What are gluten-free molasses cookies? 

Think of molasses cookies as soft gingerbread cookies. They’re soft and spicy with a lovely crunchy sugar coating. They taste like molasses and baking spices. The ginger and cinnamon make them a perfect Christmas cookie. 

While the flavor is similar to gluten-free gingerbread cookies, these are a drop-style cookie. So they’re faster to make because there’s no rolling or cookie cutters required. The ingredients include gluten-free flour, butter, brown sugar, and molasses. Along with a perfect blend of spices and vanilla. 

Ingredients.

Let’s take a look at the ingredients you need to make this recipe. As with all gluten-free recipes, these cookies were developed using the following ingredients. Using different ingredients or substitutions can cause the recipe to fail. 

• Gluten-free all-purpose flour. A gluten-free flour blend with xanthan gum works helps the cookies hold their shape. If your blend doesn’t include xanthan, whisk a half teaspoon into your gluten-free flour before using.
• Butter. Use softened butter. Dairy-free butter works great in this cookie recipe.
• Brown sugar. For the best flavor, use dark brown sugar. It contains more molasses than light brown sugar.
• Molasses. Be sure to use unsulphured or light molasses. (Grandma’s molasses is the brand I use.) Do not use blackstrap molasses in this recipe. 
• Egg. One large egg helps the dough come together.
• Spices. A generous amount of ginger and cinnamon add the spicy flavor. Use whatever baking spices you love. 

How to Make Gluten-Free Molasses Cookies.

I love this recipe because it’s so easy to make! You simply mix the dough. Let it chill for a couple hours and then roll into balls. The most important step? Scraping the bowl as you make the dough. We want every bit of molasses in the cookies. 

Storing and Freezing.

Store the cooled cookies in an airtight container. These keep for up to five days. 

These cookies freeze beautifully. Place them into a freezer container. I like to separate the layers with parchment paper so they don’t stick. Freeze the cookies for up to three months. 

Print

Soft Gluten-Free Molasses Cookies

Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 24 cookies

Ingredients

• 2 ¼ cups gluten-free all-purpose flour, see note (11 ¼ ounces; 318 grams)
• 2 teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 12 tablespoons butter, softened (6 ounces; 170 grams)
• ¾ cup packed dark brown sugar (5 ½ ounces; 155 grams)
• ¼ cup unsulfured molasses (3 ounces; 85 grams)
• 1 large egg
• ½ cup coarse sugar or turbinado (4 ounces; 113 grams)

Instructions

• Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.
• Mix together the butter and brown sugar in a large bowl until it's thick and creamy. Add the molasses and egg and mix until light, about one minute. Stop the mixer and scrape down the bottom and sides of the bowl.

  Add the gluten-free flour mixture. Mix on medium speed until a thick dough forms.
• Cover the bowl and chill for one hour or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Roll the dough into balls, about one tablespoon each. Roll dough into coarse sugar, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart.
• Bake until the cookies are set and slightly cracked, about 12-15 minutes.
• Remove pan from the oven and let cookies cool on the pan for 4 to 5 minutes. Transfer cookies to a wire rack and cool completely.
• Store cooled in a sealed container for up to 5 days. Or freeze for up to 3 months.

Notes

Ingredient Note

Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different blend might change the texture of the cookies. If you’re using a blend that does not contain xanthan gum, whisk a half teaspoon into the flour before using. 

Molasses. Use unsulphured or dark molasses. Blackstrap molasses are too strong for these cookies. 

 

The post Soft Gluten-Free Molasses Cookies appeared first on Gluten-Free Baking.

Gluten-free shortbread cookies are rich, buttery, and only require five ingredients to make. Unlike classic gluten-free sugar cookies, shortbread is naturally egg-free. The butter and vanilla are the real stars of the show here. The dough contains just enough gluten-free flour to hold everything together.

Some classic recipes for shortbread contain rice flour. This means the texture of a gluten-free shortbread cookie is very similar to its wheat counterpart. It’s crisp and delicate. 

Since the basic recipe is so simple, it welcomes variations. I’ve included a few of my favorites but feel free to play around with this recipe.

Key Ingredients.

• Gluten-Free Flour. A gluten-free flour blend helps the cookies hold their shape during baking. Look for a blend that contains xanthan or guar gum. (If your blend doesn’t, whisk  ¼  teaspoon  into the gluten-free flour before using.)
• Butter. Butter is an essential ingredient in shortbread cookies. It gives the cookies flavor and a rich texture. Both salted and unsalted butter work in this recipe but butter is my preference. The salt gives the cookies a deeper flavor and helps to balance the sugar. For gluten-free and dairy-free shortbread cookies, use your favorite dairy-free butter. (See note below for information on gluten-free and dairy-free shortbread cookies.)
• Granulated Sugar. Shortbread’s delicate sweetness comes from granulated sugar. Don’t use maple syrup or honey in this recipe or the cookies will spread. 
• Vanilla Extract. A teaspoon of vanilla extract adds flavor. 
• Salt. Use fine (table) salt. It blends easily and evenly into the dough. If you only have flaky Kosher salt in the house, increase the salt to 1 ½ teaspoons.

How to Make Gluten-Free Shortbread Dough. Steps for Success.

Gluten-free shortbread is a little tricky to make. Since it lacks liquid, sometimes the dough can be crumbly. Here’s how to make the perfect gluten-free shortbread dough every time.

1. Start with Softened Butter. 

The most important step in this recipe is using softened butter. Aim for it to be about 65 to 68℉. You want the butter to feel cool to the touch. If you poke it, look for the butter to give a little resistance but not crack.

If the butter is too cold, the shortbread dough won’t come together. If the butter is too warm, the cookies will spread during baking and turn out greasy.

2. Mix the Sugar Until Creamy, Not Fluffy.

The texture of shortbread cookies is one of the things that sets them apart from other butter-based cookies. It’s dense and almost sandy. To achieve this lovely texture, blend the butter with the sugar until it’s thick, not fluffy. If the butter-sugar mixture gets fluffy, like it does for gluten-free pound cake, it traps air. That’s what makes it fluffy. That air causes the cookies to puff and rise, which we don’t want. 

Simply mix the room-temperature butter with the sugar and salt until its thick and creamy. This only takes about a minute. It’s a good idea to stop the mixer once and scrape the sides of the bowl. There’s usually a thick layer of butter clinging to the bowl. Mix this in so there aren’t streaks of butter in the finished cookies.

3. Make the Dough.

Since these cookies contain no eggs or liquid ingredients, there’s no moisture to coax the ingredients quickly into a dough. Once the dry ingredients are added to the butter and sugar, it takes a minute or so for a dough to form.  

Gluten-free shortbread dough mixed in a stand mixer comes together differently than if mixed with a handheld mixer. 

Baker’s Note: How to Make Gluten-Free Shortbread Dough with a Handheld Mixer.

Shortbread dough can look incredibly crumbly and refuse to come together when you use a handheld mixer. This happens because of the shape of the beaters and the power of the mixer. In fact, if you’re using a handheld mixer, you might think there’s something wrong with the recipe at this point.

If you’re using a handheld mixer and you notice the dough is sandy or crumbly, stop the mixer. Give the dough a squeeze. If it easily holds its shape, stop using the mixer. Press the dough into a ball with your hands or a rubber spatula. I do this right in the mixing bowl. You can also turn the dough onto a lightly floured counter and knead it a few times. 

If you squeeze the dough and it doesn’t hold its shape, add one teaspoon of water. After you add the water, the dough still might appear crumbly. That’s fine. Give it a squeeze. It should come together. 

The exception to this is if the butter is very cold. If the dough is cold, let it warm up and try mixing again.

4. Shape the Dough.

From baking the cookies right in a pan to using your favorite cookie cutter, you’ve got options when it comes to shaping these cookies. 

Roll into a log.

