Better Batter – Page 2 – My Gluten Free Cucina

Gluten Free Pumpkin Sour Cream Pancakes

With fall days arriving there are pumpkin recipes popping up everywhere. I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year. Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!

This post started as one of those “use it up” recipes. I had just a little bit of sour cream, and a little pumpkin puree left over. You know I hate to throw anything away. 😉 So who wants pancakes?

The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.

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Ingredients:

Dry ingredients:

120 g. gluten free all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. cardamom
1/8 tsp. nutmeg

Wet ingredients:

1/4 cup canned pumpkin puree
1/4 cup sour cream
2 tbsp. sugar
1 large egg
1 tbsp. canola oil
1/2 tsp. vanilla
2/3 cups milk (I used 2%)

+ Butter for the griddle

Preparation:

Preheat your griddle. Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”? The reason may be that your griddle wasn’t hot enough!)

Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.

Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.

Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.

If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!

You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.

They reheat beautifully, about 75 seconds in the microwave. So, who’s ready for breakfast?

Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can. It’s just easier and I think it tastes better. 🤷🏻‍♀️Look for canned pumpkin puree (not pumpkin pie filling). Pumpkin should be the only ingredient. I used Libby’s.

Gluten Free Ciabatta Rolls

If you follow me on Facebook, you will have seen these rolls before. This is my go-to recipe for lunch sandwiches, and I make a batch every couple of weeks.

They are the perfect texture, soft but not gummy inside. You can toast them or not, they are delicious either way.

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This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!

Chef Patrick, who I consider to be “The Oracle” of gluten free baking created this recipe, and he knows my little secret. When I first started making these rolls, I couldn’t decide which flour to use! 🤔

I am a huge fan of Better Batter Artisan Blend. But I love their new Bread Flour too. So, to put my own spin on this recipe, I mixed the 2 flours together.

Shop Better Batter with my Promo Code MGFC30 for 30% off your full price purchase!

I used half artisan blend and half bread flour. And the flavor and texture of these rolls is SO good. The best of both worlds really.

Ingredients:

227 g. Better Batter Artisan Blend
227 g. Better Batter Bread Flour
35 g. sugar
12 g. salt
7 g. instant yeast
454 g. warm water
56 g. canola oil
2 tbsp. milk
seeds (optional; I use sesame, poppy, everything bagel)

Preparation:

Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!

Note ♪ You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.

Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.

Remember that little baby roll? Time for a taste test!

How nice that these rolls do not have to be toasted.

But you can toast them if you like!

Notes ♪♫ The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

Gluten Free Ciabatta Rolls

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Author: © My Gluten Free Cucina
Yield: 13 Rolls 1x
Category: Gluten Free Bread
Method: Baking
Diet: Gluten-Free

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Description

This recipe was adapted from the Better Batter website, with permission from my favorite Chef, Patrick Auger. Bet you’re not surprised to hear that!

Ingredients

Units Scale

227 g. Better Batter Artisan Blend
227 g. Better Batter Bread Flour
35 g. sugar
12 g. salt
7 g. instant yeast
454 g. warm water
56 g. canola oil
2 tbsp. milk
seeds (optional; I use sesame, poppy, everything bagel)

Instructions

Weigh the ingredients (yes, even the liquid). Combine the water and oil in the bowl of a stand mixer. Whisk together the flours, sugar, salt and yeast in another bowl. Add the dry ingredients to the wet and mix with the paddle attachment. Then beat for 7 minutes on speed #2.

Scrape the dough down and transfer it to an oiled bowl. Cover and refrigerate overnight.

In the morning, the dough should be nice and puffy. Turn it out onto a floured cutting board.

Use a scale to portion the dough into 2.5 oz. pieces. If you measured accurately, you should have enough for 13 rolls plus a little bit extra for a bite size piece. Don’t throw it away, bake it up and use it for tasting!

Roll each section in flour to form a smooth ball, then flatten slightly with your palm.

Line a large sheet pan with parchment paper and sprinkle lightly with flour. As you form each roll, place it on the sheet pan leaving a little space in between.

When all the rolls have been formed, cover the pan with plastic wrap and let the rolls rise for 45 minutes. They will puff up but not double in size.

