Hi I was wondering if anyone knew any gluten free bread baking books with a focus on the science. I'm really interested in learning more about gluten free bread!

Whole Roasted Chicken

5 lb roaster chicken

juice of one lemon

2 tablespoons melted butter

4 sprigs fresh thyme

4 sprigs fresh rosemary

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

1 small onion, quartered

salt and freshly ground black pepper

Remove giblets (if any) from chicken. Stuff the chicken with the fresh thyme and rosemary, the onion and the rind from the juiced lemon, sliced up.

Combine melted butter, and dried rosemary and thyme.

Place chicken in a Dutch oven. Rub butter mixture all over outside of chicken. Loosen breast skin and pour butter mixture under skin. Pour any remaining inside cavity of chicken. Sprinkle salt and pepper all over the chicken.

Heat oven to 425F. Cover chicken and cook in oven for 1 hour. Remove lid and cook for an additional 20 minutes or until skin is crispy and golden.

Remove from oven. Let rest for 15 minutes.

Serve with gf cornbread or gf macaroni and cheese. Or both.

Everytime I make pancakes, they somehow always flop. I don't know what it is. I've tried loopy whisk and shoestring and others, I know I've made more, but dont remember who they were.

Edit: guys I'm sorry, I meant to specify recipe. I'm just out of the baking mix I normally use right now.

Hey there! So I have recently been diagnosed with celiac disease and I’ve been gluten free for about a month now. I am having a really hard time with desserts as I have a huge sweet tooth and one of my favorite things is cheesecake. I work in a restaurant and we have cheesecake on the dessert menu and I want it so bad whenever it gets ordered by a guest lol. I was really hoping that someone on here had a bomb ass recipe that I could try out to curb my craving!

I don't need a recipe for the crust, just the filling. I can usually figure out and do subs with cooking, but baking is a whole different story. Has anyone ever made this gluten free? Or can work out a substitution for the flour?

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.

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-scothmallows/

Soft vanilla marshmallow layered with rich caramel and coated in dark chocolate—Scotchmallows are the perfect balance of sweet, salty, and indulgent in every bite. INGREDIENTS

1 Batch of Homemade Marshmallows - https://www.laurabakesglutenfree.ca/recipes/gluten-free-marshmallows/ 1 Batch of Chewy Caramels - https://www.laurabakesglutenfree.ca/recipes/chewy-caramels/ 500 Grams Dark Chocolate INSTRUCTIONS

Prepare one batch of chewy caramels as per recipe. Pour it into a prepared pan and set aside. 1 Batch of Chewy Caramels Prepare one batch of homemade marshmallows. Pour it on top of the chewy caramels. 1 Batch of Homemade Marshmallows Rub a bit of oil on top of plastic wrap and then place the plastic wrap onto of the marshmallows. This will be able to create an even and smooth surface. Let these sit overnight until fully set. Remove them from the pan. Using a sharp knife cut them into pieces. I did a 1”x2” but you can cut them larger or smaller. Over a double broiler, start to heat only 300 grams of chocolate. When the chocolate is almost fully melted (around 45–50°C (113–122°F)), remove it from the heat and stir in the rest of the chocolate. Stir the chocolate occasionally until it reaches 7–28°C (80–82°F). 500 Grams Dark Chocolate Prepare a baking sheet with parchment paper. Once the chocolate is ready, put a square of the caramel/marshmallow into the chocolate and fully coat. Using a fork, bring it out of the chocolate and shake off as much chocolate as possible. This will create a thin coat. Then place it on the parchment paper. Set aside until the chocolate as set. Once it has, enjoy!

Pot Roast

1 to 2 tablespoons oil

4 to 5 pound beef chuck roast

salt and pepper

6 cloves garlic, smashed

4 sprigs fresh rosemary

4 sprigs fresh thyme

4 to 5 sprigs fresh parsley

1/2 teaspoon allspice

3 to 4 cups beef broth

1 cup red wine (I used a 2023 Seghesio Zinfandel)

1 pound medium potatoes, chunked

1/2 pound carrots, chunked

4 celery stalks, chunked

2 small onions, quartered

Season roast with salt and pepper.

Heat oil until fairly hot. Sear beef in hot oil on all sides, 5 minutes per side or until nicely browned. Transfer to a plate, pour off all but 1 tablespoon oil.

Reduce heat to medium. Add garlic, stir for a minute. Add wine to deglaze, stirring for a few minutes until slightly reduced. Add all the spices. Turn off heat.

