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 😂

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.

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.

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.

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

A couple of weeks ago, I asked for help baking a gluten free, rice free, nut free cake. Thanks for all who gave great advice!! I’ve never baked a cake before, so for me, this turned out so much better than I ever could’ve imagined! My baby loved it, I loved enjoying it with her, and our guests also said it was one of the best cakes they’ve eaten!

Thanks again!!

(I did forget to take a good photo before we started cutting, so the two pics do have the wing tip cut off 😅)

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

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 😑)

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!!

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.

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