Gluten-Free Pizzelle Recipe: Thin and Crisp Pizzelles

Mar 21, 2019 · 75 Comments

Gluten-Free Pizzelles. Thin and Crisp Recipe. Perfect for Christmas and Easter.

I always joke that my favorite cookie is whichever one I’m eating at the moment. That’s usually true. Then I remember pizzelles. And I know that I’m a liar. (Sorry, gluten-free chocolate chip cookies. I love you but I love pizzelles more.)

Like all cookies, pizzelles come in a wide variety. Some are thick and soft. Some are chocolate and others, like the ones that have my heart, are thin, crisp, and scented with anise.

Growing up, it wasn’t a holiday unless there were pizzelles on the table. Actually, it wasn’t a wedding, bridal or baby shower without pizzelles either. They were our version of sugar cookies. And, like sugar cookies, it’s hard to eat just one.

This recipe is based on the cookies I grew up eating. It makes thin, crisp pizzelles with a light anise flavor. (If you don’t like anise, replace it with vanilla. The cookies will taste just as lovely.)

How Do You Make Gluten-Free Pizzelles?

It’s simple to make the batter for gluten-free pizzelles. Simply whisk together all the dry ingredients, including the sugar, in a large bowl. Then add cooled butter, eggs, and anise extract. Stir everything together with a wooden spoon. Don’t worry about overmixing. There’s no gluten in the batter, so it won’t get tough the way a wheat-based dough would.

The batter will be soft–somewhere between a pancake batter and chocolate chip cookie dough.

Drop the cookies onto a hot, greased pizzelle iron. Close the iron and watch for steam. A good indicator that pizzelles are done is the amount of steam coming from the iron. At first, the steam pours out of the iron, then it slows down. When the steam slows, check the pizzelle. It’s probably done.

Pizzelles only take a minute or two to bake. (cooking time will vary depending on your iron.)

Place the hot pizzelles on a wire rack. Then, as they cool, transfer them to a platter. I usually can fit about 6 pizzelles on the rack at a time. I move the coolest ones to the rack as another batch bakes.

Do I need a pizzelle iron to make pizzelles?

Yes. To get the characteristic shape and thickness of pizzelles, you’ll need an iron.

Can you replace the melted butter?

I think so. I haven’t attempted this recipe without dairy. I’d use a melted dairy-free margarine.

Can you make pizzelles without eggs?

I don’t think so. I haven’t tried the recipe without eggs but I’m not confident it would work.

4.8 from 30 votes

Gluten-Free Pizzelles: Thin and Crisp

Servings 30 pizzelles

Ingredients

1 3/4 cups Bob’s Red Mill Gluten-Free Baking Flour
3/4 cup granulated sugar
2 teaspoons baking powder
3 large eggs
1/2 cup (1 stick) butter, melted and cooled slightly
1/2 teaspoon anise extract (or 1 teaspoon vanilla extract)
nonstick cooking spray
Powdered sugar, if desired

Instructions

Whisk together gluten-free baking flour, granulated sugar, and baking powder in a medium bowl. Switch to a wooden spoon and stir in eggs, cooled, melted butter, and anise extract. Batter will be thick and soft.
Heat pizzelle iron according to manufacturer's directions. Grease with nonstick cooking spray. Spoon batter onto hot iron. Bake until lightly golden brown.
Remove hot pizzelles from iron. Transfer to a wire rack to cool. Dust cooled pizzelles with powdered sugar, if desired.

5 Gluten-Free Cakes that are Perfect for Birthdays!

Mar 4, 2019 · Leave a Comment

Want to make a gluten-free birthday cake for a loved one? Here are five cake recipes to celebrate the loved ones in your life.

Gluten-Free White Cake

You can’t go wrong with a classic white cake. This one’s moist, tall, and, well, perfect.

GET THE RECIPE: Gluten-Free White Cake

Gluten-Free Chocolate Cake

This recipe makes a gluten-free chocolate cake that’s as easy to make as a mix! The cake is rich and fudgy–perfect for anyone who loves chocolate.

GET THE RECIPE: Easy Gluten-Free Chocolate Cake

Gluten-Free Marble Cake

Can’t decide between chocolate or vanilla? Then it’s time to bake a marble cake!

GET THE RECIPE: Gluten-Free Marble Cake

Gluten-Free Funfetti Cake

What’s a birthday without sprinkles? This gluten-free funfetti cake makes everyone smile.

GET THE RECIPE: Gluten-Free Funfetti Cake

Gluten-Free Carrot Cake

Got a carrot cake lover in your life? Celebrate them with this easy-to-make carrot cake recipe.

GET THE RECIPE: Gluten-Free Carrot Cake

Frosting!

What’s a birthday cake without frosting? Here’s a recipe for a simple and delicious gluten-free buttercream.

GET THE RECIPE: Gluten-Free Buttercream

Gluten-Free Beignets Recipe (Just Like Disney World!)

Feb 28, 2019 · 10 Comments

Perfect Gluten-Free Beignets! Just like the ones they serve at Port Orleans in Walt Disney World. These are perfect for Mardi Gras. Recipe is gluten-free, egg-free, and dairy-free.

Do you have a recipe for gluten-free beignets?

This question arrived by email a few days ago and…I felt bad. Because a recipe for gluten-free beignets has been sitting in my computer for, oh, several years now. No joke. Several years.

It was one of those recipes I kept meaning to finish. And never did.

I didn’t even have a good excuse. (Is there ever a good excuse for procrastination? Nope. There isn’t.)

This wasn’t even a recipe I started from a blank page, which is how I start all my recipes unless someone asks me to adapt a family favorite.

Not this time.

A few years ago, Port Orleans at Walt Disney World in Florida introduced gluten-free beignets. They’re amazing. Not only are they gluten-free, but they’re also dairy-free and egg-free. And you’d never know.

During one visit, the Chef gave me the recipe. It used several pounds of gluten-free flour. It was an excellent recipe but…for the home baker, it needed a little tweaking. So I tweaked and never got around to finishing it.

Until now.

Gluten-Free Beignets: Important Ingredients

The Gluten-Free Mix

The original recipe called for Bob’s Red Mill Pizza Mix. Since gluten-free mixes vary from brand to brand, to get the right results, you need to use a specific mix. (Please note: I have no idea if this is still the mix Disney uses for their beignets.) The pizza mix does a great job giving these beignets the right texture. If you replace the mix with another brand or your own blend, I can’t say whether or not the recipe will work.

The Egg-Replacement

Not only is this recipe gluten-free, but it’s also dairy-free and egg-free. Since I don’t routinely create egg-free recipes, this isn’t an ingredient that I keep in my pantry. So I tested it with the egg replacer and without. The beignets are better with. So, yes, you do need to buy a bag.

The Apple Juice and Applesauce

This recipe uses both apple juice and applesauce. They add a subtle sweetness to the beignets. When the beignets are freshly fried, I think you can detect a slight apple flavor. However, these beignets don’t taste like apple doughnuts. Select unsweetened apple juice and applesauce.

The Tools You Need to Make Gluten-Free Beignets

In addition to the standard tools required for baking (mixing bowls, mixer), you’ll also need a few specific tools when making beignets.

A Fryer or Heavy Pot. These beignets require frying. They don’t work well when baked. (for more information on that, see below.) Use either a deep fat fryer or a heavy bottomed pot filled with two inches of oil.
A Deep Fat Thermometer. It’s important to fry beignets, or any food for that matter, at the correct temperature. If the oil is too hot, the beignets can burn on the outside and be raw in the center. And if the oil is too cold, they’ll absorb cooking oil and turn out greasy and heavy. Maintain a temperature of 365 degrees F. Fry only 3-4 beignets at a time. Frying more than that causes the oil temperature to drop.
Parchment Paper. This dough needs to rise between two sheets of parchment paper. The parchment prevents a skin from forming on the dough. If the surface of the dough dries out while rising, the beignets won’t puff.
A Wire Skimmer. To safely remove the fried beignets from the hot oil, use a metal skimmer. It doesn’t hold on to hot oil the way a slotted spoon can. So you’re less likely to burn yourself.
Paper Towels. Line a baking sheet with paper towels and set it next to your fryer. When you remove the beignets from the oil, place them onto the baking sheet. The paper towels absorb excess oil from the surface of the beignets.

How to Make Gluten-Free Beignets

Here’s the step-by-step for how to make beignets.

Prepare the Dough. This dough, like all my gluten-free bread doughs, is thick. But it’s a bit thicker than say, my gluten-free sandwich bread or soft dinner rolls. A stand mixer fitted with the flat paddle attachment is the best way to mix this dough.
Roll and Cover. After mixing the dough, transfer it to a white rice floured counter. Knead the dough a few times. You want the dough firm enough to knead but soft enough where it doesn’t crumble or break apart. Pat the dough into a round and cut in half. Dust a piece of parchment paper with white rice flour. Dust the top of the dough. Cover with a second piece of parchment paper. Roll dough out to 1/4-inch thickness. Do not roll the dough thinner than this or it won’t puff. Repeat with the second piece of dough.
Allow to Rise. This thin dough doesn’t rise too much but it does rise a bit. Place the dough in a warm spot. When the dough looks a bit puffy and feels slightly warm to the touch, it’s ready to fry.
Cut. The key for gluten-free beignets is to get the sizing right. Cut the dough with a sharp knife into 2×3 inch pieces. A sharp knife is key. If the edge is ragged, the beignets might not puff during frying.
Fry. Heat oil to 365 degrees F. Gently place three to four beignets into the oil. Fry until golden brown. Halfway during frying, carefully turn the beignets over.
Drain. No one wants a greasy beignet! As soon as they come out of the fryer, place the beignets on a paper towel-lined baking sheet.
Toss in Powdered Sugar. After the beignets have drained for a minute or two, toss with powdered sugar.

FAQs

What’s the best oil to use for frying beignets?

I like vegetable oil for frying these.

Can I Bake the Beignets?