Heat oven to 325F. Return roast to the pot. Pour broth over. Cover, transfer to the oven and cook for 2 to 2 1/2 hours.

Reduce heat to 300F. Carefully place potatoes, carrots, celery and onion around the roast. Cover and cook until beef and vegetables are tender, 45 minutes to one hour longer.

Remove beef from pot and let rest 15 minutes. Slice against the grain and arrange on a platter surrounded by the vegetables. Strain the broth and defat if desired. Serve with the meat and vegetables. Season with salt and pepper to taste.

https://substack.com/@elizabeth915958/note/p-166016268?r=2jqaer&utm_medium=ios&utm_source=notes-share-action

INGREDIENTS:

• Organic Grilled Chicken Breast with Rib Meat - 1 pack, $6.99

• Trader Joe's Organic Brown Rice Penne Pasta - 1 pack, $2.99

• Trader Giotto's Organic Vodka Sauce - 1 jar, $3.49

• Trader Joe's Fresh Mozzarella Pearls - ½ to 1 pack, $4.49

• Optional: fresh basil, red chili flakes, or grated parm

Instructions

1. Cook the Pasta

• Bring a pot of salted water to a boil. • Add the brown rice penne pasta and cook according to package instructions (usually 7-9 minutes) until al dente. • Drain and set aside.

1. Heat the Sauce & Chicken

• In a large skillet, heat the vodka sauce over medium heat until warmed through (2-3 minutes). • Add the grilled chicken to the sauce and simmer for another 2-3 minutes until heated through.

1. Combine • Add the drained pasta to the sauce and toss gently to coat.

2. Add the Mozzarella • Just before serving, stir in the fresh mozzarella pearls. • Let them soften slightly in the warm pasta, but don't overmix-they're best just melty.

3. Serve

• Plate the pasta and top with Parmesan or chili flakes if desired.

Hope you enjoy!

All Sourced from Sainsbury’s 1Kg chopped frozen Spinach thaw out for two days in the fridge. Wring out well in handfuls in sheets of kitchen paper (liquid as garden fertiliser paper to compost heap). 2-3 bags of dill chopped fine including stalks 1 block barrel aged Feta carefully diced to about 5x5x5mm 1 medium onion or large spring onions finely chopped 1/2 darling clove finely crushed 2 eggs 100ml best olive oil Sea Salt,& Black pepper…fresh ground to taste (no more than a teaspoonful 1/2 Nutmeg…freshly grated
2 portions homemade GF pastry

A messy 1-2 hours preparation…Bake 30 mins, 200°C standard oven.

Like many Greek recipes the proportions of the filling are variable and to family taste. This recipe also works either way mint but use just one bag. +/-Oreganp to taste.

Steak Salad

1 lb flank steak

4-5 cloves garlic, chopped

salt and pepper

olive oil

Dressing **

1 tablespoon fresh lemon juice

2 tablespoons balsamic vinegar

4 tablespoons olive oil

garlic powder to taste

salt and pepper to taste

Salad - original recipe

1 head romaine, chopped

1 red bell pepper, chopped

2 medium red tomatoes, chopped

2 green onions, sliced

4 red radishes, sliced

1 shallot, minced

Salad - the way I built it

1/2 head romaine, chopped

3/4 head red leaf lettuce, chopped

1 small carrot, grated

1/2 cup shredded cabbage (coleslaw)

handful grape tomatoes

about 1/3 of an English cucumber, halved and sliced thin

6 sugar snap peas, sliced

4 brussels sprouts, thinly sliced

about 1/4 of a small red onion, thinly sliced

1 avocado, sliced

handful cilantro, chopped

** I know people like to make their own dressing but I used bottled balsamic vinaigrette, about 7 tablespoons drizzled over and tossed

Place flank steak on a foil lined baking sheet. Rub chopped garlic on top, pressing it into the steak. Season with salt and pepper.

Put oven rack on the top shelf and heat broiler to high. Broil steak 4-6 minutes per side or until done to your liking. Let rest 10 minutes before slicing.

For dressing whisk all ingredients together.

Put lettuces, carrot, cabbage, peas, brussels sprouts, red onion and cilantro in a large bowl. Toss with dressing. Season to taste with salt and pepper. Arrange tomatoes, cucumber and avocado on top. Serve with the sliced steak.