To make “slice and bake” shortbread cookies, divide the dough in half. Roll into a log about 2 to 2¼ inches across. Cut into rounds. If the dough crumbs when you cut it, gently press it into a round on the cookie sheet.

Use a Cookie Cutter. 

You can use cookie cutters with this dough. Since it spreads a little during baking, basic shapes, like rounds, rectangles, and stars work best. To use a cookie cutter, dust your counter with gluten-free flour. Roll the dough out to about 1/4-inch thick. Dip your cutter in gluten-free flour and cut. 

After cutting out the shapes, gather the remaining dough and re-roll. Since these cookies are gluten-free, they won’t get tough when re-rolled. If you notice the dough is warm after working with it, chill for 20 minutes before re-rolling.

Bake in a Pan. 

The easiest way to shape shortbread cookies is to press the dough into a 9×13-inch pan or two 8-inch round cake pans. 

Line the pan(s) with parchment paper and grease the sides lightly with nonstick spray. Press the dough evenly into the pan. Score the dough into shapes. I like to make rectangles in the 9×13 inch pan and triangles if I use a round pan. This makes it easy to break the cookies apart after baking. 

After baking, let the cookies cool in the pan. If you try to move them or cut them right after baking, they’ll crumble. 

5. Poke Before Baking.

Whatever method you use to shape the cookies, it’s important to poke the tops gently with a fork. These tiny holes help the steam to escape during baking and keep the cookies from bubbling. To do this, press a fork gently into the tops of each cookie. There’s no need to press all the way through the dough. This might crack it. Instead, press the fork about halfway through the dough.

6. Bake Until Set

Shortbread cookies are baked at a lower temperature than most cookies. This low temperature keeps the cookies pale in color and gives them that delicate texture. 

So how do you know when the cookies are done? Look for the edges to be a very light brown. The cookies should look set. If they seem shiny or appear dough-like, bake them a little longer. Small hairline cracks often appear on the surface of gluten-free shortbread cookies. This is normal and nothing to worry about.

7. Cool. 

Cooling is an important step for these cookies. Since they’re so buttery, they can crumble when warm. If you make individual cookies, transfer them to a wire rack to cool. If you bake your shortbread in a pan, cool them in the pan for at least 30 minutes and then remove them. 

Variations.

• Gluten-Free Lemon Shortbread. Add the zest of one lemon and one teaspoon of lemon extract to the dough. 
• Gluten-Free Chocolate Chip Shortbread. Replace the granulated sugar with half granulated sugar and half light brown sugar. Add 6 ounces, about one cup, of chocolate chips or chopped dark chocolate. 
• Gluten-Free and Dairy-Free Shortbread. For a gluten-free and dairy-free shortbread, replace the butter with your favorite dairy-free butter for baking. If the dough seems too soft, add a tablespoon or so of additional gluten-free flour and chill the dough for 30 minutes before baking.

How to Store Gluten-Free Shortbread

Gluten-free shortbread dough and cookies are good “keepers.” Here’s how to make them in advance and store them. 

How to Store Shortbread Dough.

You can make the dough ahead and store it, tightly wrapped in plastic wrap, for up to one week in the refrigerator, or 2 months in the freezer. 

Gluten-free shortbread dough gets very hard when stored in the refrigerator. Let it come to almost room temperature before rolling or it will crack. You can cut the cookies into rounds before storing them. If you do, remove the cookies from the refrigerator, place them on a parchment-lined baking sheet and bake them in a preheated oven. 

How to Store Baked Gluten-Free Shortbread Cookies. 

To store at room temperature: Place the cooled cookies in an airtight container. They keep at room temperature for up to 5 days. 

To freeze the cookies: place them into a freezer container. You can separate layers with a piece of parchment or waxed paper. Freeze the cookies for up to two months. 

To thaw the frozen dough or cookies: place on the counter for several hours. 

Solving Common Gluten-Free Shortbread Problems.

My cookie dough isn’t coming together, what do I do?

1. Give it a squeeze. If your dough looks crumbly but easily holds together when squeezed, press it into ball with your hands or a sturdy spatula. Some mixers aren’t strong enough 
2. Check the temperature. Cold gluten-free shortbread doesn’t come together easily. If your dough feels cold to the touch, let it warm for about 20 minutes and then try mixing again. 
3. Add a tiny bit of water. If you’ve checked numbers one and two and the dough still won’t come together, stop your mixer and add two teaspoons of water. This should help it come together. 

Note: If after checking the butter temperature and adding water, the dough still won’t come together, I’d check how much flour you added. If you accidentally added too much, the cookie dough will remain too dry. 

The shortbread dough is very soft and hard to roll/shape. 

If your dough is sticky and hard to roll, feel it. If the dough feels warm or at room temperature, cover it and chill it in the refrigerator for 30 minutes. If the dough feels cool, add a tablespoon of additional gluten-free flour.

The dough is firm and hard to roll. 

If your dough is cracking and hard to roll, cover it and let sit for 20 minutes. It might be too cold. If that doesn’t fix the problem, add a teaspoon of water and mix until a dough forms.

The Cookies Spread.

These shortbread cookies should hold their shape during baking. If they spread into thin cookies, a few things could have happened. 

1. The butter might have been too warm. If you make the dough with very soft butter or the dough warms up (gets squishy) before baking, the cookies can spread. 
   
   Next time, keep the butter at room temperature. If the dough gets warm before baking, chill it for about 15 to 20 minutes before baking the cookies. 

2. Too much liquid was added. More than about two teaspoons of liquid can cause the cookies to spread.
   
3. The gluten-free flour. Each brand of gluten-free flour bakes differently. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Be sure your blend contains xanthan or guar gum. This is key to helping the cookies hold their shape.
   
4. Measuring mistake. It happens to even the best baker: a measuring error. If the cookies didn’t have enough flour or contained too much butter, they will spread.

Print

Gluten-Free Shortbread

This gluten-free shortbread recipe makes cookies that are rich and flavorful. The texture is wonderful: slightly crumbly in the best way. The cookies are egg-free and can be made dairy-free.

Course Cookies

Cuisine American

Keyword gluten-free, gluten-free cookies, gluten-free shortbread

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 24

Calories 145kcal

Author GlutenFreeBaking.com

Ingredients

• 1 cup butter, softened (about 68℉) (2 sticks; 8 ounces; 198 grams)
• 1 teaspoon salt
• ¾ cup granulated sugar (5 ¼ ounces; 148 grams)
• 1 teaspoon vanilla extract
• 1 ½ cups gluten-free flour blend, see note (12 ounces; 345 grams)

Instructions

• Preheat oven to 325°F.
• Combine softened butter, granulated sugar, and salt in the bowl of a stand mixer or in a large mixing bowl.

  Mix until thick and creamy, about one minute. Use high speed with a handheld mixer and medium-high speed on a stand mixer.

  Stop the mixer and scrape the bottom and sides of the bowl. Add the vanilla extract. Mix for an additional minute. Add the gluten-free flour.
• Stand Mixer directions: mix for about two minutes on medium-high speed. Be sure to use the flat paddle attachment.

  Stand mixer directions: Mix on high speed. If the dough seems crumbly after two minutes, stop the mixer. Squeeze the crumbs. If they hold together, press the dough into a ball with your hands or a sturdy rubber spatula. If the dough does not hold together when squeezed, see note below.
• Shape the Dough.

  For slice and bake cookies: divide the dough in half. Dust your counter with gluten-free flour. Knead the. dough a few times until smooth. Then roll out into a log, about 2 inches in diameter. Use a sharp knife and cut into rounds, about ½-inch thick. Place the cookies onto a parchment-lined baking sheet, about 1 inch apart.

  For cut-out cookies: Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about ½-inch thick.

  Cut into shapes. Dip your cutter into gluten-free flour to keep the dough from sticking to the cutter. Place the cookies onto a parchment-lined baking sheet, about 1 inch apart. Gently knead leftover dough into a ball and re-roll. If the dough gets warm, chill it for about 20 minutes.