Nope! Unless you want flat, sad beignets. Take a look at the baked beignets versus fried.

My beignets didn’t puff! What happened?

Urgh. This is frustrating. I’m sorry this happened. Here are some possible causes

The dough was too dry. If the dough is too dry, it won’t rise or puff during frying. You want the dough firm enough to knead but not so dry that it breaks apart or feels tough when you roll it. A good way to know if your dough was too dry is to look at it while it fries. You shouldn’t see bubbles of oil breaking through the frying beignet.
A skin formed on the beignet. It’s important to allow this dough to rise between two pieces of parchment paper. And while you’re frying, keep the dough covered. If it forms a skin, the beignets won’t puff.
The dough was rolled to thin or too thick. Beignets that have been rolled too thin don’t have enough dough to puff when fried. And…beignets that have been rolled too thick (over 1/4 inch) are often too dense to puff. Roll that dough out to 1/4 inch. Use a ruler to check the thickness. I always do!
The oil was too cold. Oil temperature is key. If the oil was too cold, the beignets won’t puff.
You baked them. See above.

Gluten-Free Beignet Tossed in Powdered Sugar

4.86 from 7 votes

Gluten-Free Beignets

Perfect Gluten-Free Beignets. Just like the ones served at Walt Disney World. Perfect for Mardi Gras.

Note: This beignet recipe is very specific. Replacing any of the ingredients--including the flour-- can alter the results.

recipe adapted from Port Orleans at Walt Disney World Resort

Prep Time 10 minutes

Rise 1 hour

Total Time 1 hour 10 minutes

Servings 24 beignets

Ingredients

1 bag Bob’s Red Mill Gluten-Free Pizza Mix
1/2 cup warm water
1/4 cup granulated sugar
2 1/2 teaspoons Bob’s Red Mill Egg Replacer
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup apple juice
1/2 cup applesauce
2 teaspoons apple cider vinegar
White rice flour for dusting
Oil for frying
1 pound Powdered sugar

Instructions

Remove the yeast packet from the pizza mix. Whisk the yeast and warm water together in the bowl of a stand mixer. Allow to stand for five minutes.
Whisk together the pizza mix, granulated sugar, egg replacer, baking powder, and salt in a large mixing bowl.
Add the whisked flour mixture, apple juice, applesauce, and vinegar to the yeast mixture. Fit the mixer with the flat paddle attachment. Mix dough until smooth, about three minutes. If dough is dry, add an additional tablespoon of water.
Dust counter with white rice flour. Turn dough out onto the counter. Knead a few times. Pat dough into a disk. Cut in half. Dust a 12x18 piece of parchment paper with white rice flour. Place the dough in the center of the parchment paper. Dust the top of the dough with white rice flour. Cover the dough with a second piece of parchment paper. Roll dough out into 1/4 inch thickness. Do not roll the dough thinner than this or it won’t puff. Repeat with the second piece of dough.
Allow dough to rise until puffy, about one hour. (Keep it covered between the parchment paper as it rises.)
Heat 2 inches of vegetable oil to 365 degrees F. Place a rimmed baking sheet near the fryer. Line it with two layers of paper towels.
Remove the top piece of parchment paper from one piece of dough. Cut the dough with a sharp knife into 2x3 inch pieces. (A sharp knife is key. If the edge is ragged, the beignets might not puff during frying.)
Gently place 3-4 beignets into the oil. (Cover remaining dough while you fry.) Fry until golden brown. Halfway during frying, carefully turn the beignets over.
Place the fried beignets on a paper towel-lined baking sheet to drain.
Toss in powdered sugar. After the beignets have drained for a minute or two, toss with powdered sugar.

Gluten-Free Cinnamon Raisin Bread Recipe

Jan 26, 2019 · 15 Comments

Gluten-Free Cinnamon Raisin Bread Recipe! Easy to make. Not too sweet. Perfect for toasting or as a base for French Toast.

Cinnamon raisin bread is one of my favorites—and I don’t usually like raisins!

This recipe, based on my popular gluten-free sandwich bread, makes a loaf that’s soft and tender but not too sweet. It’s a wonderful loaf for beginner gluten-free bakers.

How to Make Gluten-Free Cinnamon Raisin Bread

Start with a Soft Dough
To get a soft and tender gluten-free bread, this recipe starts with a really wet dough. How wet? Think of a thick cake batter. That’s what it looks like. The reason for this is that brown rice flour and tapioca starch perform better when they’re fully hydrated. It allows the dough to rise nice and high.To ensure the flour and starches absorb all the liquid in the recipe, mix the dough for about five minutes. Although it might not look like anything is happening during that time, two important changes are occurring as the dough mixes. First, the dough temperature rises, which the yeast loves, and the flour and starch absorb the liquid. At the end of mixing, the dough should look soft, shiny, and smooth.
Stir in Raisins Last.
After mixing the dough, stop the mixer and add the raisins. Adding the raisins at the end prevents the raisins from breaking up as the dough mixes. (If you don’t love raisins in your cinnamon bread, skip them!)
Allow the Dough to Rise—but just once.
Spread the dough evenly into a greased 8×4 inch loaf pan. Cover it with a piece of greased plastic wrap and allow to rise for about an hour. While traditional yeast-dough usually go through two rises, this dough doesn’t benefit from a double rise.Once the dough has reached the top of the pan, preheat your oven. If you wait until the dough fully rises to preheat the oven, it can over-rise and collapse during baking.
Bake to 210 degrees F.
Using a digital thermometer is the best way to know if a loaf of bread is done. Insert the thermometer in the center of the loaf. The temperature should read about 210 degrees F. If the top browns before the center of the loaf is done, place a piece of foil over the bread and finish baking.
Cool (at least a little) before eating.
Freshly baked bread is delicate. Allow the bread to cool in the pan for about five minutes and then transfer to a wire rack. Placing the loaf on a raised wire rack allows the steam to escape and prevents the bottom of the loaf from getting soggy.It’s best to wait until the loaf if fully cool before slicing. If you can’t wait that long, wait at least 20 minutes. This allows the starches to set.
Slice and enjoy or slice and freeze.
This bread keeps for about three days on the counter or about three months frozen. To freeze the loaf, allow it to cool completely. Wrap with plastic wrap and place in a freezer bag. Or slice the bread into individual slices, place a piece of waxed paper between each slice, wrap in plastic wrap and freeze in a storage bag.

What Gluten-Free Flour Blend Should I Use?

For yeast breads, like my gluten-free sandwich bread, it’s best to use a homemade gluten-free flour blend. My preferred blend contains brown rice flour, tapioca starch, and xanthan gum. If you use a commercial blend, make sure it’s recommended for use with yeast breads. Some are not.

What’s the Best Yeast to Use for Gluten-Free Bread?

Instant dry yeast, also called “rapid rise”, “quick yeast” or “fast acting yeast” is an excellent choice for gluten-free yeast breads. It dissolves quickly and, as the name implies, works quickly.

How long does the dough take to rise?

This loaf takes about 45 minutes to rise. Very warm or very cold environments will impact how long the dough takes to rise. You want the loaf to have doubled in size before baking.

How do you know when the loaf has risen enough?

Look for the dough to have doubled in size. If it rises higher than that, it can sink during baking or cooling.

Can I Use Almond Flour?

Not in this recipe.

Can I make this bread without eggs?

No. Sorry.

Can I make this loaf without milk or butter?

Yes! Replace both the milk and melted butter with your favorite dairy-free alternative.

Can I use this recipe for cinnamon buns?

No. This recipe makes a very soft gluten-free dough. It can’t be rolled into cinnamon buns.

My loaf sank in the center. What happened?

It probably rose too much. THere’s a balance between a rise that’s enough and too much. When gluten-free yeast dough rises too much, it deflates when it bakes, causing it to sink.

Stack of toasted cinnamon raisin bread slices. Melted butter on top slice.

4.7 from 10 votes

Gluten-Free Cinnamon Raisin Bread

Soft and tender gluten-free cinnamon raisin bread.

Prep Time 15 minutes

Cook Time 45 minutes

Rising Time 45 minutes

Total Time 2 hours

Servings 10 slices

Ingredients

3/4 cup milk about 110° F (6 ounces; 170 grams)
1 packet instant/rapid rise yeast 2 1/4 teaspoons; 7 grams
1 1/2 cups brown rice flour 7 ounces; 200 grams
1 cup tapioca starch 4 ounces; 113 grams
4 tablespoons brown sugar sugar 2 ounces/54 grams
2 teaspoons xanthan gum
1 1/2 teaspoons cinnamon
1 teaspoon table salt
1/2 teaspoon baking powder
3 large eggs whisked (about 5 ounces; 150 grams total, out of shell)
2 tablespoons melted butter
1 teaspoon vanilla extract
1 cup raisins*

Instructions

Whisk together milk and yeast in a small bowl. Allow to stand for five minutes.
In the bowl of a stand mixer, combine brown rice flour, tapioca starch, brown sugar, xanthan gum, cinnamon, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, melted butter, and vanilla extract. Mix on medium speed for five minutes. Dough will be thick. It will not form a ball.
Stop the mixer. Add the raisins. Turn mixer to low speed. Mix until raisins are incorporated.
Spray an 8-1/2" by 4-1/2" by 2-3/4" loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about one hour.
When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
Remove bread from the oven and allow to cool for two minutes. Transfer bread to a wire cooling rack to cool completely.
When cool, slice into pieces with a serrated knife.
Store bread on the counter for up to three days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to six weeks.

Recipe Notes

Softening Raisins

The raisins should be soft to the touch. If your raisins are dry, place them in a small bowl. Pour just enough warm water over the raisins to cover. Allow the raisins to soak for about five to ten minutes. Drain the raisins and then use as directed.

Williams Sonoma Gluten-Free Croissants

Jan 17, 2019 · Leave a Comment

How much would you spend on a box of gluten-free croissants?

picture of a white platter with 8 Mariposa gluten-free croissants — *image:* williams sonoma

Today I was poking around the Williams Sonoma site and something caught my eye: gluten-free croissants!

