Hi Bakers!

Grab a mug of tea and a warm, buttery cinnamon-sugar-covered apple cider donut. Take a big bite and savor the sweet apple flavor with a crunchy sugar exterior. If you bake anything this Fall, make these iconic donuts! They’ll bring a smile to your face and you’ll be glad it’s apple season! Concentrated cider in the dough makes these treats smell and taste divine. Don’t want to stand over the stove for 30 minutes to cook the cider down? No problem, I have an easy hack you can use instead. This is one of my most loved recipes and I hope you adore it too! Enjoy! ~Carolyn

Gluten-Free Apple Cider Donuts

Revised for gluten-free from Sally’s Baking Addiction

makes 12 donuts (unless you overfill them like I usually do!)

Dry Ingredients

1¾ cups Cup4Cup Multipurpose gluten-free flour

¼ cup blanched almond flour

1½ teaspoons sweet rice flour

¾ teaspoon baking powder

¼ teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon allspice

¼ teaspoon nutmeg

Wet Ingredients

3 tablespoons melted butter

½ cup granulated sugar

¼ cup light brown sugar

1 large egg

1 teaspoon vanilla extract

¼ cup 2% milk

¼ cup applesauce, unsweetened

¼ cup apple cider, (reduced amount)****

For rolling

Melted butter

Cinnamon Sugar (In a wide shallow cereal bowl combine 1 cup granulated sugar and 1 1/2 teaspoons of cinnamon.)

Directions:

*Begin by pouring 1½ cups of apple cider into a medium-sized saucepan. Heat until boiling over medium heat until cider is reduced to ¼ cup. This will take about 30 minutes. *If you don’t want to reduce the cider, you can use apple juice concentrate instead. Simply thaw it and measure out ¼ cup.

Preheat the oven to 350F degrees.

Oil the donut pans, and set aside.

In a medium-sized bowl, whisk the dry ingredients together and set aside. Mix melted butter, granulated sugar, and brown sugar in a large bowl until well combined. Add egg, vanilla, milk, reduced cider, applesauce, and mix well.

Pour the dry ingredients into the wet ingredients and stir until just combined.

Spoon the batter into a piping or large ziplock bag and twist the end shut. Then, cut the tip off the bag so you have a 3/4” inch opening. Pipe the batter into the donut pan so it is about ¾ full. Batter is very thick so this takes some work.

Bake the donuts for 10-12 minutes until the donut springs back when touched with your finger.

Cool for 5 minutes and transfer to a wire rack.

Dip the donuts in melted butter, front and back, and then coat in the cinnamon sugar mixture. Donuts are best eaten the day they are made but will be good in the fridge for another day. Heat briefly in the microwave if desired.

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Hi Bakers,

If you’re afraid to make a pie, make this first! Pandowdy is like a pie for dummies. It has all the same ingredients and taste but you only make the top crust and it’s cut into pieces too. Peach Blueberry Pandowdy takes advantage of the last summer fruits before Fall is in full swing. This lightly sweet peachy dessert with buttery crust pieces on top is just perfect for an easy weekend treat. Make this today and see how easy it can be! Enjoy! ~Carolyn

Gluten-Free Peach Blueberry Pandowdy

Modified from Cook’s Illustrated’s Apple Pandowdy recipe.

makes a 10” skillet

Gluten-Free Pie Dough **

Makes 1 pandowdy crust

1 cup Cup4Cup Multipurpose flour

1/2 teaspoon sweet rice flour

1/2 teaspoon whey protein isolate, unflavored

1/8 teaspoon xanthan gum

1/4 teaspoon salt

1/2 teaspoon sugar

1/3 cup butter, cold

1 tablespoon shortening

1 3/4 tablespoons cold water

Whisk dry ingredients together in a large bowl. Cut in the cold butter and shortening. The mixture should resemble crumbs with a few pea-sized butter bits. Sprinkle in the cold water gradually while mixing with a fork until the mixture starts to form larger clumps. Add only as much water as needed to form a dough. Press dough into a ball and pat or roll out on a floured surface to about a ⅛” thick circle. Using cookie cutters or a knife cut the dough into pieces about 2-3 inches in diameter. Set aside and prepare the peach blueberry filling.

Peach Blueberry Filling

5 cups fresh peaches or nectarines, sliced 1/4-1/2” thick

1 cup blueberries

1/3-1/2 cup granulated sugar (add the greater amount if you want it sweeter)

1/8 teaspoon salt

2 tablespoons cornstarch

2 teaspoons fresh lemon juice

zest of 1 lemon

1 tablespoon melted butter

Preheat the oven to 400F and place your rack in the middle position.

In a small bowl, mix together sugar, cornstarch and salt. Mix peaches, blueberries, lemon zest, and juice in a large bowl. Next, gently stir in the sugar mixture. Melt butter in a 10” high-sided metal skillet that can be used in the oven. Add the fruit to the pan and then cover with cut pieces of pie dough. Brush the dough with egg wash and sprinkle with granulated sugar. Bake for 20 minutes and then remove from the oven. Using a large flat spoon, gently press the fruit down to get some juice and then spoon over the dough pieces a bit. Bake an additional 15 minutes or until the crust has browned. Cool for 15 minutes and top with vanilla ice cream.

** The original recipe makes enough crust almost to cover the top, if you want more coverage use the doubled recipe below

For more crust, use this Doubled Crust Recipe

2 cups Cup4Cup Multipurpose flour

1 teaspoon sweet rice flour

1 teaspoon whey protein isolate, unflavored

1/4 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon sugar

2/3 cup butter, cold

2 tablespoons shortening

2-4 tablespoons cold water

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Hi Bakers,

Lavender Lemon Panna Cotta is the queen of no-bake desserts. Elegant, bright, creamy and floral. This is everything you’d expect an Italian dessert to be. This is phenomenal and perfect…I make a lot of treats but I don’t say that too often! You need to eat this at least once in your lifetime. Treat yourself to something truly special and surprisingly quick and easy. I adore this dessert and I know you will too. Savor every bite of this one ~Carolyn

food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe

Lavender Lemon Panna Cotta with Blackberries

Makes one 5” mold

Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com

1 packet unflavored gelatin (0.25 ounces)

2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2 cups cream

1 cup half½

1/4 teaspoon vanilla extract

2 fresh sprigs lavender

zest of one lemon

Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate.

In a small saucepan, combine sugar, cream, and half½ over medium heat until the mixture is simmering and sugar is dissolved. Add the softened gelatin and stir until dissolved. Remove from the heat and stir in lemon zest. Cool for about 4.5 hours overnight in the fridge. The Panna cotta will save for a day or two but be sure to cover the dessert with plastic wrap to keep them fresh.

To un-mold, set the mold in hot water for a few seconds to loosen it. You will see the dessert getting melted a bit on the edges. Immediately, place a plate or bowl over mold and turn upside down. If you are having trouble getting it free, just let it sit a bit longer in the water. Mine sat too long in heat and melted more than I had wanted. It still looks pretty and tastes delicious anyway! Garnish with homemade lavender flower syrup, blackberries and fresh lavender flowers. Use some lemon slices or rind if you want a bit of bright color on top. Enjoy!

Lavender Flower Syrup

2 tablespoon fresh lavender flowers*

1 1/2 cups granulated sugar

1 cup water

1/8 teaspoon vanilla extract

2 teaspoons dried culinary lavender flowers

5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring

Boil the fresh lavender, sugar and water until the sugar dissolves and the liquid thickens to a thin syrup consistency. Add the vanilla, blueberries and dried lavender. Bring to a boil. Taste the syrup, If you want more flavor, add a bit more dried lavender and bring to a boil cooking until the syrup thickens. Remove from the heat. Strain into a jar and add a few drops of red food coloring to change the color if desired. Chill until needed.

One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

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Hi Bakers,

food #foodvideo #pannacotta #glutenfree #italiandessert #easy #lemon #lavender #recipe

Lavender Lemon Panna Cotta with Blackberries

Makes one 5” mold

Recipe modified from the Lemon Panna Cotta Recipe from All Recipes.com

1 packet unflavored gelatin (0.25 ounces)

2 tablespoons fresh lemon juice

1/3 cup granulated sugar

2 cups cream

1 cup half½

1/4 teaspoon vanilla extract

2 fresh sprigs lavender

zest of one lemon

Sprinkle the gelatin over 2 tablespoons of lemon juice to soften it. Let sit for 5 minutes. Stir if needed to hydrate.

Lavender Flower Syrup

2 tablespoon fresh lavender flowers*

1 1/2 cups granulated sugar

1 cup water

1/8 teaspoon vanilla extract

2 teaspoons dried culinary lavender flowers

5-7 blueberries (used to color the syrup) and/or a few drops of red and blue food coloring

One tablespoon is about six small sprigs worth. Make sure the flowers are unsprayed and washed.

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Hi Bakers, This pastry is my favorite thing to make when you want a homemade pie but don’t want all the fuss! The rustic free-from galette takes minutes to assemble and bakes in under half an hour. Adding salted caramel on top elevates the fresh fruit and crust to something a bit more complex and suitable for a fancy dessert. You won’t regret making this beauty! Enjoy ~Carolyn

Gluten-Free Salted Caramel Peach Galettes

Crust

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼ teaspoon xanthan gum

½ teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

Wet

3¼ tablespoons ice water

Add dry ingredients to a medium-sized bowl and whisk thoroughly.

Cut in the butter and shortening with a fork, pastry blender, or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add the ice water gradually while stirring and stop when the mixture makes small clumps. Try pressing it into a ball. If the dough stays together, stop adding water. Mix dough to completely combine and then divide into 4 portions. Roll each piece into balls and flatten it into discs. Let dough rest in the refrigerator for use at a later time or use immediately.

Galette Filling

Sugar Mix

⅔ cup granulated sugar

4 teaspoons cornstarch

1 teaspoon lemon zest

a pinch of salt

4 cups fresh peaches (can also use nectarines or plums)

Topping

Salted Caramel Sauce

Large grain salt

Preheat the oven to 400F.

In a small bowl mix together sugar and cornstarch until no lumps remain. Add the lemon zest and set aside.

Slice large fruits no bigger than ¼ thick or chop into small ¼” chunks. Add the fruit to ¾ the sugar mixture and stir gently to mix.

Roll out the galette crust on a lightly floured silicone mat or cutting board. Flour the top of the dough as well to prevent sticking. Roll into a rough circle about 1/16 of an inch thick. Patch any holes in the dough or edges by pressing them together gently. Repeat for each portion of dough.

Place a spoonful of the remaining sugar mix in the center of each dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center by arranging it in a row or piling it into the center. Gently fold the dough edges over the fruit center by about ½ inch. Repair any tears by smoothing them with your hand or using any extra dough to patch them. Brush the edge of the dough with an egg wash (one egg mixed with 1 tablespoon of water) and sprinkle with large-grain sugar. Bake the galettes for 20-25 minutes or until the crust is browned and the fruit is bubbling. While the galette is hot from the oven, brush with the salted caramel sauce and sprinkle with large grain salt. Serve immediately or let cool to room temperature. These galettes are best eaten the day they are made since they have a lot of juice that can make the dough soft over time.

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Hi Bakers,

I am sorry it took so long to get you this episode. These cookies are worth the wait! If you love very sweet treats with a cloud-like exterior and a chewy chocolate chip center these are your cookies. Meringues made at home are nothing like the kind you buy because they taste a lot better and have a totally different texture. With some helpful tips and tricks, these are easy to bake with delicious results. I got a bit adventurous and made half the recipe with chocolate chips but the other half with purple sweet potato powder…stay tuned to the end to see how that turned out. I’ve included the full recipe and the two half versions I made on the episode below so you can try either or both of these cookies. Have fun with this unusual and memorable bake ~Carolyn

Whole Recipe Meringue Chocolate Chip Cookie

6 large egg whites

3/8 teaspoon salt

3/8 teaspoon cream of tartar

1 teaspoon vanilla extract

2 1/4 cup granulated sugar

1 cup mini semi-sweet chocolate chips

Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in chocolate chips. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off paper. Eat within a day.

Half Recipe Purple Sweet Potato Meringue Cookie

3 large egg whites

heaping 1/8 teaspoon salt

heaping 1/8 teaspoon cream of tartar

1/2 cup + 2 tablespoons granulated sugar

1 tablespoon purple sweet potato powder, freeze-dried

1/2 cup granulated sugar

Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Whisk the sweet potato powder into 1/2 cup of sugar. Gradually add sugar with potato powder. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 35-40 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day.

Half Recipe Chocolate Chip Meringue Cookie

3 large egg whites

heaping 1/8 teaspoon salt

heaping 1/8 teaspoon cream of tartar

1 cup + 2 tablespoon granulated sugar

1 cup mini semi-sweet chocolate chips

Preheat the oven to 300F. Line a baking sheet with parchment paper or a brown paper bag cut to fit the baking sheet. In a large bowl use a hand mixer, to beat the egg whites, salt, vanilla, and cream of tartar until soft peaks form. Gradually add the sugar while beating until the batter is pure white and marshmallow cream consistency. Stir in the chocolate chips. Drop by spoonfuls onto a lined cookie sheet. Swirl a design on top if desired. Bake for about 30-35 minutes or until cookies are browned and have a firm crust on the outside. Let cool for five minutes and peel off the paper. Eat within a day.

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Thanks so much for listening to my podcast and I'm so sorry that this one will be later than expected... but sometimes life gets in the way! You can look for this Merangue Chocolate Chip Cookie episode coming in June instead of May 1st.

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Hi Bakers,

These are such a pretty spring color I adore the way they look and taste. Green scones may not be everyone’s idea of yummy but I love matcha and the earthy rich flavor it brings to everything. Adding bright and sweet lemon is the perfect partner to these delicious and tender gluten-free scones. They are a fun break from the usual with a lovely look and phenomenal taste. I hope you give these a try. Enjoy ~Carolyn

Gluten-Free Matcha Lemon Scones

makes one dozen 2”x2” scones

DRY

2 cups Cup4Cup Multipurpose Flour

1/2 cup blanched almond flour or oat flour

2 teaspoons matcha powder*

1 teaspoon Koda Farms Sweet Rice flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup granulated sugar

1/2 cup cold butter cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

1/2 cup buttermilk

1/4 cup lemon juice

zest of one lemon

Optional: cream or egg wash for brushing the tops and large grain sugar

ICING

1 cup powdered sugar

~2 tablespoons lemon juice

1 teaspoon lemon zest

Preheat the oven to 400F and place the rack in the middle position. In a large mixing bowl, whisk together flours, matcha powder, salt, baking powder, baking soda, and sugar. Add the cold butter and cut into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place the mixture in the refrigerator.

In a medium-sized bowl, whisk the wet ingredients together. Add the wet ingredients to dry and stir until just combined. Scrape the dough out onto a lightly floured counter and pat it into a large rectangle. The height of the dough should be about 3/4 inches tall. Cut the sconces with a 2” cutter. Place the scones on a cookie sheet and brush with egg wash or cream and sprinkle with sugar if desired. Scones will brown much better if you decide to brush with either liquid. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack and prepare the icing.

In a small mixing combine icing ingredients adding lemon juice gradually until desired consistency is reached. You want a thick icing that spreads but stays on top. Garnish with lemon zest and a light sprinkle of matcha powder. Scones are best enjoyed the day they are made but can be stored in the fridge for another day.

*I used Trader Joe’s Matcha Green Tea Powder to achieve this bright green with no food coloring. The brand of matcha you use matters since some are more camo colored than spring green.

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Hi Bakers,

Baking is my happy place and I really needed some of that this week. I decided to make a fabulous and somewhat time consuming dessert that’s a raspberry lovers delight. This pink cheesecake is full of raspberry taste with a beautiful color too. I ramped up the flavor by adding raspberry sauce and freeze dried raspberries to the rich cream cheese filling. Then, I used even more raspberry sauce and fresh berries to garnish. Ruby chocolate in the filing brings additional fruity flavor to the filling. Buttery graham cracker crust and tangy sour cream topping perfectly complement the raspberry flavor of this decadent bake. Make sure to give yourself plenty of time to make and chill this epic dessert. Enjoy~Carolyn

Gluten-Free Raspberry Cheesecake

Makes one 9 1/4” cheesecake

Crust

1 1/2 cups gluten-free graham crackers

1/4 cup almond flour or more graham crackers

1/4 cup granulated sugar

6 tablespoons melted butter

Raspberry Sauce

12 ounce bag frozen raspberries

Cheesecake Filling

1 1/2 pounds full fat cream cheese, room temperature

1 cup granulated sugar

3 large eggs

1/3 cup raspberry sauce

4 tablespoons freeze-dried raspberry powder

3 ounces ruby chocolate or white chocolate, finely chopped (about 1/2 cup)

1 tablespoon lemon juice

Sour Cream Topping

1 cup sour cream

1/3 cup powdered sugar

1/2 teaspoon lemon zest

Garnish

fresh raspberries

raspberry sauce

raspberry powder

fresh mint

Preheat the oven to 325F. Crush the graham crackers in a sealed plastic bag with a rolling pin until only fine crumbs remain. Add almond flour, sugar and whisk together in a small bowl. Stir in the melted butter. Press the mixture into the bottom and 1” up the sides of a 9 1/4”springform pan. Press crumbs firmly with a flat measuring cup or your hand into the pan. Chill in the fridge until ready to use.

Heat frozen raspberries in a saucepan over medium-heat until thawed and the liquid is thickened slightly. Stir as needed to prevent burning. Strain out the seeds and reserve 1/3 cup of mixture for the filling. Save the rest for garnish.

In a large bowl, beat cream cheese until smooth. Add the granulated sugar and mix until just combined. Next, add the remaining ingredients mixing to combine after each addition. Wrap the bottom of your springform pan in a single piece of foil to prevent butter leaks in the oven. Pour Cheesecake batter into the pan and smooth the top. Place pan on baking sheet. Bake for about 44-55 minutes or until the cheesecake tests done in the center. You want some creamy cheesecake on the tester but not liquid batter. It should still jiggle if you shake the pan gently. Let the cheesecake cool to room temperature, then cover and chill for 6 hours minimum. In a small bowl, mix the sour cream topping ingredients together until smooth. Remove the chilled cheesecake from the fridge and spread topping evenly over the center. Garnish with fresh berries and mint if desired. Use extra raspberry sauce and/or freeze-dried powder to garnish individual servings.