  For a pan of cookies: Lightly grease one 9×13-inch pan or two 8-inch round pans. Line with parchment paper. Press dough evenly into the pan. Score into 24 cookies for the 9×13-inch pan and cookies and about 8 triangles each for the 8-inch round pans.
• Poke small holes into the tops of each cookie. Do this for the slice and bake, cutouts, and pan of cookies. You want about three rows of holes per cookie.

  Bake until the cookies are set, about 35 minutes. Look for the edges to be lightly golden brown.

  Transfer individual cookies to a wire rack. For a pan of cookies, allow the cookies to cool right in the pan.
• Store cookies in an airtight container for up to one week. Or freeze the cooled cookies for up to two months in a freezer container.

Notes

Gluten-Free Flour.

Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, whisk ¼ teaspoon into the flour before using.

How to Fix Crumbly Dough. 

If your dough is crumbly and isn’t coming together, here’s how to fix it:

1. Give it a squeeze. If your dough looks crumbly but easily holds together when squeezed, press it into ball with your hands or a sturdy spatula. Some mixers aren’t strong enough
2. Check the temperature. Cold gluten-free shortbread doesn’t come together easily. If your dough feels cold to the touch, let it warm for about 20 minutes and then try mixing again.
3. Add a tiny bit of water. If you’ve checked numbers one and two and the dough still wont’ come together, stop your mixer and add two teaspoons of water. This should help it come together. Note: If after checking the butter temperature and adding water, the dough still won’t come together, I’d check how much flour you added. If you accidentally added too much, the cookie dough will remain too dry.

The post How to Make the Best Gluten-Free Shortbread appeared first on Gluten-Free Baking.

1. Almond Flour Pancakes

Start Mother’s Day with a stack of fluffy almond flour pancakes. Thanks to the finely ground almond flour, they’re just as light as regular gluten-free pancakes!

To make them, whisk all the ingredients together in one bowl. Then heat your griddle or nonstick pan. Spoon the batter onto the pan and cook until you see bubbles all over the surface of the pancakes. Since these pancakes are gluten-free and grain-free, take care when flipping. They can be delicate.

You can keep the pancakes warm in a 200°F oven for an hour before serving. Enjoy the pancakes with maple syrup, fresh fruit, or, for an added treat, a dollop of whipped coconut cream.
Get the Recipe for Almond Flour Pancakes.

2. Gluten-Free Scones.

There’s just something about a scone! Light, delicate, and perfect for breakfast, dessert, or whenever.

The dough for these gluten-free scones rests for about 30 minutes before baking. This time allows the gluten-free flour to fully absorb the liquid. This means you get scones that don’t spread and are wonderfully soft and tender.

If you like blueberry, chocolate chip or lemon scones, we’ve got you covered! The recipe includes yummy variations.

Get the recipe for Gluten-Free Scones.

3. Gluten-Free Banana Muffins.

A basket of muffins is such a lovely way to start the day.

These gluten-free muffins are moist, loaded with flavor, and really easy to make. They start with a few overripe bananas. So if you’ve got a few of those on the counter, this one’s for you!

Mix everything together–and if mom loves chocolate add a few chocolate chips to the batter! Bake until brown and enjoy.

Get the recipe for Gluten-Free Banana Muffins

4. Gluten-Free Biscuits.

How much do I love biscuits? Let me count the ways! If your Mother’s Day includes strawberries, whip up a batch of these biscuits. To make a quick gluten-free strawberry shortcake: split a biscuit, top with strawberries and whipped cream, and enjoy!

A batch of biscuits is also great for brunch or alongside a BBQ dinner. You really can’t go wrong with biscuits.

Get the recipe for Gluten-Free Biscuits.

5. Gluten-Free Chocolate Cake.

Chocolate cake with chocolate frosting always feels like a celebration!

To make this gluten-free chocolate cake, all you need is one bowl! simply mix the ingredients together. Spread the batter into a greased pan. (Remember to grease the pan or the cake will stick.) And bake.

Once the cake is cool, frost it with your favorite frosting.

Get the Recipe for Gluten-Free Chocolate Cake.

6. Gluten-Free White Cake.

If you’re in the mood for some pleasure baking, make this gluten-free white cake. The batter includes sour cream, which makes the cake tender and moist.

You’ll need three cake pans for this recipe. If you don’t have three pans, don’t worry! You can always make two 8-inch layers and a pan of cupcakes. Or you could bake two layers. Let a pan cool and bake the final layer. The batter is fine sitting for a bit.

Get the Recipe for Gluten-Free White Cake

7. Gluten-Free Cupcakes.

“Cupcakes make it a party!”—anonymous.

Other than a cupcake pan, you don’t need any special kitchen tools to make gluten-free cupcakes. But, f you want perfectly even cupcakes, grab a muffin scoop. (It looks like an ice cream scoop.) Fill each cup ⅔ full. Using a scoop makes this easy and less messy.

Get the recipe for Gluten-Free Cupcakes.

8. Gluten-Free Carrot Cake.

A carrot cake recipe that’s easy to make? You bet!

Carrot cake, like a gluten-free marble cake, is one of those cakes that’s often overlooked. And that’s too bad! Because it’s delicious. Like a gluten-free spice cake, it’s rich with flavor and, of course, contains lots of carrots. Whether it includes raisins or pineapple is up to you!

Get the recipe for Gluten-Free Carrot Cake.

9. Gluten-Free Sugar Cookies.

Grab your favorite cookie cutters! It’s time to make sugar cookies.

Buttery and slightly sweet, these are my favorite sugar cookies. The dough, which starts with a gluten-free flour blend, is a dream to work with. Just remember to leave enough time to chill the dough before baking.

Get the Recipe for Gluten-Free Sugar Cookies.

10. Gluten-Free Chocolate Chip Cookies.

When was the last time you enjoyed a homemade chocolate chip cookie? It’s been too long, right? (Even if you had one yesterday, it’s been too long. Heh.)

Did you know that gluten-free chocolate chip cookies bake best in a preheated oven? Before measuring the ingredients, turn the oven on. If you start cookies in a cool oven, the dough gets too soft and they can spread and flatten. Baking cookies in a preheated oven helps them to spread the right amount.

Get the Recipe for Gluten-Free Chocolate Chip Cookies.

11. Gluten-Free Peanut Butter Cookies.

While I was growing up, my mom made a lot of peanut butter cookies. She’d always call me over and let me press the criss-cross pattern into the cookie. It was my favorite part! (Besides eating the cookies, of course!)

The classic criss-cross pattern on a peanut butter cookie isn’t there just for decoration. It serves a purpose. Flattening the cookies before baking helps the cookies bake evenly. If you don’t want to use a fork, you can use the bottom of a glass or flatten the cookies with your fingers. Rolling them in sugar before you flatten helps whatever you use not to stick.

Get the recipe for Gluten-Free Peanut Butter Cookies.

12. Gluten-Free Sparkle Cookies.

Does your mom love sparkles? If the answer is yes, then these are the cookies for her!

The recipe makes buttery sugar cookies and, unlike cutout cookies, you don’t need to chill the dough. Simply mix all the ingredients together. Shape the dough into balls and then, the best part, roll the cookie dough into colored sugar. (Always make sure the colored sugar is gluten-free!) As they bake, the sugar sticks to the cookies. Making them sparkle!

Get the Recipe for Gluten-Free Sparkle Sugar Cookies.

The post 12 Gluten-Free Recipes for Mother’s Day appeared first on Gluten-Free Baking.

Gluten-Free Coffee Cake

This gluten-free coffee cake is an easy—and delicious—recipe for Christmas breakfast.

Get the recipe —> Gluten-Free Coffee Cake

Gluten-Free Corn Muffins

Bakery-style gluten-free corn muffins–without a trip to the bakery!  These are sweet and tender. And taste wonderful toasted and spread with butter.