First, I got excited. Then I saw the price.

They’re selling a box of eight frozen croissants from Mariposa for…$79.99. You read that right: $79.99. ?

Here’s the thing, if you want to spend $79.99 plus shipping for eight croissants, I think that’s awesome. (I also want you to be my friend so that I can come over and try one of these magic $10 croissants.) But, for me, $79.99 seems crazy-expensive. Am I being cheap? Let me know what you think!

Here’s the upside: the croissants are made in a gluten-free facility and (reaching here) they have a chocolate variety.

If you want to buy a box, here’s the link. (It’s not an affiliate link. Just providing it in case you want to gawk at or buy $79.99 croissants.)

4 Ingredient Marshmallow Peanut Butter Bars

Dec 3, 2018 · 5 Comments

These marshmallow peanut butter bars are an easy—and tasty—treat to make for Christmas.

4 Ingredient Chocolate Peanut Butter Bars

Each holiday season, I’d see pictures of colored marshmallows held together by fudgy chocolate and think, “I need to find out what those are! They look good!”

Turns out, they’re called “Church Window” bars. And, like most retro-recipes, there’s lots of ways to make them. The bones of the recipe call for chocolate and marshmallow. Then, some call for coconut, while others use peanut butter.

Since I love peanut butter during the holiday season (especially peanut butter blossom cookies), I decided to try the peanut butter variation.

Turns out, these classic no-bake bars are really simple to make. Since they are just chocolate, peanut butter, and marshmallows, I consider them a confection and not a cookie. I worried how the fruit-flavored marshmallows would work with the peanut butter. The combination works great— think of them as a fun take on peanut butter and jelly.

Melted chocolate on wooden spoon over a pan.

To make, combine chocolate chips, peanut butter, and butter in a heavy-bottomed saucepan. This is key. If your pan is too thin, the chocolate can scorch.

Warm over low heat until everything melts together. (You could stop here, pour this mixture into jars, and give it as gifts. It makes a lovely peanut butter hot fudge sauce.)

Marshmallows coated in melted chocolate mixture.

Allow the chocolate mixture to cool a little. If you don’t the marshmallows will melt when you add them to the sauce. After a few minutes, stir in the marshmallows.

Marshmallows bars in pan with parchment paper.

Spread the mixture into a parchment-lined 9x9x2-inch square pan. Chill.

Chocolate marshmallow bar with colorful fruity marshmallows on wire rack.

Cut into squares. Done.

Love Peanut Butter? Here are other gluten-free treats to try!

Stack of chocolate marshmallow bar with colorful fruity marshmallows.

4.75 from 4 votes

4 Ingredient Peanut Marshmallow Bars

I like fruit flavored marshmallows for this recipe. Feel free to use plain vanilla marshmallows if you prefer.

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Servings 24 bars

Author GlutenFreeBaking.com

Ingredients

2 cups semi-sweet chocolate chips (12 ounces; 340 grams)
1 cup smooth peanut butter ( 9 ½ ounces; 270 grams)
1 stick unsalted butter (4 ounces; 113 grams)
1 (10 ounce) bag fruit-flavored or vanilla marshmallows

Instructions

Line a 9x9x2-inch pan with parchment paper.
In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny.
Remove pan from heat. Allow to cool for two minutes.
Stir marshmallows into cooled chocolate mixture. Spread mixture into prepared pan.
Chill for three hours or overnight. Using parchment paper, lift bars out of pan. Cut into small squares (These are sweet and rich. Small bars are perfect.)
Serve or store in a sealed container.

5 Tips for Staying Safe at a Gluten-Filled Thanksgiving

Nov 8, 2018 · Leave a Comment

Planning to spend Thanksgiving around a non-gluten-free table? I’ve got you covered. Here are five tips to ensure you stay gluten-free at a gluten-filled Thanksgiving.

If you need to follow a gluten-free diet, Thanksgiving can pose a real challenge. Here are some tips on how to stay safe if your host isn’t serving a 100% gluten-free Thanksgiving.

Tip #1: Call Ahead

If you haven’t already, give your host a call. Even with “gluten-free” becoming more commonly understood, your host might have some questions about what you can and cannot eat. (And unlike my aunt, most folks don’t lie to you about what they are serving.) One reader told me that her mother-in-law was relieved to learn that potatoes were safe for someone on a gluten-free diet.

So it’s a good idea to clear up any questions your host might have about the gluten-free diet before the busyness of the day hits.

Tip #2: Share Recipes

If you’re comfortable with your host cooking some special dishes for you, be prepared to share recipes.

Here are three great ones to start:

Gluten-Free Gravy. They can learn how to make gluten-free gravy in a snap. And it’s so good that everyone can enjoy it. No need for two gravy boats!

Gluten-Free Stuffing: Swap gluten-filled bread with gluten-free and you’re on your way to awesome stuffing.

Gluten-Free Pie Crust: If they want to make a pie, here’s the crust to start with.

Tip #3: Ask Questions. Lots of Questions.

At a gluten-filled Thanksgiving some of the dishes will be obviously off-limits: the traditional stuffing, the gravy (unless made with cornstarch), and the pie. But don’t forget to ask about “hidden gluten” in dishes that seem, at first glance, to be gluten-free.

Who knows if your host decided to try a recipe for Brussels sprouts that calls for soy sauce. Or made a casserole that needed “just a few” bread crumbs.

In addition to asking about ingredients, ask how a dish was prepared. Little things, like dusting a pan with flour, might be revealed. In addition to learning whether or not a food is safe to eat, you get to engage in some culinary conversation, and that’s always fun.

Tip #4: Serve Yourself First

Sounds rude, I know. But once you’ve established which dishes on the Thanksgiving table are safe to eat, it’s a good idea to serve yourself before everyone else starts digging in. Cross-contact happens all the time at large gatherings. The same spoon used to serve the stuffing somehow finds it’s way into the mashed potatoes. By serving yourself first, you reduce the chance of unexpected gluten showing up on your plate and making you sick.

And really that’s the key: not getting sick. Because, as you know, special dietary needs don’t take the holidays off. (Don’t I wish they did!)

Tip #5: Say No

If you aren’t comfortable eating the Thanksgiving meal, say so. For some people, this is easy. For others, it’s really (really) hard. If you’re in the later camp, consider this your permission slip. Handle this in a way that feels right for you. Skip the gathering all together or bring your own food or show up after everyone has finished the meal.

The important thing is that you do what you’re comfortable with on Thanksgiving. And sometimes saying no is the best answer.

Gluten-Free Marble Cake Recipe

Oct 11, 2018 · 9 Comments

This gluten-free marble cake recipe is perfect for those times when you can’t decide between chocolate or vanilla cake. Great for birthday parties and other celebrations.

Gluten-free marble cake, frosted with chocolate frosting, on a cake plate. Two slices have been cut from the cake.

Is it just me or has marble cake fallen a bit out of fashion? While working on this recipe, I noticed that there were no marble cake mixes sold in the baking aisle of the supermarket. And I don’t mean gluten-free cake mixes. There were no marble cake mixes at all.

Marble cake needs to stage a comeback.

I mean, what’s not to love? It’s yellow cake swirled with rich, chocolate cake. Perfect for those times when you can’t decide if you want yellow or chocolate cake—making it great for birthday parties or other celebrations. (Pssst…if you know you want a gluten-free white cake or chocolate cake, I got you!)

Slice of gluten-free marble cake on a plate. The cake is frosted with chocolate frosting.

What is Marble Cake?

Traditionally marble cake is yellow cake with swirls of chocolate throughout. However, you can make a colorful marble cake by swirling colored batter through yellow cake for baby showers or birthday parties.

How Do You Make Gluten-Free Marble Cake?

Make the cake batter. First make the yellow cake batter. It’s a simple one-bowl cake recipe.
Prepare the chocolate batter. Scoop out about one cup of cake batter. Stir in some cocoa powder to the one cup of batter. I like to use Dutch process cocoa powder because of its rich flavor. If you can’t find it, don’t worry. Natural cocoa powder may be used.
Swirl them together. Drop chocolate batter by spoonfuls over the top of the batter. Drag a butter knife gently through the batter to combine. Since cocoa powder was added to the chocolate batter, you’ll notice it’s a bit thicker than the yellow batter.
Bake until set. This recipe takes about 25 minutes to make. Check the cake by inserting a cake tester or toothpick into the center. It should come out clean or with a few crumbs attached.

Can This Recipe Make Marble Cupcakes?

Yes! Spoon yellow batter into paper-lined cupcake pans. Then drop a tablespoon of chocolate batter into each cup. Mix with a toothpick to swirl batter.

What’s the Best Gluten-Free Flour for Marble Cake?

I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Any grain-based gluten-free flour blend that contains xanthan gum should work. Please note: a paleo or grain-free blend won’t work with this recipe.

Can I Use This Recipe for a Sheet Cake?

Yes! Grease a 13 by 9-inch pan. Spread yellow batter into the pan. Drop chocolate batter over the top. Drag a knife through the batter to combine. Bake until a cake tester inserted into the center of the cake comes out clean, about about 30 minutes.

What Kind of Frosting Should I Use for Marble Cake?

It’s up to you! For some reason, I love chocolate frosting on a marble cake. I’ve included a recipe for chocolate frosting below. My gluten-free vanilla buttercream frosting recipe also goes great on this cake.

Can I Use a Gluten-Free Cake Mix?

Sure! Use a mix that makes two 8-inch layers or reduce the amount of batter and cocoa powder by half. Mix the batter according to package directions. Remove one cup of batter and stir in ¼ cup cocoa powder.

Slice of gluten-free marble cake on its side on a plate.

