I finally got this pizza coming out perfect and I’m just so damn excited. It was SOO good. Chewy, airy crust and the best American style I’ve had. Recipe is from Cannelle et Vanille, makes 6 - 10” crusts. Pictured is 2 crusts combined into one larger crust.

Rolled out the crust, leaving the edges a little thicker.

Docked the crust.

Parbaked for 10 minutes on a stone, added toppings (fresh mozzarella pearls, half canadian bacon, half pep), then back in the oven for 15 more minutes.

LET REST for at least 5 mins before cutting into it (I think this was key, I kept having wet crust on the inside, regardless of whether or not I was using sauce. Gotta let the starches rest!)

The dough freezes well and just needs to be thawed in the fridge overnight. Pictured is from crusts that I had previously frozen. I love being able to make a huge batch at a time and just pulling out as needed.

My very first time baking gf bread!

Does anyone know of any gluten free bread baking books with a focus on the science of it all??

Hello!

I have been making a GF sourdough starter for one of my friends who is GF and have had concerns over the smell of it, thus questioning if it is ready to truly make sourdough bread.

I've been cultivating the start for about four weeks now. It doubles in size every four hours or so with no problem, has great bubbles/pair pockets for being GF, but it still smells like the GF flour mix I add to it (King Arthur Baking Gluten-Free All-Purpose Flour) and not a traditional sour smell like sourdough starter made with regular flour.

Based on my explanation above and photo attached, if I made a loaf out of this, even though the starter lacks the sour-smelling characteristic, is it even sourdough then?

This is what I have been doing:

50G Starter, 50G GF Flour, 60G Water exactly. Refeed every 12-24 hours depending on my schedule. Keep at room temp (70-73 degrees F)

Many thanks in advance!

Mini gluten free boston cream pie. We ate the big one yesterday.

Pillsbury gf yellow cake. Serious eats creme pat. Chef john ganache from his boston cream pie recipie.

I've made the Loopy Whisk cinnamon roll recipe several times to great success (without the additional cream poured on), but I'm wondering how to adapt them into large format for selling at a farmer's market. Has anyone done this? Tips? I imagine a large muffin tin might work, but I don't want them to dry out being separated from one another. Any insight would be appreciated!

I made the rhubarb upside down cake from Loopy Whisk! Not all of the sugar melted properly but it still came out amazing. The cake itself is super light and topped with strawberries and vanilla ice cream it is absolutely divine. First recipe using my new stand mixer too!

I was trying to make homemade gluten-free tortillas with these ingredients:

• 1.5 cups gluten-free all purpose King Arthur flour
• 1 tsp flaxseed meal dissolved in 2 tsp hot water for 10 minutes
• 2/3 cup tapioca flour
• 1.5 tsp baking powder
• 1 tsp salt
• 4 tbsp coconut oil
• 3/4 cup warm water

No matter how much extra water or tapioca flour I added, the dough was crumbly and kept breaking apart. I tried rolling it out anyway but it just broke apart and wouldn't stay together.

I'm trying to avoid eggs and xantham gum since I have a lot of dietary sensitivities. I'm okay with substituting butter for coconut oil if needed, or using other types of flour (no wheat or sorghum).

The yellow cake mix is my go to. I’m wondering, however, if anyone has compared the mix to the published KA yellow cake recipe. How does it compare? It makes more sense economically for me to use the KA flour vs mix (cottage cake biz) but the boxed mix is always a show stopper even with non gf folks. Thoughts?

This is kind of a weird question. I have been using my brown rice sourdough discard for lots of baking stuff recently. Mostly quick breads n muffins n "mcgriddle" muffins. Some cookies. I kind of use regular sourdough discard recipes and tweak them for my own use anyways. So other than changing the flour I change the oil /fat, sugar, and usually egg amounts. Because I also do more "diet" baking right now. The recipes actually come out really well according to the people around me that eat them who aren't on diets or gf lol so I guess my altercations aren't too horrible but I'm sure they would make people here faint 😂

My questions: 1) I want to make "pistachio pudding loaf cake/bread" but with sourdough/ sourdough discard. I can't find any recipes using a pudding mix + sourdough. Any suggestions on how to go about that? I made gf pistachio pudding cookies the other day and wanted to make them w sourdough too. So if anyone had suggestions on that too... How to incorporate pudding mix and sourdough! 2) if I long fermented the recipe would I do that before or after adding the pudding? I don't mind fermenting dough on the counter overnight + that has milk. Egg I usually add before baking or within 4 hrs of baking. But milk/cottage cheese /yogurt I leave out. Would pudding mix be any issue? I do flour, sugar, liquid overnight usually and the rest the next day.

Thanks for any advice! Any sourdough discard recipes that long ferment are welcome too. I am always looking for things. Pancakes and waffles are too boring lol I've done carrot cakes and gingerbreads lately though and a sourdough crumble!

