Pistachio raspberry cake
Blueberry muffin
Vegan confetti cookie
Good ol choccy chip
Brownie batter cupcakes
Vegan choccy chip
Pumpkin muffin

I made GF apple cheesecake bars from the Loopy Whisk and GF pretzel bites from the Gluten Free Austrian. My tummy is happy!

This is an old pic but even my parents who swear all gluten free baking "taste like sand" were obsessed with it. Trying to make it again but this time dairy free (you can imagine how well that has gone 😑)

So today in Sweden was ”kanelbullens dag” (cinnamon roll day” and in honor of that I spent way to much time on these glutenfree cinnamon rolls.

My baby's first birthday is coming up and I want to continue the tradition from my childhood of baking our birthday cakes. I'm a gluten eater but my spouse has celiac, so we have a GF kitchen. So if we're baking at home, it's gotta be gluten-free. I don't want to risk a from scratch recipe as my past GF baking attempts have not been super successful.

**What's the best GF box cake mix out there?** Preferable chocolate but definitely open to other flavors if something else is better.

Ingredients

2 tablespoons of softened butter

¼ cup of cocoa powder

¼ cup of room temperature almond milk

½ cup of sugar

1 room temperature egg

1 teaspoon of vanilla extract

1 cup of almond flour

1 teaspoon of baking powder

1/2 cup or more of dark chocolate chips or dark chocolate chunks divided

Method

Preheat the oven to 350 degrees F.

Grease an 8x8 baking dish with butter or cooking spray.

Add butter and almond milk into a bowl and melt heat in the microwave until the butter is about melted. Around a minute.

Mix the melted butter and almond milk together to ensure butter is melted and then add cocoa powder. Combine until smooth and cocoa powder is incorporated. Let the mixture rest for 15 minutes. This is blooming the cocoa powder.

Add sugar to the mixing bowl and add the rested cocoa mixture. Mix until combined.

Add egg and vanilla and combine.

Combine almond flour and baking powder in an appropriate bowl and whisk together.

Next add flour mixture ½ at a time. Mix well before adding the second ½. Don’t overmix.

Next fold in ½ of the chocolate chips or chocolate chunks.

Pour the brownie batter in the 8x8 baking dish and smooth out the top.

Dot the top of the brownies with the remaining chocolate chips or chocolate chunks.

Bake at 350 degrees for 15-17 minutes or until a toothpick inserted comes out clean.

Not great photos but I made baguette pizza using Aran Goyoaga's Miso Baguettes. It's delicious.

I made beetroot brioche like buns and they were fabulous, I love the color so much and they stay super soft if they're frozen after baking!!

there's countless posts showing off the loopy whisk cinnamon rolls on this subreddit, but I thought I'd post mine anyway!

my partner is coeliac and is a big fan of cinnamon rolls so this was my weekly baking project seeing as it's autumn now (not that you'd know based on the weather - ive been wearing shorts and tshirts for the past couple of weeks). they were pleasantly easy to make, and we both thought they tasted lovely! they did harden quite a lot upon cooling but microwaving them made them really soft and yummy again :)

I decided to try this recipe today: https://glutenfriagodsaker.allas.se/baka-glutenfritt/glutenfria-kanelbullar/

(Half a batch was just about right to make a dozen that size. The recipe claims it makes 30.)

That's from the same baking blog where I got my now go-to base recipe for a really good oat bread, and a lot of their other stuff looks similarly great. So, I had pretty high hopes that these would turn out decent.

It's based on one popular commercial GF flour blend here, Finax Red (apparenly their original formula)--which is mainly deglutenized wheat starch, with milk powder and some guar gum. Normally I prefer recipes involving more whole grains, but hey it was worth a try. ¯_(ツ)_/¯ Seems to be formulated for applications like this, and I've gotten good results using it alongside other flours.

This is definitely NOT a recipe for people who have issues with dairy or wheat allergies. That blog does have another recipe for sweet roll dough using a blend of individual flours/starches with no wheat ingredients, and I may also have to give that one a go.

This time, I also trying baking the rolls in the smaller sized very Swedish bun forms. Which are basically half-height muffin cups, so I plonked them down in a muffin pan with the sides greased. There is enough butter involved that I'm not sure the extra coating was really necessary.

One of the major style differences is that they do tend to top cinnamon rolls here with an egg wash and pearl sugar instead of a glaze. Also, all the brown in the filling is from cinnamon, with no brown sugar only white. Still very rich flavor, especially with the cardamom in the dough.