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Hi Bakers,

Ditch the granola bar for something better. Don’t you want a cookie for breakfast? One that’s packed with oats, mini chocolate chips and just the right amount of real banana flavor. These Banana Chocolate Chip Breakfast Cookies are a gluten-free treat that you can enjoy all week. They freeze well and are cheaper than buying most gluten-free snacks. A vegan option is included at the end of the recipe too. Enjoy~Carolyn

shorts #food #banana #chocolate #cookies #podcast #celiacfriendly #wheatfreebaking #youtube #cookiesofinstagram #cookiesoftiktok

Gluten-Free Banana Chocolate Chip Breakfast Cookies

Makes one dozen 3.5” cookies

Dry

1 1/2 cups gluten-free oats, old fashioned

1 1/4 cups Cup4Cup brand gluten-free flour

1 cup brown sugar

1 teaspoon sweet rice flour

1/4 teaspoon xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup butter, cut into pieces

Wet

1/4 cup sour milk (add 1/2-1 teaspoon of lemon juice to milk to sour)

1/4 cup mashed ripe bananas

1/2- 1 teaspoon vanilla extract

1/2 -1 cup mini semi-sweet chocolate chips

1/2 cup pecans, chopped

Preheat the oven to 375F.

In a large bowl combine the dry ingredients with a whisk. Cut in butter until mixture resembles bread crumbs. In a small bowl, combine lemon juice and milk. Add mashed bananas and mix together. Pour wet into dry and stir until almost mixed. Add the chocolate chips and pecans and mix in. Scoop into ~2 tablespoon sized balls onto a lined baking tray. Press the tops down gently so that the cookies is about 1/2” thick. Bake for 11-13 minutes or until cookies have browned around the outside but are still puffed and soft in the middle. Cool on a rack and store in an airtight container. For better storage, put in the refrigerator or freezer. Enjoy!

Vegan Option

substitutions

Cup4Cup Flour for a dairy free and gluten-free flour (I used King Arthur Measure for Measure flour)

-butter for 1/4 cup + 1 tablespoon vegan stick style butter

-milk for creamy oat milk and sour with 1 teaspoon lemon juice

-chocolate chips for vegan chips

Add 1 teaspoon of ground chia seeds and 2 teaspoon water to mashed bananas and mix together before combining with wet ingredients

Bake for about 13-16 minutes or until the cookies are brown on top but still soft in the middle. Cookies will be puffier than the regular version but still taste delicious.

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Hi Bakers,You’ll forget you’re gluten-free when you eat this loaf…because it tastes just like ones with wheat. If you love pound cake and lemons this Iced Lemon Poppy Seed Loaf is the bake for you. Bright and full of fresh lemon flavor with a generous amount of lemon icing. Poppy seeds add a welcome pop of color and crunch to this gluten-free treat. Expect a pound cake-like texture with the same density without as much butter in the recipe. This is an easy bake that is lovely and sure to please. I hope you try it! Enjoy ~Carolyn Gluten-Free Iced Lemon Poppy Seed Loafadapted for gluten-free from Sally’s baking addictionmakes one 8.5” x 4.5 “ loafDry Ingredients1 1/4 cup Cup4Cup Brand Multipurpose Flour1/4 cup blanched Almond flour or just 1/4 cup gluten-free flour1 teaspoon sweet rice flour1 1/2 teaspoons baking powder1/2 teaspoon salt2 tablespoons poppy seedsWet Ingredients3/4 cup butter, softened1 cup granulated sugar3 large eggs1/4 applesauce, unsweetened1/4 cup buttermilk or sour milk2 teaspoons lemon zest4 tablespoons lemon juice1/2 teaspoon vanilla extractGlaze2 tablespoons lemon juice2 tablespoons powdered sugarIcing1 cup powdered sugar1 1/2-2 tablespoons lemon juice1 teaspoon lemon zestPreheat the oven to 350F and line or grease a 8.5”x9.5” loaf pan.In a medium-sized bowl whisk together dry ingredients and set aside. In a large bowl, cream butter and sugar until well mixed. Add the eggs beating after each addition. Next add the applesauce, buttermilk, zest, juice and extract. Beat until combined. Stir in the dry ingredients until just mixed. Spoon the batter into loaf pan and smooth the top. Bake for about 50-60 minutes or until a skewer inserted into the middle comes clean. Let cool five minutes. Prepare the glaze by mixing powdered sugar and juice in a small bowl. Heat in the microwave until just boiling about 30 seconds. Spoon glaze over the top of the loaf and let cool completely. Prepare the icing by gradually mixing the juice and sugar together until it’s smooth and the consistency you like. I prefer a thicker icing to keep the loaf from getting soggy. Spoon over the top letting it run over the sides. Garnish with fresh lemon slices and a bit of mint just before serving. Store in the fridge for up to 4 days. add 1 teaspoon of lemon juice to 1/4 measure and fill with milk to sour

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Hi Bakers,

It's not easy to find a perfect muffin, and it's even rarer to find one that's gluten-free. However, this Blackberry Streusel Muffin is a rare gem that's worth the search. This muffin is moist, tender, and bursting with flavor because it’s packed with berries. You’ve found the perfect companion for a morning cup of coffee or an afternoon snack that's not too sweet, yet satisfying. Once you taste it, it will become your new favorite treat. These are seriously good, I ate three of them in a row and still wanted more… Enjoy ~Carolyn

shorts #glutenfree #wheatfree #recipe #muffin #blackberry #streusel #celiacfriendly #food #homemade #muffinsofinstagram #muffinsoftiktok

Gluten-Free Blackberry Streusel Muffins

Makes 1 dozen

Streusel

3/4 cup Cup4Cup gluten-free multipurpose flour

1/4 cup blanched almond flour

2 teaspoon sweet rice flour

1/4 cup light brown sugar, packed

1/4 teaspoon salt

3 tablespoons melted butter

sprinkle of ground ginger

Dry ingredients

1 3/4 cup Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour or Cup4Cupflour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet

1/2 cup butter, soft

1 cup granulated sugar

1 large egg + 1 egg yolk

1/4 cup milk

1/4 cup unsweetened applesauce

1 teaspoon vanilla

2 cups fresh blackberries

Preheat the oven to 350F. Line a muffin tin with paper cups. In a small bowl, whisk together streusel ingredients except for the butter. Cut butter into the mixture until it resembles bread crumbs and has no large chunks. Set aside.

In a medium-sized bowl, whisk together the dry ingredients and set aside. In a large bowl cream together butter and sugar until well mixed. Add half the dry mixture to the butter and sugar. Mix egg, yolk, milk, applesauce and vanilla together in a cereal bowl. Add the egg mixture to the butter mixture. Stir in the remaining flour mixture until just combined. Stir in the blackberries. The batter will be very thick. Scoop and fill muffin cups 3/4 of the way full. Cover muffins with a generous amount of the streusel. Bake for about 25-35 minutes or until a skewer inserted into the center of the muffin comes clean. Let cool for about 10 minutes and then remove from the tin. Enjoy!

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Hi Bakers,

This is one of the most decadent desserts to eat. A classic Chocolate Mousse is rich and satisfying but also light and airy. It’s more elegant than a pudding but not much harder to make. I cooked the egg yolks and whites in this version to avoid eating raw eggs and that takes a bit longer to prepare with a few more steps. The heated egg whites look funky, like a curdled mess that smell scrambled…but they beat into lovely whites that don’t taste like scrambled eggs at all. If you are not worried about uncooked eggs, you can whip the whites raw instead. This recipe can be made as a mousse pie or as mousse with no crust. Both ways to eat it are fabulous and no one will miss the crust if you decide to skip it. Enjoy this special treat ~Carolyn

Chocolate Mousse Pie/Chocolate Mousse

Makes one 9” pie or 5” ramekins

Crust

one 12 ounce package of gluten-free Oreos

1/4 cup melted butter

Filling

1 1/2 cups semisweet or dark chocolate chips

1 large egg

2 large egg yolks

1 cup heavy cream

1 tablespoon granulated sugar

1/2 teaspoon espresso powder

1 teaspoon vanilla extract

2 egg whites

3 tablespoons granulated sugar

Crust

Remove the center of the Oreos and break apart into the bowl of a food processor. Pulse until cookies are broken into small crumbs. Add the melted butter and mix until combined. This should resemble damp sand and stick together slightly. If you need to add another teaspoon of butter achieve this consistency. Press the crumbs lightly into place into the bottom of a pie pan using plastic wrap over your fingertips. Tamp down harder with a spoon or small measuring cup. Chill in the freezer until ready to use.

Mousse

Measure the chocolate into a large bowl. Set aside. Separate the egg whites and yolks using metal or ceramic bowls.

In a medium-sized saucepan, whisk together the egg, yolks, 1/2 cup cream, sugar, espresso and vanilla. Heat while stirring continuously until the liquid becomes thick enough to coat the back of a wooden spoon. Remove from the heat and pour over the chocolate. Cover and let sit for a few minutes until the chocolate is melted. Whisk until smooth. Set aside and cool to ~113F.

Combine the egg whites* and sugar over a double boiler or a small metal pan set atop a pan partially filled with boiling water. Whisk and heat until the temperature reaches 170F. Remove from the heat and beat until stiff but not dry peaks form. Set the bowl aside.

Whip the remaining 1/2 cup whipped cream.

Gently stir in a 1/4 of beaten egg whites into the chocolate mixture to lighten it. Fold in the remaining whites. Next, fold in the whipped cream. Portion into a pie pan or ramekins. Chill for at least 6 hours or overnight. Garnish with whipped cream and fresh fruit or chocolate shavings. A sprig of mint is also a pretty addition.

*Uncooked eggs can be a health hazard. If you decide not to cook the egg whites(which is how many traditional recipes are written for chocolate mousse), whip them with sugar and vanilla in a metal or glass n a bowl without heating them. Add to the mousse then you achieve stiff but not dry peaks. Follow the instructions and add to the chocolate as directed.

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Hi Bakers,

Pancakes cooking on the griddle sounds like the ultimate Saturday morning breakfast to me! Hot buttered Lemon Ricotta Pancakes are a dreamy variation of my favorite gluten-free buttermilk pancakes. Rich, but light and lemony, with a generous amount of fresh berries and a crunchy sugar sprinkle on top. Adding whipped cream is also encouraged. You need to eat these! ~Carolyn

Gluten-Free Lemon Ricotta Pancakes

Dry Ingredients

1 1/2 cups Cup4Cup gluten-free flour

1/4 cup yellow corn meal

1 teaspoon sweet rice flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons cold butter

Wet ingredients

2 large eggs

1 cup milk

1/2 cup full fat ricotta cheese

1/4 cup fresh lemon juice

2 tablespoons lemon zest

2 tablespoons unsweetened applesauce

Garnish

whipped cream

fresh berries

fresh lemon slices

In a medium-sized bowl, whisk the dry ingredients together except for butter. Cut in the butter with a pastry blender or fork. Set aside. In a large bowl, whisk together wet ingredients until thoroughly mixed. Add the dry ingredients and stir with fork or dutch whisk until just combined. Scoop onto a hot, generously buttered griddle and cook until brown on one side. Flip when the bubbles stay open on the top side. Cook until browned on the bottom and firm but tender on top. Pancakes should spring back when touched. Serve with butter and sprinkle of sugar. Top with berries, whipped cream and a lemon slice.

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Hi Bakers,

This Double Chocolate Biscotti with Peppermint is the perfect gluten-free holiday treat to eat and giveaway. Twice baked for extra crunch and packed with deep chocolate flavor, it’s the most chocolatey and crisp biscotti you could ever want. The peppermint white chocolate topping speckled with crushed candy canes is the perfect complement to the cookie base and will keep you reaching for one more bite. Enjoy this lovely and delicious cookie. ~Carolyn

Gluten-Free Double Chocolate Biscotti with Peppermint

Recipe modified from New York Time’s recipe for Chocolate Biscotti

Makes 35 large biscotti

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose Flour

1/4 cup Almond Flour

3/4 cup + 2 tablespoons cocoa powder

1 1/2 teaspoons sweet rice flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon protein powder isolate (unflavored protein powder)

Wet Ingredients

4 tablespoons butter, softened

1 cup granulated sugar

1 cup light brown sugar

3 large eggs

2 teaspoons vanilla extract

1 teaspoon espresso powder (dissolve in vanilla extract)

1 cup mini semi-sweet chocolate chips

Topping

~ 1/2 a large bag of peppermint white chocolate kisses

6 large candy canes, crushed into shards, pieces and crumbs

Preheat the oven to 350F. Line a large baking tray with parchment paper.

In a medium-sized bowl, whisk together the dry ingredients and set aside.

In a large bowl, combine the butter and sugar until well-mixed. Beat in the eggs, extract, and espresso. Stir in the dry ingredients until almost combined. Scrape the bowl with a rubber spatula. Stir in the chocolate chips. Divide the dough in half. Using damp hands, shape into two wide loaves 1” high. Bake for about 30 minutes or until the loaves are firm in the center. Cool for about 10 minutes. Preheat the oven to 325F. Gently cut the loaves into 1/2” slices with a serrated knife and place cut side down on the baking sheet. Bake for about 15 minutes or until the slices are firm. As the biscotti cools, it will become more crisp. Let cool completely. Melt the peppermint kisses** and spread over the cut edge of the biscotti and sprinkle candy cane pieces on top. Once the chocolate is set, store it in an airtight container for up to a week.

**If you want to cover the biscotti with white chocolate instead of peppermint kisses, you may want to add 1/2 teaspoon of mint extract to the biscotti dough.

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Hi Bakers,This is a better snickerdoodle than the original ones. Maybe everyone won’t feel this way… But for me, this buttery, rich cookie with rum and nutmeg bring holiday delight in every sugar covered bite. This is an easy bake but, you may need to alter the cooking time to achieve a crisp exterior and a soft center. Do what I do and bake a tester cookie before making a whole batch. This way you know how your oven cooks the dough and you get the cookie baked how you like it! Enjoy ~CarolynAdapted for gluten-free from the Snickerdoodle recipe from Cooks Illustrated and the NYT Recipe for Eggnog SnickerdoodleGluten-Free Eggnog Snickerdoodlesmakes 18 large cookies (3”diameter)Dry Ingredients2¾ cups Cup4Cup Multipurpose flour1½ teaspoons Koda Farms sweet rice flour½ teaspoon xanthan gum2 teaspoons cream of tartar1 teaspoon baking soda½ teaspoon salt1/4 teaspoon ground nutmegWet ingredients1 cup butter, softened1½ cups sugar1 large egg 2 large egg yolks1 tablespoon rum extract ( I like Cook’s brand)Topping for rollingIn a cereal bowl, mix together 2 teaspoons ground nutmeg and a 1/4 cup granulated sugar. Preheat the oven to 350F. Make sure the oven rack is in the middle position.In a medium-sized bowl, combine the dry ingredients with a whisk and set aside.In a large bowl, combine butter and sugar until well creamed. Add egg, yolks and rum extract and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl.Add the dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 1 minute to work in the flour and develop some stretch in the dough.Shape into balls using about 2 tablespoons of dough or I use a #24 scoop. Roll in nutmeg sugar topping to coat.Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart*.Bake for about 12 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator.Flatten the dough in the center a bit before baking if you like a flat, crispy cookie.

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Hi Bakers,

The best pumpkin pie I’ve ever eaten is this gluten-free Spicy Pumpkin Pie. Sure, you can buy a pumpkin pie anywhere but a great gluten-free pumpkin pie is truly rare. This family favorite has lots of spices and a few other tricks to make it richer and more flavorful than any other. The crust is tender, buttery and holds up really well to the filling unlike most gluten-free crusts. If you don’t want to make the crust, simply buy some and you can whip this out in no time. Pumpkin pie lovers you need to try this amazing recipe and share it with all your friends and family! Enjoy ~Carolyn

Gluten-Free Spicy Pumpkin Pie

Modified from Grandma Elaine’s recipe

makes 2-9” pies

You need 2 unbaked gluten-free single pie crusts, store bought or even better make my recipe below

Gluten-Free Pie Crust Dough

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼ teaspoon xanthan gum

½ teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

Wet

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

~3¼ tablespoons ice water

In a medium-sized bowl whisk dry ingredients together.

Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Sprinkle in some ice water and mix until crumbs are just damp enough to make into a ball that holds together. You may need to use less water or more to achieve this. Divide into 2 portions for crust pies. Roll into balls and flatten into discs. Lightly flour a counter or cutting board and roll out dough into an 1/8” thick circle large enough to cover 3/4 of the way up your pie pan. Gently move pie crust into pan trimming and shaping edges as you like. Make sure dough gets into all the curves of the pan and is flat. If the dough rips, just press it back together. You can chill this dough as a flat disc before rolling out and store in fridge until ready to use. You will need to let dough warm up about 10 minutes before using. Save any scraps you have if you want to garnish the pie with pie crust leaves. See how below.

Pumpkin Filling

3 cups pumpkin puree

1 cup light brown sugar

1 cup white sugar

4 large eggs

12 ounce can evaporated milk

2 tablespoons dark molasses

1 1/2 teaspoons cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon salt

1/8 teaspoon ground cloves

Garnish

fresh whipped cream

pie crust leaves**

cinnamon

Preheat the oven to 450F.

Mix all ingredients thoroughly in a large mixing bowl. Divide evenly into the unbaked pie shells.

Bake at 450F for 10 minutes.

Reduce heat to 325F and bake for about 30-40 minutes or until the pie jiggles a bit in the center and has no liquid pie filling on a knife when inserted into the middle. If crust is browning too much, use foil to over the edges. Cool at room temperature for an hour and then chill in the fridge. Decorate with whipped cream and crust leaves just before serving.

**With pie dough trimmings, I cut out small leaf shapes and dab them with cream, then sprinkle with cinnamon sugar. Bake at 325F for five minutes until lightly browned. Cool before placing on the pie.