Get the recipe —>Gluten-Free Corn Muffins

Gluten-Free Cranberry Bread

This gluten-free cranberry bread looks festive and, if I dare say, tastes like the holidays.

Get the recipe —>Gluten-Free Cranberry Bread

Gluten-Free Beignets

Feeling ambitious? Make a batch of gluten-free beignets! These taste best right out of the fryer. So you might want to wait until after presents are opened to whip up a batch. 

Get the recipe —> Gluten-Free Beignets

Easy Gluten-Free Pancakes 

Fluffy gluten-free pancakes taste extra-special on Christmas morning. It’s a fact.

Get the recipe —> Easy Gluten-Free Pancakes 

Gluten-Free Sour Cream Muffins

There’s nothing plain about these simple gluten-free sour cream muffins. They’re light and sweet and go great with a cup of coffee–or hot cocoa! 

Get the recipe —> Gluten-Free Sour Cream Muffins

Gluten-Free Soft Rolls

A gluten-free soft roll, toasted and served with a hot cup of coffee is a great Christmas breakfast for parents who spent all night helping Santa wrap presents. 

Get the recipe —> Gluten-Free Soft Rolls

Gluten-Free Peanut Butter Banana Bread with Chocolate Chips

Chocolate on Christmas morning? Yes please! Especially when it’s tucked into this gluten-free peanut butter banana bread! 

Get the recipe —> Gluten-Free Peanut Butter Banana Bread with Chocolate Chips

Gluten-Free Chocolate Chip Muffins

Peanut butter banana not your thing? I get it. How about a batch of gluten-free chocolate chip muffins? 

Get the recipe —> Gluten-Free Chocolate Chip Muffins

Gluten-Free Doughnut Holes

Gluten-free doughnut holes somehow manage to taste even better than gluten-free doughnuts. I don’t know why. I just know it’s true.

Get the recipe —> Gluten-Free Doughnut Holes

Gluten-Free Pumpkin Bread

Sure we all love pumpkin bread in the fall but, happy news, it tastes just as good (maybe better?) on Christmas morning! 

Get the recipe —> Gluten-Free Pumpkin Bread

Gluten-Free Blueberry Muffins

Frozen blueberries make it easy to make gluten-free blueberry muffins at the end of December! 

Get the recipe —> Gluten-Free Blueberry Muffins

Gluten-Free Waffles

Santa loves gluten-free waffles. How do I know this? He told me. 

Get the recipe —> Gluten-Free Waffles

Gluten-Free Panettone 

Making a gluten-free panettone requires a bit of planning but it’s worth it! (What’s panettone? A classic Italian yeast bread that’s studded with dried fruit. It’s so good!)

Get the recipe —> Gluten-Free Panettone 

Gluten-Free Banana Muffins

While you were busy wrapping presents, those bananas on your counter were busy turning brown. No problem! Use them up in a batch of gluten-free banana muffins! 

Get the recipe —> Gluten-Free Banana Muffins

Gluten-Free Baked Chocolate Doughnuts

Did you know you can make doughnuts without pulling out the fryer? You can! These glazed gluten-free chocolate doughnuts are so easy and so tasty! 

Get the recipe —> Gluten-Free Baked Chocolate Doughnuts

Gluten-Free Cinnamon Bun Waffles

“I don’t want none unless you got buns, hon.” Sir Mix a Lot was clearly talking about these gluten-free cinnamon bun waffles. ?

Get the recipe —> Gluten-Free Cinnamon Bun Waffles

Gluten-Free Cinnamon Raisin Bread

Gluten-free cinnamon raisin bread taste great toasted and spread with butter? And! It’s also amazing turned into French toast. That’s a win-win.

Get the recipe —> Gluten-Free Cinnamon Raisin Bread

Paleo (Grain-Free) Apple Muffins

Baking for a grain-free friend on Christmas morning? These paleo apple muffins are a perfect treat! 

Get the recipe —> Paleo (Grain-Free) Apple Muffins

Gluten-Free Pumpkin Scones

Scones are so pretty and so yummy! These gluten-free pumpkin scones were inspired by the ones Starbucks once sold, so you know they’re good! 

Get the recipe —> Gluten-Free Pumpkin Scones

Gluten-Free Sandwich Bread

(Because sometimes you just want a piece of toast on Christmas morning.)

Did you enjoy a big meal on Christmas Eve? Then maybe you’re in the mood for a cup of tea and a slice of toast on Christmas morning. That sounds good to me! 

Get the recipe —> Gluten-Free Sandwich Bread

The post 21 Gluten-Free Recipes for Christmas Morning appeared first on Gluten-Free Baking.

This recipe is an updated take on the sour cream coffee cake from my first cookbook, Easy Gluten-Free Baking.

Since there are now great gluten-free flour blends available at the market, there’s no need to mix individual flours for this recipe. (That said, if you LOVE that recipe and I know lots of you do, go ahead and make it as written!)

Gluten-Free Coffee Cake: The Ingredients

Gluten-Free Baking Flour: For this recipe, I use my go-to flour blend: Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If you use a different flour blend in this recipe, the results might be different. (For the best results, be sure to use a blend that includes xanthan or guar gum.)

The Butter: Reach for softened butter when making this cake. When it’s beaten together with the sugar, it traps air. Trapped air= a light cake with a delicate crumb.

The Sour Cream: Sour cream makes this cake light and moist. For the best flavor and texture, use full-fat sour cream. (If you’re dairy-free, try a plant-based sour cream.)

The Eggs: Two eggs are needed to make this cake. I haven’t tested this recipe with an egg replacer. So I can’t say if it will work without eggs.

The Cinnamon: This is the star of the show, isn’t it? Not only does the filling and streusel include cinnamon, I add a tiny amount to the butter. This adds a whisper of cinnamon to the cake batter. You can’t really taste it but you can tell it’s there.

The Sugar: You’ll need two types of sugar to make this coffee cake. Granulated sugar for the cake batter and brown sugar for the filling/streusel. The brown sugar adds a lovely flavor that, if used in the cake batter, would impart a flavor that’s not traditionally found in coffee cake. This recipe makes a traditional coffee cake. That means it’s a vanilla-scented cake topped with a brown sugar streusel topping.

How to Make Gluten-Free Coffee Cake

• Mix the Filling. This coffee cake includes a yummy ribbon of cinnamon-sugar filling. That same filling turns into the topping. It’s baking magic. (It’s butter, which, I think is baking magic.)
• Make the Batter. This is a simple batter to make. You beat together some butter and sugar. Add a few eggs. Then add (separately) the dry ingredients and sour cream. Mix until the batter looks smooth and thick.
• Spread Half the Batter into the Pan. The original recipe called for a bundt pan. While this is lovely, a lot of people don’t oven bundt pans. So this version of the cake is made in a 9×9-inch square baking pan.
• Sprinkle the Filling Over the Batter. Sprinkle half (this is important) the filling evenly over the cake batter.
• Spread Remaining Batter Over the Filling. Plop the remaining batter all over the pan. Then spread it over the cinnamon-sugar filling. Sometimes the filling makes it tough to spread the batter. This is normal–and a bit annoying!–to make this easy, spread the batter with the back of a spoon. And don’t worry too much if the filling pokes through the cake batter. The streusel topping covers it up.
• Make the Streusel. Here’s where the magic happens: stir a little melted butter into the remaining filling. It’ll clump and look a bit like wet sand. Gently squeeze and crumble topping evenly over the top of the cake.
• Bake. Bake until the cake is golden brown. It smells amazing while baking. Test for doneness by inserting a cake tester into the center of the cake.

Gluten-Free Coffee Cake FAQs

Is there coffee in coffee cake?

No. Coffee cake, at least in the United States, is usually a vanilla cake topped with a streusel topping. It’s served in the morning, usually alongside a cup of….coffee.

Can I make this recipe dairy-free?

Yes. Replace the butter and sour cream with dairy-free alternatives.

Can I use almond flour?

Not in this recipe. 

Can I make this cake without eggs?

