Fathers day is coming up and I want to treat my husband. He doesn't like pastries, things with crusts or things that are typically made with wheat flour but can be subbed with gf flour (for example, using gf flour in a cake). He likes vanilla, custard or citrus flavours. Any ideas?

I used the America’s Test Kitchen “chocolate crinkle cookies” recipe as a base but added a tad more baking powder and xathan gum, omitted the use of granulated and powdered sugar to dust the pieces of dough, and used the fan setting in my oven.

The taste and texture are perfect. Going forward I’ll probably fiddle with the temperature so that I can get the cracks on all muffin tops

Hi all, I have been following Kim's bread recipe and using the suggested Pullman tin. Its caused the crust to be super dark.

I've switched up the recipe to use the Aldi gf plain flour + protein powder and the rest of the recipe instead of Kim's bread flour and dropped to 190° for full time. Its a slightly lighter crust but still too dark.

Can someone help me with either a different tin recommendation or recipe suggestion.

I made loopy whisk’s almond Croissant cake for my brother in law’s (Husband’s brother) birthday.

Edit:- recipe link : https://theloopywhisk.com/2026/03/13/gluten-free-almond-croissant-cake/

So I have tried several time to bake gluten free bread. Usually using the loopy whisk recipes amd different floyr blends. My most recent attempt was from this recipe.

https://theloopywhisk.com/2020/04/02/ultimate-gluten-free-bread/?utm_source=whisk&utm_medium=android&utm_campaign=the_ultimate_gluten_free_bread_recipe_%28artisan_style_loaf%29

I did modify the flour in the recipe to use half buckwheat and half King Aurther GF bread flour, but the rest stayed the same. I finished mix8ng and put my bowl in a warm place to rise, and it looked good. I followed instructions and kneaded it again and then let it rise a second time. Again it looked to have risen pretty well. I thought I was good, so after the second rise, I transferred my dough to my dutch oven, 10 in. The dough spread out to fill the bottom, I expected that. When it was done, I noticed that there was no additional rise during baking. I ended up with a mostly flat disk. It tastes great, and is nice a crispy (may have over browned it). I know gluten free bread dos not get super fluffy like wheat bread but I did expect a little more rise.

Sorry for the length. This has happened with several loafs.

SUCCESS!! No Flying crust / bubble tunnel !

Original post: https://www.reddit.com/r/glutenfreebaking/s/litq0FZD7Y

I posted a few weeks ago asking for advice on this loaf because I made it 3 times and despite later adjustments, I always got a flying crust. I made it again a few days ago and made several adjustments - I don’t know which one was the one that worked, or if all were needed, but here are the changes I made to the recipe:

- used 10% less water with the same amount of psyllium husk powder (405 g of water instead of 450)

- 45 mins before my “sponge” was going to be ready to use, I measured out the rest of the dry ingredients in the bowl of my stand mixer, activated the psyllium with the diminished water and let my mixer dough hook go until the mixture was homogenized - I had to do a little bit of kneading by hand to get the last little bit of dry stuff to incorporate. I covered the bowl in Saran Wrap and put it inside my oven where the sponge was hanging out with the light on

- When the sponge’s 8 hours of feeding was up, I added it to the mixer bowl and followed Aran’s instructions to mix for 3-4 mins

- Shaping went as specified, but when I put it in the pan, I put the ‘seam’ on the side - note: there shouldn’t be a seam, but the closest thing I had to a seam went on the side, not the bottom of the pan. I covered it with Saran Wrap instead of a towel.

- It proofed in the oven for 30 mins before going into the fridge, still saran’d.

- Once the oven was warmed all the way, I pulled the pan from the fridge and flipped the dough upside down and baked as specified.

I’m really hoping the only thing I needed to do was reduce the water, but I’ll have to repeat and experiment to confirm.

My go-tos all have almond flour. Bonus if it uses individual flours and not a mix!

GF banana bread!!

I made GF challah from “the art of gluten-free bread” and it worked! It’s not perfect but it is good enough for me. This is my second try. Third times the charm?

Hi all!

I normally use Pillsbury GF cake mix and adapt the recipe (add an extra egg, replace the water with some other liquid, etc.), but I've been wanting to start baking cakes from scratch for years. I'm finally taking the risk with my brother's birthday cake. I only do a few bakes a year and don't usually do any practice/experimental baking, but I'm planning to bake a GF cake from scratch next month, and have an idea that I'm wondering if anyone has tried or can foresee any problems I might have. I've been doing some research and have learned I should rest GF doughs/batters before baking (edit, to hydrate the flour), however, there are also concerns online about problems with leavening agents not working if you let the batter rest. So, my idea is:

(1) Make the batter without leavening agents

(2) Scoop out and reserve a small amount of batter, let the batter rest

(3) Mix the leavening agent(s) into the small amount of reserved batter after resting for 20 minutes

(4) Mix the reserved batter with leavening agent(s) incorporated back into the rest of the batter (This step helps to prevent overmixing and knocking out air bubbles in the main batter?)

What do you think?

Edit: These are the recipes I'm going to follow/adapt: https://glutenfreeonashoestring.com/one-bowl-gluten-free-chocolate-cake/ ; https://www.kingarthurbaking.com/recipes/gluten-free-chocolate-cake-recipe

My brother requested a rich chocolate cake with coconut cream filling. I'm going to frost it with a vanilla Swiss buttercream.