Other Favorite Gluten-Free Cake Recipes

5 from 5 votes

Gluten-Free Marble Cake Recipe

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 37 minutes

Servings 12 slices

Ingredients

2 ½ cups gluten-free flour blend, see note (12 ½ ounces; 355 grams)
1 ½ cups granulated sugar (10 ½ ounces; 298 grams)
2 teaspoons baking powder
¾ teaspoon salt
1 cup vegetable oil (7 ounces; 198 grams)
⅔ cup milk or water (5 ⅓ ounces; 150 grams)
4 large eggs
2 teaspoons vanilla extract
¼ cup Dutch process or natural cocoa powder (1 ounce; 28 grams)

Chocolate Frosting

4 cups powdered sugar, sifted (16 ounces; 453 grams)
¾ cup Dutch process or natural cocoa powder, sifted (¾ ounce; 21 grams)
1 cup butter, softened (8 ounces; 226 grams)
½ teaspoon salt
¼ cup milk or coffee, plus more as needed, see note (2 ounces; 56 grams)

Instructions

Gluten-Free Marble Cake

Preheat oven to 350℉. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray.
Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
Remove about 1 cup of batter and place into a medium bowl. Divide remaining batter between the two prepared pans.
Add the sifted cocoa powder to the 1 cup of reserved cake batter. Mix until smooth.
Drop chocolate batter over the top of the yellow batter. Divide batter equally between the two pans but don’t worry if one pan has a little more chocolate batter than the other.Using a knife, swirl the batters together gently. Don’t over mix.
Bake until a cake tester inserted into the center of the cake comes out clean, about 22-27 minutes.
Remove pans from oven. Allow cakes to cool in the pan for ten minutes and then turn out onto a wire rack to cool completely. Prepare chocolate frosting. Fill and frost the cake.
Store cake on the counter for up to three days.

Chocolate Frosting

Whisk together powdered sugar, cocoa powder, and salt in a small bowl.
Beat butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar mix and milk or coffee. Mix, on low speed, until creamy. If frosting seems dry, add additional milk or coffee until smooth and creamy.

Recipe Notes

Gluten-Free Flour Blend

This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn’t, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.

For Gluten-Free Marble Cupcakes

Line two 12-cavity muffin pans with paper liners. Prepare batters as directed. Drop about 1 tablespoon of vanilla batter into each cupcake cup. Add a tablespoon chocolate batter. Repeat until the cupcake cup is filled about 2/3 full. Swirl the batters together using a toothpick. Bake until a toothpick inserted in the center comes out clean, about 20 minutes.

For Gluten-Free Marble Sheet Cake

Grease a 13 by9-inch sheet pan with nonstick cooking spray. Prepare batters as directed. Spread about three-quarters of the vanilla batter into prepared pan. Drop chocolate batter evenly over plain batter. Spoon remaining vanilla batter on top. Swirl batters together gently with knife or spatula for marbled effect.

Bake until cake tester inserted into the center of the cake comes out clean, about 30 minutes.

Perfect Gluten-Free White Cake Recipe

Sep 29, 2018 · 114 Comments

The Best Gluten-Free White Cake Recipe You’ve Ever Tried! This cake is perfect for birthdays and weddings and doesn’t require a mix.

I need to be honest here with you, friend. This isn’t exactly a “quick and easy” cake recipe. If that’s what you need right now, go make my gluten-free funfetti cake recipe and save this one for when you have some time to spend in the kitchen.

This cake requires three cake pans and a bit of patience. But, it’s worth. Oh, it’s so worth it. This gluten-free white cake doesn’t taste gluten-free. What do I mean by that? I mean it’s not gummy, heavy, or dry. Three characteristics that often affect gluten-free white cake. This cake comes out moist and dense—but not too dense. Think of the best birthday or wedding cake you’ve ever tasted. That’s what this cake is like.

A cake that’s fitting for birthdays and weddings requires some care and attention. Starting with the ingredients.

The Ingredients

**Butter and Shortening**

You’ll notice both butter and shortening listed for this cake. (Yes, you can use coconut oil. More about that in a second.)

There’s a reason for the combination of two fats. Butter makes a cake with a fantastic flavor. Shortening, on the other hand, doesn’t bring any flavor to the cake. So why use it? Texture! When creamed with granulated sugar, shortening traps air. That trapped air, in turn, helps to lift and light the cake during baking. For the best gluten-free white cake, the combination of butter and shortening can’t be beat.

But what if you don’t want to use shortening?

For this recipe, replace the shortening with an equal amount of coconut oil. Unlike shortening, coconut oil goes from a solid to a liquid state with low temperature. You want the coconut oil solid but not brittle. If it’s too cold, it won’t cream nicely with the butter and sugar.

And what if you don’t want to use butter?

Good question. The answer for this is both straightforward and…not. If you can’t use butter, you have a few choices. Either replace the butter with all shortening. As mentioned above, shortening doesn’t bring any flavor to a recipe. So the flavor of the cake won’t be as nice.

You could use all coconut oil. That replacement will give you a cake that tastes somewhat strongly of coconut oil.

The Gluten-Free Flour

Selecting the right gluten-free flour is always key. For this recipe, Bob’s 1:1 Gluten-Free Baking Flour worked great. If you use another combination or brand of gluten-free flour, the results might differ. For the best chance of success, use a gluten-free flour that includes xanthan gum or add 1 teaspoon to a xanthan gum free blend.

The Sugar

Since this is a white cake, you want to use white granulated sugar. It’s sweet and perfect for this cake. Replacing the granulated sugar with any other type of sugar won’t give you a nice white cake. And if you use a liquid sugar, like maple syrup, the recipe might not work at all.

The Eggs

You know how many egg yolks you’ll find in this recipe? Not a one! To keep the cake white, only egg whites are used. Not only does that give you a cake that’s white in color, egg whites also impact the flavor. Yolks bring a rich, creamy, almost custard flavor, whereas the whites don’t.

If you’re a cake aficionado, you might be surprised that the egg whites aren’t whipped. I tested both whipped and not-whipped egg whites. Since the texture of the white cake should be somewhat dense, we want it more like a box cake than a chiffon cake, whipping the egg whites add a lot of hassle but didn’t improve the cake. So no whipping egg whites for us!

Sour Cream

Can I be honest? I usually hate recipes that call for a 1/3 cup of sour cream. I mean, c’mon. It’s such a small amount! So I’m sorry! Because this recipe really needs that sour cream.

Not only does it contribute to a rich cake, it brings a little acid to the batter, improving lift and texture. I tried making the cake

The Flavors

I love the combination of vanilla extract and almond extract in white cakes. The funny thing is that you don’t use so much almond that it tastes like almond. Rather, a 1/2 teaspoon is all you need to enhance the flavor of the cake and, like magic, to make the cake taste richer and more vanilla-y.

As always, if you don’t want to buy or use almond extract go right ahead and skip it.

How to Bake a Perfect Gluten-Free White Cake

Mixing

There are two important steps to this recipe: how you cream the butter, shortening, and sugar and how you add the dry and wet ingredients.

Let’s talk about creaming the butter, shortening and sugar. Combine the three ingredients in the bowl of a stand mixer. (Can you use a handheld mixer? Yes but make sure it’s a sturdy one! I don’t want you to burn it out.) Then you beat (cream) the ingredients for five minutes. How serious am I about five minutes? Very serious. In fact, I’d love it if you used a timer.

During this time, the mixture goes from a thick paste to a light, white and fluffy mixture. Since a thin layer of butter and shortening always clings to the side and bottom of the bowl, stop the mixer at least once during the five minutes and scrape the bowl.

I know this step seems long and putzy but, trust me, it’s worth it. #dontskipitplease

After beating the butter, shortening, and sugar, add the egg whites one at a time. Again, don’t rush this. If mixed correctly, the batter should look like fluffy frosting—which is what we’ve basically made here.

Up next, the flour, sour cream, and milk. Add 1/3 of the flour and allow it to mix into the batter. Then add the sour cream. Let it mix into the batter. Once you’ve added the sour cream, alternate between adding the milk and the remaining flour.

Is this putzy? Yes! It is! But it’s worth it.

Baking

After doing all that work, you don’t want to simply plop the batter into the pan. First, divide the batter evenly among three 8-inch cake pans. Then using the back of a spoon, spread the batter into the pan. Use a gentle wiggle motion. This ensures that the cakes bake evenly—and using a gentle wiggle, the batter doesn’t deflate.

Bake the cakes in a preheated oven until a cake tester inserted in the center of the cake comes out clean. A few damp crumbs might stick to the cake tester or toothpick but you shouldn’t see any wet batter.

Cooling

Place the cake pans on a wire rack and allow the cakes to cool in the pan for five minutes. Then turn the cakes onto a wire rack to cool complete. This step prevents them from sticking to the pan as the cool. The reason you don’t turn the cakes out right away is because they are very delicate when they first come out of the oven. Allowing then to cool for five minutes gives the starches in the cake a chance to set up.

Frosting

For this cake, I think my “cheater Italian buttercream” is perfect. It’s light and fluffy and enhances the cake but doesn’t overpower it.

As always, you want to make sure the cake is completely cool before frosting or the frosting will melt when it hits the warm cake.

If you’ve read this far, you deserve a slice of cake—perfect gluten-free white cake. Have fun with this recipe, it’s one of my favorites!