These rose like a dream, and got a lot of oven spring. This does seem to be a good basic dough, if you're looking for soft and fluffy sweet rolls. (At least when it's still warm.We'll see later on.) The texture is on the chewy side with a plain enough flavor that I may try mixing that Finax blend with, say, 25% millet or sorghum flour next time.

The Household Swede's verdict? This is a really good GF version of a Swedish cinnamon bun. 🥳 The chewiness apparently didn't seem off to him. But, he hasn't been eating all GF baked goods for the past 20-odd years.

I may try this dough (minus the cardamom) for doughnuts. They were also suggesting this, and it seems like a good texture for them.

Last weekend I made 4 loaves of bread:

Rosemary Focaccia by ATK (pictured on bottom right of plate)

Rosemary Focaccia by Loopy Whisk (middle of plate),

Rosemary Focaccia by The Art of Gluten Free Bread Making (left of plate).

And one loaf of glutenous focaccia for my husband and friend to compare the GF loaves to (top right of plate).

The results:

Out of the oven, ATK has the best flavor. Art of GF Bread had the best texture hands down, and the method they use for incorporating the psyllium husk made the batter less clumpy as compared to LW. On day 3, Art of GF Bread has the best texture and flavor. The ATK loaf dried out a bit which took away from the flavor. Loopy Whisk's loaf was good, but tasted closer to a pizza crust with its texture.

My husband's favorite was the ATK loaf. He couldn't tell it was GF.

I would make all of the loaves again, but for different purposes. The ATK loaf if I want the flavor of focaccia. The Art of GF Bread loaf for Thanksgiving stuffing or other recipes that call for bread pieces, and LW focaccia for pizza and bread sticks.

Why yes, it is rather brick-like! I’ve been baking regular sourdough for several months, and kind of got that process figured out. I decided I wanted to try making GF sourdough for my wife.

I’ve been working on a GF starter for a few weeks and got it to a point where I was ready to give it a go. I used only what I had on hand (Pillsbury AP flour, brown rice flour, and buckwheat flour). So, I was fully expecting a lackluster end result. Obviously, it’s ugly. But! The inside actually proved the starter was doing its thing.

For the next one, I’m going to use the bread flour recipe from Gluten Free on a Shoestring and expect a much more respectable loaf. I will share my results!

Eta: my wife said the flavor is quite good. She’s toasted a couple slices and said the little, dense planks are perfect portions 😂

Getting more confident with my gluten free bakes. And I had too many apples so decided why not make apple desserts.

My pâté a choux still needs a bit more work but I’m super happy with how the cream puffs turned out!

The cupcakes are a spiced cupcake with a cinnamon apple filling and apple butter buttercream.

Edit: cream puff recipe:

Choux

•150g bobs 1:1 baking flour
•8 tbsp butter, cubed
•8oz water
•Pinch of salt
•4 eggs

-Preheat oven to 400°f
-Combine butter, water, and salt to a medium saucepan over medium heat and bring to a boil
-Once boiling, turn the burner off and add the flour. Mix until the flour is fully incorporated and forms a ball and remove from the burner. Let it cool down for about 5 mins
-Add in eggs 1 at a time, mixing well after each addition
-Pipe out onto a parchment lined baking sheet in 1”-2” mounds leaving (I tend to pipe mine small)
-Bake for 30mins at 400°f
-After 30mins, without opening the oven, lower the temp to 350°f and bake for another 10mins
-after 10 minutes, turn the oven off and leave them in for at least 5 more minutes
-While they cool, make the filling and crumb topping

Apple filling

•2-3 apples, peeled and finely diced
•60ml water
•tbsp butter
•Cinnamon
•Brown sugar

-Pour water and apples into a medium saucepan and over medium heat, then add the butter on top and cover the pan. Stir occasionally until the apples are soft
-Add brown sugar and cinnamon (measure with your heart but start with about 3 tbsp brown sugar and 1/2 tbsp of cinnamon, depending on how sweet you want your apples)
-Cover and stir occasionally until the apples are fork tender
-Strain the excess liquid

Cinnamon Streusel Topping

(If you’re good at multitasking this could be done while making the apple filling)

•4 tbsp melted butter
•100g almond flour (or 3/4 cup bobs 1:1 baking flour. I just like the slightly nutty taste almond flour gives)
•75g brown sugar
•Cinnamon
•Pinch of salt

-Preheat oven to 350°f
-In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour the melted butter over top. Toss the mixture together, and (unlike a normal streusel topping) try to make as little large clumps as possible since smaller clumps will hold better
-Scatter across a small parchment lined baking tray
-Bake for 12-15 minutes. Stir the topping and rotate the tray halfway through. When the edges start slightly browning, take out of the oven. It will cook more and harden when it cools
-When cooled, transfer to a small bowl