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Hi Bakers,

What kind of crazy person makes toffee and then melts it down into a sauce…Me. That would be me and boy am I glad I did! This cheesecake is a toffee lover’s gluten-free dream. This is a super creamy cheesecake with a graham cracker crust all topped with buttery, rich, toffee! The topping is a lot like caramel but even better. It has the complex flavor of browned sugar and butter in a sauce so rich and velvety you’ll want to eat it with a spoon. Be sure to start this recipe at least the day before you want to serve it, it needs many hours to chill properly. I like to bake the cheesecake one day and make the toppings, decorate and eat it the next. I added the prep times to each step to help you understand the time you would need. I also included the original recipe’s instructions at the bottom of the page for an easier version if that works better for you. Enjoy every bite of this tasty beauty ~Carolyn

Gluten-Free Toffee Cheesecake

recipe adapted from Bon Appetit

Makes one 9” cheesecake

Crust (~10 minutes prep)

1-1/2 cups gluten-free graham crackers plus more if needed

1/4 pecans, raw

1/4 cup white or brown sugar

6 tablespoons butter, melted

Preheat the oven to 350F.

Using a food processor,* pulse the crackers, nuts and sugar into fine crumbs. Add butter and pulse again until well combined. Mixture should be like damp sand. If too wet, add in a few more crackers. Press firmly into the bottom and 1 1/2 inches up the sides of a 9” springform pan. Chill in the freezer.

Cheesecake Filling (~10 minutes prep)

2 pounds cream cheese, room temperature/softened

1 cup granulated sugar

4 large eggs + one egg yolk

1 teaspoon vanilla extract

1 tablespoon lemon juice

Make the filling by beating the cream cheese in a large bowl until smooth (make sure it’s warm enough to blend out any lumps). Scrape the sides as needed. Add the sugar and beat well. Add eggs and mix throughly. Beat in vanilla and lemon. Pour into the chilled crust and smooth out the top. Place the springform pan on a sided baking tray to catch any spills. Bake for about 1 hour and 10 minutes or until the sides are firm but the center jiggles a bit. Let sit at room temperature for an hour or until it’s cooled. Cover and chill in the refrigerator 6 hours/overnight. Prepare the toffee candy while the cake chills or the next day.

Toffee Candy (~15 minutes prep)

1 cup butter

1 cup granulated sugar

1/4 cup water

Add all ingredients to a saucepan. Use a candy thermometer to the side or use cold water method (described in video and on the web site) to test doneness. Heat over medium while stirring until the mixture reaches 305F or hard crack stage. Pour candy onto a buttered baking pan or one lined with silicone and spread it out. Break into large shards. Let harden. Save the remainder of the toffee (about 3/4) to make the sauce and some for decorating.

Toffee Sauce (~15 minutes)

3/4 batch of the toffee candy, broken into small pieces

1/2 cup milk

Add the toffee and milk to a medium-sized saucepan. Heat on medium/medium high heat**, stir frequently as the toffee dissolves into the milk. Cook until candy has dissolved and the the sauce is smooth and thickened. Add more milk if needed to achieve the right consistency. If the sauce is too thin, cook longer, but the sauce will thicken as it cools.

Garnish

whipped cream

semi-sweet chocolate

Easier Version (original recipe instructions)

2 chocolate covered toffee candy bars

2 jars Trader Joe’s Salted Caramel Sauce or your favorite

The original recipe uses caramel sauce and a store-bought toffee bar to top the cheesecake. I like Trader Joe’s brand salted caramel sauce (2 jars). Heat the sauce slightly if needed to make it more pourable. Pour caramel over the top of the cheesecake and spread to cover. Garnish with whipped cream and broken bits of a toffee bar.

*If you don’t have a food processor, you can crush the crackers/nuts with a rolling pin and a plastic bag.

**Lower heat if needed to prevent burning.

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Hi Bakers,

If you love that crispy brownie edge, this one’s for you. Brownie Brittle is a chocolaty, thin brownie with lots of peanut candies and chocolate chips. It’s easy to make and the hardest part is having the patience to spread it thinly in the pan. Eat it plain by the handfuls or it might be even better dipped into a bowl of ice cream. You decide how you want to enjoy it. Have fun with this delicious bake ~Carolyn

Gluten-Free Brownie Brittle

adapted for gluten-free from The Blue Jean Chef

Makes one 11”x17” pan

Dry Ingredients

1 cup Cup4Cup gluten-free Multipurpose Flour

1 teaspoon sweet rice flour

1/2 teaspoon salt

1/4 teaspoon baking soda

Wet Ingredients

6 tablespoons butter

1 cup semi-sweet chocolate chips

3 large eggs

1 cup granulated sugar

1/2 -1 teaspoon of vanilla extract

1 cup semi-sweet chocolate chips

2/3 cup Reeces candy or other candy

Preheat the oven to 300F. Line a 11”x17” pan with parchment paper. In a medium-sized bowl, whisk dry ingredients together and set aside.

Melt butter in a microwave-safe bowl, add chocolate chips and stir. Continue heating and stirring at 10 second intervals until chocolate is completely melted and the mixture is smooth. Let cool slightly.

Beat eggs, vanilla and sugar in a large bowl until mixtures thickens and become a pale yellow color. This will take about 4 minutes. Add cooled chocolate mixture and beat well. Stir in the dry ingredients until almost mixed. Stir in Reeces candy and chocolate chips (If you want save a few to place on the top of the batter). Spread onto parchment lined pan until the batter covers the entire surface in a thin layer. This will take some patience and at some point I used a damp hand to make it more even. Sprinkle with a few more of the candies and chocolate chips on top. Bake for about 40 minutes. The edges should be crisp and the whole brownie will feel firm. Let cool completely. The brownie gets harder as it cools. Break apart into pieces and enjoy!

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Hi Bakers,

I’ve seen this recipe in my old cookbook for decades and never tried eating or making it. Here is my first attempt…This gluten-free Jam cake was quick to make but, it fell the first and second time I tried it. I had to get creative to make it look better and I think I did a pretty good job. On the plus side, it was DELICIOUS and one of my favorite spice cakes in terms of flavor. It tastes like a deeply spiced cake with a fruity undertone that’s very appealing. The whipped cream and fresh fruit with a caramel drizzle really bring out the best in this bake.

The recipe needs more work so the cake doesn’t fall but, the taste was so good I wanted to share it anyway. Enjoy ~Carolyn

Gluten-Free Jam Cake

recipe adapted from The Joy of Cooking

Dry

11/4 cups Cup4Cup Gluten Free Flour

1/4 cup almond flour, blanched

1 teaspoon sweet rice flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Wet Ingredients

6 tablespoons butter, softened

1 cup light brown sugar

2 large eggs

3 tablespoons of milk or sour cream

1 cup firm blackberry jam. seedless and stirred to get rid of lumps

Brown Sugar Icing

1/4 cup butter

1/2 cup brown sugar

1/3 cup milk or light cream

pinch of salt

3/4 cup powdered sugar

Combine butter, brown sugar, milk and salt in a saucepan. Heat over medium while stirring until the sugar dissolves and the mixture isn’t grainy. Remove from the heat and beat in the powdered sugar. Frost or drizzle on cake immediately.

Garnish

2 cups fresh blackberries

1 cup or more fresh whipped cream as desired

powdered sugar

mint sprigs

Preheat the oven to 350F and set rack in the middle position of the oven. Grease a tube pan. I used 10” but the recipe calls for a 7” which makes a taller cake.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl cream together butter and brown sugar until completely combined. Add eggs and beat well. Scrape the bowl as needed. Add sour cream and mix completely. Stir in the dry ingredients until barely combined. Add the jam and mix until incorporated. Spoon batter into the tube pan and smooth the surface. Bake for about 30 minutes or until a tester inserted into the center comes clean except for a few moist crumbs. Let cake cool for 15 minutes. Run a knife around the edge of the pan to loosen the cake. Remove the outer portion of the tube pan and run a knife round the bottom edge. Let cool completely. When cake is cool, make the icing. Turn cake out onto a platter or plate. Sprinkle with powdered sugar, add fresh fruit on top and a drizzle of icing*. Dot with a few dollops of fresh whipped cream and serve immediately.

*the original recipe calls for icing the entire cake but, I thought it was too sweet for my tastes. If you want to frost the cake add about 1 1/2 -2 cups of powdered sugar to the icing to get it to a spreadable consistency.

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Hi Bakers,I love all things cinnamon roll flavored and these scones are no exception. They come together quickly and give all the delicious flavor of the time consuming yeast based cinnamon rolls. I’ve included two recipes for icing so you can chose your favorite. The cream cheese icing is a bit less sweet than the powdered sugar version, both are delicious. Good for a breakfast, brunch or anytime in-between. I hope you try these fun and simple scones and get your cinnamon roll fix the easy way. Enjoy ~CarolynGluten-free Cinnamon Roll SconesMakes about nine 3” sconesCinnamon Sugar mix4 teaspoon ground cinnamon4 tablespoons granulated sugarDry1 1/2 cups Cup4Cup Multipurpose Gluten-Free Flour1/2 cup gluten-free oat flour1/4 cup granulated sugar1 tablespoon baking powder1 teaspoon sweet rice flour1/2 teaspoon salt1/2 cup butter cold and cubedWet1 large egg1/2 cup milk1/4 cup applesauce, unsweetened1 teaspoon vanilla extractCream Cheese Icing4 ounces cream cheese, softened1/4 cup butter, softened1/2 cup powdered sugar1/2 teaspoon vanilla extract -OR-Powdered Sugar Icing3/4 cup powdered sugar2-4 tablespoons milk

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Hi Bakers,

If you love a big bowl of oats in the morning but are tired of the same old thing, you need to make these pancakes. Gluten-free Blackberry Oatmeal Pancakes are mostly wholegrain

and totally delicious! I am a huge fan of oats and love their unique chew and sweet taste. These pancakes start out like overnight oats with a long soak but, end up becoming hearty berry-studded pancakes instead. They are lightly sweetened and can be a healthier or a less healthy breakfast depending on what you decide to top them with. If you want less sugar and more protein, Greek yogurt, chopped nuts, and a honey drizzle is a delicious alternative to the syrup topping. The fresh blackberry syrup and an easier version of berry syrup recipes are included below. Enjoy ~Carolyn

Gluten-free Blackberry Oatmeal Pancakes

Adapted from Bon Appetit

Oat Soak

2 cups Old Fashioned Oats

2 cups buttermilk

Dry Ingredients

1/2 cup Cup4Cup Multi-purpose Flour

1 tablespoon granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sweet rice flour

1/2 teaspoon salt

Optional 1/4 teaspoon cinnamon

Wet Ingredients

2 large eggs

1/4 cup butter, melted

2 tablespoons applesauce, unsweetened

2 cups fresh blackberries

Blackberry Syrup* or syrup of your choice

In a medium-sized bowl, stir together oats and buttermilk. Let the mixture soak in the refrigerator overnight or until the oats have absorbed all the buttermilk.

Whisk dry ingredients together in a small bowl and set aside.

In a small mixing bowl combine eggs, melted butter, and applesauce. Add the egg mixture to the soaked oats and stir until completely mixed. This will be really thick and more like dough than a batter. Stir in the dry ingredients until just mixed. Heat the griddle and grease generously with butter or oil. Scoop about 1/2 cup batter onto the griddle and press a few blackberries into the dough. Cook at least three minutes on each side. I like to press them down after I turn them for more even cooking. Serve with fresh blackberries, syrup, and a pat of butter for the most decadent whole-grain pancake ever.

Fresh Blackberry Syrup

6 ounces of fresh blackberries

1 1/2 cups sugar

1/2 cup water

2 tablespoons lemon juice

zest of one lemon

Combine all ingredients in a small saucepan and cook over medium heat until the berries soften and the sugar dissolves. Smash the berries and continue cooking until the liquid is syrup consistency. Remove from heat and use immediately. Store unused portion in the refrigerator for up to a week. The cooled syrup will be thick but once heated it will liquify again.

Easier Berry Syrup

1 cup maple syrup

1/2-3/4 cup berry jam

Heat syrup and jam until jam mixes completely into the liquid. Use immediately.

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Hi Bakers,

Like many old recipes, the only way you get to eat Pineapple Upside Down Cake gluten-free is to make it yourself. The good news is, it’s easy and tastes every bit as good as you remember but with no wheat! Rich brown sugar and salty butter form a sweet caramel topping that makes the tangy pineapple come alive. Then, all that richness soaks into the vanill /pineapple cake below. It’s as irresistible as you remember. Make this cake and get a slice of childhood memories on your plate. Enjoy ~Carolyn

Gluten-Free Pineapple Upside Down Cake

adapted from Sally’s Baking Addiction’s recipe

Makes 1-10” cast iron skillet or pie pan

Topping

1/2 cup butter

1/2 cup light brown sugar

8-10 canned pineapple rings, unsweetened

dried cherries

Dry Ingredients

1 1/4 cup Cup4Cup Multipurpose Gluten-Free Flour

1/4 blanched almond flour

1 teaspoon sweet rice flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

Wet Ingredients

4 tablespoons butter, softened

3/4 cup granulated sugar

2 large eggs

1/3 cup sour cream or milk

1/4 cup pineapple juice (from canned pineapple slices)

2 tablespoons applesauce, unsweetened

1 teaspoon vanilla extract

Sauce/Garnish

extra butter and brown sugar topping

2 tablespoon pineapple juice

Preheat the oven to 350F and set the rack to the middle position. Layer pineapple slices in the bottom of your baking pan and add cherries into the center spaces. Set this aside to make the cake batter.

In a medium-sized bowl, whisk together the dry ingredients and set aside.

In a microwave-safe bowl or pan, heat the butter and sugar until the mixture comes together and boils for a minute. Sugar should dissolve a bit and the liquid will be less grainy. Stir thoroughly and pour/spread 1/2 this mixture over pineapple slices in the baking pan. Reserve the other half for garnish.

In a large bowl. beat together butter and sugar until smooth. Add eggs, sour cream, pineapple juice, applesauce and vanilla extract. Mix until just combined. Spoon the batter over the pineapple slices in the pan and level the surface. Bake for about 35-45 minutes, rotating the pan halfway through cooking. If the cake is browning too quickly, cover it loosely with foil. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Let cake cool for 20 minutes and then run a knife around it to loosen it from the pan. Invert cake onto a plate and let cool completely. Drizzle extra brown sugar sauce* over the top of the cake or on individual slices. The cake is best eaten the day it is made due to the high moisture content of the fruit. If you need to save it, be sure to store in the refrigerator.

*Sauce thickens as it cools, so microwave it for a few seconds if you need it to be more pourable.

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Hi Bakers, Is this too much? I’m not sure but I love these brownies! My favorite ice cream is chocolate and loaded with sweet swirls of marshmallow and caramel with tiny chocolate fish running through it…can you guess which one it is?? These decadent brownies were inspired by my love for this combination of flavors. I took my favorite brownie recipe and turned it up a notch with a few simple additions. You can make it easy on yourself and use jarred salted caramel sauce. I love Trader Joe’s brand. If you want to make your own caramel, check out the website for my version of Salted Caramel Sauce. Get your chocolate and caramel fix in one easy bake. Enjoy! ~Carolyn

Gluten-Free Caramel Marshmallow Swirl Brownies adapted for gluten-free from King Arthur Flour’s recipe for Fudge Brownies Makes one 9”x13” pan

Cocoa/Egg mixture 4 large eggs 1 1/4 cups cocoa powder 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon espresso powder

Flour Mixture 1 1/4 cups Cup4Cup Multipurpose Flour 1/4 cup blanched almond flour 2 teaspoons sweet rice flour 1/2 teaspoon xanthan gum

Butter Mixture 14 tablespoons butter 2 1/4 cups granulated sugar 2 tablespoons applesauce, unsweetened

1 cup Semi-sweet chocolate chips 1 cup salted caramel 1 cup marshmallow creme

Preheat the oven to 350F and set the rack in the middle position. Grease a 9x13” pan or line it with parchment paper. In a medium-sized bowl, whisk together dry ingredients except for chocolate chips and set aside. In a large bowl, beat together cocoa/egg mixture ingredients and set aside. This will be thick and shiny like chocolate fudge. In a heat-proof bowl, microwave the butter and granulated sugar stirring every 30 seconds until sugar dissolves a bit and mixture begins to come together and be a bit less grainy. Do not bring to a boil. Add the applesauce and mix well. Add the butter mix to the cocoa/egg mixture and beat until completely combined. Next, stir in the flour mixture until no dry bits remain. Scoop half the batter into the baking pan and smooth out to cover the bottom. Sprinkle with half the chocolate chips. Then, drizzle caramel and marshmallow in long, thick ribbons over the batter. (You may not use all the caramel and marshmallow but this leaves some extra to use to style the dish later if you want.)Cover with remaining brownie batter. Smooth the top to cover most of the caramel and marshmallow. Using a butter knife, create swirls through the batter so that the caramel and marshmallow makes streaks through it. Sprinkle with the remaining chocolate chips. Bake for about 30 minutes or until a skewer inserted into the center has no uncooked batter clinging to it. Some moist brownie crumbs will coat the skewer and that’s what you want. Let cool and cut into squares. Enjoy!