SHOP THE RECIPE

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Bob’s Red Mill Gluten-Free 1:1 Baking Flour

Vanilla Extract

Almond Extract

KitchenAid Stand Mixer

Spatula

Round Cake Pans

5 from 20 votes

Gluten Free White Cake

The Best Gluten-Free White Cake Recipe You've Ever Tried! This cake is perfect for birthdays and weddings and does not require a mix.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 10 servings

Ingredients

Gluten-Free White Cake Ingredients

8 tablespoons butter, softened (4 ounces; 113 grams)
½ cup vegetable shortening (3 ¼ ounces; 92 grams)
1 ¾ cups granulated sugar (12 ¼ ounces; 347 grams)
2 ¾ cups gluten-free flour blend (see note) (13 ¾; 389 grams)
1 tablespoon baking powder (½ ounce; 14 grams)
¾ teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract, optional
6 large egg whites (about 7 ounces; 198 grams)
½ cup milk (4 ounces; 113 grams)
⅓ cup sour cream (2 ⅔ ounces; 66 grams)

Fluffy Vanilla Frosting Ingredients

1 ¼ cups butter, softened (2 ½ sticks; 10 ounces; 287g)
5 cups powdered sugar, sifted (20 ounces; 580g)
⅓ cup heavy or whipping cream (2 ⅔ ounces; 66 grams)
2 teaspoons pure vanilla extract
¼ teaspoon salt

Instructions

Prepare the Cake

Preheat oven to 325℉ Grease three 8-inch round cake pans.
Whisk together the gluten-free flour, baking powder, and salt in a small bowl.
In the bowl of a stand mixer, cream together butter, shortening, and sugar until very light and fluffy, about 5 minutes. Add the egg whites, one at a time. Allow each egg white to incorporate before adding the next. After adding the last egg white, add the vanilla and almond extract. Mix the batter for 45 seconds. It should appear very light and fluffy--almost like frosting.
Reduce speed to low. Add about ⅓ of the flour, followed by the sour cream. Then, alternate between the remaining flour and milk, allowing each to almost incorporate before adding the next. After the last addition of milk, mix batter until smooth, about 45 seconds.
Use a flexible rubber spatula to scrape the bottom of the bowl. If any dry flour comes to the surface, gently mix it into the batter.
Divide the batter evenly among the cake pans. Smooth the batter evenly into each pan with the back of a spoon.
Bake until the cakes are set and a cake tester inserted into the middle comes out with only a few crumbs attached, about 25 minutes. The color will look very pale. Only the edge will turn a light golden brown.
Allow cakes to cool in the pan for 10 minutes and turn out onto a wire rack to cool completely before frosting.

Prepare the Frosting

In a large bowl, beat the butter until light an creamy, about 2 minutes on medium speed with a handheld or stand mixer. Stop the mixer. Add powdered sugar, heavy cream, vanilla extract, and salt. Turn mixer to low and allow the ingredients to incorporate. Increase speed to medium- high speed and mix until light and fluffy, about 2 minutes. If frosting seems too thin, add an additional two tablespoons powered sugar. If frosting seems too thick, add an additional tablespoon cream.

Assemble and Frost the Cake

Place one cake layer on your cake stand. Spread a generous, about ¾ cup, frosting over top of first layer. Repeat with remaining two layers. Spread a layer of frosting evenly on top of the cake. Then, frost the sides.

Recipe Notes

Gluten-Free Flour Blend

This recipe was tested with Bob's Red Mill 1:1 Gluten-Free Flour Blend. Replacing the flour with another brand might change the texture of the cake. Be sure to use a flour blend that contains xanthan gum. If it doesn't, add 1 teaspoon of xanthan gum to the flour. Whisk to combine. Then use as directed.

29 Healthy Gluten-Free Snacks That Kids and Adults Love

Aug 30, 2018 · Leave a Comment

Finding healthy gluten-free snacks for school lunches or the office can be a challenge. Thankfully, fruits and vegetables are naturally gluten-free!

But…sometimes you’re in the mood for something salty, crunchy, or, let’s be honest, a cookie. This list is for those times. It covers pre-packaged gluten-free snacks that are adored by kids and adults alike. We’ve included items that are healthy or healthy-ish. (And we trust you to select the best snacks for your diet and lifestyle and to NOT judge the snack choices of others because the readers of GlutenFreeBaking.com are amazing.)

Got a favorite snack we missed? Let us know in the comments!

About this Gluten-Free Snack List

- All items listed are currently listed as gluten-free. Not all items carry a certified gluten-free label. Always read ingredient labels. Ingredients change, even on trusted brands. Be sure to read the label each time you purchase an item.
- Most snacks on the list are available in individual packages. This helps reduce cross-contamination if snacks need to be kept in a communal area, like a school snack bin.
- All snacks lists are either personal favorites or suggested by GlutenFreeBaking.com readers. Most may be found at local grocery stores.

Links provided are affiliate links. GlutenFreeBaking.com earns a commission when you use these links to shop.

Crunchy Snacks

Angie’s Boom Chicka Pop Popcorn, Love popcorn? Angie’s is for you. They make traditional salt and butter popcorn along with a slew of fun flavors–including sweet treats during the holiday season.

Kettle Brand Potato Chips, One of the most surprising sources of hidden gluten is in potato chips. (We’re looking at you, Pringles.) There are several brands of gluten-free chips but Kettle Brands remains a favorite. The chips are thick and crunchy–which means they satisfy when you’re in the mood for a chip.

Popchips, A cross between a chip and popcorn, Popchips have earned an happy following among gluten-free eaters. One reader shared, “When I was first diagnosed, I almost cried with joy when I realized that Popchips, my favorite snack, was gluten-free.”

Snyder’s of Hanover Gluten Free Pretzel Sticks, Pretzels are a perfect lunch box snack. They’re great on their own and also go great with hummus or peanut butter. Snyder’s of Hanover offers both gluten-free pretzel twists and sticks.

Biena Chickpea Snacks, If you love hummus, you need to try Chickpea snacks. They’re crunchy, contain fiber (always a concern for gluten-free eaters!), and are really tasty.

Good Thins Gluten Free Cracker Snack Packs, There are several varieties of gluten-free Good Thins. However, a few are NOT gluten-free. As always, take care when picking up a box to ensure you grab the correct box.

Lance Gluten Free Cheddar Crackers, If you miss Ritz Bits, give Lance cracker sandwiches a try. They’re available in both Cheddar and peanut butter.

Seasnax Seaweed Snax, If you’re craving something light and salty, try seaweed snacks! If you’ve never tried them, they’re weird–in a great way–the sheets are thin, crunchy, with a mineral twang. And, bonus, lots of kids LOVE them.

Fruit and Nut Snacks

Fruit Leather, If you’ve only eaten Fruit Roll-Ups (which, at the time of this writing are gluten-free), you owe it to yourself to try Fruit Leather. It’s a thicker, more flavorful version of Fruit Roll-Ups–without the dye and weird flavors. Cherry and Grape are two favorites but, to be honest, they’re all good.

Annie’s Bunny Snacks, If you’re an adult of a (ahem) certain age, you probably remember munching on fruit snacks throughout your childhood. Annie’s Bunny Snacks are a fun take on those snacks, with no artificial colors or dyes. Sure they’re for kids but we’ve seen plenty of adults snacking on these.

Enjoy Life Seed & Fruit Mix, Lots of trail mixes and granolas contain nuts. Made with pumpkin and sunflower seeds, along with dried fruits, this mix is perfect if you’re gluten- and nut-free. And even if you’re not, this tasty mix is great for school snacks or long car trips.

Gluten-Free Granola, If nuts aren’t off limits for you, give Udi’s gluten-free granola a try. You can enjoy it by the handful or mix it into yogurt. (At this time, Udi’s granola isn’t available in single serving packages.)

Go Go Squeez, Here’s one that little gluten-free eaters love: squeezable applesauce. It comes in a variety of flavors, even Pumpkin Spice during the fall.

Justin’s Almond Butter Squeeze Packs, Nuts are off-limits for many schools and some workplaces. So this snack might not work for everyone. If nuts are okay, give these Almond Butter packs a try. Just remember to knead them gently before opening. Sometimes the oil separates in the pouch.

Savory Snacks

Vermont Smoke & Cure Mini Meat Sticks, Vermont Smoke and Cure makes incredible bacon. But…since bacon isn’t really a totable lunch snack, give their meat sticks a try. All flavors are gluten-free, even the BBQ and Teriyaki, two flavors that often contain gluten-y soy sauce.

loves, Who else loves olives?!? These are for us! There’s only one drawback: if you don’t like flavored olives, these aren’t for you. All of Oloves olives (Try saying that four times fast!) are marinated–with nary a plain olive packet to be found.

Tuna Pouches, Let’s get this out of the way: if you open a tuna packet at work, you might become “that person.” If your office includes enough space to enjoy a fishy-snack, tuna pouches are great–especially the ones that don’t require draining. Add a few gluten-free crackers to the mix and you have a satisfying snack that will keep you going during a long day.

Cheese and Yogurt

Siggi’s Yogurt Tubes, Yogurt makes a great snack, if you don’t lose the spoon. And, let’s be honest, lots of little ones–even when they try their best–misplace the spoon. Siggi’s yogurt tubes takes care of that problem. And, bonus!, unlike most “kid’s yogurt” that have lots of sugar, Siggi’s contains a modest amount.

String Cheese, Who doesn’t love string cheese? And, did you know, it’s fine to keep it out of the fridge for several days? Pop one in your desk drawer on Monday and you can still safely enjoy it on Friday afternoon.

Babybel, There’s something deeply satisfying about peeling off the wax from a round of Babybel cheese. Oh, and it tastes good too. The original flavor is creamy and sharp without being too sharp. It’s a nice change from string cheese.

Laughing Cow Cheese Wedges, Spreadable cheese always feels like a treat! Spread it on gluten-free cracker or dip carrots or apple slices into the cheese.

Protein Bars

RX Bars, There’s a wide variety of flavors of RX bars but, by far, the most popular among our readers are the Chocolate Sea Salt Bars. They taste like a candy bar. There’s one drawback to these bars: some folks find the texture, which is very chewy, off-putting.

The GFB: Gluten-Free Bar, If you’re one of those folks, like me, who loves oatmeal raisin cookies, this is the bar for you. The texture is great–chewy but still bar/cookie-like.

Kind Bars, These bars seem like the grandmother of gluten-free protein bars. (It’s worth noting that all of their snacks are gluten-free. Like other brands, they do use gluten-free oats in their granola. As always, check labels!

Munk Pack, This isn’t a bar. It’s a protein cookie. We’ve included it here because, although it’s round, it does eat like a protein bar. The flavors are delicious, especially the double dark chocolate. Like many protein bars, it’s loaded with calories. For a snack, you might want to enjoy only half.