Preheat the oven to 475º. Brush the rolls with milk, and sprinkle with seeds (optional). I made a few each with sesame, poppy and everything bagel. Use your favorites!

Place the rolls in the oven and spray the sides of the oven with water to create steam.

Bake for 10 minutes, then lower the heat to 375º and bake for another 15 minutes.

Remove from the oven and transfer rolls to a cooling rack. Allow them to cool for at least 6 hours before slicing.

Notes

You can make the rolls larger if you like. I find that 2.5 oz. is just the right size for me, something between a regular hamburger bun and a sandwich thin. Try it, especially if you don’t want to overdo it on the carbs.

The original recipe by Chef Patrick Auger can be found here. Of course, you do not have to combine the 2 flours together. I’m just showing you how I do it and I’m not kidding- the flavor is extraordinary. You will think you’re eating regular bread. And yes, gluten free flour can cost a few $$$, so be sure to use my Promo Code MGFC30 when you shop Better Batter, for 30% off your full price purchase!

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Better Batter Collaborator

When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

Gluten Free Briolata (Italian Sausage and Onion Bread Ring)

“Briolata” is an Italian sausage bread of Sicilian origin that is similar to a focaccia or calzone. Also known as Bignolati, the bread is filled with sausage and caramelized onions then shaped into a ring.

I used the new gluten free Pizza Crust Mix from Better Batter to recreate this Italian inspired recipe. Another gluten free makeover success story that was truly easy!

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Ingredients:

454 g (1 lb. bag) Better Batter Pizza Crust Mix
7 g (1 pkg.) instant yeast
1-1/2 cups (340 g) warm water
2 tbsp. (30 g) olive oil
1 large, sweet onion, diced
2 tbsp. butter
2 sweet Italian sausage, casings removed (I used Premio)
fresh ground pepper
more olive oil, for brushing
coarse salt

Get 30% off your full price purchase at Better Batter with my Promo Code MGFC30.

Preparation:

Combine the Pizza Crust Mix, yeast, water and oil in the bowl of a stand mixer. Knead for 5 minutes, then shape the dough into a ball. Place it in an oiled bowl and turn to coat. Cover and refrigerate overnight.

In the morning take the dough out of the refrigerator while you prepare the onions and sausage.

Melt the butter in a large, stainless-steel skillet. Dice the onions and add to the pan. Cook them slowly on medium low heat, stirring occasionally until soft and caramelized, taking on a golden-brown color.

Set the onions aside to drain in a colander, and add the sausage to the same skillet, breaking it up with a spatula. Continue turning and chopping the meat until browned all over and cooked through. Remove from the pan with a slotted spoon and combine with the onions to drain and cool to room temperature.

Cut a sheet of parchment paper and lay it out on the counter. Sprinkle with flour and turn the dough out.

Roll out the dough into a rectangle, about 11″ x 14″. You are going to love working with this dough. It rolls like a dream, who knew gluten free could do that?

Sprinkle the dough with fresh ground pepper and spread half of the sausage and onions in a thin layer. You don’t want to load it up with too much filling.

Now do an envelope fold.

Rotate the dough 90 degrees and roll out again into a rectangle. Spread with the remaining sausage and onions. Repeat the envelope fold.

Next turn the dough seam side down and shape it into a round. Pinch the dough to patch any cracks and smooth with a spatula.

Here’s a trick to form the ring. Gently insert one end of your French rolling pin into the center of the dough. Rotate to open up the center!

Once you have formed the ring, cover with plastic wrap and let it rest for 30 minutes while preheating the oven to 500º with a baking stone on the middle shelf.

Just before baking, rub or brush the loaf with olive oil and cut slits in the dough for steam to escape. You may want to trim the parchment paper, so the edges don’t burn. I used a pizza peel to transfer the bread ring onto the pizza stone with the parchment. Throw a few ice cubes onto the bottom of the oven and bake for 10 minutes.

After 10 minutes, carefully remove the parchment paper with long tongs. Reduce the oven temperature to 450º, throw in a few more ice cubes and continue baking directly on the pizza stone for another 30 minutes or until the internal temperature reaches 205º.

Remove from the oven and cool slightly before slicing. SO GOOD!!!

