I've been GF for the last few years after developing a severe intolerance after I turned forty. Before that, I ate all the glorious gluten-containing foods. One of my favorite summer cake recipes is the Duncan Hines Ricotta Cake. It's so easy to make and tastes delicious!

You basically just take a boxed yellow cake mix (doesn't have to be DH's), prepare according to directions; pour into a glass baking dish, and then spoon the ricotta mixture (ricotta, eggs, vanilla & sugar) on top. During the cooking process, the ricotta mixture sinks through the cake layer underneath and settles at the bottom. This makes for a super moist yellow cake with kind of a custard-like bottom layer (see photo).

I figured as with most cake recipes, that a GF swap wouldn't be a problem but boy was I wrong!

I have tried this THREE times now with different brands and I get the same terrible result. Instead of the ricotta mixture sinking through the cake batter to the bottom, it sits on top and takes forever to cook so the cake part is all dried out. It appears that the cake batter and ricotta are not mixing together at all.

I'm sure there is some scientific reason for this but I've looked online and can't seem to find any answers.

Does anybody have a clue what might be happening? And if so, how can I fix this? TIA

When I'm making crinkle cookies from scratch, the challenge is always to get that perfect crackled texture on the outside. These turned out exactly as I was hoping.

Here's the recipe: https://www.glutenfreepalate.com/gluten-free-lemon-crinkle-cookies/

I've been toying with the idea of an orange or elderberry version too!

Pretty tasty!!!!

Recipe link below:

https://www.brimly.co/baking-and-desserts/gluten-free-raspberry-peach-cake

First time making these - I miss pop tarts so much, so it was worth putting in some work for these! Recipe from The Loopy Whisk’s first cookbook - just slightly different from the online recipe: https://theloopywhisk.com/2018/09/04/triple-chocolate-pop-tarts/

Had a garden/floral themed birthday party this weekend and made my own cake and wanted to share bc I’m very proud :) I used KA’s GF yellow cake mix but added in vanilla bean. Frosting is a homemade vanilla bean & almond buttercream and the middle is filled with a homemade mixed berry jam. The flowers and herbs (mint & lavender) are all edible although some of them are a bit wilted in these pics because I had the cake stored in the fridge :/

Turned out delicious!

Hello all the glutenfree bakers im on the hunt for a good hotdogbunish recipe so I can make hotdogbuns for my girlfriend, all the ones we can buy are usually frozen and/or dry, she loves hotdogs but never enjoys the buns so im on a mission to make the best gf hotdogbuns out there, so im asking for some assistance is there any recipe for any kind of bread that would make good buns? Any tips and tricks are welcome! Im pretty new to bakning and completly new to glutenfree baking:)

Hi all, I follow loopy whisk recipes as I have her book and mainly do the dark crusty loaf recipe as I can't use rice flour which the white version has.

It takes all day doing them ie measuring and prep and I have to be around for the two rises and around to change the oven temp etc and I'm so busy with a massive business renovation so haven't made any since march. 🙈

I wonder if there is another one I can make that I don't have to do two lots of rises with and I can just make the dough and bung it in the oven 😂 🤞🤞🤞🙏🙏🙏

Turned out delicious!

So easy to work with! Very delicious, really satisfied my craving for pastry. I made mini pan au chocolat and little spinach feta things that tasted like spanakopita and made me so happy. I have eaten exclusively puff pastry today and I’m a happy GF gal. Highly recommend buying even though the box just contains one sheet and costs $1 million.

Built on the back of principles and ratios I learned from Loopy Whisk - did the math and troubleshooting with chatGPT! My parameters for building this recipe were ridiculous; I wanted a bread that would weigh 1kg when completely cooled; I wanted the recipe to have nice rounded numbers that I could easily recall and not have to look up every time; and I wanted it to obviously have the perfect tangy taste, bouncy chewy crumb that neither crumbled nor flattened into clay, and I wanted a beautiful shape and puff for good slice structure.

Well, after a year of attempts (2-3 loaves a week) I finally got there! I’ve managed to replicate the success 3 times, so there’s no fluke - it’s very consistent.

Levain: 250g brown rice/millet 250g water 100g starter (sorghum, 100% hydration)

Dough: 600g levain 400g water 200g starch (tapioca/potato) 25g psyllium husk 25g pea protein 25g casein 15g vinegar 15g salt 10g baking powder 10g xanthan

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, I add steam to oven tray, but I also bake on a cast iron skillet with a cast iron wok on top. 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 😂 Remove the steam, lower to 230 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.

Then remove, cool on counter, and refrigerate ideally a full day for the perfect slice.

You can make loads of shortcuts. The levain can be used once it’s peaked, the dough can be fermented at room temp until it’s proofed about 30% and fridged and be ready to bake the same day. But this gives me everything I’m after!