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Hi Bakers, This cake has surpassed carrot cake as one of my favorites and I just discovered it two weeks ago! It takes the best of carrot cake and banana bread and then adds tiny bits of pineapple for some tart, sweet flavor. It’s fruity with spice, nuts, and a deep layer of yummy butter and cream cheese icing. If you taste it be warned you may not be able to stop eating it. Of course, I wouldn’t know that from experience…. Make this and love it. I am putting it on my permanent cake rotation which says a lot. Coconut would also be an amazing addition to the cake, I would use it instead of the pecans for more tropical goodness. Enjoy ~Carolyn

Gluten-Free Hummingbird Cake (adapted for gluten-free from Sally’s Baking Addiction) Makes one 10” tube pan

Dry Ingredients 2 3/4 cups “Cup 4 Cup” multi-purpose flour 1/4 cup blanched almond flour 1 teaspoon sweet rice flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon allspice 1/2 teaspoon salt

Wet Ingredients 2 cups mashed bananas (approx 4 ripe ones) 1 can (8 oz) crushed pineapple, partially drained (remove about 2 tablespoons) 3 large eggs 2/3 cup vegetable oil 3/4 c granulated sugar 1 cup light brown sugar 1 teaspoon vanilla extract 1 cup chopped toasted pecans** or coconut

Frosting 16 oz cream cheese (two 8 oz boxes, room temp) 3/4 cup butter (room temp) 5 cups powdered sugar 1 tablespoon milk 1 tablespoon vanilla

Preheat oven to 350F and place the rack in the middle of the range but low enough to fit the tall cake pan. Grease a 10” tube pan and set aside. Whisk together the dry ingredients in a large bowl and set aside. In a medium-sized bowl, whisk together wet ingredients except for pecans and scrape the bowl if needed. Add the wet to dry ingredients and stir until almost mixed. Scrape the sides and bottom of the bowl and gently stir in pecans. Pour the batter into the tube pan and smooth the top if needed, Bake for about 50-60 minutes or until a tester inserted into the center of the cake comes clean except for a few moist crumbs. Cool thoroughly before frosting. You can chill the cake for a day or two and frost later if needed, just be sure to wrap the cake well first. Frosting Beat the softened butter, cream cheese, and vanilla in a medium-sized bowl until smooth. Gradually add the powdered sugar until mixed. Split the cake in half horizontally and frost the middle of the cake. Frost the sides and top of the cake and swirl a design on it. Add pecans, coconut, and banana chips as you like for garnish. Store in the refrigerator.

**Roast pecans at 300F for about 5-7 minutes or until slightly toasted

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Hi Bakers,

If you don’t love raspberry bars, then you need to try my gluten-free version. I know that sounds funny because most gluten-free bakes are worse than the regular ones… but trust me it’s so good you won’t miss the wheat! These rich bars are packed with lots of raspberry filling and have a buttery shortbread base with loads of bumpy crumb topping. You might need a fork to eat these bars because they tend to be messy but it’s definitely worth getting dirty for it. I ramped up the flavor in every layer so that each one was delicious on it’s own. You need to try these but be sure to get a fork and a plate -Carolyn

PS The written recipe is correct but, in the audio I said the wrong amounts for salt and lemon zest. Sorry about that!

I appreciate you bearing with me during the transition to video podcasting and being patient with my oops.

Gluten-Free Raspberry Crumble Bars Recipe

makes one 8”x8” pan

Crust

1 3/4 cups Cup4Cup Multipurpose flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1/3 cup granulated sugar

1 cup minus 2 Tablespoons butter, cut into pieces

1/2 teaspoon salt

1/2 teaspoon almond extract

Raspberry Filling

1 cup fresh raspberries

1 1/2 cups raspberry jam

1 teaspoon lemon zest

1 tablespoon lemon juice

Crumble Topping

7 tablespoons butter, cold

1/2 cup brown sugar, lightly packed

1/2 cup gluten-free oats

1/2 cup Cup4Cup Multipurpose Flour

1/4 cup almonds, chopped or pecans

1/4 teaspoon salt

Optional: Icing

1/2 cup powdered sugar

1 tablespoon water

a few drops of vanilla extract

Stir ingredients together in a small bowl until no lumps remain.

Preheat the oven to 350F. Grease or line a 8x8” baking pan.

Crust

In the bowl of a food processor, add the dry ingredients except for butter and almond extract. Pulse for a minute to mix together. Add pieces of cold butter and pulse until chunks form and butter is in tiny bits. Sprinkle almond extract over the top and pulse for 10 more seconds. You may need to gather the dough together and mix in any dry bits at the bottom before adding it to the pan. Dump the crust mixture into the baking pan and spread it into an even layer. Press down and up the sides 1/2 inch. I like to use a sheet of parchment to press it down so the mix doesn’t stick to my hand. Bake for about 15 minutes or until the crust is slightly browned and dry to the touch. Let cool for 10 minutes

Filling

In a medium-sized bowl, combine raspberries, jam, zest and juice. Set this aside until ready to assemble the bars.

Crumble

Add the crumble ingredients to the bowl of the food processor and mix until the dough forms chunks. Make sure there are no dry bits at the bottom.

Assemble the bars by spreading./pouring the raspberry filling over the bottom evenly. Sprinkle chunks of the crumble over the jam as evenly as possible. Bake for about 15 minutes and then rotate pan and bake for another 15-20 minutes or until the top is browned and cooked when you test it with a knife. It will be soft but should have cookie texture not melted doughiness. Let cool for about minutes and run a knife around the edges to loosen. Let cool completely and then chill for a minimum of a few hours. You can eat them unchilled but they will fall apart and be a huge mess! Cut bars, sprinkle with powdered sugar and drizzle some icing right before serving. Enjoy!

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Hi Bakers!

This podcast marks the first of my podcast/videos that I will be releasing. I’m super excited but a bit new at all of this so please be patient if things are a bit different for the next few episodes. Also, the video will be out soon but is not quite ready today. On to our bake…

If you made a cloud into a cake this would be it. Uniquely snow white, light textured, sweet, and fat-free with a caramel-tasting browned edge. This gluten-free Angel Food Cake uses egg whites and the air beaten into them to create a delicate texture. It is not a difficult cake to make but it requires some special attention to detail. You need to know how to separate eggs and fold in the flour. I walk you through all of this and more on my podcast and a video coming soon! I sure hope you try baking this stellar cake which is a family favorite and usually is devoured in a day. Enjoy -Carolyn

PS If you have listened to me before you might be surprised that I’m sifting my flour and sugar! This is the one bake you really need to sift :)

Equipment needed: 10” tube pan, hand mixer, rubber spatula.

Special ingredients: Cream of Tartar

Gluten-free Angel Food Cake

Adapted from The Joy of Cooking’s recipe for Angel Cake

makes one 10” tube pan

1 1/4 cups of egg whites (~ from 8 large eggs is what I needed), room temp

1 teaspoon cream of tartar

1/2 teaspoon salt, fine grain

1 cup Cup4Cup multi-purpose gluten-free flour

1 1/4 cups granulated sugar, small grain works best

1/2 teaspoon vanilla extract

Preheat oven to 350F and make sure your oven rack is in the middle position but low enough to fit the tube pan on the rack.

Sift flour and sift sugar before measuring. Sift flour a second time and sift in 1/4 cup of the sugar. Set aside.

Do not use a plastic bowl for making this cake! Any residual oil on it will prevent the egg whites from beating. As an extra measure of precaution, I always wash the beaters and bowls in hot soapy water (even if I think they are clean) to make sure they are entirely free of oil.

Add egg whites, cream of tartar, and salt into the large mixing bowl. Beat with a hand mixer on medium until the whites are foamy. Increase the speed to medium-high and beat until soft peaks form. If you lift the beater out of the whites and a peak forms on the surface but it falls over a bit, this is the soft peaks stage. Time to add the sugar. Add the granulated sugar by sprinkling it into the batter a 1/4 cup at a time. Beat to just combine after each addition. Continue doing this until all the sugar is used. The egg whites and sugar will get thick and marshmallow-textured. Beat until stiff peaks form. A stiff peak is when the whites form a peak that doesn’t fall over when you lift the beaters out of the whites. Grab a spatula ( i know this is rubber/plastic but it’s ok to use at this stage of mixing) and start adding the flour. Sprinkle 1/4 of the flour/sugar mix over the beaten egg whites and fold it in. Continue doing this until all the flour is used. Be careful to fold until the flour is just mixed in. Spoon the batter into an ungreased tube pan. Smooth it out to the edges, into the curves, and flat on top. Next, using a skewer or a knife, run it through the batter to get rid of any air pockets. Do this gently so as not to deflate the batter. You can make a pretty design on top with your knife, I usually do swirls.

Bake in the oven for about 35-40 minutes** or until the cake springs back in the middle when touched with your finger. To cool the cake without deflating, center a large plate over the tube pan and turn it upside down. Let cool for at least two hours. This helps the cake stay tall. Loosen the cake from the pan by running a serrated knife around the edges and base. Turn the cake over onto a plate. Slice using a serrated knife and small sawing motions. Garnish with fresh fruit and a sprinkle of powdered sugar.

**If the cake is browning too quickly but not done, cover loosely with a sheet of foil.

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Hi Bakers,

I really did learn how to make these cookies to impress a boy! He had strawberry blond hair, a wide smile, and a surfer’s tan around his neck. I had a crush on him from 7th grade all the way into high school. I used to bring him a batch of lemon bars every Christmas but somehow things never worked out for us…Still, the recipe is one of my favorites and now I’ve made it gluten-free. I increased the amount of filling for a ratio I liked better and decreased the butter in the crust to keep the gluten-free flour from becoming saturated with oil. It’s a simple two-step recipe that anyone can make and it tastes like a bite of sunshine on a plate. A buttery, tender shortbread base is covered in a rich lemon filling loaded with fresh juice and zest for the brightest possible flavor. You need to make these bars and see what I’m talking about. Enjoy this one -Carolyn

Gluten-Free Lemon Bars

Makes one 9x13” pan

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose gluten-free Flour

1/4 cup almond flour, blanched

1 teaspoon sweet rice flour

1/2 cup powdered sugar

15 tablespoons butter, softened (one cup minus one tablespoon)

Wet Ingredients

6 tablespoons fresh lemon juice

2 tablespoons lemon zest*

4 large eggs

1 large egg yolk

2 1/2 cups granulated sugar

2 1/2 tablespoons Cup4Cup Multipurpose gluten-free flour

1 1/4 teaspoons baking powder

3/4 teaspoon salt

Preheat oven to 350F and place the rack in the middle of the oven. Grease or line a 9x13” pan and set aside.

In a large bowl, whisk together flour and powdered sugar. Using a hand mixer or pastry blender, thoroughly mix in butter until it resembles large soft crumbs. Press the mixture into the bottom of the pan and 1/2-3/4“ up the sides. Make sure you get an even thickness over the entire pan to ensure even baking. Bake for about 20 minutes or until the crust is lightly brown and slightly dry and firm in the middle. Cool for 10 minutes.

While the crust is cooling, start making the filling. Using the same large bowl ( you don't even have to wash it!), beat together eggs, yolk, sugar, flour, baking powder, and salt. Mix for a few minutes or until the mixture is fluffy and well combined. Scrape the sides and bottom of the bowl and add lemon juice and zest. Beat for a few more minutes. The filling will be a bit more fluffy and smells divine. Pour filling into cooled crust and bake for about 15 minutes. Rotate the pan in the oven and continue cooking for about 10-15 more minutes or until the bars are done. Insert a knife into the center of the bars and when it has thickened filling on it, it is done. You want this to be like a thick custard, so you don’t want your knife to come clean! The top of the bars will be browned and the filling will be thick enough to not move around when you take them out of the oven. Cool for about 15 minutes and then dust with a thick layer of powdered sugar. Run a knife around the edge and let the bars cool thoroughly. Cut into squares, hide from family if needed, and enjoy! If you chill or freeze the bars, the lemon flavor is even more intense.

*if you don’t have a zester, you can use the fine side of a cheese grater.

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Hi Bakers,

Blueberry muffins are a classic bake that often goes wrong and when you make them gluten-free all bets are off. A bakery in my hometown had the most crave-able muffins that I would go out of my way to get and enjoy in the park before riding home (no I wasn’t the cool kid with a car in high school but the strange one with her pants rolled up to avoid getting stuck in my bike chain) I’ve been searching for a similar recipe for decades…This is that muffin. With a moist crumb, with lots of sugar crunch on top and tons of berries. Not as sweet as cake but more than a scone. Rich without being oily. This muffin is the perfect complement to a hot cup of tea and some quiet time or something amazing to grab on your way out of the house for a quick bite. I hope you love this one as much as I do and get a chance to share a batch with your family and friends. Have fun in the kitchen and make something that tastes amazing- Carolyn

Gluten-Free Blueberry Muffins

Adapted for gluten-Free from the recipe for Cranberry Breakfast Cake by The View From Great Island

Makes 12 regular-sized muffins

Dry Ingredients

1 3/4 cups Cup4Cup Multipurpose Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

2 teaspoons baking powder

1/2 teaspoon salt

Wet ingredients

1/2 butter, softened

1 cup granulated sugar

1 egg + 1 yolk

1/4 cup 1/2 &!/2

1/4 cup unsweetened applesauce

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract

2 cups blueberries, fresh or frozen

Sparkling sugar for topping

Preheat oven to 350F and place oven rack in the middle position.

In a medium-sized bowl, whisk together flour, almond flour, sweet rice flour, baking powder, and salt. Set aside.

In a small bowl combine egg, yolk, 1/2&1/2, and extracts and set aside.

Cream butter and sugar in a large bowl until light and fluffy. Add half the dry ingredients and mix until just combined. Add egg mixture and stir until just incorporated. Add remaining dry ingredients and when mixed gently stir in the blueberries. Scoop into a lined or greased muffin tin and smooth out the top, then sprinkle with sparkling sugar. If you are using frozen berries, the batter will be very thick. The sugar is optional but will give the tops a nice crunch and sweet boost to the fruit flavor of the tops. Bake about for 12-16 minutes for fresh berries or 25-30 minutes for frozen. Muffins are done when a toothpick inserted into the center comes clean. You may need to cover the top with foil if it is browning too much.

Cool and enjoy!

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Hi Bakers,

We were pancake people. We almost never had crepes growing up. Ok, sometimes waffles, but crepes? Those were fancy and way too much trouble for the average breakfast. The only crepe I ever had as a kid was at a French restaurant. I was 8 and in order to get the tantalizing strawberry crepe, I had to eat the chicken one first…it was torture.

Crepes are not hard at all but they do require a non-stick pan and some spreading technique. They are really skinny pancakes that you can fill with anything you like or have on hand. Have some Nutella? Perfect, spread some of that on and give it a dusting of cocoa or powdered sugar. Lots of apples? Make a pie-type filling, add to the crepe, roll it up, and then top with ice cream. Have no fruit but a lemon? Ok, this is a classic crepe I’m told. Make your crepe and spread it with butter, some sugar, and a sprinkle of lemon…YUM! It seems there is no way to go wrong here. Like a tortilla, these things are made for filling and are incredibly customizable.

The hardest part of crepes isn’t difficult and in the worst-case scenario, you end up with a pancake that is still edible! I usually plan on eating the first one as a tester because it usually takes me one crepe to get it right. Are you ready to try making some? These suckers are really tasty gluten-free and the batter is indistinguishable from wheat. Enjoy-Carolyn

Gluten-Free Crepes

makes about 20 crepes

Dry

1/1/2 cups Cup4Cup gluten-free flour

4 tablespoons sugar

3/4 teaspoon salt

Wet

4 large eggs, room temp is preferred

2 1/2 cups milk

1 teaspoon vanilla

Have a flat, non-stick pan or griddle and some butter ready to go. In a medium-sized bowl, whisk together the dry ingredients and set aside. Combine wet ingredients in a large bowl until well-mixed. Add the wet ingredients to the dry and whisk together. The batter will be very thin but will get thicker after a few minutes of mixing. Scoop or spoon 1/4 cup of batter onto the middle of your buttered pan over medium/medium-high heat. Spread the batter very thinly with a crepe spreader or a spatula. It helps to work from the center out. Cook until the top is just dry and the bottom is browned. Carefully loosen the edges of the crepe and turn it over gently. Cook about 40 seconds a side. You can cook all the crepes at once and stack them together on a plate until the cooking is complete. Fill them with your favorite ingredients and enjoy! Crepes can be cooled on a rack and then stacked in an airtight container for a few days in the fridge* until ready to use.

Some filling/topping ideas

any soft, fresh, sliced fruit add syrup or sweetened lemon juice to the fruit
1 teaspoon of cocoa powder added to 2 tablespoons of honey. Heat for about 10 seconds and then drizzle over the crepe with fruit
Nutella spread into the middle with some whipped cream topping. Add mini chips or chocolate shavings as garnish
butter and granulated sugar rolled inside is one of my favorite versions and the most simple!

*Is reheating gluten-free crepes a time-saving hack for a quick treat? This is a big yes!! Store in the fridge for a few days covered. Here's how I heat them up, place them in a hot pan for about 20 seconds a side, and then flip them to reheat the other side.

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Hi Bakers, Who loves coconut?? I do and I love the chewy bits and rich, sweet, milky coconut taste any way I can get it! This easy cake recipe has tons of coconut flavor without the use of extract so it’s naturally delicious. I put coconut milk in every bit of it… the cake, simple syrup, and the frosting. This dense, moist, coconutty cake is covered in the most addictive frosting that is a buttercream/cream cheese hybrid with the best qualities of both. This is a great cake. In fact, had a piece for breakfast with my coffee and then wanted more for lunch so you know it’s good. Coconut lovers this one is for you! Enjoy -Carolyn

Gluten-Free Coconut Cake

Adapted from the Coconut Cake recipe by Sally’s Baking Addiction

makes a two layer 9” square cake

Dry ingredients

2 1/4 cups Cup4Cup multi-purpose gluten-free flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour*

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

Wet Ingredients

3/4 cup butter, softened

1 2/3 cups granulated sugar

4 large eggs

1/2 cup buttermilk

3/4 cup full-fat coconut milk, shaken

2 tablespoons applesauce, unsweetened

1 teaspoon vanilla extract

1 cup sweetened shredded coconut desired

Coconut Simple Syrup

1/2 cup coconut milk liquid or low-fat coconut milk

1/2 cup granulated sugar

Cream Cheese Buttercream Frosting

6 tablespoons butter, softened

1-8 ounce package of cream cheese

2 tablespoons coconut milk solids

1 teaspoon vanilla

3 cups powdered sugar ( you can use more if you want the frosting thicker)

Garnish

coconut chips

Toasted coconut chips ( Bake in a 350F oven on a baking tray for about 5- 10 minutes or until golden brown. Stir these and watch carefully, they can burn quite quickly! I browned mine while the cake was cooling and the oven was still hot.)