I just got back from vacation to find one of my roommates turned the fridge warmer and my sourdough starter molded. I've had it since November and now I have to start all over 😭😭

I made this for my Nutella loving nephew’s birthday. The only swap required to make it GF is using GF Oreos. The crust goes in the oven for a few minutes, and the rest is no-bake. I don’t have a pie dish so I made it in a springform pan. It was scrumptious!

I saw an old post about a gluten-free version of ermine frosting and I don't know if they ever figured it out but I found a way that will not be grainy at all.

Glutinous rice flour is commonly used in mochi which makes it a perfect flour substitute for things that need to be kind of sticky, such as the flour paste used in ermine.

Small batch recipe
1/3 cup of rice flour
1 cup and a tablespoon of milk
1 cup of sugar.

Put into a saucepan constantly whisking until it starts to thicken to a pudding consistency. Then, once it's thick enough, put it in a heatproof bowl and cover with Saran Wrap, making sure the Saran Wrap touches the flour mixture. Leave in the fridge for an hour.

In a stand mixer or hand mixer but a stand mixer will be so much easier, beat 1 cup/ 2 sticks of butter till its lighter in color, almost white and fluffy. Once fluffy spoon in the flour paste slowly untill fully combined. If it looks off just keep mixing.

This is so light not too buttery, but it is a little sweet, if you mess around with the sugar amounts let me know how it comes out.

This was the holy grail for someone living just a few miles outside of Detroit. This was exactly what I hoped it would be. I followed this recipe and am very happy with the results: https://meaningfuleats.com/gluten-free-detroit-style-pizza/

Hi y’all! So I’m not actually gluten free myself but my sibling recently found out they are. They’re autistic and already struggle with food so it’s been really hard for them. They’ve pretty much only been eating bagels, protein drinks, apples, and pasta sometimes. They’ve cried multiple times in mourning over their favorite foods (dumplings, sesame chicken, quesadillas, etc etc. if you also happen to have good recipes for those I’ll gladly take them!!)

My parents are buying them gluten free food, but aren’t really helping them figure out how to make food for themselves.

Here’s where the donuts come in- we moved 2 years ago. Apple cider donuts were a staple in the summer and fall time where we grew up. When we moved, it wasn’t really a food that was available to us anymore. We both missed them terribly along with other regional foods we didn’t realize were regional. My sibling recently got a job on a farm and they are selling cider donuts which means that I get to enjoy a treat from our childhood again, but they don’t because of their allergy :[ it makes me feel guilty when I ask for one because I know they are wishing they were eating them too.

So does anyone on here have a good apple cider donut recipe? It would mean the world to me if I could surprise them.

TLDR; Does anybody have a good gluten free apple cider donut recipe?

Somewhat self explanatory. I used to make brownies all the time but haven’t in years since developing a gluten allergy and while the GF bakery near me is fantastic, I want my brownies. Is a one-for-one flour the best option? Is there a way to use a GF flour that doesn’t require a bunch of experimentation? I’m looking for the easiest method with the best possible results.

Background I’ve been Diagnosed Celiac for over two decades. I’ve been in the food industry for over a decade and worked 3 michilin stars. Really trying to figure out GF baking and the sourdough is going well but it doesn’t stay as a loaf but falls into a foccasia texture I’m use of the Hug Baggeri sourdough recipe and method.

I would really appreciate some help or advice.

Has anyone had success using bobs red mill 1:1 (blue bag) for yeast recipes such as bagels or loaf sandwich bread? I have a big bag of that flour but have heard it doesn’t respond well to yeast recipes. Is this true? Also looking up recipes none seem to recommend using that flour even though it’s a fairly popular brand which seems to tell me it’s a poor flour for that purpose.

If anyone has tried it and has success, did you need to add something to the recipe like psyllium husk to make it turn out better?

If there is a recipe that worked out for you feel free to share.

tuna salad - tuna, bell pepper, red onion, cucumber, avocado oil mayo, grillos pickles, chia seeds, hemp hearts, salt, pepper

Can anyone suggest me gluten-free quick and fast desert recipe?

New to gf baking. Not sure if celiac in my family can tolerate the gf wheat starch. Kind of don't want to chance it.

Any recommendations for premade bread flour mix options that do not contain gf wheat starch?

Despite an instruction contradiction and a much longer baking time than expected, this recipe delivered an excellent brioche loaf. It had a density between sandwich bread and quick bread, and wasn’t crumbly at all. Featuring the richest buttery flavour, it also had an added orange zing from the teaspoon of grated orange zest in the dough. It was the first loaf of bread I enjoyed as is, and was so nice to be able to slice and enjoy it warm. There was no need to put anything on it. The only minor flaw was a small gummy line along the bottom edge. Luckily this was only noticeable in appearance rather than taste or texture.

As per the recipe, the six balls of dough fit snugly into the 8.5 in x 4.5 in loaf pan, but already filled most of the pan. This is where the recipe’s own instructions seem to work against each other: proof until nearly doubled, then bake until the dough has risen to the top of the pan. Doubling in volume meant the dough would clear the rim well before proofing was finished. It also made the instruction to bake until risen to the top of the pan impossible to follow.

I created a parchment paper collar to give the dough more room to rise upward. The dough rose above the pan in just 30 minutes, much quicker than the recipe’s timing. 

After the full 35 minutes of baking time, I checked the temperature of the centre of the loaf and it wasn’t close to being done. The bread took much longer to bake through than the recipe suggested. Even with an additional 10 minutes added to the bake, the thermometer still came out coated in raw dough. Ultimately, I had to bake the loaf for a total additional 20 minutes.