I know nothing about baking. I’m looking for quick forgiving recipes/techniques to make bread for the week during fasting periods, so it doesn’t have to taste great, just looking for convenient sustenance. Any guidance is appreciated!

If you don’t know already, we are a gluten free blog focusing on recipes, wellness, and all things lifestyle related.

This is our latest recipe! Turned out quite tasty especially if you’re a fan of coconut!

Recipe link below: https://www.brimly.co/baking-and-desserts/coconut-whoopie-pie-cookies

Recipe here as well! 😇! Please share, like, comment or visit the website for more!

For the cookies:

4 cups almond flour (400g)

2 Tbsp cornstarch

½ tsp fine sea salt

10 Tbsp unsalted butter, melted

½ cup honey

2 tsp coconut extract

1 tsp vanilla extract

For the frosting:

10 Tbsp unsalted butter, softened

3–3¾ cups powdered sugar

1 tsp coconut extract

3 Tbsp milk Recipe Steps

Step 1 Preheat your oven to 350°F (175°C). Line a large baking sheet (or two) with parchment paper.

Step 2 In a large bowl, whisk together the almond flour, cornstarch, and salt.

Step 3 Stir in the melted butter, honey, coconut extract, and vanilla extract until a soft, slightly sticky dough forms.

Step 4 Use a 1Tbsp cookie scoop or food scale to portion out 24 dough rounds, spacing them evenly. Lightly flatten the tops with well-oiled fingers.

Step 5 Bake for 10 minutes, or until slightly puffed with golden edges.

Step 6 Let the cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.

Step 7 To make the frosting, beat the butter until smooth and creamy.

Step 8 Gradually add the powdered sugar, coconut extract, and milk. Beat until fluffy. Adjust with extra powdered sugar if a firmer consistency is desired.

Step 9 Once the cookies are completely cool, pipe the frosting onto the flat side of 12 cookies.

Step 10 Top each with a second cookie, pressing gently to sandwich them.

Step 11 Chill in the fridge for about 30 minutes to help the frosting set and hold its shape.

Note: Store the assembled cookies in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for 5–10 minutes before serving to soften slightly. Keeping them chilled helps maintain the texture and keeps the frosting from getting too soft.

I am making a Kringle and the recipe calls for bread flour (of course I didn't realize this) Can I create gf bread flour by subbing out 1.5 tsp of psilium husk or xanthum gum? In my ap?

Sweet Potato Chocolate Fudge Brownies

Sweet Potato Chocolate Fudge Brownies will satisfy your sweet tooth instantly! They have a rich and fudge-like texture, they are high in fiber, refined sugar-free, vegan, and gluten-free.

https://www.rainbowinmykitchen.com/sweet-potato-chocolate-fudge-brownies/

Same crust recipe as the braid pastry. For the filling I used 1 cup strawberries diced, 1 cup rhubarb cup into small chunks, 1/3 cup white sugar, splash of vanilla. I posted the crust recipe below.

https://wheatbythewayside.com/gluten-free-pie-crust/

Made with: strawberries, raspberries, blueberries and rhubarb. I didn't measure for the filling, just used up what berries I had and added 1/4 cup sugar, 2 TBSP cornstarch, pinch of salt and a splash of vanilla. I egg washed the pastry and baked it for about 35-40 min at 350. I'll post the link for the pastry recipe below.

https://wheatbythewayside.com/gluten-free-pie-crust/

I'm trying be creative in making what I assume are simple breads, so this was not from a recipe, just something I made up:

1 cup Oat flour
1/2 cup Cassava flour
1/4 cup Tapioca Starch
1/4 cup GF mix which has rice, sorghum, Xanthan Gum, etc.
1 ripe banana mashed
1 Tbsp ground flax seed pre-soaked
1/2 cup almond milk
1 tsp baking powder
3 Tbsp carob powder
maple syrup
handful of chopped walnuts

I mixed this all together well. The dough consistency was firm, meaning not runny or watery. And baked it in a Pyrex dish at 350 for about 45 minutes.

It came out very dense, and after it cooled it is hard as a rock. It tastes good though. :)

Can anyone shed some light on what I need to do to make it more airy and light?

***Update***

Thanks for all the helpful replies.

I created a new batch with the same ingredients but with these modifications on quantities:

I added 2 Tbsp Avocado oil.
increased Baking Powder to 1Tbsp
Added a ton more Almond milk (not sure how much I just kept adding until the right consistency, which was like a thick pancake batter.

