This blend substitutes for white flour in many recipes. I’m listing the ingredients first, so you can get right to baking. But below, you’ll find a bit of the science behind GF baking. If you’d like even more, Gluten-Free Baking for Dummies (Dr. Jean McFadden Layton and Linda Larsen) has a great informational section.
Easy, tasty and fast—especially if you’ve pre-mixed a container of Baking Mix 1. This cake isn’t super-sweet. You can “frost” it with a sprinkling of cinnamon sugar mixture (about 1 tsp cinnamon to about ¼ cup sugar).
There’s a secret to this recipe’s pungency: instead of using just lemon juice and zest (the thin, yellow skin), you grind half a lemon in your blender or food processor—even the white rind, though not the seeds—and add it to the juice of a whole lemon. Pow!
You can make these tasty bars with or without a few raspberries mixed into the rhubarb filling. This recipe was derived from The Joy of Rhubarb, by Theresa Millang, made FODMAP friendly by Comfortable Comfort Foods. You’re welcome.
These gluten-free buns won’t disintegrate before you finish eating your burger. Before you bake them, decide whether you really care if they’re perfectly round (do you use pre-made patties??). If roundness is vital, hurry to your gourmet or hardware store for some English muffin rings – or something else that will help the rising buns retain their shape. Tuna cans will work, if you want your sandwiches slider-size and if you can remove the tops and bottoms from the cans.
Obviously, this batch turned out amusingly non-circular.
This recipe is adapted from Bette Hagman’s excellent reference-and-recipe book, The Gluten-Free Gourmet Bakes Bread. I still haven’t been able to improve on Bette’s pizza crust recipe, which is why you haven’t seen it on Comfortable Comfort Foods.
Maple-Pecan Cinnamon Rolls Gluten-free, very low lactose, FODMAP friendly Decadent comfort food—nobody’s going to believe these are gluten-free. They’re yeasty and gooey, full of cinnamon veins that let you pull them apart. A special request for Christmas morning inspired me … Continue reading →
These lovely rolls can be clear-wrapped and decorated with ribbons or sprigs of Christmas greenery, then sliced into cookies. Like all gluten-free baked goods, they age more rapidly than conventional products—so freeze or use them within 2-3 days.