I haven’t tested the recipe with an egg-replacer. So I can’t say for sure.

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Gluten-Free Sour Cream Coffee Cake

Gluten-Free Coffee Cake | Easy Recipe | Sour Cream Cake with Cinnamon Streusel Topping | Perfect Christmas Dessert

Course Breakfast, Dessert

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 12 slices

Ingredients

For the Streusel

• 3/4 cup packed brown sugar (5 1/2 ounces; 155 grams)
• 1/4 cup gluten-free baking flour (1 1/4 ounces; 35 grams)
• 1 1/2 teaspoons ground cinnamon
• 2 tablespoons butter, melted (1 ounce; 28 grams)

For the Cake

• 2 cups gluten-free baking flour (Bob's Red Mill 1:1 Gluten-Free Baking Flour suggested) (10 ounces; 283 grams)
• 1 1/2 teaspoons baking powder
• 1 1/2 cups granulated sugar (10 1/2 ounces; 297 grams)
• 1 1/2 sticks butter, softened (6 ounces; 170 grams)
• 1/4 teaspoon ground cinnamon
• 2 large eggs (about 3 1/2 ounces out of shell; 100 grams)
• 1 cup sour cream (8 ounces; 226 grams)

Instructions

• Prepare Pan and Heat Oven. Preheat oven to 350 degrees Spray an 9x9-inch square baking pan with nonstick cooking spray. (For a thicker coffee cake, use an 8x8-inch pan.)
• Make the Streusel. Stir together the brown sugar, baking flour, and cinnamon in a small bowl. (You’ll use the butter later.)
• Prepare the Cake Batter. Whisk together the baking flour and baking powder in a small bowl.
• Beat together the butter and cinnamon until light, about one minute on medium-high speed on a stand or handheld mixer.
• Add the granulated sugar. Beat until a thick paste forms, about 45 seconds. Stop the mixer. Scrape down the bottom and sides of the bowl. Mix again for 15 seconds. (This mixes in the thick butter that was stuck to the bottom of the bowl.)
• Stop the mixer. Add the eggs. Mix until combined. Stop the mixer. Scrap the bowl. Mix again for 15 seconds.
• Add HALF the flour mixture. Mix until combined. Add HALF the sour cream. Mix until smooth. Repeat with the remaining flour and sour cream. Mix until batter is smooth.
• Spread Batter into Pan and Add Filling. Spread half the batter into the prepared pan. Sprinkle half the streusel mixture over the batter.
• Add Remaining Batter and Top with Streusel. Spread remaining batter over the filling. Stir the melted butter into the remaining streusel topping. Sprinkle the streusel topping evenly over the cake.
• Bake and Cool. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
• Cool for 20 minutes before serving. Store, wrapped, on the counter for up to three days.

The post Gluten-Free Coffee Cake appeared first on Gluten-Free Baking.

There are easy recipes, like my gluten-free vanilla mug cake. And then there are ridiculously easy recipes, like these gluten-free cinnamon and sugar pretzels.

These are something I’ve made for so long that I can’t believe I’ve never shared the recipe on the blog. If I’m honest, I don’t really think of this as a recipe. It’s more like, “Throw some gluten-free pretzels into a bowl. Add sugar, cinnamon, and some melted butter. Bake for a bit. Eat by the large handful.” 

That last part? It’s the most important. Because, friend, this is one of those recipes that people can’t stop eating. (Myself included.)

How To Make Gluten-Free Cinnamon Sugar Pretzels

1. Buy a bag of gluten-free pretzels. For this recipe, I like Snyder’s of Hanover gluten-free pretzels*. Why? Because they contain less fat (as of this writing, always check labels) than other brands. *Not an ad. I just like them.  
2. Preheat the oven. You need to bake these pretzels. This step helps the cinnamon-sugar mixture stick to the pretzels. It only takes about 15 minutes but you don’t want to skip it. 
3. Stir together the cinnamon and sugar. This is the most important step in the recipe. It helps to distribute the cinnamon evenly. If you add the cinnamon and sugar separately, you can end up with some pretzels that have a lot of cinnamon and others that have none.  
4. Melt the butter. If you don’t include dairy in your diet, or if you don’t have some butter in the house, you can still make this recipe. Replace the melted butter with either dairy-free margarine or vegetable oil. You could use coconut oil but I don’t love the mouthfeel that coconut oil gives the pretzels. If you like coconut oil, go ahead and use it.  
5. Toss the gluten-free pretzels with the melted butter. Grab a large bowl. You’re going to need it. If you don’t have a large bowl, use a pasta pot. It works in a pinch. Stir until all the pretzels are coated with butter. When they’re coated, they’ll shine. 
6. Add the cinnamon and sugar. Some folks add the cinnamon and sugar to the melted butter. I hate this. Hate it. Adding the cinnamon and sugar to the melted butter takes this recipe from easy-peasy to a pain in the…well, you know. When you mix the melted butter and cinnamon and sugar, a thick paste forms. It’s almost impossible to get this paste to evenly coat the pretzels. You’re left with pretzels that are coated in gobs of cinnamon-sugar and others that have no coating at all.It’s better to toss the pretzels with cinnamon and sugar after you’ve already coated them with butter. All the pretzels get an even coating of sugary goodness. And you don’t have to swear while making them. Everyone wins. 
7. Bake. Spread the coated pretzles onto a parchment-lined baking sheet. Bake until the sugar almost melts. This takes about 15 minutes. 
8. Break apart and serve. Don’t eat the pretzels as soon as they come out of the oven. This is hard. Very hard. But you’ll burn your mouth because the sugar is, what’s the term, freaking hot. Once they’ve cooled a bit, break them up–they tend to stick together during baking. You can pile them into a bowl and serve right away or put them into an airtight container. And since these make great gifts, you can spoon some into a cello bag, tie with a ribbon, and pat yourself on the back. (Don’t forget that last step.)

Print

Gluten-Free Cinnamon Sugar Pretzels

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Servings 8 servings

Ingredients

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)
• 1 1/2 teaspoons ground cinnamon
• 4 cups gluten-free pretzels (about 7 ounces; 200 grams)
• 1/4 cup butter or dairy-free margarine, melted (2 ounces; 56 grams)

Instructions

• Preheat oven to 350 degrees Line a rimmed baking sheet with parchment paper.
• Stir together granulated sugar and cinnamon in a small bowl.
• Stir together pretzels and melted butter in a large bowl. Sprinkle the sugar-cinnamon mixture evenly over the pretzels. Stir to coat the pretzels.
• Spread pretzels onto the baking sheet. Bake until sugar bubbles, about 12 minutes. Remove and let pretzels cool on the pan. Don’t eat right away. The sugar is very hot and can burn your mouth. Once the pretzels are cool, break apart.
• Store pretzels in an airtight container for up to one week.

The post Gluten-Free Cinnamon Sugar Pretzels appeared first on Gluten-Free Baking.

Each holiday season, I’d see pictures of colored marshmallows held together by fudgy chocolate and think, “I need to find out what those are! They look good!”

Turns out, they’re called “Church Window” bars. And, like most retro-recipes, there’s lots of ways to make them. The bones of the recipe call for chocolate and marshmallow. Then, some call for coconut, while others use peanut butter.

Since I love peanut butter during the holiday season (especially peanut butter blossom cookies), I decided to try the peanut butter variation.

Turns out, these classic no-bake bars are really simple to make. Since they are just chocolate, peanut butter, and marshmallows, I consider them a confection and not a cookie. I worried how the fruit-flavored marshmallows would work with the peanut butter. The combination works great— think of them as a fun take on peanut butter and jelly.

To make, combine chocolate chips, peanut butter, and butter in a heavy-bottomed saucepan. This is key. If your pan is too thin, the chocolate can scorch.

Warm over low heat until everything melts together. (You could stop here, pour this mixture into jars, and give it as gifts. It makes a lovely peanut butter hot fudge sauce.)

