fresh cranberries, or frozen cranberries thawed and drained

• 1/4 cup plus 2 Tbsp. granulated sugar

• 2 cups gluten-free flour mix

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 cup cold butter

• 2 eggs

• 2 Tbsp. orange juice

• 1 tsp. vanilla

• 1 tsp. finely grated orange zest

• 1/2 cup chopped pecans

• 1 egg

• 1 tsp. orange juice

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.

2. In small bowl, stir together cranberries and 2 Tbsp. sugar. Set aside.

3. In large bowl, whisk together remaining 1/4 cup sugar, flour, baking powder and salt. Cut cold butter into flour mixture with pastry blender until it resembles coarse crumbs. Set aside.

4. In another bowl, mix eggs, orange juice, vanilla and orange zest. Add egg mixture to flour mixture and stir to combine. Dough will be sticky. Knead in cranberries and pecans. Drop golf ball size spoonfuls of dough on baking sheet.

5. Mix together egg and 1 tsp. orange juice with fork. Brush tops of scones with egg mixture. Bake 12-18 minutes until toothpick inserted in center comes out almost clean. Make 8-10 scones.

Blueberry Breakfast Cake

Make breakfast extra special by serving this lovely bundt cake. No bundt pan? No problem....bake it in a 9 inch square pan instead.

• 1/2 cup packed brown sugar

• 1 tsp. cinnamon

• 1/2 cup chopped nuts

• 1 cup butter, softened

• 2 cups granulated sugar

• 2 eggs

• 1 cup sour cream

• 1/2 tsp. vanilla

• 1 3/4 cups gluten-free flour mix

• 1/4 cup cornstarch

• 1/4 tsp. salt

• 2 tsp. baking powder

• 1/2 cup blueberries

• Powdered sugar for dusting

1. Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan (or a 9 inch square pan).

2. In small bowl, stir together brown sugar, cinnamon and nuts with fork. Set aside.

3. In large bowl, cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, mixing to incorporate. Gently stir in blueberries.

4. Spoon 1/3 of the batter into prepared pan. Sprinkle with half of the brown sugar mixture. Spoon another 1/3 batter over the top, then sprinkle with remaining half of brown sugar mixture. Top with remaining 1/3 of the batter. Swirl butter knife through batter in pan.

5. Bake 45 minutes - 1 hour until toothpick inserted in center comes out almost clean. Cool 15 minutes, then invert on wire rack to cool completely. Dust with powdered sugar before serving.

Crunchy Baked Granola

A good friend and extraordinary baker made me some of her granola for the holidays. It tasted so delicious that I started making my own regularly. It is so easy to do and makes the house smell heavenly. This is a simplified version of the recipe that originally came from Jane. You can substitute the seeds, nyuts and fruits you have on hand in your pantry. And you can double the recipe if you want to make extra. Store the extra in a zipper bag in the freezer.

• 2 cups gluten-free quick cooking oats

• 1/4 cup shredded cocnut

• 1/4 cup sliced almonds

• 1/4 cup chopped pecans

• 1/4 cup sunflower seeds

• 1/4 cup coconut sugar (or 1/4 cup packed brown sugar)

• 1/2 tsp. cinnamon

• Dash sea salt

• 1/4 cup maple syrup

• 1/4 cup canola oil

• 1/2 tsp. maple flavoring (or vanilla)

• 1/4 cup dried cherries (or cranberries)

• 1/4 cup chopped dried dates

• 1/4 cup raisins

1. Preheat oven to 300 degrees F. Line a large, rimmed baking sheet with parchment paper.

2. In a large bowl, mix together the first group of ingredients (dry). Set aside.

3. In a large measuring cup, whisk together the second group of ingredients (wet). Pour over the dry ingredients and mix well.

4. Spread the granola on the baking sheet evenly. Bake 35-40minutes, stirring every 15 minutes. Remove from oven to cool in pan.

5. When granola has cooled completely, stir in the dried fruits. Store in an airtight container. Makes about 4 cups.

Fruity Pizza

This is a popular treat with kids of all ages. It can be served for brunch, after school snack or dessert. Make one large pizza or individual pizzas. Kids love to get creative and decorate their own pizzas. Change up the fruit toppings according to season or taste.

• 1 recipe Simply Sugar Cookie dough, chilled (see below)

• 8 oz. Cool Whip, thawed

• 8 oz. cream cheese, softened

• Banana slices

• Strawberries

• Kiwi slices

• Pineapple chunks, drained

• Mandarin oranges, drained

1. Preheat oven to 375 degrees F. Line pizza pan or baking sheet with parchment paper.

2. Roll out chilled cookie dough between wax paper sheets into shape and size of pizza crust(s).

3. Place dough on baking pans and bake 8-15 minutes (or longer if larger) until edges just start to turn golden. Remove from oven and let cool completely.

4. In large bowl, beat cream cheese until light and fluffy. Gently fold in cool whip just until combined.

5. Spread filling over cooled pizza crust(s). Decorate with fruit slices. Makes 1 large pizza or about 12 individual pizzas.

Simply Sugar Cookie Dough

• 2/3 cup butter, softened

• 3/4 cup granulated sugar

• 1 tsp. vanilla

• 1 egg

• 4 tsp. milk

• 2 cups gluten-free flour mix, plus more for rolling out cookies

• 3 tsp. baking powder

• 1/4 tsp. salt

1. In large bowl, cream butter and sugar until light and fluffy. Add vanilla, egg and milk.

2. In another bowl, whisk together flour, baking powder and salt. Blend half of the dry mixture into the creamed mixture on low speed, beating well. Add the remainder of the dry mixture on low, then turn up to medium speed for 1 minute.

3. Divide the dough in half and wrap each half in plastic wrap, the refrigerate to chill at least 1 hour.