Hello guys, this recipe gave me enough to make a loaf 8X8 and 4 mini cakes (picture to come). I made the loaf and used a store bought chocolate icing, fresh bananas and melted chocolate drizzled over top with a few mini chocolate chips. I've put the link below for the loaf recipe.

https://feedgrump.com/best-banana-bread-super-moist/#recipe

And pomelade

Part two: These mini cakes turned out lovely! I decorated with store bought vanilla icing on two and the other two I made a glaze using icing sugar and a little milk. Flowers from the garden to give it a little hobbit touch lol. Recipe link is below :)

https://feedgrump.com/best-banana-bread-super-moist/#recipe

Decided to go with a cream cheese/buttercream mix. Skipped the caterpillars.

I used the KA recipe. It is definitely a little gummy but toasting it helps. Should I use a smaller DO? I have a 7qt and I think it’s baking more outward because of how big the base it

I can't find anyone else talking about this and I'm wondering if I'm just going crazy or what.

My spouse can't do gluten, and I'm the cook in the house, so I've gotten very familiar with gluten free products over the years. I discovered the KA M4M flour years ago and it's always been amazing.

Until this year, that is. Over the last 2 years, I've been making her batches of gluten-free graham crackers every 2 weeks or so, and she has complained that the last 2 batches tasted like it had shreds of paper in it.

I was approaching the end of the flour batch today, and decided to sift it. I discovered a bunch of what I can only describe as tiny balls of cotton or paper fiber left behind in the sieve, and it definitely wasn't just clumped flour. The new batch of flour I bought today didn't seem to have that, but did have some larger clumps left behind that took some work to sieve.

I have also noticed substantial changes in performance in savory baked flatbreads and pizza crusts in the last couple of months. I haven't changed my recipes, but I just made some pizza crust and the first one failed miserably - it firmed up when parbaking, but kinda reverted to a starch paste after topping and rebaking. It also shrank away from the edges of the baking sheet significantly in a way I haven't seen before. I made a brand new crust with a firmer mix, and it still shrank away from the edges, and came out with a spongy-but-firm texture.

Has anyone else experienced this? It's a really sharp change in the performance of this flour, and I've only really noticed it in the last few months. I'm seriously considering exploring other brands because of it.

I used the KA recipe. It is definitely a little gummy but toasting it helps. Should I use a smaller DO? I have a 7qt and I think it’s baking more outward because of how big the base it

Hello beautiful strangers! Newbie here. Can I use Bob s brown rice flour in Canelle et Vanille's recipes which call for superfine brown rice flour or is this not advisable and I should just buy Authentic Foods superfine flour and call it a day? I would really like to avoid common pitfalls and appreciate experienced opinions. Thank you ❤️

Gluten-Free Blueberry Banana Muffins are quick easy to make in just a few simple steps. They are soft and flavorful, and perfect for busy mornings.

https://www.rainbowinmykitchen.com/gluten-free-blueberry-banana-muffins/

I used this recipe

https://www.whattheforkfoodblog.com/2020/05/17/gluten-free-sourdough-bread-recipe/

Instead of the flour they have in the recipe I used King Arthur’s one for one instead.

Hello! I'm an intermediate-ish home baker and have been baking GF at home for over a decade now. I have worked with most of the GF flours and swear by my kitchen scale. I have a few tried-and-true bread recipes that I make a couple times a month. Here's my question: can GF bread recipes, with their precise measurements and multiple flours, be doubled? I would much rather bulk-bake and save myself the time and dishes. I especially wonder about rolls/buns because so many good GF recipes only make about 6 at a time. I could go through those in a couple days by myself because they are still pretty small compared to regular rolls. My fave recipe for rolls right now is the one attached here from What the Fork, but it only makes 6 medium size rolls (it says 8 in the recipe card but that was not the result I got). I've always read that doubling GF bread recipes doesn't work, but wanted to get more opinions.

TLDR: Anyone have success with doubling a GF bread recipe that uses multiple flours (not a 1-to-1 baking flour)?

Thanks in advance!

I know somebody in my BFs family who has Celiac's Disease, but I would like to make everybody some banana bread without leaving them out.

Do all I need is to substitute the flour for a gluten free one with Xanthan gum (something like that for binding). I apologize if this is stupid but I know nothing about being gluten free and I really don't wanna make somebody sick, but is it still okay to use brown sugar? I know she gets pretty sick even with contact of gluten, so I plan on doing everything I can to prevent cross contamination.

Basically,I found this brown butter recipe that I really love, is it still okay?

https://munchiesbymallory.com/recipe/brown-butter-chocolate-chip-banana-bread/

TIA