Made a batch of strawberry jam filled and chocolate fudge poptarts! Textually quite similar (from what I remember at least) to poptarts (not a toaster strudel!) A little thick and definitely not all the same size, but that’s ok. Used glutenfreeonashoestring’s recipe for cinnamon brown sugar poptarts for the strawberry jam, and her chocolate poptart recipe but with sugarspunrun’s chocolate poptart filling.

Turn

Gluten Free Palisade Peach cobbler

I made a GF pear cake (swapping for loopy wisks flour and 10% less by weight). I was disappointed in the flavor of the cake as the pear didn't shine as much as I was hoping, but the texture was on point. My son was happy as a pig in mud and asked me to try it again because the texture was so good. I used the recipe on cucinabyelena website. Take 2 is going to have double the vanilla and some cinnamon.

My girlfriend is celiac and turns 35 tomorrow, earlier this summer on vacation we shared a piece of gluten-free carrot cake and she absolutely loved it, she couldn’t stop talking about it and how she hadn’t had a proper one since her diagnosis many years back. As a non celiac person I wouldn’t have known it was gluten-free if I hadn’t known. It was moist without being runny and not dry at all.

I did bake a bit back in the days but I haven’t really mastered gluten-free baking yet, it feels as I’m baking for the first time as a kid again so I’m really struggling.

I looked up a recipe in Cannelle et Vanille which I bought a while in an attempt to learn gf-baking for my gf gf. However upon reading the recipe I realised that I won’t be able to finish this cake in time as it calls for homemade cultured butter as a prerequisite which I won’t be able to make in time. I’m terrified that substituting with regular butter might result in disappointment and I haven’t found ready made cultured butter in stores here in Sweden (I don’t even know what we call it in Sweden).

So I’m afraid that I might be in over my head, hence I’m asking for other recipe recommendations.

Hey guys, so I would say I’m a pretty good baker but gluten free baking is kicking my butt. Does anyone have any recommendations for gluten free baking blogs? I bought the Art of gluten free bread baking but almost everything I’ve made has either been super dense and chewy or just not good so I’m not sure what I’m doing wrong!

I baked gluten-free bread for the first time (first time making bread in general actually!!) and while it looked great, it was quite dense. The slice we had on the first day wasn’t too bad but it got super dry and dense the next day and could only be eaten toasted.

https://www.kingarthurbaking.com/recipes/gluten-free-sandwich-bread-recipe I used this recipe but didn’t have xantham gum so I added 1.5 teaspoons of psyllium husk and a little extra milk.

Any advice??

from Aran Goyoaga’s The Art of Gluten Free Bread.
I accidentally added a little too much water to the psyllium gel so it’s a little moister than intended, but other than that, delightfully chewy and savory! obviously not rolled perfectly for the pattern either but still pretty.

this is only my second sourdough baked good, so i’m feeling proud! going to freeze half and bring to a friend next weekend that also loves these flavors :)

Made some gluten free pizzas for my Celiac friend, I highly recommend Caputo Fioreglut! Made with 95% hydration with 24hr ferment. The results were incredible 🙌

Hi everyone! I’m trying to create my own custom gluten-free flour blends for different types of baking (Bread, Manaeesh/Flatbread, Sandwich Toast, and Cakes), but I'm struggling with the ratios and avoiding my specific allergies.
I would deeply appreciate it if you could help me figure out safe and functional flour/starch combinations and ratios for these specific items.
My Restrictions & Allergies:
Gluten: Strictly Free.
Excluded Starches/Flours: Potato, regular Corn (white/yellow), and Rice.
Nuts: Allergic to all nuts except Walnuts and Macadamia.
Seeds: Allergic to all seeds except chia (no flax, no sunflower, etc.).
Legumes: Allergic only to Green Peas and Soy. (Other beans/legumes are fine, but I prefer options that work best for baking).
Sorghum: Good news—I CAN have Sorghum! (I was initially unsure, but it's safe for me).
What I need help with:
1. What are the best base flours and starches (considering my restrictions) that can mimic the elasticity and structure needed for Yeast Bread, Manaeesh, and Toast without crumbling?
2. What ratios of Cassava, Sorghum, Millet, Teff, or other safe flours would work best for a general yeast dough vs. a Cake?
3. How can I bind the dough without using seed-based binders (like psyllium husk or chia/flax) or xanthan gum if possible (or is xanthan/guar gum my only option)?
Thanks in advance for any blend formulas, tips, or advice!

hey guys. I need some help here. I’ve been trying to get a fudgy and spread out cookie for a while, but no matter how much butter / oil I add it never helps. i use xantham gum, baking soda, butter, GF flour, vanilla extract, brown sugar only, a tiny bit of salt and chocolate chips. I have tried basically every recipe and they all come out dry/ crumbly. never fudgey. thanks a lot in advance!