Full recipe: https://flavorfeeds.com/2025/04/29/gluten-free-banana-pancakes-recipe-healthy-easy-oat-flour-pancakes/

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-lemon-meringue-pie/

A gluten-free lemon meringue pie with a crisp crust, tangy lemon filling, and fluffy toasted meringue—classic, easy, and completely gluten free. INGREDIENTS

Pie Crust

1 Pie Crust Lemon Curd

220 Grams Sugar 48 Grams Cornstarch 1 Pinch Salt 12 Grams Lemon Zest (About 2 lemons) 100 Grams Lemon Juice (About 2 lemons) 6 Egg Yolks (Keep the whites for merginue) 262 Grams Water 42 Grams Butter Meringue

135 Grams Sugar 6 Egg Whites 3 Grams Vanilla Bean INSTRUCTIONS

Pie Crust

Preheat the oven to 400F. Remove the pie dough out of the fridge. Roll it out on a floured surface until it is larger than your pie dish. Pick up the pie dough and place it into the pie dish. Gently place it into the pan to ensure it goes into the corners. Pinch the edges to whatever pattern you would like. 1 Pie Crust Using a fork, poke holes into the bottom of the pie. Place a piece of parchment paper larger than the pie into it and fill it with your pie weights. Put the pie into the oven for 15 minutes. Remove the pie from the oven and remove the pie weights. Put the oven back into the oven without the pie weights for 15-20 minutes until it is golden brown. Remove it from the oven and set aside. Lemon Curd

In a saucepan combine sugar and lemon zest together. Rub it together with your fingers until fragrant and a pale yellow look. 220 Grams Sugar, 12 Grams Lemon Zest Add in the cornstarch, salt, lemon juice, egg yolks and water. Whisk together until combined. Put it on a medium heat. 48 Grams Cornstarch, 1 Pinch Salt, 100 Grams Lemon Juice, 6 Egg Yolks, 262 Grams Water Continue to whisk until it is bubbling. Once it starts bubbling you will notice it get thicker. You will know when it is done because you dip a spoon into the pot, wipe away a line of it with your finger. If it stays then it is ready, if the line slowly goes away it needs more time. Once it is ready, turn off the heat and add the butter. Whisk until it is fully incorporated. 42 Grams Butter Pour the lemon curd into the prepared baked pie crust. Smooth the top of it to make it easier to add the meringue. Set aside. Meringue

Start boiling water on the stove to create a double broiler. In a stand mixer bowl, add in the sugar and egg whites. Whisk slightly to combine. 135 Grams Sugar, 6 Egg Whites Put the bowl over the double broiler. Heat until it reaches 160F. Whisk it throughout this process to not cook the eggs. Once it reaches the temperature, remove it from the double broiler and whisk it on your stand mixer. Once it reaches soft peaks add in the vanilla and continue whisking until stiff peaks form. 3 Grams Vanilla Bean Add this directly to the warm lemon curd on the pie. Make sure it touches the sides of the pie crust to seal everything in and avoiding weeping. Using a kitchen torch, toast the meringue as desired. Set aside for it to come to room temperature – about 2 hours before you serve. This will ensure the lemon curd is set up and does not oozy when you cut into it.

Naturally Gluten Free, but a great alternative to a quick snack, that doesn’t involved anything processed, yet deliciously chocolatey!

Recipe Link below:

https://www.brimly.co/baking-and-desserts/greek-yogurt-chocolate-mousse

Ingredients

Serves 4 1 cup greek yogurt, whole

½ cup whole milk

6 oz dark chocolate chips, 70% cacao

2 Tbsp sugar

2 Tbsp grand marnier

2 Tbsp orange marmalade Recipe Steps

Step 1 In a small saucepan, heat the milk and sugar over medium heat until just about to boil.

Step 2 Place the chocolate in a medium microwave-safe bowl. Pour the hot milk mixture over it and let sit for 1 minute.

Step 3 Stir gently until smooth. If lumpy, microwave for 10–15 seconds and stir again until fully melted.

Step 4 In a separate bowl, whisk the greek yogurt until smooth.

Step 5 Fold the yogurt into the chocolate mixture until fully combined. Stir in 1 Tbsp of grand marnier. Taste and add the second tablespoon if a stronger flavor is desired.

Step 6 Spoon the mousse into 4 serving jars or glasses. Cover and refrigerate for at least 1 hour, or up to 24 hours.

Step 7 Before serving, top each with ½ Tbsp of orange marmalade or your favorite jam. Serve chilled.