Sweets and Treats

For times when you feel like a sweet snack. Let’s call these “healthy-ish”

Annie’s Gluten Free Chewy Granola Bars, A chewy granola bar. These taste like a candy bar but include 3 grams of fiber.

Goodie Girl Cookies Chocolate Chunk Cookies, Goodie Girl makes some rather decadent cookies. The “Go-Packs”, however, only contain about 120 calories per bag.

Big Fig, If you’ve read this far, I’m happy to tell you that this bar is a Big Fig-ing deal. It’s like a giant Fig Newton. And if that isn’t your jam, I’m sorry. Fig cookies are the best.:-)

DelishFish, Remember when I said that these sweets and treats were “healthy-ish”? This treat is a perfect example. It’s a refined sugar-free version of Swedish Fish. These are not sugar-free, however. They use fruit juice to sweeten the treats. Basically yummy candy made with fruit juice and without gelatin, so you can share them with your vegan friends.

Did you know? Williams-Sonoma Sells Gluten-Free Birthday Cake!

Jul 11, 2018 · Leave a Comment

image credit: Williams-Sonoma

Here’s a sentence I didn’t expect to write: You can buy a gluten-free birthday cake from Williams-Sonoma. Yup. The place that’s #kitchengoals also sells an assortment of gluten-free baked goods.

The birthday cake, with it’s pretty multi-colored sprinkles, caught my eye.

Here are all the important details. It’s a 6-inch vanilla cake (note: that’s a small cake!) frosted with vanilla buttercream. The price tag…$69.99 plus shipping. To ship it to my address, the site estimated that shipping would cost $11.99.

According to the description, the cake arrives frozen and needs to thaw overnight in the refrigerator. While I winced at the price at first, a good store-bought cake tends to expensive, gluten-free or not, Milk Bar, the genius bakery from Christina Tosi, sells a gluten-free birthday cake for $62.00 plus shipping. So this cake costs about the same.

What do you think? Would you give it a try or give it a pass?

In case you want one, here’s the link: Williams-Sonoma Gluten-Free Birthday Cake.

Note: this is NOT sponsored or an affiliate post. I just wanted to share. 🙂

5 Gluten-Free Desserts for Mother’s Day

May 4, 2018 · Leave a Comment

Five Gluten-Free Desserts that are Perfect For Mother’s Day!

Gluten-Free Chiffon Cake

This gluten-free chiffon cake is a showstopper. Light and airy, it’s angel food cake’s richer cousin.

Gluten-Free Chiffon Cake Recipe

Baked Gluten-Free Chocolate Doughnuts

Baked Chocolate Doughnuts. You know who loves this recipe? Everyone!

Gluten-Free Baked Chocolate Doughnuts Recipe

Gluten-Free Multi-Berry Muffins

Blueberries, Strawberries, and Raspberries are packed into these light and airy muffins.

Gluten-Free Multi-Berry Muffins

Gluten-Free Shortcakes

It’s strawberry season! Celebrate with these sweet and rich shortcakes.

Gluten-Free Shortcake Recipe

Gluten-Free Lemon Bars

A rich and tender shortbread base with a thick, lemony topping. Not too tart; not too sweet! Lemon lovers will adore these bars.

Gluten-Free Lemon Bars Recipe

Gluten-Free Peanut Butter Blondies

Apr 27, 2018 · 5 Comments

Think of these gluten-free peanut butter blondies as the perfect marriage between a peanut butter cookie and a blondie.

What’s the deal with peanut butter baked goods? Why do I always forget about them? It happens with cookies and cakes and, of course, bars.

Then something sparks me to make a batch and I fall in love all over again. These gluten-free peanut butter bars a great example.

As I was creating bar cookies for this series, my mind immediately went to lemon bars, chocolate chip cookie bars, blondies, and brownies. Then I thought, “Hey! Peanut butter blondies. I should make those.”

That was the best thought I’d had in awhile because, guys, these bars are IT. Like gluten-free chocolate chip cookie bars, they’re really easy to make. And the flavor has that salty-sweet thing going on that I love with peanut desserts.

How to Make Gluten-Free Peanut Butter Blondies

Preheat the Oven. No need to chill the dough. Just mix it and bake. This means that you want your oven ready and waiting.
Mix the Dough. Since this recipe requires me to cream butter and peanut butter together, I like to use an electric mixer. (Stand or handheld both work great.) Once the butter and peanut butter are nice and smooth, add the remaining ingredients, including a gluten-free flour blend.
Add Chocolate Chips and Nuts (optional) If you like Reese’s peanut butter cups, try adding milk chocolate chips to this recipe. You’ll thank me. A handful or so of chopped peanuts also makes a nice addition.
Bake. Bake these bars until they’re golden brown. They don’t really puff up in the pan. So check them with a toothpick after the edges start to turn golden brown. The toothpick should come out clean.
Cool and Cut. Let them cool in the pan and then cut into squares. If you like peanut butter and jelly, put a dollop of jelly on each bar before serving.

5 from 2 votes

Gluten-Free Peanut Butter Blondies

A cross between blondies and peanut butter cookies, these blondies are an easy treat that peanut butter lovers adore.

Ingredients

1 1/2 cups light brown sugar
1 cup creamy peanut butter
1 stick butter, softened
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups gluten-free flour blend
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips

Instructions

Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with foil or spray with nonstick cooking spray.
Cream together the brown sugar, peanut butter, butter, and eggs until a thick paste forms. Use an electric mixer set to medium speed. Add the eggs, one at a time, until combined. Add the vanilla and mix for another minute.
Stop the mixer and add the gluten-free flour, baking powder, and salt. Turn mixer to low speed. Mix until combined. Batter will be thick. Stir in chocolate chips, if using.
Spread evenly into the prepared pan. Bake until set, about 35 minutes. Cool bars in the pan and then cut into squares.

Gluten-Free Lemon Bars

Apr 20, 2018 · 12 Comments

The BEST gluten-free lemon bars! A rich and tender shortbread base with a thick, lemony topping. Not too tart; not too sweet! Lemon lovers will adore these bars.

Urgh. Lemon bars. Why you gotta be so cruel?

In theory, lemon bars are awesome. I consider them a proud member of the classic cookie bar family. Other members? Gluten-free brownies, of course.

Part lemon meringue pie, part lemon tart, and 100% awesome. Only…most of the time, they’re not so awesome.

Most of the time that lovely topping causes problems. Big problems. Either there’s not enough of it or it’s too sweet or too tart.

Qualities of an ideal gluten-free lemon bar:

tender, buttery shortbread crust
thick sweet-sour lemon baked lemon topping
easy-to-make

So this is what I set out to make. And, after lots of trial and error, I think I’ve finally nailed the perfect gluten-free lemon bar. (Woo-HOO!)

The Crust

Let’s start at the bottom: the crust.

The crust for these bars is a simple gluten-free shortbread. To make it, combine gluten-free flour with powdered sugar, baking powder, salt, and butter. Cut the butter into the dry ingredients. You can do this with a pastry cutter or food processor. Then add just enough water to form a dough. There’s no egg in the crust; however, these are not egg-free lemon bars. There are lots of eggs in the topping.

For the shortbread crust, I used Bob’s Red Mill’s gluten-free baking flour. Use whatever gluten-free flour blend you love*.

*Be sure the flour blend contains xanthan gum. If it doesn’t, add 1/4 teaspoon to the mix. This keeps the crust from crumbling under the filling.

Press the dough into a parchment-lined 8-inch pan, chill for about ten minutes and bake until golden brown.

Baker’s Tip: Line the pan with parchment paper before baking. This prevents the bars from sticking and makes them easy to remove. To do this, cut a piece of parchment 8-inches wide by 16 inches long. While you’re pressing the dough into the pan, use binder clips to prevent the parchment from moving. (Remember to remove the clips before baking. They’re not oven-safe.)

The Filling

After baking the shortbread base, make the filling. You don’t want to make it in advance because the acid from the lemons and the sugar can chemically cook the eggs, making the filling lumpy.

Mix the granulated sugar together with the cornstarch. This step seems like nothing but it’s important. It prevents the cornstarch from clumping when combined with the eggs. So don’t skip it.

Most traditional (read: not gluten-free) recipes call for flour in the filling. While I could have used a superfine rice flour, I worried about folks who don’t keep that in the house. So instead of flour, I used cornstarch. It makes for a lovely lemon filling with a custard-like texture. I really love it.

To give the filling a nice pop of lemon flavor, add the zest of one lemon. Take a second to rub the lemon zest into the sugar mixture. Then whisk in the eggs and lemon juice and you’re done.

For lemon bars (or any lemon dessert really) use freshly squeezed lemons, not the stuff from the bottle. There’s no replacing the flavor of a freshly squeezed lemon and the success of these bars depends on it.

Baking and Topping

Pour the topping over the bars and bake until the topping sets. Allow the bars to cool and then, if you feel like it, sprinkle with a generous amount of powdered sugar. Since powdered sugar melts pretty quickly, it’s best to finish them right before you serve.

5 from 2 votes

Servings 12 bars

Ingredients

For the Crust

1 cup gluten-free flour
1/2 cup powdered sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1 stick butter, cold and cut into 8 pieces

For the Filling

1 cup granulated sugar
4 teaspoons cornstarch
zest of 1 lemon
4 large eggs
1 egg yolk
1/2 cup lemon juice

Instructions

Preheat oven to 350 degrees F. Line a 8x8x2-inch square pan with foil. Lightly grease the foil with nonstick cooking spray.
Pulse together the the gluten-free flour, powdered sugar, salt, and baking powder in the bowl of a food processor. (Or whisk together in a large bowl.) Add the butter. Run the processor until a dough forms, about 30 seconds. (If mixing by hand, cut butter in with a pastry cutter.)
Press dough evenly into prepared pan. Bake until golden brown, about 25 minutes. Remove pan from oven, leaving the oven on, while you prepare the filling.
For the filling: Stir together the granulated sugar and cornstarch. Rub in the lemon zest. Add the eggs and egg yolk. Whisk until smooth. Add the lemon juice and stir. Pour mixture over baked crust.
Bake until filling sets, about 30 minutes. Remove pan from the oven and allow the bars to cool in the pan. When cool, sprinkle with powdered sugar, optional.

