Archive for the ‘Baked Goods’ Category

 

Teri Gruss, MS

How to Make Gluten-Free Hot Dog / Brat Buns

May 29th, 2012 by Teri Gruss, MS


Gluten Free Works Author Teri Gruss

gluten free hot dog buns

Gluten-free hot dog buns. © 2011 Teri Lee Gruss

Try this easy, no-fuss method for making gluten-free hot dog buns.

Use mini loaf pans (5-inches long by 3 3/4-inches wide) to make perfectly sized hot dog and brat buns. You will need 3 to 4 mini loaf pans to make 6 to 8 buns.

1. Prepare your favorite gluten-free bread batter using a recipe or mix. Divide the batter between 3 or 4 mini loaf pans if necessary, filling each pan about 1/2 full. Smooth the top of each loaf with a small spatula dipped in water. (more…)


Gluten-Free Berry Cornbread Muffin Recipe

May 18th, 2012 by Jenny Manseau

Jenny Manseau Gluten Free Works

For me breakfast is the hardest meal of the day. For starters, I get up at 4:00 am and I just can’t eat that early, so I normally take something with me and eat it on my way to campus. My breakfasts usually consist of a Greek yogurt or a scone that I have baked.  This is also the only meal that I get jealous of people without celiac disease, because they could eat just about anything they wanted for breakfast. We with celiac do not have the convenience of stopping at Starbucks (which we have two on campus) to grab something quick to eat.

Making eggs, or pancakes in the morning is just not an option.  It would take too long, can’t really eat it on the go, and I would take the risk of making too (more…)

Jen Cafferty

How to Make Delicious Gluten-Free Frosting

May 17th, 2012 by Jen Cafferty

Jen Cafferty Gluten Free Works Author

gluten free frosting icing recipe

Pamela's Products White Cake Mix

Homemade frosting is a delicious and decadent treat that is easy to make.  Great frosting can enhance a store-bought goodie or finish the finest of your homemade desserts.

Both the lemon and cinnamon versions of this frosting are delicious on carrot or spice cake.  For an easy dessert, make a batch of Namaste Spice Cake and frost with homemade frosting.  The cake mix can be made as a spice cake or a carrot cake and is delicious as cupcakes.  Another easy-to-make and delicious cake mix is from Pamela's Products.  Pamela's also has a terrific frosting mix, if you don't want to make your frosting from scratch.

Gluten Free Cream Cheese Frosting Recipe Ingredients 8 oz. cream cheese (or soy cream cheese) (more…)

Lois Parker Gluten Free Works Author

Quinoa is a very nutritious food, being a complete protein, but it can have a rather acrid flavour. This is caused by the coating the seed has to discourage insects from eating it.  If you rinse whole quinoa you can get rid of this.  I have used rinsed quinoa in these muffins, which I then toasted to a light brown before adding to the flour.  The whole quinoa gives a crunchy texture.  If you don't want this blitz the quinoa in a blender to get a smooth texture.

(more…)

Gluten-Free Cinnamon Sugar Biscuits Recipe

May 7th, 2012 by Kimberly Bouldin

Kim Bouldin Gluten Free Works

Guess what I was doing the other day?  Browsing Twitter!  Imagine that?   I was instantly drawn to these Easy Cinnamon Muffins that Jo-Lynne shared.  I knew that Jon would love them, so I pre-heated my oven and got down to work.

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Jo-Lynne’s recipe is not gluten-free, so I converted it to be gluten-free using Gluten-Free Bisquick.  Since the GF Bisquick already has leavening & salt in it, I omitted the baking powder & salt in her recipe.  Hindsight says that this may have not been the wisest choice, but the end result was fantastic, so I am not too worried about it.  Adding the (more…)

Gluten-Free Recipe: Focaccia Mini-Loaves!

May 5th, 2012 by Claire Harrison

gluten-free-claire-harrison

The best news about these mini-loaves, besides the fact that they're delicious, is that they don't require yeast! These are a quick bread with yeast bread flavour, and are a great addition to a soup or salad.

These loaves include white bean flour, which is low in calories and high in protein, millet flour, which adds (more…)

Teri Gruss, MS

Gluten-Free French Toast Recipe

April 26th, 2012 by Teri Gruss, MS

Gluten Free French Toast w/ Breakfast BreadWhat makes this gluten-free french toast recipe so delicious is gluten-free breakfast bread, a moist, slightly sweet and flavorful high protein egg bread.

 

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 8 slices of your favorite gluten-free bread
  • 4 beaten eggs (more…)
Teri Gruss, MS

New Gluten-Free Dairy-Free Bread Recipe

April 20th, 2012 by Teri Gruss, MS

Delicious homemade gluten-free bread ready to eat! Photo 2011 © Teri Lee Gruss

Here's our latest and favorite gluten-free (and dairy-free) bread recipe. This gluten-free bread has a terrific springiness and is neither too dry or too wet. And, it has a wonderful yeasty flavor and calls for simple ingredients that are easy to find.

When followed exactly this recipe is consistently dependable. The batter rises quickly and as the loaf bakes it doesn't bubble over the sides of the pan. As it cools it doesn't cave in.

It's highly recommended that you use a good kitchen scale to weigh ingredients, don't substitute with other gluten-free ingredients and use an instant read digital thermometer to know when your bread is done. And if you have a good stand mixer that helps too.

You will see two out-of-the-ordinary recommendations in our new gluten-free bread recipe. The directions call for using both (more…)

Oh have I got a treat for you today!

I’ve held on to this recipe for months and am wondering why the heck I waited this long to make it. I guess there just isn’t enough time in the day to try each and every single recipe I have pinnedtweeted and Facebooked.

But there will always be enough time for brownies, always. Even if they are months in the (more…)

Yesterday I mentioned that I was trying something different. I love Elana Amsterdam's recipe for gluten-free chocolate chip cookies, only I make it with coconut oil instead of grapeseed oil and maple syrup (the good stuff!) in lieu of agave because I hate agave. But everything else is the same, unless I sub out a handful of the almond flour for coconut flour. This makes more of a dense, soft cookie that doesn't spread when baked.

I'm the kind of person who usually wants something sweet after dinner, and chocolate should be involved somehow. When I don't have a healthier alternative, I eat junk. I decided to stop buying junk earlier this year, so I make this recipe all the time.

While eating these cookies, I get ideas. Such as, what would they be like as a crust? Could I make them bigger and really thin, then shape/roll them like brandy snaps? How would they do sandwiched together with chocolate ganache or some other kind of filling? And so on.

Instead of just making more chocolate chip cookies, yesterday I decided to see if I could bake the dough as one big rectangle and make bar cookies out of it. (more…)