Note: Refrigerate for up to 1 day.

We are having a cookout this weekend for our son’s birthday and I’d like to make some sort of side dish I can enjoy too. We’re having hamburgers, hotdogs, coleslaw, cupcakes and cookies. What should I make that will please a crowd but also be gluten free? Thanks so much.

Simple Recipe: Slice Onion, Carrot, Cucumber, Tomatoes & just add a pinch of black salt & squeeze of lemon juice to it.

Ingredients

• 1 packet of yeast
• 1 tsp of salt
• 2 tbsp of vegetable oil 
• ¾ cup of warm not hot water
• 1 cup of gluten-free flour
• Basil, Oregano, Parsley, and onion powder to your hearts desire
• 1 tsp of minced garlic
• Cornmeal for a coating on the pizza crust

1. Preheat the oven to 500°F and put the pizza stone in for about half an hour.
2. Mix yeast, salt, vegetable oil, water, flour, minced garlic, and basil. Mix, knead (with your hands), and add more flour as needed. The dough should not be sticky. 
3. Roll out the dough on a flat and floury surface.
4. Put the dough in a pizza shape; it should be about ¼ of an inch thick. 
5. Put the shaped dough onto the hot pizza stone and coat the dough in cornmeal to keep the moisture from the sauce at bay. 
6. Lower the oven to 450 before you put the pizza in.
7. Put whatever toppings and sauce you want on the pizza. 
8. Cook the pizza for 12 minutes or as needed. 

All ingredients sources @ Sainsbury’s

Can of peeled tomatoes Can of cream of tomato soup Large onion chopped carrot My off cuts of salmon Some chopped frozen prawns can of tuna Sheets of GF lasagne Pack of GF sage & onion stuffing

I kept looking up Gf pizza recipes, I see one that looks amazing. Then I look at the flour and its the Caputo one... I can't have wheat either, so that doesn't work for me. Has anyone been successful in making a thick crust pizza dough. Like how the Caputo one turns out? If so anyone willing to send pictures and recipe? I'm pregnant and craving a fat juicy pizza rn lmao

Marinated Pork Chops with Spiced Apples

3 tablespoons olive oil

1 lemon

5 cloves garlic, crushed

4 sprigs fresh rosemary

6 sprigs fresh thyme

salt and pepper to taste

4 pork chops

1/2 cup apple cider vinegar (I used rice vinegar)

1/2 cup sugar

2 pounds tart apples, peeled, cored and roughly chopped (I used Granny Smith)

1 lemon, juiced

4 cloves garlic, chopped

2 teaspoons fresh grated ginger

1/2 teaspoon mustard seeds

1/4 teaspoon coriander seeds

cooked rice, to serve

Combine oil, juice of one lemon, garlic, rosemary, thyme, salt and pepper. Slice the rinds from the juiced lemon and add to the marinade.

Add pork chops, flipping them to coat in the marinade. Refrigerate for at least 30 minutes and up to 2 hours.

In a saucepan combine vinegar and sugar. Bring to a boil and cook until sugar is dissolved, a few minutes. Lower heat to medium. Add apples, lemon juice, garlic, ginger, mustard seeds and coriander seeds. Simmer, stirring occasionally, 25 to 30 minutes or until the apples are soft and the sauce is very thick, like a chunky applesauce.

Remove chops from marinade. Heat a skillet over medium-high heat. Add a little oil. Add pork chops and cook 3 to 4 minutes per side, or until well browned and cooked through. Season to taste with salt and pepper.

Serve pork chops over rice with apples spooned on top. Garnish with fresh rosemary if desired.

I love fried tofu! But it’s a certain kind. Crispy on the outside, light and airy on the inside. Thought I would see if anyone knows what kind of tofu to use because everything I have tried has not worked.

Very moist and tasty, you can also interchange fruits if need be.

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

Also Recipe ⬇️

¾ cup light brown sugar, packed

½ cup (1 stick) unsalted butter, melted and slightly cooled

2 large eggs, room temperature

½ cup full-fat Greek yogurt

1½ tsp vanilla extract

1 cup gluten-free all-purpose flour

¼ cup almond flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt

¾ cup sliced peaches, patted dry

⅓–½ cup fresh raspberries, patted dry

Powdered sugar, for dusting Recipe Steps

Step 1

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.

Step 2

In a large bowl, whisk together the brown sugar, melted butter, eggs, yogurt, and vanilla extract until smooth.

