Gluten Free Baking Recipes by Amy Wingate

Pumpkin tea cake: The internet is stacked with recipes for fantastic baked goods, designed to be free of gluten. The cookies have a macaroon-like chewiness, and the glaze, which comes together easily (the cranberries only need to simmer for three minutes!), is almost Barbie Doll pink. Joy Summers, Eater Twin Cities editorĬranberry-glazed almond cookies: I landed on this recipe when I, an infrequent baker, wanted to bake something manageable yet impressive, and they did not disappoint. It’s delicious and looks more like something you’d want to share with, rather than inflict on, your friends and family.

The juices soak into this crackly, crusty shell. It looks like a plush snow bank spilling over with boozy fruit. Nicole Adlman, cities managerīoozy cherry pavlova: I found this recipe after a meringue disaster that went down in history as the Year of the Grinch Poop (they were supposed to be Christmas trees!) This pavlova from Minneapolis-based pastry chef Zoë François is a stunner. Just sub in your favorite alt-flour for the all-purpose suggested (I recommend Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, specifically the brand’s rice flour blend), for dappled, bakery-quality cookies with a firm hold, soft bite, and bountiful chocolate chunks. Salty buckwheat chocolate chunk cookies: The beauty of this recipe is that it is already half-adapted to a gluten-free lifestyle at inception: buckwheat flour, despite its name, has no gluten in it. You don’t even have to add the mini eggs, though why you’d skimp on those I’m not sure. Plus, it somehow tastes just as good even after it’s been left out on the counter for a few days.

It’s rich but not dense, light but not insubstantial, and has the perfect balance between the crispy meringue-y edges and the soft interior. Note: I once made these with coconut flour, and do not recommend it! - Patty Diez, project managerĮaster egg nest cake: I know it says it’s an Easter cake, but I’ve made this flourless chocolate cake for Passover the past few years and it’s always been a hit. It’s also a great base recipe, one you can riff on by making thumbprints or by adding flavors to the dough like cocoa or orange. They are crumbly and buttery when baked, completely reminiscent of Danish butter cookies. The dough came together easily and in about eight minutes. Gluten-free almond flour shortbread cookies: I traded my go-to King Arthur recipe - these chocolate chip oatmeal wonders - in for this almond shortbread for a cookie swap this year. From pavlovas to brownies to so many cookies, these are the recipes we turn to when basic AP flour is off the ingredient list. Whether you’re baking for yourself or for friends, a need to or an interest in forgoing gluten doesn’t mean skimping on texture or taste.

Gluten Free Baking Recipes by Amy Wingate