This bread is best eaten while still slightly warm the day it is baked. If you reheat it, I highly recommend using an air fryer to maintain the crunchy crust. Microwaving will do in a pinch, but it does change the texture. Refrigerate leftovers for up to 2 days or freeze slices for longer storage.

Notes ♪♫ If you thought that rolling and shaping gluten free dough was an impossible dream, pinch yourself! With the new Gluten Free Bread Flour and Pizza Crust Mix from Better Batter, you can do all that and more! Be sure to use my Promo Code MGFC30 when you shop at Better Batter, for 30% off your full price purchase.

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Espresso Hazelnut Chocolate Cake with Better Batter

You know I am a big believer in baking from scratch, but there are times when it is convenient to have a gluten free cake mix in the pantry. In a pinch, I can always make something gluten free for an impromptu gathering or last-minute party dessert.

This yummy chocolate cake started with the Chocolate Cake Mix from Better Batter, but I wanted to zhuzh it up! Nothing drastic, just a few small tweaks to bring out the chocolate flavor and make it special.

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I baked it in a long, skinny pan for diet friendly slices. Check out this Pullman pan from USA Bakeware; I use it for cakes and quick breads.

Ingredients:

1 package Better Batter Chocolate Cake Mix
3 eggs
1/2 cup canola oil
1 tsp. espresso powder
1/2 tsp. hazelnut extract
1-1/4 cups milk (I used 2%)
powdered sugar for dusting

Preparation:

Preheat the oven to 325º. Mist the bottom of the pan with cooking spray.

Beat the eggs in a stand mixer with the whisk attachment. Add the oil, espresso powder and hazelnut extract. Beat to incorporate.

Next add the cake mix, along with the milk and beat on low speed for 30 seconds (don’t overmix).

Pour the batter into the prepared pan and place in the oven on the middle rack. Set your timer for 55 minutes.

Test with a toothpick. In my oven it was done in 1 hour.

Remove from the oven and cool in the pan for 15 minutes then tip the pan gently to slide the cake onto a rack to cool.

Cool for 15-20 minutes longer then transfer the cake to a serving dish. Dust with powdered sugar just before slicing.

I hope you enjoyed this post! For more like this, check out my Lemon Blueberry Cake made with Better Batter Yellow Cake Mix.

Notes

♪ Can you use a regular loaf pan? Yes, but you may need to adjust the baking time, depending on the size of your pan. Keep in mind that the cake will cook faster in a dark pan. Start checking with a toothpick at 45 minutes and keep an eye on it so that it doesn’t get overdone.

♫ When a box mix calls for water, add milk instead for a richer taste. To personalize a mix, add extracts, spices or even liqueurs to zhuzh up the flavor! 😉

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Gluten Free Japanese Milk Bread

Gluten Free Hokkaido Milk Bread, a/k/a Japanese Milk Bread

Hokkaido Milk Bread, a/k/a Japanese Milk Bread is a soft, enriched bread that is great for sandwiches and so much more. The recipe begins with what is called a Tangzhong, a type of rue. Adding this bit of soft paste to the final dough is what gives the bread its fluffy texture.

Back in the day (before Celiac), I loved trying out different bread techniques, and I remember making this bread. Is it even possible to make a gluten free version? I am not exaggerating when I tell you I have been trying for over a year now!

I have tested this bread so many times, with pre-blended flour mixes as well as my own combination of flours and starches. Finding the right flour to liquid ratio was another piece of the puzzle.

As I’m sure you know, gluten free dough has a mind of its own, and there were a lot of failed bakes (that still tasted good) and do-overs that went into this recipe. Every time I test baked, I came a little closer to achieving the texture that I wanted. Special thanks to my favorite chef, Patrick Auger who has been cheering me on and offering advice along the way. Thank you, Patrick, you inspire me!

*This recipe was adapted from the King Arthur Baking website. For my adaptation I used Better Batter Original Blend gluten free flour*

This post contains affiliate links.

Ingredients:

Before you get started, know that this is a very fussy bread. For success (and I want you to have success), use a scale to weigh your ingredients.