Preheat the oven to 350F and grease two 9” square pans.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl, mix together butter and sugar for a few minutes or until light and fluffy. Scrape down the bowl and add the eggs. Beat for 2 minutes or until combined thoroughly. Add buttermilk, coconut milk, applesauce, and vanilla, and mix well. Add dry ingredients to the wet and stir until almost mixed. Add coconut and mix until just combined. Scrape down the bowl and mix briefly. Divide the dough evenly into the two baking pans and place on the center rack of the oven. Bake for 15 minutes and then rotate the pans. Bake for about 15 more minutes or until a tester inserted into the middle of the cake comes out clean. Cool cakes completely on a rack. Run a knife around the edge of the cakes before removing them from the baking pans. If not using immediately, wrap cakes well with plastic wrap and refrigerate for up to 3 days until ready to frost.

Coconut Simple Syrup Step

In a small saucepan combine coconut milk and sugar. Cook while stirring over medium-high heat until sugar dissolves and the mixture is the consistency of syrup. Cool until warm. Brush the top of each cake with the syrup and let it soak in. If the cakes are cold, poke holes all over the surface of the cake to speed up the absorption of the syrup.

Frosting

Beat butter with an electric mixer in a medium-sized bowl until no lumps remain. Add cream cheese and coconut cream solids and beat until just combined. Add powdered sugar and vanilla and beat until smooth. Frosting can be made ahead and stored in the fridge or used immediately.

When the syrup has soaked in, frost the top of one of the cakes. Put the frosted side and the soaked top of the other cake together. Frost the top and sides of the stacked cake. I like to do this messy and make a lot of swirls and points for texture. Press coconut flakes onto the side of the cake and cover the top with toasted coconut. Enjoy!

*Sweet rice flour is made from glutinous rice and is different from regular rice flour. I buy the Koda Farms brand online.

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Hi Bakers,

If you love caramel and chocolate these are for you! Twix lovers? These bars have the same appeal as the candy but with better-tasting layers… and you get an entire pan to enjoy! No judgment here about how many pieces you had to “taste”… I modified this recipe for gluten-free by reducing the amount of butter in the shortbread and adding some different flours to give the bars the right texture. I hope you love these decadent treats as much as I did. Treat yourself to something special and curl up with one of these and your favorite hot drink-Carolyn

Gluten-Free Millionaire Bars

Modified for gluten-free from Sugar Spun Run’s recipe for Millionaire Bars

makes one 8”x8” pan

Shortbread

Wet Ingredients

12 tablespoons butter, softened

1/4 cup granulated sugar

1/3 cup brown sugar, lightly packed

1 large egg yolk

1 teaspoon vanilla extract

Dry Ingredients

2 cups Cup4Cup Gluten-Free flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

Spread evenly into the bottom of a greased or lined 8”x8” pan. Bake for about 25-30 minutes or until shortbread is golden brown all over and cooked in the center. Let cool completely. Once the bars are cool, start making the caramel layer.

Caramel

1-14 ounce can of sweetened condensed milk

8 tablespoons butter

1/2 cup brown sugar

2 tablespoons corn syrup

1/2 teaspoon salt

1/2 teaspoon vanilla extract

Add all the caramel ingredients to a medium-sized saucepan and heat on medium until the butter melts. Stir constantly and cook for about 5-10 minutes or until caramel thickens, deepens in color, and pulls away from the edge of the pan when stirred. The temperature should reach about 230-235F. Pour over the cooled bar cookie layer and spread evenly. Let cool completely. Once the caramel has set and is cooled, prepare the chocolate layer.

Chocolate Ganache

3 cups semi-sweet chocolate

1/2 cup heavy cream

Heat cream in a medium-sized microwave-safe bowl until warm but not boiling. Add chocolate and stir. If the chocolate is not completely melted, heat the mixture in 5-10 second intervals in the microwave. Stir until just smooth. Spread over the cooled caramel layer. Let the chocolate layer completely cool. Brush the top of the chocolate with some gold leaf if desired to make the bars even fancier. Cut into squares and enjoy!

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Hi Bakers,

Don’t you want to cut into a warm slightly sweet biscuit bread with a beautiful craggy top and tons of sweet dried fruit inside? Yes please, I say! I’ll grab the butter and honey and we can dig in. I have no shame in saying I ate three pieces of bread during the taping of this episode because it was so darn good. This easy bake comes together quickly and you don’t have to wait for the yeast to work since Irish Soda Bread uses baking soda and buttermilk to rise! Try this making this treat sometime soon and have it for breakfast, a midmorning snack, or anytime -Carolyn

Gluten-Free Irish Soda Bread

Makes one 9” round loaf

Dry

3 1/4 cups Cup4Cup Gluten-Free Multipurpose Flour

1 cup gluten-free oat flour*

1 teaspoon sweet rice flour

3 tablespoons granulated sugar

1 teaspoon baking soda

1 teaspoon salt

5 tablespoons butter, cold

Wet

1 1/2 cups buttermilk

1/4 cup applesauce, unsweetened

1 large egg

1 cup currants or raisins, lightly dusted with flour

Preheat oven to 375F and set the rack in the middle position. Grease a 9” cast iron pan or baking dish.

In a large mixing bowl whisk together dry ingredients except for the butter. Next, cut in butter and set aside.

In a small mixing bowl combine buttermilk, applesauce, and egg. Add wet ingredients to dry and mix until the dough just comes together. Stir in currants to evenly distribute them. Then, gather the dough into a ball and knead it on a floured counter a few times until you can shape it into a round loaf. Transfer the dough to the baking pan and score an “X” lightly into the top with a serrated knife. Bake for 45-50 minutes or until the bread is done. Check the bread about 20 minutes into the bake for color and tent with foil if the bread is already browned. The bread is done when a cake tester inserted into the middle comes clean. Cool for 10 minutes and cut with a serrated knife. I like my Irish Soda Bread with butter and honey. Enjoy!

I make my own oat flour with gluten-free oats ground in a food processor or spice grinder.

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Hi Bakers, Here is a dessert for all cobbler and cherry lovers! This rich dessert is easy and so full of cherry flavor that I know you’ll love it. A bit of almond extract and lemon juice in the filling brighten and enhance frozen cherries quickly into a velvety, deeply delicious filling. Lightly sweetened cobbler tops this homey favorite that deserves a place on your table! Have fun making and eating this one -CarolynOops alert! In the audio I said cobbler has 2 teaspoons of sugar instead of 2 tablespoonsGluten-Free Cherry Cobbler Version 2Cherry Filling6 cups frozen, pitted sweet cherries, thawed1/2 cup granulated sugar1 medium lemon zest and juice (about 1/4 cup of juice)1/8 teaspoon almond extractCobblerDry Ingredients1 cup +1 tablespoon Cup4Cup gf Flour2 tablespoons granulated sugar3/4 teaspoon baking powder1/4 teaspoon baking soda1/4 cup blanched almond flour1/4 teaspoon salt1/4 cup butterWet Ingredients1 large egg1 tablespoon unsweetened applesauce6 tablespoons buttermilkPreheat oven to 400F.Add filling ingredients to a medium saucepan and mix together well. Cook while stirring over medium heat until the mixture thickens and starts to gently boil. Take off the heat and set aside.In a large bowl whisk together dry ingredients except for butter. Cut in butter until it is in small pieces and resembles bread crumbs. Set aside this mixture. In a small mixing bowl whisk together milk, egg and applesauce. Add milk mixture to the dry and stir together until a soft dough comes together. Scrape the bottom of the bowl to make sure all the dry is incorporated. Transfer dough to a floured counter. Pat into a circle 1/2” thick. Cut into shapes 2.5” wide. Pour filling into a round pie 9” baking pan. Arrange cobbler pieces on top of warm cherry filling. Place cobbler pan on a baking tray to catch any drippings. Bake for about 35-40 minutes or until topping is completely cooked. The cobbler will brown well before the dough is done, so check cobbler color in 10 minutes, if dough is browned cover it with foil to slow browning. Cool cobbler for five minutes. Serve with vanilla ice cream. Enjoy!If you are wondering if cobbler topping is cooked, you can gently lift up the edge and see if the dough is cooked on top bottom side. You can also use a instant thermometer and test cobbler dough temperature, it should read 205F-210F.--- Send in a voice message: https://anchor.fm/carolyn-hillyer/message

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Hi Bakers, Turn (mostly) sugar and egg whites into something spectacular! This light-as-a-cloud dessert has a delicate, crisp crust and a softer marshmallow-like center. The meringue shells are filled with fresh whipped cream, mixed berries, and a bit of sweet/tart lemon curd. This phenomenal dessert looks much harder to bake than it really is. Make this show-stopper when you really want to make a statement or just want to eat something unusually delicious -Carolyn

Pavlova (meringue shells) with Lemon Curd and Fresh Berries

makes six 4”x1” pavlova shells

5 large eggs or about 2/3 cup of egg whites

1/8 teaspoon cream of tartar

1 1/4 cups granulated sugar

3 teaspoons cornstarch

1 tablespoon lemon juice

Filling

lemon curd*

whipped cream

Topping

Fresh berries or other soft fruit

Preheat oven to 300F

Do not use plastic bowls for this recipe! Any residual oils will prevent the egg whites from whipping. Separate eggs being extra careful not to get any yolk into the white. Save the yolks to make the curd. Beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add sugar while beating. Once the sugar has dissolved and is no longer grainy, add lemon juice and mix for a few seconds. Next, add cornstarch mixed with 1 tablespoon of granulated sugar. You can sift this onto the batter or just sprinkle it in. Mix completely. Your batter should be dense, thick, and look like marshmallow fluff.

Using parchment paper, line the baking tray. Use a dab of meringue between the tray and the paper to keep it from slipping. Using a large spoon, shape 1 cup of the meringue into a 4” circle with a small lip around the edge. You can make swirls or points in the meringue to give it some texture. Piping the batter from a bag is a neat way to shape it as well.

Turn down the oven to 225F and bake meringues for about 45 minutes or until meringues are dry to the touch. Turn off the heat and leave them in the oven for a few hours or overnight to dry out. They can then be used right away or stored in an airtight container.

Assemble pavlova by spreading a bit of curd on the shell and topping it with whipped cream and berries. I like to stir some curd into the whipped cream and add to the pavlova first and then top with a whipped cream layer followed by berries. Enjoy!

*Lemon Curd

5 egg yolks

1 cup granulated sugar

1/2 cup lemon juice

4 tablespoons of butter

Whisk together yolks, sugar, and juice. Heat over a double boiler while stirring for about 7-10 minutes or until the curd coats the back of the spoon. Remove from heat and stir in butter. Pour into the container and cover. Cool completely. This curd is very thick and depending on how you are using it you may want to thin it with some fresh juice.

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Hi Bakers! Welcome to Season two of the podcast!! I'm excited to bake with you for another year and share amazing gluten-free recipes with you. This bake has no flour and is naturally gluten-free but you won't miss the flour one bit. Flourless Chocolate cake is a rich and chocolaty bake that is perfect for a special occasion but easy enough to make on a weeknight. It can be made a day ahead and garnished the day you serve it. Ice cream or whipped cream and fresh fruit are two tasty ways to eat it. This recipe was modified from the New York Times recipe for Flourless Chocolate Cake. I added less butter, some espresso and a bit of cocoa powder. I hope you love this rich dessert as much as I do -Carolyn

Naturally Gluten-Free Flourless Chocolate Cake

makes one 8” or 9” cake

2 tablespoons butter

1 cup semi-sweet chocolate chips

2 teaspoons espresso dissolved in 2 tablespoons of hot water

4 large eggs

1/2 cup granulated sugar

2 tablespoons dark cocoa powder

1/2 teaspoon salt

Garnish with cocoa powder or powdered sugar

top with fresh fruit, whipped cream, ice cream, or any combination of these

Preheat oven to 350F and place rack in the middle of the oven. grease and line an 8” or 9” cake pan with parchment paper. You can also use a springform pan.

Melt together butter and chocolate chips in the microwave or over hot water. Add espresso and stir well. This may take a minute because the chocolate mixture is very thick.

Beat eggs in a large bowl until light yellow in color and fluffy. In a small bowl thoroughly combine sugar, salt, and cocoa powder. Make sure no cocoa lumps remain. Add sugar mixture to eggs and stir until just mixed. Using a spatula, add the chocolate mixture to the batter making sure to scrape the bowl and incorporate the thicker chocolate completely into the egg batter. Pour into prepared pan and bake for 15-20 minutes or until puffed. Cool completely. Dust with cocoa powder or powdered sugar. Serve with fresh fruit or your favorite garnish. Enjoy!

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Hi Bakers, Citrus Cheesecake is another top episode of 2022 that can't be beaten! I've made a lot of cheesecakes and this is my new favorite flavor! The mix of citrus together is even better than lemon or orange and has a sunny taste you can't find in a store-bought cake. The recipe takes a bit of time but none of it is very complicated. I will walk you through all the tricks and you'll see how easy it is to make this amazing dessert. This recipe was created with a slight twist on a lemon cheesecake I made years ago. I wanted a light and fresh taste with less tartness. Sweet Mandarin oranges were just the thing to round out the lemons and add to the citrusy feel. Another bonus is the beautiful orange color of the curd topping! If you choose to make the sour cream topping instead, the cheesecake will have a more subtle citrus flavor. The recipe link is included here since the whole recipe was too long for the show notes! I hope you have fun and let me know how it goes -Carolyn

https://drive.google.com/file/d/1u5xB0g412hkIG37bdS9FY8w4I6n62rCe/view?usp=share_link

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Hi Bakers, I'm revisiting some of the top episodes of season one! Spice Cake is a very special recipe to me and some of my friends and family's favorite. I hope you can share this bake over a warm cup of coffee or after a cozy dinner!

This cake is moist and has a fine crumb. It has a rich flavor that only an array of spices can bring. Burnt butter icing is something my grandmother made. It’s not really burnt, but the milk solids are browned just enough to bring a toffee taste to the icing. This is the cake of my childhood, a Norman Rockwell painting on a plate. Family, joy, and food! Make this and you will have to keep people from peeling the icing right off the cake! Yes, it’s that addictive.

I've included a link to the recipe below, it was too big to include in the show notes. Please let me know if you have any questions and how you liked the cake. Also, and FYI...some of the mixing times in the audio were shortened for editing reasons. Thanks so much for listening~Carolyn

https://drive.google.com/file/d/11zGX0yfpduUk18sWOcqc2eUbTlZ1VuZM/view?usp=sharing

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Hi Bakers, English Toffee is one of my most requested treats and always gets rave reviews! An almost magical process turns butter, sugar, and water into delicious candy. You can make this! I urge you to try and be rewarded with the best toffee you’ve ever eaten! It’s so buttery and rich with a nice crunch followed by a chew with chocolate and nuts! This recipe has been in my collection for so long it is just a tattered scrap of paper and I believe its origin is Bon Appetit magazine but I can’t find the recipe anywhere to confirm this! I hope you love it as much as I do and become a proficient candy maker too. So many candy recipes are gluten-free that it makes sense for a person with gluten intolerance to hone this skill. Have fun with this one and try not to eat it all at once- Carolyn

English Toffee

Recipe from my teenage recipe file (most likely from an old Bon Appetit)

1 cup butter

I cup granulated sugar

1/4 cup water

1 teaspoon vanilla

2 cups chocolate, semisweet, milk or white chocolate chips

1 1/2 cups roughly chopped roasted nuts

Grease a baking sheet or silicone mat with butter and set aside. In a heavy-bottomed saucepan, cook butter, sugar, and water. Stir continuously over medium heat with a wooden spoon until the candy reaches 305F aka the hard crack stage. You can use a candy thermometer or use ice water to test this. If you drip a bit of candy mixture in ice water and it cracks when you break a cooled piece this is a hard crack. The toffee will be a deep brown color and smell like caramel. Take the pan off the heat and stir in the vanilla. Pour onto the prepared pan or silicone mat. If you want thinner toffee, tilt the pan a bit to spread it out. Cool completely. If there is oil on the surface of the toffee, use a paper towel to wipe it off. Spread with melted chocolate and immediately sprinkle with nuts. Let cool and turn over and cover the other side with chocolate and nuts. When chocolate is hardened, break it into pieces and store it in a bag or airtight container. Enjoy!

Options for not coating both sides in chocolate.

Toffee brittle- Pour hot toffee onto nuts, coconut shreds or anything else you want to be covered in toffee. I really like using cashews, coconut and cocoa nibs. Break up toffee and share with friends.

Dipped ends-break toffee into large chunks and dip one end into chocolate and then nuts.

*It took twenty minutes for my toffee to reach the hard crack stage.

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Hi Bakers, It’s the 1970’s and you’ve just run home from school and are starving. We didn’t have any cool snacks in the house growing up, but sometimes I would open the door and smell this Applesauce Cake! It was one of the few treats we had regularly and I always loved it. Maybe my Mom baked it because all the fruit made it healthier in her eyes. Applesauce cake has just a bit of spice and subtle apple flavor. It’s the perfect sweetness for dessert or an afternoon snack. A cup of applesauce in the batter makes the cake moist but light. I love adding some mixed dried fruit and baking small loaves to give to friends. The fruit cake everyone enjoys! Have fun eating and baking this simple yet delicious cake-Carolyn

Gluten-Free Applesauce Cake

Adapted for gluten-free from The Joy of Cooking’s recipe for Applesauce Cake

Dry Ingredients

1½ cups Cup4Cup Multipurpose Gluten-Free Flour

¼ cup blanched almond flour

1 teaspoon sweet rice flour

1 teaspoon soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground cloves

Wet Ingredients

½ cup softened butter

1 cup lightly packed light brown sugar or granulated

1 large egg

1 cup raisins

1 cup mixed dried fruit or nuts

1 cup unsweetened applesauce

Preheat oven to 350F and grease a 10’ tube pan.

In a medium-sized bowl, whisk together dry ingredients and set aside.

Beat butter and sugar together until well combined. Add egg and mix well. Stir in dry ingredients until just mixed. The batter will be very thick like cookie batter. Add the dried fruit and mix in. Stir in applesauce until just mixed. The batter is dense, so it takes a minute or two to incorporate the applesauce completely. Scoop into the prepared tube pan and smooth the top. Bake on the center rack for 40-45 minutes or until the cake springs back when touched in the center or a knife inserted into the cake comes out clean. Cool on rack. Enjoy!