Allow the chocolate mixture to cool a little. If you don’t the marshmallows will melt when you add them to the sauce. After a few minutes, stir in the marshmallows.

Spread the mixture into a parchment-lined 9x9x2-inch square pan. Chill.

Cut into squares. Done.

Love Peanut Butter? Here are other gluten-free treats to try! 

• Gluten-Free Peanut Butter Swirl Brownies
• Gluten-Free Peanut Butter Blondies
• Gluten-Free Peanut Butter Chocolate Chip Bars
• 5 Ingredient Gluten-Free Peanut Butter Cookies

Print

4 Ingredient Peanut Marshmallow Bars

I like fruit flavored marshmallows for this recipe. Feel free to use plain vanilla marshmallows if you prefer.

Prep Time 15 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 24 bars

Author GlutenFreeBaking.com

Ingredients

• 2 cups semi-sweet chocolate chips (12 ounces; 340 grams)
• 1 cup smooth peanut butter ( 9 ½ ounces; 270 grams)
• 1 stick unsalted butter (4 ounces; 113 grams)
• 1 (10 ounce) bag fruit-flavored or vanilla marshmallows

Instructions

• Line a 9x9x2-inch pan with parchment paper.
• In a small heavy-bottomed saucepan, combine chocolate chips, peanut butter, and butter. Turn on heat to low. This is important. You need to treat this sauce gently or it might scorch. Stir with a wooden spoon or heat resistant spatula until ingredients are melted and smooth. Sauce should be shiny.
• Remove pan from heat. Allow to cool for two minutes. 
• Stir marshmallows into cooled chocolate mixture. Spread mixture into prepared pan. 
• Chill for three hours or overnight. Using parchment paper, lift bars out of pan. Cut into small squares (These are sweet and rich. Small bars are perfect.)
• Serve or store in a sealed container.

The post 4 Ingredient Marshmallow Peanut Butter Bars appeared first on Gluten-Free Baking.

Latkes, fried potato pancakes, are a traditional part of Hanukkah. There’s only one problem with them: they’re often heavy and greasy. Gah!

No one wants a soggy latkes. Follow these steps and you’ll make a batch of classic latkes that cooks up crispy and light.

Looking for a gluten-free sweet potato latke? I have a recipe for you! 

Gluten-Free Latkes: The Potatoes

My favorite potato for latkes is the classic russet potato. These potatoes, with their dry flesh and high starch content, are ideal for frying.

When selecting the potatoes for your latkes, use potatoes that are firm and blemish-free. An eye here or there is fine, just cut them away, but you don’t want a potato full of bruises or spots.

For this recipe, I use about 2 1/2 pounds of potatoes –that usually works out to five medium potatoes. This generously feeds six hungry people. If you’re frying potatoes for a large gathering, this recipe doubles nicely.

Gluten-Free Latkes: The Onion and Other Seasonings

Some foods just seem made for each other: peanut butter and jelly. Macaroni and cheese. Bread and butter. Potatoes and onions.

Yes. That’s right. Potatoes and onions are one of my favorite food combinations. There’s just one problem with it: onions get aggressive. Use too much onion and it immediately takes over the delicate flavor of the potato. Blerg.

Since I’m making potato latkes and not onion latkes, one small onion adds just the right amount of flavor to the latkes without getting all aggressively onion-y on us.

Here’s what I do: I grab an onion that’s the same size as the potatoes I’m using. This seems to always be the right amount of onion.

Salt and pepper are the only other seasonings I add to the recipe. That’s it. If you want to get all fancy-pants on me, go ahead and stir some snipped chives into the mixture. It’s a lovely addition.

Gluten-Free Latkes: The Flour

Here’s where the gluten-free part of gluten-free latkes kicks in. Traditional recipes use matzo meal or wheat flour. For these latkes, I think white rice flour or sweet rice flour works perfectly. Both flours fry up nice and crispy without weighing down the latkes or adding unwanted flavors.

The difference between the white rice flour and sweet rice flour comes down to texture. Latkes made with sweet rice flour tend to fry up a little–and, really, just a little–bit crisper than those made with white rice flour.

If you don’t keep rice flour in the house, use any gluten-free flour. They all work fairly well. Whole grain flours tend to add a bit of flavor and grit but since we use so little flour, the latkes turn out fine.

The only thing I’d avoid using is a flour blend that contains xanthan gum. Xanthan gum holds onto moisture and excess moisture in latkes makes for soggy, heavy latkes.

Gluten-Free Latkes: Shredding the Potatoes

Latkes have a reputation for being a knuckle buster recipe since the potatoes are traditionally grated on a box grater.

I see no need to include my own blood in the latkes; so I skip the box grater and use the shredding disk on my food processor. It only takes about one minute to grate all the potatoes and the onion. Magic!

If you don’t own a food processor, you’ll need to grate the potatoes and onions. Kidding aside, take care when you do this. The starchy liquid that the potatoes release as you grate them, makes everything slippery.

Gluten-Free Latkes: Getting Rid of Excess Moisture

When making latkes I have a single focus: not eating them all straight from the pan. keeping them crisp.

Too often latkes end up soggy and heavy. There’s a few reasons for this. The first is excess moisture.

As soon as you begin to grate the potatoes and onions, you’ll notice that they release a lot of liquid. We want to get rid of this liquid before mixing and frying the latkes.

To do this, plop the grated potatoes and onions on a dry kitchen towel. Fold the towel over the mixture and twist the ends. Wring the towel to rid the potatoes of excess moisture. You’ll be surprised how much you’ll get out!

Usually I wring the towel out right over the sink. However, I wanted to show you how much liquid comes out of the potatoes and onion. It’s hard to see in this photo but that’s about 1/3 cup of liquid–and that doesn’t even include the liquid that’s in the towel.

As you can see, the liquid oxidized a little. Potatoes, like apples, turn brown quickly after you peel them. To prevent this, some people add lemon juice to their shredded potatoes. I don’t like the flavor this adds to the cooked latkes. So I skip it. Truthfully, it doesn’t matter if the potatoes brown a little before you fry them. Once they’re cooked, they look and taste fine.

Once you’ve wrung out the potatoes and onion, put the mixture in a large mixing bowl. The shredded potatoes should feel almost dry to the touch. To check them, push the mixture aside and look at the bottom of the bowl. You don’t want to see any pooled liquid. If you do, wring them out again. I know that this step seems a bit putzy. It’s worth it; I promise.

Gluten-Free Latkes: Mixing

As soon as you’ve dried the shredded potatoes, it’s time to make the latke mixture. Add the eggs to the bowl. You don’t need to whisking them ahead of time. Just grab a fork and stir the mixture until the eggs completely coat the potatoes.

Add the white rice flour, salt, and black pepper. Stir with a fork to coat. Or you could use your hands!

Everything is mixed together and ready to go.

It’s (finally) time to fry.

Gluten-Free Latkes: Frying and Serving

Fry the latkes in a little hot oil. We’re not deep frying here. Coat your pan with about 1/8-inch of oil. I like to use safflower oil. If you want to go the traditional route, use a 50/50 blend of schmaltz (chicken fat) and vegetable oil.

You want the oil at just right temperature. If it’s too cold, the latkes absorb the oil like a sponge and get oily and soggy. If the oil gets too hot, the latkes burn on the outside and remain raw in the center.

Heat your pan over a medium-high heat. Once the oil starts to shimmer but not smoke, you’re set to fry. I always test my oil by dusting a little white rice flour over the pan. If the flour sizzles when it hits the oil, it’s time to fry.

Cook three to four latkes at a time. More than that and the pan gets crowded, which causes the oil temperature to drop. Place a scant 1/4 cup of potato mixture into the skillet. Then, using two forks, pull the mixture apart a little. Don’t mound up the latkes. You want them round and thin.

Adjust the heat as you cook to keep the oil sizzling but not smoking. Flip the latkes just once. More than that and they tend to break apart and get soggy.