Tangzhong (Rue) Ingredients:

26 g. Better Batter Original All Purpose Flour
125 g. water (1/2 cup)

Dough Ingredients Dry:

420 g. Better Batter Original All Purpose Flour
8 g. instant yeast
3.3 g. salt
1.25 g. cream of tartar
50 g. white sugar
5 g. whole psyllium husk

Dough Ingredients Wet:

1 large egg (50 g.)
300 g. milk, warmed 15 seconds in the microwave
3 g. apple cider vinegar
56 g. unsalted butter (4 tbsp.), melted and cooled
all of the Tangzhong, cooled

For Finishing:

1 tbsp. melted butter

Remember to use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

The first step of this recipe is making the Tangzhong. This is a water rue, and I have learned that the weights are very important. Note that with gluten free breads you will almost always need to increase the amount of liquid used in a normal recipe.

Combine the flour and water in a small saucepan. Whisk thoroughly until lumps are gone, then place on the stove over low heat. Continue whisking for at least 5 minutes (don’t walk away!). The mixture will gradually thicken, until it clings to the whisk, like this.

-Set the Tangzhong aside in a bowl to cool while you gather the other ingredients.

-Next melt the butter, so it has time to cool down.

-Weigh and combine all of the dry ingredients in the bowl of a stand mixer and whisk together thoroughly.

-When your melted butter and Tangzhong have cooled to room temperature, whisk them together with the other wet ingredients.

-Add the wet ingredients to the dry and mix on lowest speed for 30 seconds or so to incorporate.

When everything is moistened, increase speed and mix with the paddle attachment for 15 minutes to form a smooth supple dough.

Scrape the dough down, cover and let it rest for 20 minutes.

For my fellow perfectionists, now is a good time to get a total weight on your dough. Place an empty bowl on the scale, tare it and add the whole dough ball. Why? So that when you divide it into 4 sections, you will know that they are of equal weight.

My total dough weight was 1000g. and I divided it into 4 sections of 250g. each. Place the four pieces on a floured cutting board and pat them lightly with flour.

Then, working with one piece at a time, roll into a rectangle, about 4 x 6″.

Gently fold each piece in half, then place side by side in a 9 x 5 (1.25 lb.) loaf pan with the folded side facing up. I lined the pan with parchment and misted with cooking spray. This made it easier to lift out the finished loaf.

Note that in traditional Hokkaido milk bread recipes, the sections of dough are folded over several times and rolled into a cylinder. I found that this caused more breakage and separations in the dough, so I modified this step by just folding the pieces in half. It was much easier and did not affect the finished loaf.

Spray the top of the loaf liberally with warm water and use a spatula to smooth any cracks in the dough. Cover and proof in a warm place until the dough has risen to just below the rim of the pan, about 40 minutes (I used my proofing box, set to 80º).

Preheat the oven to 350º with a baking stone set on the middle rack.

Before baking, brush 2 tbsp. melted butter over the top of the loaf.

Place it on the center rack and throw a few ice cubes onto the bottom of the oven. Bake for 45 minutes, or until the internal temperature reaches 190º.

Grasp the parchment and lift the loaf out of the pan. Remove the parchment and bake directly on the stone for 10 minutes longer.

Remove from the oven and let the loaf cool to room temperature. When cooled, cover and let it rest, ideally for 18-24 hours. Now is the time to admire your work (and maybe take care of the cleanup)!

I placed mine in a plastic bag overnight and sliced it up in the morning.

It was well worth the wait. See that fluffy crumb? No gummy texture here, that’s exactly what I wanted!

This will be a great sandwich bread and don’t get me started on French toast!

Notes ♪♫ As I studied traditional recipes for Hokkaido Milk Bread, I dreamt of my gluten free adaption having the smooth, pillow like top that you see in pictures from recipes made with wheat flour. The truth is gluten free dough doesn’t have the elasticity to stretch like that. There are going be cracks and craters in the surface of the dough. When I finally accepted that and concentrated on getting the right crumb, I began to make progress. There are so many factors that go into a good loaf of gluten free bread. Ingredients, technique, temperature, pan size just to name a few. I hope this post inspires you to keep trying and never give up!

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Gluten Free Pane Bianco

Pane Bianco!

Have you seen this bread before? Pane Bianco first appeared in the King Arthur catalog around 2018. At the time, I had recently been diagnosed with Celiac Disease, and the thought of making breads like this seemed impossible!

I saved the recipe though, and as I was going through old folders recently, there it was. That was the moment I decided to make a gluten free version of this gorgeous bread!