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Hi Bakers,

This is my favorite chocolate cake in cupcake form. It has the best flavor I've ever tasted and most years I make it for my birthday. The cupcake is sweet and darkly chocolate without any other flavor distractions. The whipped cream and dense fudge frosting all work with the cupcakes to make it the best possible dessert. I hope you decide to try and share these cupcakes with everyone you love -Carolyn

Gluten-Free Perfectly Chocolate Cupcakes

Recipe modified from The Perfect Chocolate Cake by McCall’s Cooking School

Makes 12 large cupcakes

Cocoa

½ cup Unsweetened Cocoa Powder

¾ cup +2 tablespoons boiling water

Dry

1¼ cups Cup4Cup Multipurpose Flour (preferred) or King Arthur GF Flour blend

⅛ cup blanched almond flour (2 tablespoons)

½ teaspoon Koda Farms Sweet Rice Flour

1 teaspoons baking soda

¼ teaspoon salt

¼ teaspoon baking powder

Wet

½ cup butter, softened

1¼ cups granulated sugar

2 large eggs

¾ teaspoons vanilla extract

⅛ cup unsweetened applesauce (2 tablespoons)

Cream filling

½ cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Frosting

3 oz semisweet chocolate chips (~½ cup)

¼ cup light cream or milk

½ cup butter

1¼ cups powdered sugar

Mix cocoa with boiling water in a medium-sized bowl and whisk until mixed.

Set aside in the fridge to cool completely.

Preheat the oven to 350F and place the rack in the middle position of the oven. Line the cupcake pan with paper liners.

Mix flours, baking soda, salt, and baking powder in a medium-sized bowl with a whisk. Set aside.

In a large bowl, cream butter and sugar until combined. Add eggs, applesauce, and vanilla, and beat at high speed until light and fluffy. Scrape the bowl as needed. Mix in the dry ingredients in fourths alternating with the cocoa mixture. You want to start and end with the flour mixture. The batter will be thick. Scoop batter into cupcake pan ¾ full and smooth the top.

Bake for about 15-17 minutes or until the cupcakes spring back in the center when touched with a finger. Cool on a rack.

Once the cupcakes are completely cool, cut a cone-shaped piece out of the top of each cupcake. Put cupcakes in the refrigerator to make sure they are cold before you fill them with whipped cream.

In a medium-sized bowl, whip heavy cream with powdered sugar and vanilla until stiff. Spoon or pipe whipped cream into the top of the cupcakes and set cupcakes in the freezer while you make the frosting.

Frosting

Melt butter in a microwave-safe bowl. Add chocolate chips and whisk until melted. Add powdered sugar and mix thoroughly. Add cream and beat over a bowl of ice until spreadable consistency. Frost cupcakes and store them in the refrigerator. The frosting will get hard and fudge-like when cold. Enjoy these phenomenal cupcakes!

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Hi Bakers! It's pie season and this is one of my favorites. This pecan pie has more flavor than most due to the browned butter, brown sugar, and dark corn syrup. It has a richer caramel taste without detracting from the pecans and this crust is so good no one will guess it's gluten-free. I hope you try this tastier version of an old favorite and add it to your holiday table- Carolyn

Gluten-Free Browned Butter Pecan Pie

Gluten-free Pie Dough (makes enough for two 9” single-crust pies)

Dry ingredients

2 cups Cup4Cup Gluten-Free Multipurpose Flour

1 teaspoon sweet rice flour

1 teaspoon whey protein isolate

½ teaspoon salt

1 teaspoon granulated sugar

¼ teaspoon xanthan gum

Wet ingredients

⅔ cup butter, cold and cut into chunks

2 tablespoons shortening

3-3½ tablespoons ice water

To make the crust, in a large bowl whisk dry ingredients together until thoroughly mixed. Cut in butter and shortening until the mixture resembles crumbs. Sprinkle the mixture with 3-3½ tablespoons of water or enough water so that you can gather the dough into two balls. Use dough immediately or shape it into flattened disks and wrap it with plastic until ready to use.

Pecan Filling

⅓ cup browned butter

3 large eggs

1 cup light brown sugar

½ cup dark corn syrup

½ cup golden or light corn syrup

½ teaspoon salt

1 teaspoon vanilla extract

1 cup pecan halves

Preheat oven to 450F.

Line the pie pan with dough and prick the bottom with a fork. If pie dough rips you can repair it with scraps and it will be just fine! Bake for 5-7 minutes which is called par-baking :) Let cool.

Reduce oven to 375F

In a small saucepan, heat butter until it melts and the solids start to brown and smell like caramel This can happen very quickly, so do not walk away from your butter! Set aside to cool.

In a medium-sized bowl, beat the eggs, brown sugar, corn syrup, salt, and browned butter until well mixed. Stir in pecans and vanilla. Pour into par-baked pie shell and bake for about 40-50 minutes or until a knife inserted into the center comes out clean. The pie should be a bit jiggly in the center but not liquid. If the edge of the crust is getting too brown, cover the edges of the pie with foil until it is done. Cool completely before cutting. Enjoy!

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Hi Bakers,

Do you love big soft molasses cookies? These are just what you’re looking for. Boldly spiced with a ton of flavor and crisp sugary edges. These are the best! I modified my favorite recipe to be gluten-free by substituting the wheat flour for gluten-free, adding tapioca flour and sweet rice flour. I also added some xanthan gum for chew. Sweet potato helps keep them moist. Curl up in a warm blanket, put on a good movie, and enjoy this tasty favorite -Carolyn

Gluten-Free Soft Molasses Cookies

Adapted for gluten-free from Cook’s Illustrated Spiced Molasses Cookies recipe.

Dry

2 1/2 cups Cup4Cup Multipurpose Flour

1 tablespoon tapioca flour

2 teaspoons baking soda

1 1/2 teaspoons sweet rice flour

1/2 teaspoon salt

1/4 teaspoon xanthan gum

1/1/2 teaspoons cinnamon

1 teaspoon ginger

3/4 teaspoon cloves

1/4 teaspoon allspice

Wet

3/4 cup butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg + 1 yolk

1/3 cup blackstrap molasses

1 teaspoon vanilla

2 teaspoons sweet potato puree

Preheat oven to 375F and place rack in the center position.

In a large bowl, whisk together dry ingredients and set aside.

In a medium-sized bowl, combine butter and sugar. Add egg, yolk, molasses, vanilla, and potato puree, and still well. Add dry ingredients and stir until well mixed. Scoop into balls about 2.5 tablespoons in size. Roll in large grain sugar and place on a parchment-lined cookie sheet. Bake for about 9-14 minutes or until the outside is set but the center is puffed and soft. Let cookies cool for 5 minutes on the sheet and then transfer them onto a rack until completely cool. Store in an airtight container. Enjoy!

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Hi Bakers!

If you love pumpkin and don’t want to work too hard to make something unforgettable you need to try these Pumpkin Donuts with Browned Butter Icing! They are moist and delicious and such a quick bake you can’t go wrong. Pairing pumpkin with my favorite icing is a match made in heaven. Really, it’s hard to think of something sweet that wouldn’t be better slathered in yummy browned butter. I may be biased because I spent a lot of my childhood dreaming about peeling thick layers of this off of my grandmother’s bundt cake when she wasn’t looking… If you’ve never tasted it, you can expect all the same flavors of caramel and toffee. I hope you treat your family and friends to this Fall favorite made better with browned butter. Have fun in the kitchen making this one! -Carolyn

Gluten-Free Pumpkin Donuts with Browned Butter Icing

Adapted for gluten-free from King Arthur’s Pumpkin Cake Doughnut Recipe

Dry

1 1/2 cup +2 tablespoons Cup4Cup Gluten-Free Multipurpose Four

1/4 cup oat flour or 1/4 cup almond flour or a blend of both

1 teaspoon sweet rice flour

1 1/2 teaspoons of baking powder

1/2-1 teaspoon of salt

1 1/2 teaspoons of pumpkin pie spice

Wet

1/2 cup canola oil

1 cup granulated sugar

3 large eggs

1 1/2 cups pumpkin puree (Libby’s preferred)

Preheat the oven to 350F and place the rack in the middle position.

Whisk together dry ingredients in a medium-sized bowl and set aside.

In a large bowl, combine oil and sugar then add pumpkin and eggs. Add dry ingredients and mix until just combined. Pipe or scoop into greased donut pans. Bake for 12-15 minutes or until the donut springs back when touched in the middle. Cool on a rack and frost or roll in cinnamon sugar.

Brown Butter Icing

1/4 butter

3 cups of powdered sugar

1 tablespoon milk or more to achieve a thickness to dip donut :)

Melt butter in a medium-sized saucepan and continue cooking over medium heat until butter solids brown and you can smell caramel. Stir or swirl to prevent uneven heating. The foam on top may stay light-colored but you should remove the butter from the heat as soon as it achieves a deep golden color. This will take about 5 minutes depending on your stove and the temperature of the butter. Remove from heat and add 2cups of powdered sugar. The mix will be the texture of dry crumbs and this is what you want. Next, add small amounts of milk to achieve the icing thickness you desire. I like to dip my donuts, so I like the consistency of thick honey. Sprinkle immediately with sprinkles or spices if you want to give donuts a festive and pretty look. These will keep for a day at room temperature but will stay fresher in the fridge.

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Hi Bakers!

Welcome back to my kitchen :) Flan is so underrated. I think most people have never had it or haven’t tried a good one. For me, flan should be a sweet caramel dream. The softest milky sweet custard bathed in a golden lake of caramel. It should be incredibly smooth and light and impossible to stop eating! Don’t you want to make some today? Keep in mind that the flan will need to be cooled before eating so make it a day ahead to accommodate this. There are a few steps to making flan that seem intimidating but are quite doable. Making the caramel, adding hot liquid to raw eggs without making a scramble, and knowing when the flan is done. I’ve got you covered on all three of these…so let’s get to baking. -Carolyn

Flan

Recipe inspired by my Mom’s recipe

Caramel**

3/4 cup granulated sugar

Custard

4 large eggs, beaten well

4 cups whole milk or 3 3/4 cups 2% milk + 1/4 cup cream

3/4-1 cup of granulated sugar ( I use the lesser amount if I heat my milk in the caramel pan)

1 teaspoon vanilla

pinch of salt

Preheat oven to 325F

Place a large roasting pan in the center rack of the oven. Fill with 1-1.5 inches of water. Make sure your pan is large enough to hold all your ramekins filled with flan. You will be baking them in a water bath so they get more even heat and don’t crack on the top.

Have ramekins on the counter ready for the caramel. In a small saucepan, heat 3/4 cup of sugar for the caramel. Use medium heat and don’t leave this alone on the stove! It can burn very quickly. The sugar will begin to melt at the edges and start to turn brown as it caramelizes. Gently shake the pan to move it around and melt it thoroughly You can lift the pan away from the burner if it is browning too fast…I have an electric stove and do this a lot. Resist the urge to stir! It results in a sugar candy-covered spoon :( When the caramel turns a deep well…caramel color remove it from the heat. Immediately pour into the bottom of the ramekins and try to divide the amount evenly! I am terrible at this but it doesn’t matter since it turns into syrup once it has cooled overnight.

In a medium-sized bowl, beat eggs until well mixed. Add salt and vanilla and beat a minute more.

Use the saucepan with caramel residue in it to heat up milk (or milk and cream). Stir frequently over medium heat so that the milk is heated up and just bubbling around the edges. This is what it means to scald the mike FYI. Remove milk from the stove and slowly pour a small amount of hot milk into the egg mixture while stirring. Mix quickly and add slowly so that the milk doesn’t cook the egg. Add all the milk and mix for another minute. Divide mixture into ramekins with caramel. Gently set into a hot water bath so dishes are not touching, Bake for about 45-55 minutes depending on the size of your ramekins and your oven. Test doneness by inserting a knife into the center and if no liquid milk is on the knife it is done. You should have some slightly thickened custard on the knife. Remove from the water bath and cool for one hour. Cover the flan and cool overnight in the refrigerator. You can eat them straight out of the dish which is less spectacular or unmold them. To unmold, run a small, sharp knife all the way around the edge of the ramekin to separate the custard from the dish. Cover custard with a plate with sides. invert the plate so the custard is upside down. gently remove the dish and garnish as desired. Enjoy this beauty!! YUM :)

** if you don’t want to deal with the caramel you can choose to make a flan without it or add a substitute. I used a few tablespoons of real maple syrup and even 2 T of dark brown sugar instead of caramel. The flan may be lighter than the caramel one, but will still have a good taste. You can garnish this with fruit and the lighter caramel will be less noticeable

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Hi Bakers! This was my favorite oatmeal cookie before I became gluten-free and I always wanted to adapt this so I could still enjoy them! Well, I finally did it and these are as good as I remember. Sweet and buttery with tons of oats! I love mixing up the add-ins and making whatever variations suit my current mood. The last time I made them, I added dried tart cherries and dark chocolate chips! I’m making those again, you can’t go wrong with these two flavors in a hearty cookie. I almost feel like this is an acceptable breakfast since they are so packed with whole grain oats…who’s with me on thinking these are a great grab-and-go with a coffee? Bake up a batch and send me the photo I love to know what you are baking! -Carolyn

The Best Gluten-Free Oatmeal Cookies

Adapted for gluten-free from the Quaker Oat’s Vanishing Oatmeal Cookies Recipe

Dry Ingredients

3/4 cup Cup4Cup Multipurpose Flour

1/2 teaspoon sweet rice flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon xanthan gum

Wet ingredients

1/2 cup butter, softened

1/2 cup brown sugar, lightly packed

1/4 cup granulated sugar

1 large egg + 1 yolk

1/2 teaspoon vanilla

1 1/2 cups old-fashioned gluten-free oats

1 cup chips of any kind or a combination of dried fruit, nuts, and chips

Preheat oven to 350F. In a medium-sized bowl, whisk all dry ingredients together and set aside.

In a large bowl, cream butter and sugars. Add egg, yolk, and vanilla and mix until combined. Add dry ingredients and stir until well mixed. Add oats and other add-ins and stir to combine. Scoop in 2 tablespoon-sized portions and bake for 10-13 minutes or until browned around the edges and just set in the center. If you want a puffier cookie, freeze dough portions first and cook for about 15 minutes. Enjoy!

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Hi Bakers! There used to be a cookie called Lemon Coolers that I loved when I was a kid. It was like a powdered sugar-covered Nilla wafer with lemon flavor. I ate a lot of these and I was usually a sugar-covered mess when I was done. This is not the cookie you can sneak eat in the pantry…the sugar gives you away every time! Now is your chance to try and love another beautiful citrus-flavored shortbread. These cookies are easy to make and hard to screw up! I love giving them away during the Winter holidays when they stand out in a sea of gingerbread and fudge! They are just as tasty in Summer with a bowl of fresh fruit or ice cream! I hope you make and enjoy these time and again like I do! - Carolyn

Gluten-Free Lime Meltaways

Adapted from the recipe by Martha Stewart. This recipe was modified for gluten-free by changing the flour, adding sweet rice flour (for a bit more wheat flour feel), decreasing the butter by a tablespoon, and omitting the cornstarch since the blend of flour I love already contains it.

Dry

1 3/4 cups plus 4 Tablespoons Cup4Cup Multipurpose flour

1 teaspoon Sweet Rice Flour

1/4 Teaspoon salt

3/4 cup minus 1 Tablespoon softened butter

1 cup confectioners sugar

3 tablespoons lime juice

The zest of two limes

Whisk dry ingredients together in a bowl and set aside. Cream butter and sugar in a medium-sized bowl until light and fluffy. Add lime juice and zest and mix thoroughly. Add dry ingredients and mix until just combined. Divide into two balls and roll into logs about 1.5 inches in diameter on pieces of parchment. Roll them up in paper and chill for at least one hour or freeze them if you want to bake them later.

Preheat oven to 350F. Slice chilled logs into coin shapes about 1/8 inch thick and bake on parchment paper cut side down and one inch apart. Bake for about 12-14 minutes or until coins are barely browned but firm in the middle. Cool on a rack for 8 minutes and then roll or shake in powdered sugar while still warm. Return to the rack to cool fully. I like to stack my cooled cookies in muffin cups which seems to keep them from breaking and is a much easier way to store them. Enjoy!

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Hi Bakers, Thanks for joining me in the kitchen again! I love this bake!! OK, I love all my bakes but this one is so tasty and just what I want to eat in Summer. I worked really hard developing this crust for pies, galettes, and tarts and I am really happy with the result. You won't be able to tell it's not wheat :) I can't wait to have you try it and let me know what you think. It's just the right texture of crisp and tender with a great buttery taste and the fruit filling is sweet but still tastes fresh and just picked. Make this today and take advantage of all the great seasonal fruit. -Carolyn

Summer Fruit Galettes

The crust is modified from The Joy of Cooking's recipe for pie dough and the filling is modified from the New York Times and the Kitchn.com recipe for a galette.

Crust

Dry

2 cups gluten-free flour

1 teaspoon sweet rice flour

¼ teaspoon xanthan gum

½ teaspoon salt

1 teaspoon plain protein powder isolate

1 teaspoon granulated sugar

Wet

⅔ cup cold butter, cut into small chunks

2 tablespoons shortening

3¼ tablespoons ice water

Add dry ingredients to a medium-sized bowl and whisk thoroughly.

Cut in butter and shortening with a pastry blender or fingertips until the mixture resembles bread crumbs but still has some pea-sized bits of butter. Add ice water and mix until just combined. It will be a soft and wetter dough than some pie crusts. Divide into 4 portions for individual galettes or leave as one large one. Roll into balls and flatten into discs. Let dough rest and hydrate in the refrigerator for at least 30 minutes.

Galette Filling

Sugar Mix

⅔ cup granulated sugar

4 teaspoons corn starch

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

a pinch of salt

2 lbs fresh stone fruit or berries

Preheat the oven to 400F.

In a small bowl mix together sugar and corn starch. Add the remaining ingredients and mix again. It will look like wet sand.