Gluten-Free Funfetti Cupcakes

Apr 4, 2018 · 6 Comments

Gluten-Free Funfetti Cupcakes are perfect for bake sales, kids birthday parties, or any time life needs a burst of sprinkles. Easy one-bowl recipe. Dairy-free.

I remember when funfetti cake mix first hit the shelves. To my young eyes, it looked like a box of pure magic. I mean, it was cake with sprinkles. It practically sent out a siren call to small children everywhere. My mother, of course, did not hear the call.

I tried, I’m sure, to make my case—like I did for sugar-filled cereals. And, like my pleas for sugary cereal, it went nowhere.

Then, one day—long after it looked like hope was gone—she shocked me. As I stood next to her on a kitchen chair, she stirred sprinkles into the white cake mix she was making. My mother, ever the pragmatist, said something like, “I don’t know why anyone would pay extra for that mix. You can just add your own sprinkles. It won’t last.”

Turns out, lots of people disagreed with my mom. Thirty years later, the funfetti phenomenon continues. There’s even a gluten-free funfetti mix on the market from the father of funfetti, Pillsbury.

So why make homemade gluten-free funfetti cupcakes? Taste. Seriously. Homemade > mix anyday. Plus, when you make it from scratch, you can tailor the ingredients to suit any other food allergies you or your loved ones deal with.

This isn’t the first time I’ve made a gluten-free funfetti cake. But this is the easiest version I’ve ever done. The original cake required cutting shortening into the flour mixture. While that made for great cupcakes, these are–dare I say it?–just as good.

These cupcakes taste exactly like something that my nine year-old self would have loved. I mean, there are sprinkles in each bite! While my adult self appreciates the delicate texture and light almond-vanilla flavor.

How to Make Gluten-Free Funfetti Cupcakes

Make the Batter. This is a one-bowl cake recipe. Simply whisk together the dry ingredients. Add the wet and stir. That’s it.
Use “Jimmies” (aka Sprinkles or Decorettes) There are lots of different styles of sprinkles available. For the best and brightest funfetti batter, use “Jimmies.” (pictured below). They are long, thin, and soft, unlike nonpareils which are hard, crunchy balls. Stir in about 1/4 cup colored into the batter.
Fill Cupcake Cups. Fill lined cupcake cavities about 2/3 full.
Add More Sprinkles. For fun, sprinkle a few extra sprinkles on top of each cupcake.
Bake. Bake cupcakes until golden brown.
Cool and Frost. Allow cupcakes to cool on a wire rack–this prevents the bottom of the cupcake from getting soggy. Then frost with your favorite buttercream.

A Note About Frosting

Once the cupcakes are cool, it’s time to frost. You can either use a gluten-free canned frosting or my easy vanilla or chocolate frosting. As soon as you frost each cupcakes, top it with sprinkles. If you wait too long to add the sprinkles, the frosting can from a bit of a crust and the sprinkles will roll right off.

Gluten-Free Funfetti Cupcakes

Homemade gluten-free funfetti cupcakes. Perfect for bake sales, kids birthday parties, or any day that needs a burst of sprinkles.

Ingredients

1 3/4 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (9 ounces; 255 grams)
1 cup granulated sugar (7 ounces; 198 grams)
1 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
2/3 cup water (5 1/3 ounces; 150 grams)
3 large eggs
1 teaspoon vanilla exctract
1/2 teaspoon almond extract, optional
1/4 cup rainbow sprinkles, plus extra for sprinkling and frosting
2 cups vanilla Frosting

Instructions

Preheat oven to 350 degrees F. Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray.
Whisk together gluten-free flour, sugar, baking powder, salt, and xanthan gum. Add oil, water, eggs, vanilla extract, and almond extract. Whisk until smooth. Stir in sprinkles.
Fill muffin cups about 2/3 full. Sprinkle additional sprinkles on top of each cupcake. Bake until set and golden brown, about 15 minutes. Remove from the oven. Allow cupcakes to cool in the pan for five minutes. Transfer to wire rack to cool completely.
Once cool, frost with vanilla frosting. Top with additional sprinkles.

Gluten-Free Vanilla Buttercream Frosting

Apr 4, 2018 · 29 Comments

Gluten-Free Vanilla Buttercream Frosting is perfect for cakes and cookies. Simple one-bowl recipe.

Does buttercream frosting contain gluten?

The answer might surprise you!

Yes. Some frostings contain gluten.

There’s a classic buttercream recipe that calls for a wheat-milk paste and some national brands of canned frosting include gluten-containing ingredients.

Gah! What’s a baker to do? Make her own buttercream, that’s what.

This recipe comes together in only minutes. And it makes a buttercream frosting that’s perfect for gluten-free cakes and cookies.

How to Make Gluten-Free Buttercream Frosting

Start with Room Temperature Butter. If the butter is too cold, it won’t whip up light and fluffy. If it’s too soft, it can make a greasy frosting.
Sift the Powdered Sugar. After measuring, or opening a one pound box, sift the powdered sugar for a smooth, lump-free frosting.
Beat Until Light and Fluffy. Beat the frosting for a minute or two, this makes for a light and fluffy frosting. If you stop the mixer too soon, the frosting will taste great but it will have a heavy texture.

5 from 7 votes

Gluten-Free Vanilla Buttercream Frosting

Simple vanilla buttercream frosting. Perfect for cakes and cookies.

Servings 2 cups frosting

Ingredients

2 sticks butter, softened (8 ounces; 226 grams)
4 cups powdered sugar, sifted (16 ounces; 170 grams)
4 tablespoons milk (2 ounces; 56 grams)
1 teaspoon vanilla extract

Instructions

Cream butter until smooth in a medium mixing bowl. Add powdered sugar, milk, and vanilla extract. Mix, on low speed, until smooth. Use as directed.

Gluten-Free Italian Easter Bread

Mar 23, 2018 · 4 Comments

Gluten-Free Italian Easter Bread is rich and lightly sweet. Scented with anise seeds, this is a classic recipe for your Easter celebration.

A few months ago, a recipe request appeared in my inbox. That’s not unusual. What was unusual was that this recipe, for a classic Italian anise Easter bread, called for 12 cups of flour. This wasn’t just any recipe. It was a family heirloom.

Take a look:

2 dozen brown eggs, room temperature
3 cups sugar
21 teaspoons Crisco, melted and cooled
10 teaspoons anise seed, crushed between palms of hands to release flavor
1 shot whiskey
1 yeast, cake style, dissolved in 1/2 cup warm water. I used my hands to dissolve/crush the yeast, sprinkled it with sugar and let stand for 5 minutes to proof
12 cups Robin Hood flour, plus one cup more

Elana wrote that she’d attempted the recipe with gluten-free flour and that the taste was great but the texture was off. The loaf didn’t rise.

After glancing at the recipe, I could see why. Although the bread called for two dozen eggs, it contained no liquid. There wasn’t any water or milk in the recipe, even for wheat-based doughs, this is unusual.

I set out to both fix and convert the recipe. I must admit, I thought I had a bit of a leg up on this one. I’m Italian and this style of Easter bread often graced our table, along with ricotta cheesecake each year. But when I tried to remember the bread, my memory failed. I couldn’t remember for the life of me what the bread tasted like. Was it like brioche? Or was it more like challah? I couldn’t remember. I’m guessing that child-Elizabeth spent most of Easter eating candy, not chowing down on anise-scented bread.

Instead of relying on childhood taste memory, I leaned heavily into my baking knowledge. Here’s the thing: I know yeast bread. Not just gluten-free yeast bread, all yeast bread. While in culinary school, I adored learning about yeast-based breads. Those were my favorite classes. Cakes, candies, and pastry making were fine but yeast bread I loved. So much so, in fact, I spent time on Saturdays in a baking club. We cranked out dozens of loaves. These mornings were some of the happiest times I spent at school.

After years of baking gluten-free, I also know that gluten-free yeast recipes represent the hardest part of gluten-free baking. Are the results similar? In my opinion, no. They aren’t. I can eat a chocolate chip cookie and not know that it’s gluten-free. Same goes for cake or brownies. Give me a piece of gluten-free bread, even the best gluten-free bread ever and I still know that it’s not made with wheat. That doesn’t mean it’s bad. I just meant that it’s different.

Knowing that gluten-free yeast bread isn’t ever 100% on, provides an interesting challenge when attempting to convert a beloved holiday bread. I want to get it right. Or as close to right as gluten-free yeast bread allows.

The first thing I did was to honor the recipe. It’s a sweet, enriched dough, similar to a brioche or challah. This isn’t a lean recipe or a hearty whole grain bread. The next thing I did was honor the best way to make this bread gluten-free. My final result, I think, succeeds at both.

Converting Italian Easter Bread to Gluten-Free: What I Replaced and What I Added

The Flour

The original recipe called for 12 cups of Robin Hood Flour*. This flour, mostly sold in Canada, has a slightly higher protein content than traditional all-purpose wheat flour. It’s great for breads and pizza. To mimic this flour, I selected a variety of flours and starches that would provide good structure but, flavor-wise, fall into the background, allowing the eggs and anise to shine. This wasn’t an easy task. In fact, the flour blend I settled on, calls for four different flours and starches. Is that a lot? Yes. Is it worth it? Absolutely.

*The recipe used traditional Robin Hood wheat flour. The brand makes a gluten-free flour blend, which was not used in the original recipe.