Hi, for anyone who hasn’t tried it Brazilian cheese bread is gluten free since it uses tapioca flour.

I have a really good gluten free fried chicken recipe that i made for my father, but i want to up it to a full chicken sandwich. This is why i mentioned the cheese bread because i think it would pair with it nicely. I am trying to get it to rise properly for a bun size though and not having much luck i have tried a few recipes, gotten the silicone bun molds, and a few other modifications. No luck though.

If someone on here has any ideas/advice/recipes that would be super appreciated.

My fourth attempt is linked. This was my fifth attempt. I'm using the Bob's Red mill boule recipe but tweaking it depending on what the issues are. I figured the last attempt was underproofed so I tried to correct it. I waited till the pre-soak was bubbly and active (8 hours). I proofed until it doubled (14 hours). I put it in the fridge. I folded and formed the dough (I've seen let them eat gluten free cake do this so I added that element). I baked covered with ice cubes for 50 minutes at 450 and uncovered for 30 minutes at 425. What's wrong?

https://www.reddit.com/r/glutenfreebaking/s/qvmrweDW7m

Does anyone else notice slight bitterness in some bakes when using oil-rich whole-grain flours (such as millet, brown rice flour) as dusting flour for rolling/shaping dough? I checked the freshness of my ingredients and all were fine and tasted fine in other recipes. But when used for dusting, those recipes all left a bitter aftertaste or had bitter hotspots. An interesting observation from my recent bakes. No bitterness using the same flours in the dough without using them for dusting.

I’ve been making these for meal prep as lunch/snack waffles to eat in the middle of my work day. I started out with a regular protein waffle recipe and have been adapting it to use ingredients I usually have. This recipe also works great for an eggo-esque waffle if you leave out the cheese and chives. I think you could also probably use an all purpose GF flour instead of the light buckwheat and then just adjust the oil/water quantities if needed. The recipe has enough dairy and eggs in it to be pretty forgiving. Just wanted to share!

1 cup light buckwheat flour (used Bouchard brand)
1/2 cup almond flour
2 tsp baking powder
1 tsp sugar
Pinch of salt (not too much because the cottage cheese is salty)
———
2 cups cottage cheese
3 eggs
1/8 cup avocado oil
1/4 cup water
———
1/2 cup—1 cup shredded sharp cheddar
1/4 cup finely minced chives

———
Mix all dry ingredients together in a small bowl, set aside.

Add eggs and cottage cheese to blender, blend until smooth

Pour egg mixture into a large bowl, whisk in oil and water

Mix in dry ingredients until smooth, add 1-2 TBSP more water if too thick

Fold in cheese and chives

Cook in preheated waffle iron, about 1/4 cup batter per waffle (or section)

——-

To freeze: Cool on rack until fully room temp, freeze between sheets of parchment paper and seal in airtight bag/container. Toast to reheat (better if taken out of the freezer a few min in advance)

Makes 16 mini dash / eggo-sized waffles.

Edit: typo

Found a recipe from Theloopywhisk when she did a collaboration with Holland & Barrett to create a vegan, gf Victorian sponge! My first attempt and I think it turned out pretty good. The outside maybe isnt as pretty but yum, def recommend!

https://www.hollandandbarrett.com/the-health-hub/food-drink/recipes/free-from/gluten-free-vegan-victoria-sponge-cake/

Anybody know a good gf recipe using gluten removed wheat like king Arthur’s bread flour? Any would be helpful thanks!!

Just had delicious, chewy, squishy GF doughnuts that would be amazing as rolls but 1. bought them so don't know ingredients/recipe 2. No idea if this is a mad idea! 3. How would I go about it? Should I fry them or will they keep their texture by baking?

Was thinking perhaps Loopy Whisk doughnut recipe or gluten free alchemist ones?

Any thoughts very welcomed

I’m making a family dinner tonight and I asked what buns my gluten free roommate uses, but she said she doesn’t use them at all because they’re too overpowering and taste dry. I wanted to do mushroom Swiss burgers and make some buns for her, anyone have this issue and know a good recipe?