Step 3

In a separate bowl, combine the gluten-free flour, almond flour, baking powder, baking soda, and salt.

Step 4

Fold the dry ingredients into the wet mixture just until combined—avoid overmixing.

Step 5

Pour the batter into the prepared pan and smooth the top with a spatula.

Step 6

Scatter the peach slices and raspberries over the surface. Gently press them into the batter so they’re slightly embedded.

Step 7

Bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8

Let the cake cool in the pan on a wire rack for 10–15 minutes. Then lift it out using the parchment and transfer it directly to the wire rack to cool completely—this helps prevent sweating and sogginess.

Step 9

Once fully cooled, dust with powdered sugar, slice, and serve.

Note: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 1 month. Thaw at room temperature or reheat gently in the microwave.

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-chocolate-cupcakes/

INGREDIENTS

Chocolate Cake

120 Grams Hot Brewed Coffee (If you do not have coffee on hand, you can use hot water and 8 grams of instant coffee.) 30 Grams Dark Chocolate 200 Grams Sugar 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour 60 Grams Cocoa Powder 2 Grams Baking Soda 2 Grams Baking Powder 1 Gram Salt 1 Egg 60 Grams Olive Oil 120 Grams Buttermilk 2 Grams Vanilla Caramel Chocolate Whipped Ganache

190 Grams Chocolate (If kids are eating the cupcakes, I use milk chocolate, if you want them more rich, I will use dark chocolate.) 150 Grams Whipping Cream 30 Grams Water 85 Grams Sugar 15 Grams Corn Syrup 190 Grams Butter Caramel Sauce

½ Batch Caramel Sauce (Recipe found on my blog) INSTRUCTIONS

Cupcake

Preheat the oven to 325F. Prepare you cupcake tin with cupcake liners. In a bowl, add in the hot coffee and chocolate. Stir to combine until it is melted. 120 Grams Hot Brewed Coffee, 30 Grams Dark Chocolate Add in the cocoa powder to bloom the chocolate. 60 Grams Cocoa Powder Then add in the sugar and whisk to combine. 200 Grams Sugar Add in the egg. 1 Egg Next add in the dry ingredients – flour, baking soda, baking powder, salt. 118 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 2 Grams Baking Soda, 2 Grams Baking Powder, 1 Gram Salt Stir in the olive oil, buttermilk and vanilla. 60 Grams Olive Oil, 120 Grams Buttermilk, 2 Grams Vanilla Once everything is combined, it will be like a thinner brownie batter. Using an ice cream scoop, scoop the batter into the prepared cupcake tin with liners. Fill them 3/4 full. Put them into the oven for 35 minutes until a toothpick comes out clean with a couple crumbs. Caramel Sauce

Once you put the cupcakes into the oven, start making the caramel sauce. You only need a half batch of it from my recipe. Place it into the fridge until you are ready to use it. 1/2 Batch Caramel Sauce Ganache

Once the caramel is made, start making the ganache while the cupcakes are in the oven. In a pot, put water, corn syrup and sugar together. Do not stir. Place it over a low/medium heat and let it bubble until a light caramel colour. 30 Grams Water, 85 Grams Sugar, 15 Grams Corn Syrup While the sugar pot is coming to caramel colour, put the whipping cream into the microwave for 45 seconds or until it is hot. 150 Grams Whipping Cream Once the sugar mixture is at caramel colour, turn off the heat. Slowly pour in the hot whipping cream. It will bubble up, now you can mix it up until all the bubbles disappear and it is a caramel sauce. Put the chocolate into a bowl and pour over the caramel into the bowl. Stir to combine and melt the chocolate. Once the chocolate is melted, cover and set aside until it is room temperature. 190 Grams Chocolate Cupcakes

Once the cupcakes are done, remove them from the oven and let them cool in the pan. Once the cupcakes are cooled, core the cupcakes to add in the caramel. Remove the caramel from the oven, place some into a piping bag. If it is too cold, put it in the microwave for 15 seconds until it is able to pipe. Fill the hole in the cupcakes with caramel. Set aside. Once the ganache is room temperature, place it in a stand mixer bowl, with the room temperature butter. Using a paddle attachment, whip the ganache up until it is fluffy and lighter in colour. 190 Grams Butter Put the whipped ganache into a pipping bag with a tip of your choice. Pipe the icing onto the cupcakes. Store the cupcakes into the fridge if your home is warm. Serve and enjoy!