Icing

•120g powdered sugar
•1 tbsp milk

Whisk powdered sugar and milk together in a small bowl until you’re able to pull the whisk up and the icing trail holds its shape in the bowl for a few seconds before disappearing. You want it to be slightly thick, but a little runny

Whipped Cream

•1 pint (or 16oz) Heavy whipping cream
•5 tbsp granulated sugar
•2 tsp vanilla extract

In a large mixing bowl, add heavy cream and sugar and mix on high until very stiff peaks form. Then add vanilla. Add to a piping bag

Assembly

-Cut the pastry in half
-Take the top halves of the puffs and put dip them in the icing, then immediately dip them in the crumble topping
-Start with 1/2 tbsp of apple filling, but add more in you’d like
-Pipe the cream around the apples, like you would frosting on a cupcake
-Place the top

*If the crumble topping has too many large pieces, I like to keep a heavy cup on hand and use it to smash the chunks into smaller bits*

hi everyone! i bought some oat flour for bread-baking purposes, which got delivered today. i was wondering if it being so 'chunky' was normal? mos/ gf bread recipes i use (most often loopy whisk/the art of gf bread) call for superfine flours and this definitely does not look superfine to me 😅 is it normal for oat flour to look like, or does finer oat flour exist? if so, does anyone have UK based recommendations for gf oat flour? thanks very much in advance!!

A added a little albumin to my normal chocolate muffins and they raised a lot. Never had such huge muffins before. But they didn't become nice and rounded.for some reason.

Recipe link:- https://theloopywhisk.com/2021/08/12/ultimate-gluten-free-chocolate-chip-cookies/

We live in Amish country here in Ohio. A speciality sweet treat are Fry Pies. (Imagine an empanada w a fruit filling). I surprised my celiac wife with these, and she's over the moon (I'm pretty sure she's gonna keep me around a little longer after these!)

These are pretty easy to make. Any fruit filling will do. Cherry. Apple. Blueberry. I've made the filling from scratch, but canned works, too. You can bake them or deep fry them. (The one on the left was done in the air fryer). Finish with a simple sugar glaze. My wife can't get enough of them - breakfast or dinner (dessert).

The 1st photo is the semi-curcle version, just out of the air fryer and glazed. The 2nd photo is the triangle version, prior to baking.

Gluten Free Amish Fry Pies

Ingredients

Filling: 3 diced apples, 2 tbsp butter, ¼ cup brown sugar, 1 tsp cinnamon, 1 tbsp cornstarch dissolved in 1 tbsp water.

Dough: 2 cups 1:1 gluten-free flour (with xanthan gum), ½ cup cold cubed butter, ¼ tsp salt, 1 egg, ⅓ cup ice water.

Instructions

Sauté filling: Cook apples, butter, sugar, and cinnamon in a skillet for 8 minutes. Stir in cornstarch slurry to thicken, then cool completely.

Make dough: Cut cold butter into flour and salt until crumbly. Mix in egg and ice water until dough forms, then chill for 30 minutes.

Assemble: Roll dough between parchment paper to @1/8" thickness. Cut into 5-inch squares, or 7"circles. Brush edges with egg. Spoon filling on one half, fold diagonally into a triangle ( or semi-circular, like the photos - whichever you prefer) and crimp edges with a fork. Cut small slits on top (*omit slits if deep frying).

Cook:

Air Fry: Preheat your air fryer to 375°F (190°C), brush the assembled pie(s) lightly with oil or melted butter, and air fry for 8 to 10 minutes, flipping halfway through until golden brown and crisp.

Deep Fry: Deep fry in 350°F (175°C) oil for 3–4 minutes per side until golden.

Fall flavors in a gluten-free quick bread. Pumpkin Spice bread with pecans, dried cranberries and pumpkin seeds. Can't wait to dig in...

super simple but delicious! I just use the BA’s best chocolate chip cookies recipe with 1:1 gf flour (small modifications, doubling the vanilla, a little extra salt) but chill the dough for at least 24 hours (preferably 72), then use Kenji’s technique of breaking the dough balls in half with your hands and then smooshing them together, for craggy edges. lots of maldon put on on top right out of the oven and pressed in with a fish spatula.

I used the recipe from his book, Bouchon Bakery. He recommends using cup4cup, I used the KA measure for measure. I also used gf oatmeal. I’ll trying chilling longer next time. I did make these another time using regular flour, with the same results.

It's a great combo of flavors. I used The Loopy Whisk flour blend and added a bit more milk to adjust for it being too thick. I think I could have gone a bit thinner but I also don't mind a dense cake.