The blend of rice flours (there’s three) and tapioca starch lend a soft, light texture to the bread. But without xanthan gum, the flour blend on it’s own wasn’t enough to give the bread the structure it needed. As with all my yeast bread recipes, I use as little xanthan gum as possible. I’m not a believer any type of set ratio for xanthan gum. No “one teaspoon per one cup of flour.” In some recipes, I don’t use xanthan gum at all. In others, like this one, I use the enough to give the bread structure but not so much that it gets gummy. I hate that weird, gummy texture that you find in some gluten-free breads.

The last thing I did was reduce the recipe to make one loaf of bread; the original recipe made four loaves. If you want to make multiple loaves, don’t multiply the recipe. Instead make as many individual recipes as you need loaves of bread. 12 cups of gluten-free flour, plus all the other ingredients, is too much for a home mixer, even a stand mixer like a KitchenAid, to handle. You’ll get much better results if you take the time to mix it multiple times.

Baking Powder

Here’s something I added that might surprise you: baking powder. This is a little trick I learned while developing my gluten-free sandwich bread recipe. Double acting baking powder, the most common style of baking powder sold in the United States, rises twice: first in the bowl when combined with a liquid and again when it hits the oven and gets hot.

Since gluten-free bread lacks the rubber band structure that gluten brings, the baking powder gives it a little help. Basically, it lifts the dough, giving the yeast room to do its thing.

What I Left Alone (for the most part)

The Yeast

The original recipe called for cake yeast. This is live, fresh yeast. For home bakers, it tends to be incredibly unreliable. I used active dry yeast, which, unlike fresh yeast, is really reliable. Just be sure to use a gluten-free active dry yeast.

The Eggs, Oil, Sugar, and Salt

For the most part, I left these ingredients alone. I swapped liquid vegetable oil for the melted Crisco because I think it gives the loaf a better texture. If you prefer melted shortening, go ahead and use it. I would not, however, use melted coconut oil. Not only will this oil affect the flavor of the finished loaf, it will affect the texture. Coconut oil is a hard fat and gives this loaf an almost tough bite.

The Flavors

Anise seed and whiskey bring flavor to this bread. During most of my test, I didn’t include the whiskey. Why? Because you don’t need it. If you have a bottle on hand, include it. But there’s no need to buy a bottle of whisky just to make this bread. Simply replace it with two teaspoons of vanilla extract.

As for the anise, it’s a flavor I really like. Not everyone shares that opinion. If you’re looking for an Italian Easter bread but don’t like anise, skip it. Replace the anise with a little vanilla or the zest of a lemon and orange.

How to Bake Italian Gluten-Free Easter Bread

After adjusting the ingredients, I set out to work on the method. The original recipe calls for an overnight rise and then the individual loaves are baked on a pan.

I tested the recipe with both the overnight rise and a traditional two hour rise. I found I liked the results from a shorter rise better. All the tested loaves rose higher than those made with dough that had been allowed to rise overnight in the refrigerator.

The biggest change I made, however, wasn’t replacing the overnight rise. It was how the loaves were baked. When gluten is present, the elastic dough holds itself together rather well. Gluten-free dough doesn’t. When I baked a loaf on a sheet pan, the loaf turned out rather flat. So I decided to force a bit of structure and bake the loaf in an 8-inch springform pan. Not only does the pan hold the loaf in a beautiful shape, it helps the edges brown, something that didn’t happen as well on the sheet pan.

The rise and texture came out great. Did it look like a traditional Italian Easter bread? It did not. Instead, it looked more like an Irish soda bread. This is one area where adjusting expectations helps. The bread tastes great; it just looks different.

The original baking temperature called for a 250 degree F oven. Yikes! This is a really low temperature for yeast bread. For my recipe, I went with the more traditional 350 degrees F.

The finished loaf turned out beautifully. Dotted with anise seeds and rich with eggs, this loaf makes a welcome addition to an Easter table.

I did make one small change to the recipe. I added a simple glaze. To make this, combine powdered sugar with a little water or milk until thick. If you like a little lemon tang, add a squeeze of fresh lemon juice. Many Italian Easter bread recipes finish the loaf with a sprinkle of nonpareils. I did’t have any in the house. If I had, you know I would a added a generous sprinkle to this loaf.

Gluten-Free Italian Easter Bread

Classic Gluten-Free Italian Easter Bread is a rich, slightly sweet yeast bread.

Servings 12

Ingredients

1 tablespoons instant, active dry yeast (see note)
1 1/4 cups warm water, plus additional as needed
1 cup white rice flour (5 3/4 ounces; 165 grams)
1 cup brown rice flour (5 ounces; 145 grams)
1 cup sweet rice flour (5 ounces; 145 grams)
3/4 cup tapioca starch (3 /14 ounces; 90 grams)
1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
1 tablespoon xanthan gum
1 tablespoon anise seeds, optional (see note)
2 teaspoons baking powder
1 teaspoon salt
5 large eggs, whisked
2 tablespoons vegetable oil
2 teaspoons whiskey, optional (see note)

Glaze

1/4 cup powdered sugar
2 teaspoons water, plus more as needed
nonpareils, optional

Instructions

Whisk together the yeast and warm water in a small bowl. Allow to stand for five minutes.
Combine rice flours, tapioca starch, sugar, xanthan gum, anise seed, baking powder, and salt in the bowl of a stand mixer. Whisk to combine. Fit the mixer with the flat paddle attachment.
Add the yeast mixture, eggs, vegetable oil, and whiskey. Mix until a thick batter forms. It should not form a dough ball. Think of it as thick cake batter. If the dough looks dry, add 1/4 cup more water.
Grease a medium bowl. Place the dough into the bowl. Cover with a greased piece of plastic wrap and a dry kitchen towel.
Allow to rise until doubled in size, about one hour.
Stir the dough with a spatula to deflate.
Lightly grease the bottom and sides of an 8-inch springform pan. Place a piece of parchment paper on the bottom of the pan. Spread the dough evenly into the pan. Cover the pan with greased plastic wrap. Allow the dough to rise until doubled in size.
Preheat oven to 350 degrees. Remove the plastic wrap from the pan. Bake bread until the internal temperature reaches 205 degrees. If the top browns before the center of the bread reaches 205 degrees F. cover the pan lightly with a piece of foil. Remove the pan from the oven. Allow the bread to cool in the pan for five minutes before removing it from the pan and placing it on a wire rack to cool completely.
Make the Glaze: Combine the powdered sugar and water. Stir until smooth. If glaze seems too thick, add additional water to thin. Spread over cake. Sprinkle with nonpareils if desired.

Recipe Notes

Recipe Note: Anise and Whiskey

The original recipe calls for anise seeds and whiskey. If you don't like the flavor of anise, replace it with the zest of one lemon and one orange.

If you don't want to use whiskey, replace it with two teaspoons vanilla extract.

Gluten-Free Sour Cream Muffins

Mar 15, 2018 · 9 Comments

Gluten-Free Sour Cream muffins are dense and tender with a slight tang from the sour cream. These classic muffins are perfect served with a cup of coffee or tea.

I doubt many people are searching for a recipe for gluten-free sour cream muffins. I mean a recipe for gluten-free blueberry muffins or gluten-free corn muffins, yes. But sour cream muffins? If you searched for this, welcome. You are my people.

This recipe happened after I wrote about gluten-free corn muffins. I mentioned that Grand Union corn muffins and sour cream muffins were my favorite treat as a kid. As I typed that, I little voice popped up and said, “Oh. Sour cream muffins! I’d forgotten about those! I should make them”

So I did.

These are not fancy muffins. These are not streusel-topped muffins. They aren’t loaded with fruit or studded with nuts or chocolate chips. These are plain muffins. And that’s what makes them wonderful.

If you’ve eaten a sour cream muffin before, you know what I’m talking about. If you haven’t, you’re in for a treat.

Plain doesn’t equal boring. Thanks to the sour cream, the muffins have a slight tang. And, thanks to dense, not crumbly texture, you can eat them as-is or split them and toast.

How to Make Gluten-Free Sour Cream Muffins

This recipe starts with butter. Cream together room temperature butter with granulated sugar until a thick paste forms. For this recipe, don’t beat the butter and sugar until it gets airy. Overbeating can cause the muffins to get unevenly airy.

Then add eggs, one at a time. You’ll notice that as you add the eggs a thick paste of butter and sugar form on the side of the bowl. If you don’t do something about this paste, it can cause all sorts of problems, like creating greasy pockets in the muffins. Yuck. After you beat in the last egg, stop your mixer. Scrape the sides and bottom of the bowl. Mix again until everything is combined.

Next add half the flour mixture (I’m using Bob’s Red Mill 1:1 Gluten-Free Flour) and mix. Add half the sour cream and, you guessed it, mix. Then repeat this until all the flour and sour cream have been added. The batter will look a little thick. This is totally normal.

Scoop the batter into prepared muffin tins and bake until golden brown. After the muffins have cooled, I like to sprinkle a little powdered sugar on top. This is totally optional but a really lovely touch.

5 from 5 votes

Gluten-Free Sour Cream Muffins

Gluten-Free Sour Cream Muffins. Perfectly plain muffins with a slight tang from the sour cream. Easy to Make.

Servings 15 muffins

Ingredients

3/4 cup granulated sugar (3 1/2 ounces/ 100 grams)
1 stick butter, softened (4 ounces; 113 grams)
2 large eggs
2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream (8 ounces; 226 grams)
1 teaspoon vanilla extract
2 tablespoons powdered sugar, optional

Instructions

Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray. Preheat oven to 350 degrees F.
Combine butter and sugar in a large bowl. Mix with an electric mixer until a thick paste forms. Add the eggs, one at a time. Mix until incorporated. Stop the mixer and scrape down the bottom and sides of the bowl.
Add the gluten-free flour, baking powder, baking soda, and salt. Mix until blended. Batter will be very thick. Stop mixer. Add sour cream and vanilla extract. Blend until smooth.
Fill prepared muffin cups 2/3 full. Bake until golden brown. A cake tester inserted in the center of a muffin should come out clean, about 18 minutes. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar, if desired.
Store muffins, wrapped, on the counter for up to three days or freeze for up to two months.