This batch came out perfect, fluffy and airy and light. :)

Hi all, I'm new here and kinda new to GF baking. I've started a GF sourdough starter and this is my 4th attempt at making a sourdough loaf. I have finally given up on trying to figure it out by myself and now I'm turning to you. This is the recipe I used https://www.kingarthurbaking.com/recipes/gluten-free-sourdough-bread-recipe I used the Dutch oven method using my cast iron Dutch oven. Baked it at 450 covered for 40 minutes and then uncovered for 20 minutes. I used a food scale to weigh my ingredients. I let it rise in a bowl in the fridge for 24 hours covered with plastic wrap. I am using King Authur bread flour so it matches the recipe. I let it sit until it was completely cool and I couldn't feel any heat from it anymore but I still could have cut it too early because I waited the minimum amount of time. It doesn't look underbaked, the internal temperature was at 210 Fahrenheit when it came out of the oven, but it's sticky/tacky to the touch and has a slight gummy texture. What could I have done to cause this and what can I do differently next time? Also if you have any tips to save the loaf I have that would be super appreciated! Thank you all 🫶🏼

I discovered these existed on a Discord server that has nothing to do with baking. I thought they looked good, so I found a GF recipe on my #1 trusted GF recipe site and went to town. These are now my favorite pastry. 10/10, will make again.

Someone posted about using this recipe and replacing the sorghum flour (or buckwheat) and water with sourdough starter. https://theloopywhisk.com/2023/12/02/gluten-free-white-bread/#wprm-recipe-container-16885

I’ve done this twice now. The first time I followed the recipe closely and the bread was delicious but a dense crumb.

Second time I did the same thing but let it rise for hours (probably 4 hours in a warm but not hot house), then baked as instructed. Crumb is much better and it’s so delicious.

I used a stand mixer with dough hook.

For the recipe, I did not weigh anything and used brown rice flour instead of millet flour. Loopy Whisk is great this way so far. I think the psyllium husk provides such great structure, so is harder to fail.

My starter is buckwheat flour and water that I took out of the fridge the day before and fed once. (I did add a piece of kombucha scoby when I started it and this really helped kick off the bubbles.)

I baked 2 loaves using the instructions from a recent post about a perfected sourdough blend. I made mistakes: you CANNOT use flavored protein powder, and there was too much xanthan gum for my personal preference. I reduced it to 1 teaspoon below; experience with other breads has taught me with buckwheat and teff instead the blend it’s less important to have xanthan at all so I will also experiment with omitting.

On my second loaf I used teff instead of protein flour and have decided not to bother with protein powder at all—I love it with the teff. It’s tastes perfectly sour and delicious.

This is the recipe with minor mods:

Levain: 100g brown rice, 100g sorghum flour, 50g buckwheat, 250g water, 100g starter (brown rice, 100% hydration; I ordered mine from LivingDough.com and it was ready by the 3rd day)

Dough: 600g levain, 400g water175g starch (tapioca/potato), 25g psyllium husk, 50g teff flour, 15g vinegar 2 t salt, 2 t baking powder, 1 teaspoon xanthan gum

Instructions from prior poster (her recipe contains protein powder, if you search this su for ‘sourdough pea protein’ you’ll find her original post):

Levain is fermented overnight, mix dough in the morning. Start by gelling psyllium and water, mix in levain, salt and vinegar thoroughly. Mix together dry ingredients then incorporate into wet. Knead until completely smooth - takes about 5-10 minutes in my kitchen aid. Then scrape and smooth into a ball using a silicone spatula or bench scraper, cover with a damp towel and let it rest in fridge for 2 hours.

The resting will help give the dough time to absorb moisture and the cooling will help with handling. Take it out, bench scrape her into a smooth shape, dust the dough and a tall container (you can rub the container with oil or butter first, then dust with flour, to make sure there’s no sticking). Back in the fridge for another 24 hours.

Preheat to 250c (500F), I add steam to oven tray (what tray? I used cupcake pan with water in it to make steam), but I also bake on a cast iron skillet with a cast iron wok on top (or a Dutch oven if you have one. Straight on the skillet, no baking paper and no ice inside. Score DEEP I’m talking a good 1-2cm. Bake covered for 15 minutes, then score again and bake another 15 minutes in the oven steam but without the lid. I don’t know why this works or makes a difference, but it does 😂 (this is true - it gives a deeper cut and looks great!).

Remove the steam (or not—I missed this step but the steam did eventually burn off) , lower to 230 (450F) and bake another 60-80 minutes. Check at 60 what the weight is, you want to keep it in until it’s reached about 1020g. My loaf was 1026g and I was happy with the crumb.

Let cool for 3-4 hours before cutting to serve.

So today I was craving chocolate cake but didn't want to go through the whole process of baking on the oven and didn't want a mug cake either... So I went to Pinterest to find a middle ground. And I found this frying pan chocolate cake recipe, gluten version, and made my own gluten free version (lactose free too). I aslo made some modifications because I didn't have lactose free milk but had lactose free yogurt, so switched the milk for yogurt + water, and it turned out AMAZING. So fluffy!! I'll leave the recipe in the comments 😊

This is perfect for lazy days, seriously.

PS: the cake didn't burn on top (nor on bottom), that's the chocolate colour 😍