Once they’re cooked, transfer them to a paper towel-lined baking sheet or wire rack. You can serve them right away or you can keep them warm in a low oven until you’ve fried all the latkes.

Serve the latkes with applesauce or sour cream. Or both!

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Gluten-Free Latkes

Servings 6 people

Ingredients

• 2 1/2 pounds Russet potatoes, peeled about five medium potatoes
• 1 small onion, peeled
• 3 large eggs
• 1/3 cup white rice or sweet rice flour
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• safflower oil for frying, about 1/3 cup
• sour cream optional
• applesauce opitonal

Instructions

• Preheat oven to 225 degrees F. (Skip this step if you plan on serving your latkes right from the pan.) Line two baking sheets with paper towels or one large cooling rack. 
• Grate the onion and potatoes. I use a food processor fitted with the medium grater attachment. If you don't have a food processor, a box grater works just fine. It will just take a little longer. 
• Place half the onion and potato mixture on a kitchen towel. Roll towel around the grated onions and potatoes. Wring towel to draw excess moisture out of the potatoes and onions.
• Add the eggs and stir with a fork to combine. Add the white rice flour, salt and pepper. Add to potato mixture and stir to combine.
• Heat 1/8-inch of oil in a non-stick frying pan over medium-high heat until it shimmers but does not smoke.
• Working in batches, drop a scant 1/4 cup of potato mixture into the hot oil. (The latke mixture should sizzle when it hits the oil.) Using a fork or spatula, flatten the mixture a little in the pan. I fry three latkes at a time. This will ensure your oil doesn't get cold. Cold oil=greasy latkes!
• Fry for 2-3 minutes on each side or until golden brown. Transfer to baking sheet. Serve at once or keep warm in the preheated oven. 
• Serve latkes with applesauce and sour cream, if desired. 

The post How to Make Gluten-Free Latkes appeared first on Gluten-Free Baking.

Got a gluten-free baker on your holiday list? Give them any of these gifts and they’ll probably thank you with something amazing from the kitchen.

note: I hope you love this gift guide. Just so you know, the links included are Amazon affiliate links. This means GlutenFreeBaking.com earns a small commission from any purchases made using these links. The commission helps to support the site. Thanks! 

Cake Pans

There are cake pans and then there are good cake pans. What’s the difference? Weight and straight sides. If your cake pans nest easily inside each other, the walls on the pans probably flare. While this makes them easy to store, it makes stacked cakes hard to ice.

For your favorite cake baker, look for a pan that’s heavy for it’s weight and isn’t coated with a nonstick coating.

Here’s what I use:

8-Inch Cake Pans

This is my go-to size for birthday cakes.  Be sure to gift your friend with two 8-inch pans so he can make classic two-layer cakes.

Get the Pan: 8-inch round cake pan by Magic Line

8-Inch Square Pan

I use this pan for my fudgy gluten-free brownies, gluten-free maple blondies, and these awesome 4-ingredient peanut butter bars.  Look for a pan with square, not rounded, edges.

Get the Pan: 8x8x2 square cake pan by Magic Line

Loaf Pan

Get this pan for the friend who loves to make bread. (My favorite gluten-free sandwich bread uses this pan.) It a great pan for sandwich bread and quick breads, like banana bread.

Get the Pan: 1-pound loaf pan

Cupcake Pan

Bad cupcake pans drive me bonkers. Most have a ridge around each cupcake cavity. This makes them hard to clean. And you don’t want to give a gift that’s hard to clean.

These pans have seamless cups (cue hallelujah choir.) They will quickly become your friend’s favorite cupcake pan.

Get the Pan: Seamless Cupcake Pan by Nordic Ware

Sheet Pans

I use these pans all.the.time. In fact, I own a heafty stack of them. How do I use them? Cookies and gluten-free pizza, of course. But I also use them for when I bake a pie. I pop the pie onto the baking sheet to prevent drips from hitting the bottom of my oven.

This is also the pan you need for “sheet pan dinners.” So even if your friend doesn’t bake a ton, she’ll get a ton of use out of this pan. It’s such a workhorse. (pssst…when you buy one for a gift, get yourself one too!)

Get the Pan: Sheet Pan by Nordic Ware

Spatulas

Many kitchen tools carry the name “spatula.” There are rubber spatulas, cookie spatulas, pancake spatulas, etc. So which one to give? Any of them! They’re all really handy and make quick work of kitchen tasks.

GIR Spatula

Best Rubber Spatula I’ve ever used. Period. Heatproof and sturdy. I have several sizes and love them all.
Get it: GIR Rubber Spatula | Mini | Skinny

Small Angled Spatula

This spatula works great for spreading peanut butter on bread, spreading batter into pans, and icing cakes. I can’t imagine my kitchen without one.
Get It: Angled Spatula

Cookie Spatula

Warm cookies are delicate little things. A small metal spatula makes it easy to move the cookies from the pan to the cooling rack. This spatula also works great for getting brownies out of the pan without destroying the first one.
Get It: Cookie Spatula

Whisks

Balloon Whisk

A good balloon whisk can combine dry ingredients when a sifter isn’t needed. It can also whip up small batches of batter.

Get it: Balloon Whisk

French Whisk

French whisks. They’re great for making pudding or stirring hot chocolate. The tines are thin, long, and clustered tighter together than you’ll find on a Balloon whisk.

Get It: French Whisk

Magic Whisk

And, finally, one last type of whisk. The magic whisk. That’s quite the name, isn’t it? This is one of my favorite whisks. It’s great for whisking eggs or making small batches icing–the mixture of powdered sugar and milk.

Get it: >Magic Whisk

Ellinger Wood Bowls

My favorite bowls. They are a wood-melamine blend, which makes them really sturdy. I’ve owned mine for over ten years and they haven’t cracked, chipped, or disappointed me in any way.  Made in Sheboygan, Wisconsin by the Ellinger Wood Company.

Get the bowls: Ellinger Wood Bowl Set

OXO Kitchen Scale

Weighing ingredients for baking ensures excellent results. This scale from Oxo is affordable and does a great job for small to medium jobs. (This one maxes out at 11 pounds. If the baker in your life needs a larger version, get her the 22-pound model.) I love that the display pulls out. This means that if you place a large bowl on the scale, you can still see the readout.

Get the scale: OXO 11-Pound Scale

Cake Turntable

Frosting a cake is one of life’s great pleasures. One of the essential tools for this task is a heavy cake turntable. No one wants a turntable that wobbles under her cake. This one doesn’t disappoint. It turns smoothly, even under the heaviest of cakes.

Get the Turntable: Ateco Cake Turntable

Double Mesh Strainer

I always think sifting isn’t one of my favorite tasks. However, there are ingredients, like high-fat cocoa powder, that must be sifted.

Whenever I pull out my classic sifter, dump the ingredients into it, and tap it gently with my hand, I find myself loving the act. There’s something gentle and soothing about the task. I always seem to forget this.

Those sifters with the crank handles and small wheel never seem to work well for me. This double mesh strainer makes quick work of sifting. And it’s a pleasure to use. Your friend will love it for sifting flours or dusting powdered sugar over a cake.

Get the Sifter: Double Mesh Strainer

Cupcake Liners

Things I hate splurging on: cupcake liners. Things I love: colorful cupcake liners.

A big stack of cupcake liners makes such a fun gift. Pair it with a small angled spatula and your favorite icing recipe for your favorite cupcake baker.

Get the Liners: Colorful Cupcake Liners

Small Bowls

Mise-en-place, the act of measuring out all the ingredients for a recipe before beginning, is an enjoyable task when you have these small bowls to hold ingredients like a teaspoon or two of vanilla extract.  Give a stack as a gift. One is not enough.

Get the bowls: Duralex Ingredient Bowls

The post 10 Gifts for the Gluten-Free Baker In Your Life appeared first on Gluten-Free Baking.

