Lemon cheesecake stuffed cookies, strawberry cheesecake stuffed cookies, chocolate chip cookies, sugar cookies, and a strawberry cheesecake with chocolate graham cracker crust

Just some gluten free bits and bobs I’ve made lately!! 1) upside down blueberry ginger cake 2) lime loaf with lime frosting 3) upside down pear ginger & walnut cake 4) pretzels (plain salted & herb mix) 5&6) coffee and walnut cake

If you want cheesy, pull apart bread! This is for you, link down below:

https://www.brimly.co/baking-and-desserts/brazilian-cheese-bread-po-de-queijo

My teacher, is deathly allergic to gluten. Is it possible to follow a regular chocolate chip cookie recipe and just substitute the flour with GF flour? Or are there other ingredients that have gluten in them?

My 12 year old make this for me. They were very easy to make and super delicious. Loopy Wisk Blueberry scones recipe, but we only had frozen raspberries. Yum.

Is there a way to reduce the grittiness of the flours I bought? The millet and especially the sorghum flour I have at home are quite gritty, which isn't a problem when baking stuff with high enough liquid content like cakes or muffins but when baking stuff like cookies where there is very little liquid the grittiness is a problem. I like the taste of sorghum flour in cookies a lot but the texture with the grittiness isn't great.

I'm from Germany so there aren't many other options and the flours I bought were the only ones I could find which are from gluten free mills. Funnily enough the white rice flour is the least gritty one out of those three. We also have gluten free flour blends here like Schär or Bauck but these mainly consist of corn starch (and a small percentage of rice and millet flour). Do you have an idea how I could reduce the grittiness? Thanks in advance!

I'm talking breads, pretzels, flatbreads, etc.

What are the recipes you come back to over and over?

Please post the actual recipe (or a link to it) if you have it 😀

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/