Slice large fruits no bigger than ¼ thick or chop in large chunks. Berries do not need cutting unless they are huge. Add the fruit to ¾ the sugar mixture and stir to mix.

Roll out the galette crust on a silicone mat or cutting board with some flour on both sides to prevent sticking. Roll into a rough circle about 1/16 of an inch thick.

Place the remaining sugar mix in the center of the dough circle extending outward leaving about 1½ - 2 inches clear. Then place about ⅔ cup of fruit in the center piling it up a bit. Gently fold dough edges overlapping the fruit center by about ½ inch. Pleat and fold to make a rough circle. Repair any tears by smoothing them over with your hand or using any extra dough to patch them. Brush the turned-over edge of dough with cream or an egg wash and sprinkle with large grain sugar. Bake individual galettes for 20-25 minutes or until crust is browned and fruit is bubbling hot.** Immediately upon removing the pastry from the oven, brush the fruit filling with apricot or another clear jelly to give it a bit of extra sweetness and shine. Cool for five minutes and then transfer the galettes to a wire rack to cool thoroughly before eating. My favorite flavor was plum and nectarine berry. Enjoy and let me know your favorite flavor!

**If you decide to make one large galette, it should take about 35-40 minutes to bake.

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Hi Bakers, We are fully into Summer now and another lemon dessert is always a welcome complement to the fresh berries in season. We planted a lemon tree everywhere we lived since it was such an essential part of our cooking. We used it almost daily in my mom's salad dressing and in numerous desserts. This is a favorite of mine because it feels like magic when the batter cooks into two separate delicious layers! This is the Lemon Sponge Custard recipe from The Joy of Cooking and the only changes I made were to use gluten-free flour and a pinch of salt. My sister likes to add a fresh raspberry puree which matches really well with the sweet lemon flavor and adds a kick of color too. I usually just give mine a dusting of powdered sugar and add a side of fresh berries if I have them. Enjoy this beautiful dessert and the wonder of how it becomes a cake and a pudding! -Carolyn

Lemon Pudding Cake

Makes four 10-ounce cakes

WET

3 eggs, separated

3/4 cup granulated sugar

1 1/2 tablespoons butter, softened

2 teaspoons lemon zest

1 cup milk

1/4 cup lemon juice

Dry

3 tablespoons Cup4Cup gluten-free flour

Pinch of salt

Preheat the oven to 350F and place a large roasting pan in the oven with about an inch of water in it on the center rack. Be sure the pan is large enough to fit all your ramekins into. Grease four 10-oz ramekins and set them aside.

Separate Eggs

Using three ceramic, glass, or metal bowls crack an egg into the first bowl. If the yolk breaks save the egg and get a clean bowl. Any yolk residue will prevent it from whipping. Using your hands, carefully scoop up the yolk and separate it from the white. Place the yolk in a bowl for yolks and the egg white in a bowl for whites. Start the process again by cracking the next egg into the empty bowl and repeating the steps for separating.

In a medium-sized ceramic, metal, or glass bowl, beat egg whites until they have stiff peaks and set aside.

Cream butter, sugar, and zest together in a large bowl.

Beat in three egg yolks and scrape the bowl as needed.

Mix milk and lemon juice together in a medium-sized bowl and set aside. This will curdle but will cook just fine!

Alternate stirring in the flour and pinch of salt with the milk mixture. The batter will be very thin! Using a rubber spatula, fold in egg whites. Distribute batter into ramekins and set inside the hot water bath in the oven. Bake for about 20-25 minutes or until the cake is slightly browned and set but there is still a pudding layer on the bottom. If you overcook these you will have all cake and no pudding. I use a knife to test the cake and make sure I don't lose the pudding layer! Eat immediately or remove from the water bath and cool. Enjoy!

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Hi Friends! Who doesn’t love butter and sugar with a hint of vanilla? Done right sugar cookies are a welcome addition to any gathering but the usual type of cookie is bland, dry, and not buttery enough. I wanted a cookie that was soft and rich inside but with a sugary crunch around the edge. Simple but not dull, flavorful but satisfying. Try this amazing gluten-free cookie and have a treat you will want to share with everyone! This recipe was adapted from the Snickerdoodle and Sugar Cookie recipes from Cooks Illustrated.

Gluten-Free Sugar Cookies

Dry

2 ¾ cups Cup4Cup Gluten-Free Flour

1½ teaspoons Koda Farms Sweet Rice Flour

½ teaspoon xanthan gum

1 teaspoon baking powder

½ teaspoon salt

Wet

1 cup butter, softened

1½ cups granulated sugar

2 large eggs

2 teaspoons vanilla extract

Extra sugar for rolling in a small bowl

Preheat the oven to 350F. Place rack in middle oven position.

Dry

Whisk dry ingredients together in a medium-sized bowl and set aside.

Wet

Cream softened butter and sugar together. Scrape bowl and add eggs and vanilla. Mix until thoroughly combined, scraping bowl as needed. Add dry to the wet and mix again, then stir a half a minute or so longer to develop the chew. Scrape down the bowl if needed. The dough will be soft but rollable. If you would like to chill it, 15 minutes is plenty to give the dough more stiffness to roll into balls.

Roll dough into balls about 3 tablespoons in size between your palms. Roll in sugar and place on a baking sheet about 3 inches apart. Flatten slightly with the bottom of a drinking glass. Bake 10-12 minutes or until slightly browned on the bottom edge and puffed but soft in the middle.

Cool on a rack and store in the refrigerator for longer freshness. Enjoy! -Carolyn

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Hi Bakers!! Thanks for joining me again for another tasty gluten-free bake! Do you love peanut butter? I love it in all forms and in as many ways as I can get it...ice cream, candy, and on toast! I could go on and on. Most peanut butter cookies are short on peanut flavor, too dry, and really oily. Ugh! I don't want that!! I love a great cookie with lots of peanutty flavor, crispy edges, and a bit of chew in the middle but they aren't easy to find in the store. If you decide to make them, these cookies will make your peanut butter dreams come true! The worst thing about them is that they disappear too quickly. I modified this Cook's Illustrated recipe by decreasing the oil and adding some elements for a chewy texture. Let me know how it goes and please send me pictures of your bakes! - Carolyn

chewy texture.

Gluten-Free Peanut Butter Cookies

Adapted from the Cook’s Illustrated recipe for Peanut Butter Cookies

Dry

2/1/2 Cups Cup4Cup Multipurpose Flour

1 teaspoon Koda Farms Sweet Rice Flour

1/2 teaspoon xanthan gum

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Wet

1/2 cup softened butter

1 cup brown sugar

1 cup granulated sugar

2 large eggs

1 cup creamy peanut butter

2 teaspoons vanilla extract

1 scant cup finely chopped roasted peanuts

Preheat the oven to 350F and place the rack in the middle.

Dry Ingredients

Whisk together flour, xanthan gum, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.

Wet Ingredients.

In a large bowl, cream together butter and sugar until combined. Add two large eggs and mix well. Scrape the bowl as needed with a rubber spatula. Add peanut butter and peanuts and beat well. Stir in dry ingredients and mix for about 30 seconds longer. The dough should pull away from the bowl and be easy to roll into a ball with your hands without sticking. If the dough is too soft, add more flour until you can shape them easily.

Roll into balls two tablespoons in size and then roll in granulated sugar. Place on a cookie sheet about two inches apart. Score the cookies with a fork in two directions to give the dough a hatch-marked appearance and flatten them to about 1/2 inch tall. Bake for 10-14 minutes or until cookies are browned around the edges and puffed soft in the center. Cool on a rack. Enjoy!

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Hi Bakers!! Nice to have you back in the kitchen with me! I love making this simple yet delicious dessert all summer long and I know you will too! You can vary the fruit by what looks the ripest or just keep making your favorite! I love the combination of peaches and blueberries, strawberries and blueberries, or just plain strawberries! You can’t go wrong with this recipe. It can be made ahead and assembled later which is always nice. For something different, make a shortcake station with lots of fruit options and everyone gets to make their own custom dessert! This recipe was adapted from the Joy of Cooking recipe for Buttermilk Biscuits and is one of my favorite summer treats! Enjoy! - Carolyn

Gluten-Free Strawberry Shortcake

DRY

2 cups Cup4Cup Multipurpose Flour*

1/2 cup blanched almond flour or oat flour

1 teaspoon Koda Farms Sweet Rice Flour

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

4 tablespoons granulated sugar

1/2 cup cold butter cut into chunks

WET

1 large egg

2 tablespoons unsweetened applesauce

3/4 cup buttermilk

4-5 cups strawberries or other fresh soft fruit

1 tablespoon granulated sugar

a squeeze of lemon juice

1-pint heavy whipping cream

1/4 teaspoon vanilla extract

1-2 tablespoons powdered sugar

Optional: cream and sugar for the top

Preheat oven to 400F and place rack in the middle position. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and sugar. Add cold butter and cut it into the dry mixture until it resembles crumbs and only a few larger bits of butter remain. Place bowl in the refrigerator.

In a medium-sized bowl mix the egg, applesauce, and buttermilk together. Add wet ingredients to dry and stir until just combined. The dough will be very soft but it can be shaped with a bit of care. Scrape the dough out onto a floured counter and pat it into a large circle. The height of the dough should be about 3/4 inches tall. Cut into shapes using a cookie cutter, I used one about 3 inches wide. Re-roll the dough scraps and cut out as many shortcakes as you can. Repeat until you don’t have any dough. This recipe makes 9 shortcakes. Place shortcakes on a cookie sheet and brush with cream. Sprinkle with sugar if desired. Scones will brown much better if you decide to brush with cream. Bake for 10-14 minutes or until browned on top and firm in middle. Cool on a rack.

Wash and slice 4-5 cups of fresh strawberries. In a medium-sized bowl add 1 tablespoon of granulated sugar and a squeeze of lemon juice. Stir to combine. Set aside.

Whip the cold heavy cream in a high-sided bowl with a 1/4 teaspoon of vanilla extract and 1-2 tablespoons of powdered sugar. Whip until it forms stiff peaks.

Assemble shortcakes by cutting them in half and spooning strawberries on the base top with whipped cream and garnish with mint if desired. Eat immediately!

Vegan variation:

-Use another gluten-free flour blend that does not contain milk powder. I like Cup4Cup Ancient grains flour for a heartier taste or any gluten-free King Arthur Flour

-use non-dairy butter, I like Myoko’s brand in the stick, not the tub

-substitute vegan milk for buttermilk

-use egg-substitute or about 31/4 T more milk in place of an egg

*check the ingredient list of this flour blend for possible allergens so you can bake safely!

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Hi Friends! Let's get better acquainted :) Who is this crazy baking lady? Why was she like the reverse Harry Potter? This is a special episode to get to know me a little bit more. I have my dear friend John Chao to thank for interviewing me. He is one of my favorite people and I adore him. You should check out his amazing podcast and get a mental tune-up on The Perspective Maintenance Podcast. It's a show that will become one of your new favorites! I hope you enjoy this bonus episode and be sure to let me know what you think and contact me if you have any questions about this episode or any of my bakes. Carolyn

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Hi Bakers!! Do you have an old banana on hand? Or some hanging out in the freezer? Banana bread or muffins is my favorite solution to this common problem which means no food gets wasted. I love the moistness of these muffins and the intense uncomplicated banana flavor. This recipe was modified by using gluten-free flour and adding oat flour for more texture and flavor. Sweet rice flour adds a bit of chew. I decreased the amount of soda from 1 teaspoon to 1/2 since I felt like it was too much leavening in addition to the 1 tablespoon of baking powder. I hope you enjoy this recipe as much as I do! -Carolyn

Adapted from Nancy J’s Grandma’s recipe for Banana Bread.

Streusel Topped Banana Muffins

Dry

2 cups Cup4Cup Multipurpose Flour

2 Tablespoons Oat or Almond Flour

1 teaspoon Koda Farms Sweet Rice Flour

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet

1 cup granulated sugar

3 ripe bananas, about 1½ cups

3 tablespoons soft butter

3 tablespoons milk or yogurt

(If you use greek yogurt use 1 tablespoon milk and 2 tablespoons of yogurt)

Streusel Topping

1¼ cup gluten-free flour

½ cup brown sugar

⅓ cups white sugar

¼ teaspoon salt

6 tablespoons butter, softened

Mix all ingredients in a bowl until crumbly.

Optional ingredients

sprinkle of cinnamon

1 cup chopped nuts

Preheat the oven to 300F and place the rack in the middle of the oven.

In a large bowl, whisk together dry ingredients (and optional ingredients if desired) until well combined. Set aside.

In a medium-sized bowl, mash bananas and sugar until no large lumps remain. Add softened butter, and milk, and mix well.

Add wet to dry mixture in a large bowl and mix until just combined. Scoop into lined muffin cups filling about ½ -⅔ of the way full so they don’t overflow. I made about 11 muffins with this recipe but I have a tendency to overfill a bit! Top with streusel if desired and bake about 37 minutes or until they test done. A toothpick inserted into the center can have some moist crumbs clinging to it, but no wet batter. Cool in on a rack. Enjoy!

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Hi Friends, I'm so glad you are here to bake with me again! Today we are baking buttermilk biscuits! This is a great and simple recipe to make and enjoy. Now, what can I say about food that always makes me think of my momma? I love biscuits and eating them is a wonderful reminder of growing up and having family dinners. The table filled with me and my sisters…probably some soup and a heaping bowl of hot biscuits. The anticipation I had waiting for the bowl to get to me and for the first bite of biscuit with a pat of cold butter sandwiched inside. Heaven, I say! I hope you love these as much as I do :) - Carolyn

Gluten-Free Buttermilk Biscuits

Adapted for gluten-free from The Joy of Cooking Buttermilk Biscuits

Dry

1 ¾ cups Cup4Cup Multipurpose Gluten-Free Flour**

1 teaspoon oat flour

1 teaspoon Koda Farms Sweet Rice Flour

1 teaspoon cornmeal or cornflour

1 teaspoon granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Wet

¼ cup cold butter cut into chunks

¾ cup buttermilk or sour milk

1-2 tablespoons unsweetened applesauce (I like to use two)

Preheat the oven to 450 degrees. Place the rack in the middle of the oven.

In a large bowl, whisk dry ingredients together. Using a pastry blender or fork, cut in the cold butter, until the mixture resembles crumbs and only has a few larger pea-sized butter chunks remaining.

In a small bowl, whisk together the buttermilk and applesauce. Add to the flour mixture and mix well, the batter will thicken up as you stir. I use a # 24 scoop (about 3 tablespoons of dough) to make 12 biscuits. You can also use a large spoon instead of a scoop. Flatten slightly with a damp hand or spatula before baking. Bake for 10-12 minutes or until they have risen and are golden brown on top. Turn the cookie sheet once so both sides cook evenly. Remove from the oven and serve hot. I love lining a pretty bowl with a cotton towel and filling it with hot biscuits to pass around the table. These are best eaten hot the day they are made. Enjoy!

** Please check the ingredient list of this flour for allergens so you can bake safely!

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Hi Bakers :) Today we are making an Italian lemon yogurt cake, also known as a Ciambella. I love lemon it’s one of my favorite flavors because we always had it fresh from the yard. Growing up one of the only things my mom had to have in her garden were apricots, rosemary, and lemons and we planted them at every house we had. I hope you enjoy this recipe as much as I did -Carolyn

This recipe caught my eye when I was online one day and I had to try it. I have so many lemon recipes so you know this one is different if I included it in my favorites! I love the unusual combination of lemon and yogurt in a cake that gives it a very tangy not too sweet flavor. It is so easy to make and comes together very quickly. It is a brightly flavored cake you are sure to want to add to your recipe collection today! Adapted for gluten-free from the Lemon Yogurt Breakfast Cake recipe by The View From Great Island

Italian Lemon Yogurt Cake

Dry Ingredients

1¾ cupsCup4Cup multipurpose flour

¼ cup blanched almond flour

1 teaspoon Koda Farms Sweet Rice Flour

2 teaspoons baking powder

¾ teaspoon salt

Wet Ingredients

2 large eggs

¾ cup granulated sugar

¾ cup full-fat plain yogurt

Zest from 2 lemons

¼ cup fresh lemon juice

¾ cup vegetable oil

Preheat the oven to 350F. Spray a 10-cup bundt pan with vegetable oil.

In a medium-sized bowl, whisk together dry ingredients and set aside.

In a large bowl, beat eggs for a few minutes or until pale yellow in color and thickened. Beat in the sugar gradually. Then, add the yogurt, lemon zest, lemon juice, and oil until combined. Fold in the dry ingredients until just combined.

Distribute batter evenly into greased tube pan and smooth the top. Bake for 25-30 minutes, or until the cake tests done with a toothpick. There should be a few moist crumbs but no uncooked batter clinging to the toothpick when inserted into the center of the cake. This cake is pale when baked but has golden edges. Cool for 10 minutes in the pan, then run a knife around the edges to loosen the cake before unmolding and cooling on a rack. Let cool completely before dusting with powdered sugar. If you would like a more sweet cake, you can drizzle a lemon glaze over the top. I would recommend doing this right before serving since gluten-free bakes can get soggy with a glaze.

Optional Lemon Glaze

1-2 tablespoons lemon juice

Zest of one lemon

1 cup powdered sugar

Mix all glaze ingredients together in a bowl. Adjust lemon and sugar amounts to achieve the desired thickness.

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Hello Friends! I'm so happy to have you here to bake with me again today. Snickerdoodles are the cookie that my dad loves maybe most of all! He will buy one anytime he sees them for sale. I prefer to bake them for him and then he can eat them warm...and you can't really top that can you? This cookie is the child of cinnamon toast and a soft buttery sugar cookie. It gets a nice sugar crackle around the edge but retains a moist soft interior. The coating of cinnamon sugar gives a great spicy taste and a beautiful appearance too. For the gluten-free version, I increased the flour because the cookies were too flat with the proportions for wheat. I also decreased the amount of butter because gluten-free flour gets oily and weighed down. I didn’t use shortening like the original recipe suggested for chewiness, because I don’t have it on hand. I added xanthan gum to give the cookies the right amount of chew instead. Adapted for gluten-free from the Snickerdoodles recipe from Cooks Illustrated

Gluten-Free Snickerdoodles

Dry Ingredients

2¾ cups Cup4Cup Multipurpose flour***

1½ teaspoons Koda Farms sweet rice flour

½ teaspoon xanthan gum

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt

Wet ingredients

1 cup butter, softened

1½ cups sugar

2 large eggs

Topping for rolling

1 tablespoon cinnamon mixed into 3 tablespoons sugar for rolling cookies in a soup sized bowl

Preheat oven to 350 degrees. Make sure the oven rack is in the middle position.