This virtual cookie swap post and giveaway are sponsored by Glutino. 

What special treat do you always want in the house this time of the year? Around here, it’s a plate of cookies and a tin of peppermint bark.

The other day while deciding how to spend some calories, I was faced with an impossible decision: peppermint bark or cookies. Hmmm…(spoiler: I ate a little of each, slapped on my yoga pants and called it a day.)

And THEN, in a flash of inspiration, I thought, “Why not peppermint bark cookies?” Yes, self, why not?

I grabbed a box of Glutino’s Sugar Cookie mix and headed into the kitchen.  (Glutino’s sugar cookie mix is my go-to mix for times when I’m too busy to make a batch of cookies from scratch. In fact, you’ll also always find their cake and brownie mix in my pantry.)

While the oven preheated, I whipped up a batch. Have you ever used this mix? It’s SUPER easy.

You start by creaming the butter until light and fluffy. I did this in my Kitchen Aid mixer. Do you have a Kitchen Aid? No? Hmm…you might want to read to the bottom of this post. #hint #justsayin’

When creaming butter, start with softened butter. This is key!  If you use cold butter, it won’t get nice and fluffy. And fluffy butter= amazing cookies.

Then add the cookie mix and blend until combined. It’ll look dry and sandy. Totally normal! In fact, that “dry and sandy”  step gives Glutino’s sugar cookies their amazing texture. See, when you cream together butter with flour, the flour coats the butter. As the cookies bake, the little nuggets of flour-coated butter melt, leaving behind a teeny-tiny pocket of air. Those pockets give us an incredibly light cookie. Yay! Baking science!

In went the eggs and vanilla. And then? Magic.

Drop the cookies onto a parchment-lined baking sheet. These cookies spread; so space them about two-inches apart.

Lightly press down on the cookies. You want to flatten them just a little. If the dough sticks to your hand, dust your hand with a wee bit of white rice flour or Glutino’s all-purpose gluten-free flour.

Allow the cookies to cool on a wire rack. Once they’re cool, things get REALLY fun.

Place a few candy canes into a plastic bag. (Always check that the candy canes are gluten-free.)

Now, you know all that low-level tension you feel during the holiday season? It’s time to work that out!

Smash those candy canes! Go head, really whack ’em! Ahhhh. I feel better! Don’t you?

Melt some dark chocolate candy coatings. I do this in the microwave. It’s easy! Place your chocolate in a glass microwave-safe bowl (I used a measuring cup). Microwave for 30 seconds. Remove the chocolate, give it a stir and repeat until the coatings are melted. The reason I use candy coatings is because they don’t require tempering. This means you can melt the coatings and it will set. Regular chocolate needs to be tempered before it sets correctly. And tempering a long, involved process. (It’s doable but more work than I want to do!)

If you don’t like dark chocolate, go ahead and use milk or white! The cookies taste great with any type of chocolate. <—isn’t that true of anything made with chocolate?

Dip the cookies into the melted chocolate, sprinkle on the crushed candy canes, and place the cookies on a parchment-lined baking sheet to set. That’s it. Seriously. That’s IT. Can you even?

I dipped these cookies halfway in melted chocolate. I just liked how that looked. If you want to fully dip the cookies, go for it!

After I made the cookies, I boxed them up and gave them out to friends. You know what happened? They all LOVED them and no one could believe the cookies 1. were gluten-free 2. came from a box mix!

They are THAT good.

I mean, what could be better than peppermint bark cookies?

Oh, a KitchenAid mixer giveaway? Is that what you said?

I agree!

The kind folks at Glutino are giving away….(drum roll, please)

KitchenAid® Artisan 5 Qt Stand Mixer!

One lucky winner gets not only the mixer but they’ll also receive:

• $50 Worth of Glutino Products
• Stone Pie Dish
• Mason Jar Measuring Cup
• Red Baking Spatula

Awesome, right? In the spirit of the holiday, Glutino isn’t stopping there!

Nine (9!!) other folks will receive “runner up” prizes. That prize pack includes:

• $50 Worth of Glutino Products
• Stone Pie Dish
• Mason Jar Measuring Cups
• Red Baking Spatula

a Rafflecopter giveaway

NO PURCHASE NECESSARY. Begins at 12:00 am EST on 12/16/15 and ends at 11:59 p.m. EST on 01/01/16. Open to legal residents of the United States, 18 years of age and older. Void where prohibited. One (1) potential Grand Prize winner and nine (9) runner up winners will be selected in a random drawing held within 1 week of sweepstakes ending date from among all eligible entries received and combined throughout the Sweepstakes Period. Odds of winning the Grand Prize depend on the number of eligible entries received throughout the Sweepstakes Period. Sponsored by Glutino Foods. 

Glutino’s Virtual Gluten-Free Cookie Swap! 

You know what’s even better than peppermint bark cookies and a KitchenAid Giveaway? MORE COOKIES!

The following awesome bloggers participated in this virtual cookie swap. You need to go check out their recipes, like, right now.

• Julie from The Healthy Home Cook whipped up a batch of Gluten Free Chocolate Dipped Snickerdoodles.
• Annie over at Maebells combined salty and sweet to make Dark Chocolate Salted Pretzel Cookies.
•  Brianna who blogs at Flippin’ Delicious gave her oven a rest and created No Bake White Chocolate Cinnamon Cookies<.
• Kelly at The Pretty Bee made Lemon Currant Butter Cookies.
•  Angelina from JoJo & Eloise created Cream Cheese Peppermint Pretzel Cookies!
• Chandice who you’ll find at Gluten-Free Frenzy made the MOST adorable Reindeer Cookies! 
• Pam at I’m a Celiac made Peanut Butter Crunch Cookies. 

Print

Gluten-Free Peppermint Bark Cookies

Glutino's Sugar Cookies make the base for these peppermint bark cookies. To make life easy, I like to dip the cookies into Merckens Dark Chocolate Coating. This way, I don't have to worry about tempering the chocolate. If you use regular dark chocolate, store the cookies in the refrigerator.

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Author GlutenFreeBaking.com

Ingredients

• 1 (15 ounce) box Glutino's Sugar Cookie Mix
• 6 tablespoons butter, softened (3 ounces; 85 grams)
• 2 large eggs (3 1/2 ounces; 100 grams)
• 1 teaspoon vanilla extract
• 4 to 5 standard size peppermint candy canes crushed
• 1 pound Merckens Dark Candy Coatings or 1 pound dark chocolate chopped or (see note above)

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter until light and fluffy. Add cookie mix. Blend to combine. Mixture will look dry and sandy. This is normal. Add eggs and vanilla. Mix until a soft dough forms.
• Drop dough, about 1 tablespoon each, onto a parchment-lined baking sheet. Space dough about two inches apart as cookies spread during baking.
• Bake cookies until the edges are golden brown, about ten minutes. Remove cookies from oven and allow to cool on the pan for about three minutes. Transfer cookies to a wire rack to cool completely.
• Once cookies are cool, melt the chocolate. Place the chocolate into a 2 cup glass cup. Microwave for 30 seconds. Remove chocolate from the microwave and stir. It won't look melted at this point. That's fine. Stir it anyway. Repeat until chocolate has melted.
• Dip cookies into chocolate and place onto a parchment-lined baking sheet. Immediately sprinkle cookie with crushed candy canes. If you are using candy melts, allow the cookies to set up at room temperature. If you are using dark chocolate, place the cookies in the refrigerator to harden.
• Store cookies in an airtight container for up to one week.

Notes

Gluten-Free Peppermint Bark Cookie Variations

Double Peppermint Add a few drops of pure peppermint oil to the dark chocolate before dipping the cookies. Pure peppermint oil is strong. Add a drop or two (seriously, use an eyedropper) and stir. Taste the chocolate. Add more peppermint oil if needed.
Double Chocolate 
Add one cup chocolate chips to the cookie dough before baking. Stir in the chocolate chips with a wooden spoon after the dough has come together.

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