In a medium-sized bowl, combine dry ingredients with a whisk and set aside.

In a large bowl, combine butter and sugar until well creamed. Add eggs and mix again until thoroughly incorporated. Scrape the bowl with a rubber spatula at least once to clean the sides of the bowl.

Add dry ingredients to the butter mixture and mix slowly until combined. Mix for an additional 2 minutes to work in the rice flour and develop some stretch in the dough.

Shape into balls using about 2 tablespoons of dough or I use a #24 scoop. Roll in cinnamon sugar topping to coat.

Place on a greased cookie sheet, silicone mat, or parchment paper a few inches apart.

Bake for about 15 minutes or until the edges of the cookies are firm and the center has risen but is still soft. If you bake the cookies until they are completely firm they will not be soft and chewy at room temperature. Cool cookies for a few minutes before removing them from the cookie sheet and place them on a rack to cool completely. Gluten-free cookies do not stay moist as long as traditional cookies or last as long in general. If I am not eating the cookies within a day or two, I usually keep them in the freezer or refrigerator. Enjoy!

***Please check the ingredients of the flour for possible allergens so you can bake safely!

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Hi Friends, so happy to have you here in the kitchen with me again! We are making Angel Pancakes today. My mom loved these pancakes. She ate them the way my grandmother did with a large pat of butter and a healthy sprinkle of granulated sugar. Just like a flat donut. These are so tender and tasty, unlike so many of the pancakes you get at a restaurant. Light and heavenly enough to want seconds. They are wonderful with real maple syrup and fresh fruit too. I developed the recipe with inspiration from a biscuit and a pancake recipe from The Joy of Cooking.

Angel Pancakes

Dry

1 3/4 cups Cup4Cup multipurpose flour

1 teaspoon Koda Farms Sweet Rice Flour

1 teaspoon Oat flour

1 teaspoon cornmeal or cornflour

1 tablespoon sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup cold butter cut into small chunks

Wet

2 large eggs

2 cups buttermilk

1 tablespoon applesauce, unsweetened**

In a large bowl, mix dry ingredients together with a whisk. Use a pastry blender or fork to cut butter into the flour mixture until it resembles bread crumbs. Cutting butter in is basically getting butter into very tiny pieces in a dry mixture. Set aside.

Mix eggs, yolks, buttermilk, and applesauce together in a small bowl. Add to dry ingredients and mix until totally combined. The batter thickens up as it sits and may look a bit puffy…this is OK and the pancakes will cook just fine so don’t worry about it. Heat a griddle or a heavy-bottomed pan on the stove on medium heat, add butter or a bit of oil to prevent sticking. The pan is at the right temperature when a water drop dances when dropped into the hot pan. You can make a small tester pancake to see if the heat is where you want it. I use a scoop to drop even-sized pancakes a few inches apart into a pan or griddle. You can also use a large spoon for this. The pancake is ready to flip when the edges are firming up and bubbles are breaking through and staying open on the surface of the batter. If your pancake is getting too brown before cooking, turn down the heat a bit and try again. I love pancakes with just about anything on them or nothing but butter. This pancake is good enough to eat plain. Enjoy!

**I always make these with applesauce in them but forgot to for the taping of this episode. Pancakes were great without this addition but are better when it's added.

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Hello Friends! I'm happy to have you with me again to make one of my favorite recipes. Gluten-free Chocolate Chip cookies! They have crisp, buttery edges with a soft chewy interior studded with melted chocolate chips. Does this sound like the perfect cookie to you? I was so sad learning I was gluten-free and I couldn’t have this iconic cookie anymore. But now, we can all enjoy it! This recipe is adapted from the Cook’s Illustrated recipe for Chewy Chocolate Chip Cookies. I added rice flour and xanthan gum for chew and some oat flour for extra flavor and texture. The egg yolks and sweet potato give some moistness and lasting chew. You don’t have to add the sweet potato but, I do think it helps make this cookie even better.

Gluten-Free Chocolate Chip Cookies

Dry

2 cups Cup4Cup multipurpose flour (314.7g)

1 tablespoon Oat Flour

1 teaspoon Koda Farms Sweet rice flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon xanthan gum

Wet

12 tablespoons or 1½ sticks of butter, melted and cooled

1 cup packed brown sugar (226g)

½ cup granulated sugar (105g)

1 large egg

2 egg yolks

1 teaspoon vanilla extract

1 teaspoon yellow sweet potato, cooked and mashed well

The dough needs to be chilled before baking,

In a microwave-safe bowl, melt butter and add granulated and brown sugar. Thoroughly mix in sweet potato and smash any lumps completely. Let cool if hot, and then add eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.

In a medium-sized bowl, whisk together flour, oat flour, rice flour, baking soda, salt, and xanthan gum. Add dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and refrigerate the dough for at least two hours or overnight.

Preheat the oven to 350 degrees. Make sure the oven rack is in the center position. Use a large scoop or drop 3 tablespoon-sized balls of dough on the cookie sheet. Space cookies a few inches apart to make room for spreading. Bake for about 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Cool for 5 minutes on the sheet and then move to a rack to cool completely. Enjoy!

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Hi Friends, Do you love chocolate? Is there such a thing as too much? Test the limits with this Chocolate Crinkle Cookie and let me know what you think! I’ve been searching for a great version of this for years and I finally found it! I love how this recipe from Sally’s Baking Addiction has cocoa powder and chocolate chips which is just what was needed to bring this bake to new chocolate heights! I added tapioca starch and sweet rice flour to give it fudginess. A bit of xanthan gum helps give it the chew and cohesiveness of wheat. The addition of coffee and brown sugar gives this cookie a well-rounded flavor. I hope you decide to try this one because it is a must-bake for all chocolate lovers! -Carolyn

Chocolate Crinkle Cookies

Adapted from Sally’s Baking Addiction recipe for Double Chocolate Crinkle Cookies

Dry Ingredients

1 cup minus 1 tablespoon Cup4Cup gluten-free multipurpose flour

½ cup plus 2 tablespoons unsweetened cocoa powder

1 tablespoon tapioca starch

1½ teaspoon Koda Farms Sweet Rice Flour

1 teaspoon baking soda, crush any lumps before adding

½ teaspoon xanthan gum

⅛ teaspoon salt

Wet ingredients

½ cup butter softened

½ cup granulated sugar

½ cup brown sugar

1 large egg

1 teaspoon strong coffee or vanilla extract

1 cup semisweet chocolate chips

Sugar for rolling

Granulated sugar in a small bowl

Powdered sugar in a small bowl

This dough should be chilled overnight or at least a few hours for ease of handling.

In a medium-sized mixing bowl, use a whisk to combine flour, cocoa powder, tapioca starch, sweet rice flour, baking soda, xanthan gum, and salt. Set aside.

In a large bowl, mix softened butter and sugar until light and well creamed. Scrape down the bowl as needed. Add eggs, vanilla and mix well. Add dry ingredients to wet and mix at low speed until the dry is incorporated. Add chocolate chips and mix a few minutes longer to get a cohesive mass of dough. The mixture will be very thick and may need to be mixed by hand. Cover and cool in the refrigerator for a few hours or overnight.

Preheat the oven to 350 degrees. Line a large baking sheet with a silicone mat or parchment paper. Take the dough out of the refrigerator and let sit for about 15 minutes before cooking. Scoop dough into chunks about 1½ tablespoons in volume. Roll between your palms to make a round ball. Next, roll in granulated sugar and then roll to generously coat in powdered sugar. Place a few inches apart on the baking sheet. Bake for 11-14 minutes or until cookies are puffy in the middle and set on the outside. If cookies do not spread much by the time they are baked, about 9 minutes, bang the cookie sheet on the counter to tamp them down and then complete the remainder of cooking. Cookies will become more firm as they cool. Let cookies rest for five minutes on the cookie sheet and then transfer to a rack until cool. Cookies are best eaten within a day or two. For longer storage, it’s best to refrigerate or freeze. Enjoy!

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Hi Friends, It's time to bake again! I'm so happy to have you here with me in the kitchen. We are baking a beautiful Citrus Cheesecake today. I will walk you through all the tricks and you'll see how easy it is to make this amazing dessert. This recipe was created with a slight twist on a lemon cheesecake I made years ago. I wanted a light and fresh taste with less tartness. Sweet Mandarin oranges were just the thing to round out the lemons and add to the citrusy feel. Another bonus is the beautiful orange color of the curd topping! If you choose to make the sour cream topping, the cheesecake will have a more subtle citrus flavor. The recipe link is included here since the whole recipe was too long for the show notes! I hope you have fun and let me know how it goes -Carolyn

https://drive.google.com/file/d/1u5xB0g412hkIG37bdS9FY8w4I6n62rCe/view?usp=sharing

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Hello, Thanks for joining me!! Am I the only person crazy about this kind of cake? Why don’t we eat Spice cake anymore? I think we are all used to the greasy insipid bakes that have a dash of cinnamon masquerading as a spice cake. This cake is moist and has a fine crumb. It has a rich flavor that only an array of spices can bring. Burnt butter icing is something my grandmother made. It’s not really burnt, but the milk solids are browned just enough to bring a toffee taste to the icing. This is the cake of my childhood, a Norman Rockwell painting on a plate. Family, joy, and food! Make this and you will have to keep people from peeling the icing right off the cake! Yes, it’s that addictive.

https://drive.google.com/file/d/11zGX0yfpduUk18sWOcqc2eUbTlZ1VuZM/view?usp=sharing

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The original recipe was part of a Quaker Oats mini cookbook that had savory and sweet recipes to try. All of them are packed with oats. I chose recipes as a kid that were easy and contained ingredients we had in the kitchen. This one fits the bill on both. I made it many times with applesauce since it felt a tad bit healthier… at least that’s what I told myself and my Mom! Make it your own with whatever jam you have on hand. Some great combos are: pecan crumble with cranberry jelly, peach jam and almond crumble, and walnut crumble with fig jam. Let me know what combo you like or dream up!

Adapted from the Quaker Oats recipe Whole Grain Jam Squares

Gluten-Free Oat Crumble Bars

Dry Ingredients:

2 cups Old Fashioned oats gluten-free

1½ cups Cup4Cup Multipurpose Flour***

¼ cup almond flour

1 teaspoon Koda Farms Mochiko sweet rice flour

1 cup packed brown sugar

*Optional ½ cup chopped pecans or walnuts

¾ teaspoon cinnamon

¾ teaspoon salt

½ teaspoon baking soda

Pinch of allspice

Wet Ingredients:

1 cup butter or vegan butter, room temperature or softened

¾-1 cup preserves or unsweetened applesauce

Preheat the oven to 400 degrees. Grease bottom of 9"x13” baking dish.

Mix dry ingredients with a whisk or mixer on low until combined. Add butter and continue mixing until ingredients become crumbly chunks and all the butter is incorporated. Let aside 2 cups of the crumbly mix.

Distribute the remaining crumbs evenly into the 9"x13” baking dish and press to form a layer on the bottom. Spoon preserves over layer evenly. If the preserves are too thick to spread, microwave them for a short time and mix with a spoon into a spreadable consistency. Sprinkle reserved 2 cups of the mixture over the top of the preserves and cover it evenly. There may be some empty spots and that is just fine.

Bake for about 25 minutes or until a nice golden brown color. Cut into squares when cool. Enjoy! Bars made with applesauce will be best eaten the day they are made or they get soggy due to the extra moisture in the sauce.

Ginger Pear Option

To the dry mix, add 1 teaspoon of powdered or finely chopped candied ginger.

For the preserves, use ¾ cup of pear preserves or pear butter. Then, add 2 fresh peeled and thinly sliced pears spread on top of the pear preserves. Cover with the crumble mixture and bake as directed.

*Please check the ingredient list of the flour for possible allergens so you can bake safely!

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This recipe was adapted from one published in Sunset magazine in 1988. I loved it when I first

saw it and made some changes to make it gluten-free. I used candied ginger and found the

chewy golden bits and milder flavor the best type of ginger to use. Biscotti is a crunchy cookie

that is baked twice to give it a firm texture and is often dunked into beverages like coffee.

Gluten-free biscotti is crisp but not nearly as hard as the wheat version and more likely to fall

apart in liquid just so you know. No one wants a giant floating cookie bit in their drink!

Gluten-Free Gingerbread Biscotti

Dry

2 3/4 cups “Cup4Cup Multipurpose Flour”***

1⁄2 cup almond flour

1 1⁄2 teaspoon “Koda Farms Mochiko” sweet rice flour

1 1⁄2 teaspoons baking powder

1 tablespoon cinnamon

1 teaspoon nutmeg

1⁄2 teaspoon cloves

1⁄2 teaspoon allspice

1⁄2 teaspoon salt

3⁄4 cup toasted blanched unsalted almonds, chopped

Wet

1 cup white sugar

1⁄2 cup butter softened

3 large eggs

1⁄3 cup molasses

1⁄4 cup fresh minced ginger or minced candied ginger, or 2 teaspoons ground ginger

Preheat oven to 350 degrees. Grease a baking sheet.

In a large bowl, mix dry ingredients with whisk or by sifting. Add chopped almonds and set

aside.

In a medium-sized bowl, combine sugar and butter with a mixer until smooth. Add eggs,

molasses, and ginger and mix to combine.

Add wet mixture to dry ingredients and stir for about 2 minutes. The dough will be a bit goopy

and stiff. Divide the dough into 2 sections and use floured hands (or oiled hands) to manipulate

the dough into a loaf shape on a cookie sheet. It should not be about 1⁄2”-3⁄4” tall.

Bake in a 350-degree oven for 20 minutes or until the loaf is browning around the outside and

springs back when touched in the center. Cool loaves for 10 minutes or until you can handle

them enough to slice. If loaves are stuck to the cookie sheet, use a thin spatula to carefully

dislodge them before cutting. Using a sharp unserrated knife, cut loaves into 1⁄2 slices across the

short end. Place cut side down and return to the oven to crisp. Bake for 10-15 minutes at 350

degrees a second time until slices are slightly brown. I turn slices over halfway through baking

for thorough browning. Cool on a rack. Melt white chocolate and drizzle over the slices for the

desired effect. You can also dip the ends instead of drizzling. Sprinkle melted chocolate with a

small amount of nutmeg for a pretty effect. Store in an airtight container. Share and enjoy!!

*Please check the ingredient list of the flour to check for possible allergens so you can bake safely***

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Hi Friends!!

I'm so excited to bake with you! This is an easy bread to love since it's simply tasty and foolproof. You can make this yours by using your favorite add-ins or make it plain pumpkin too. Please be sure to double-check the ingredients for any allergens you might have so you can enjoy baking safely. Hit subscribe and rate this podcast so you never miss a new episode and I get to hear your thoughts as well. Be sure to listen for the next episode on December 19th when I'm baking a spicy variation of an old-world treat.

Carolyn

Find me in more places by clicking the link ---> https://linktr.ee/ChillyBakes

FAVORITE GLUTEN-FREE PUMPKIN CRANBERRY BREAD

2 1/4 cups “Cup4Cup” Multipurpose gluten-free flour*

1 teaspoon “Koda Farms Mochiko” sweet rice flour

½ teaspoon salt

1 teaspoon baking soda (make sure there are no lumps in it before adding)

1 tablespoon pumpkin pie spice

2 eggs

½ cup canola oil

2 cups light brown sugar

1 cup canned pumpkin puree

1 cup chopped fresh or dried cranberries

Preheat the oven to 350 degrees. Grease loaf pan with canola or other flavorless oil. If using fresh cranberries, chop them in half or smaller pieces as desired.

In a large bowl, combine dry ingredients by sifting or mixing well with a whisk.

In a medium-sized bowl, beat together eggs, oil, sugar, and pumpkin until mixed.

Pour wet ingredients into dry and stir until almost mixed. Stir in cranberries until just combined.

Spoon into 1 greased 5.25 x 9 x2.27” size loaf pan.

Bake in a 350-degree oven for about 60-70 minutes or until a cake tester inserted into the center comes out with moist crumbs. I like to check the baking progress about 10 minutes before I expect it to be done as oven temperatures vary and sometimes things bake up faster or slower than expected. If your loaf is browning too much but not done, lay a sheet of foil over the top.

Cool on a rack completely and then wrap or put in an airtight container to store. This will keep best in the refrigerator if not eaten right away. Enjoy!!!

Please check the ingredient list of the flour to check for possible allergens

This recipe was adapted from a recipe my mom had of unknown origin.

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Hi Bakers, This is a short pre-baking episode of ingredients you may not have in your pantry that you'll need to make my gluten-free recipes. Looking forward to getting in the kitchen with you on December 5, 2021!

"Cup4Cup" Multipurpose Flour- can be found in many grocery stores but if you are having trouble locating it I buy mine online. Check the ingredient list if you have allergies this blend does have milk powder and corn among other things.
Blanched Almond Flour- you want the kind that has a fine texture and does not contain dark bits of almond skin.
"Koda Farms Mochiko" Sweet Rice Flour- sometimes known as Mochi Flour. It is made of short-grain white rice which can be used as a thickener in foods.
Xanthan Gum- Oops! I call it Xantham Gum. OK wow, I've been saying this wrong for years and you will hear me call it "Xanthum" in this episode too. This is used to thicken and add chewiness.

Thanks for listening! Write me a review or let me know if you have any questions. I'd love to hear from you. Be sure to hit subscribe so you can be notified of new episodes as they drop!

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Welcome to the podcast! I'm so happy you're joining me. Chilly Bakes Gluten Free is the podcast for you if you are hoping to learn to make easy and tasty home baked gluten free treats.

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