Pane Bianco literally translates to “White Bread”. That sounds oh so dull and ordinary, when this eyecatcher of a loaf is anything but. The S-shape looks so fancy, with the scored dough revealing a filling of sundried tomatoes, garlic, cheese and basil. It’s a stunner as it opens up during baking, and don’t get me started on the aroma!

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For this bake I used a 50/50 combination of Better Batter Artisan Flour blend and Better Batter Bread flour. I’ve done some experimenting with this mix, and I just love the resulting flavor and texture. You can use 360 g. of either flour, or a blend of the two like I did.

If you want to try this recipe the way I made it, you can order a bag of each flour blend at 30% off and bake along with me!

Use my promo code MGFC30 at checkout and get 30% off full price on your purchase at Better Batter!

Ingredients:

180 g Better Batter Artisan Flour Blend
180 g Better Batter Bread Flour
7 g (1 pkg.) instant yeast
8 g table salt
45 g egg (1 large)
170 g milk (I used 2%)
111 g warm water
52 g olive oil
3/4 cup shredded cheese (I used parmesan)
1/2 cup sundried tomatoes in oil, drained and chopped
4 garlic cloves, minced
1/3 cup fresh basil leaves (or Italian parsley), chopped
1 tbsp. melted butter, for finishing

Preparation:

Whisk together the flours, yeast and salt. In the bowl of a stand mixer, combine the egg, milk, water and olive oil. Add the flour mixture to the wet ingredients and mix for 5 minutes with the paddle attachment to form the dough. Place the dough in an oiled bowl and let it rise for 45 minutes. It may not double and that’s ok.

Measure a 2 ft. sheet of parchment paper. Roll the dough out into a rectangle shape, approximately 22″ x 8″.

Spread with the sundried tomatoes, garlic, cheese and basil (I could not get fresh basil this time of year, so I used Italian parsley). Go easy on the filling, don’t add too much or the bread will be wet.

Using the parchment to assist you, roll the dough into a log.

Pinch the edges together and if they don’t seal use a fork to smooth out the seam.

Place the roll seam side down on the parchment. Use kitchen shears to cut down the center from one end to another, leaving 1/2″ on each end.

Carefully twist the dough into an S shape and tuck the ends underneath like this. Go slowly, so the dough doesn’t break (just pinch together if it does). Slide the loaf onto a baking sheet, cover with plastic wrap and let it rise for 45 minutes. Preheat the oven to 350º.

Bake for 45 minutes or until the internal temperature reaches 200º (check with a thermometer). Remove from the oven and brush with melted butter.

Cool slightly then slice and serve warm. This is one of those breads you do not want to wait on. That cheesy filling! Leftovers can be reheated in the microwave or toaster (try these toaster bags!).

You can store the loaf at room temperature for up to a day, then freeze the leftovers.

Notes ♪♫ The original recipe for Pane Bianco appeared here on the King Arthur website. Better Batter recommends that when adapting gluten bread recipes with their flour, you should increase the liquid ingredients by 50%. My gluten free adaptation includes this adjustment.

Gluten Free Applesauce Prune Muffins

Here is a hearty breakfast muffin that will satisfy your morning hunger. Mildly sweet and loaded with fiber (because who doesn’t need more of that?), they are reminiscent of bran muffins, with flax standing in for the wheat bran. The prunes are pureed with the applesauce and have a similar texture to raisins. (If the idea of prunes doesn’t excite you, then raisins can be substituted, but I encourage you to give this a try.)

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I like to buy unsweetened applesauce cups for recipes like this one, because you don’t have to open an entire jar only to have it go to waste. This recipe uses 2 of the 3.9 oz cups.

I prefer golden flaxseeds to brown. I process them in a coffee grinder when needed for a recipe. You can buy ground flaxseed meal, but if you don’t use it quickly it can go rancid. By grinding the seeds when you need them, they will always be fresh.

Ingredients:

Dry Ingredients:

210 g. gluten free all-purpose flour (I used Better Batter Original)
60 g. flaxseed meal or flax seeds processed in a coffee grinder
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Wet Ingredients:

175 g. pitted prunes (about 1 cup)
222 g. unsweetened applesauce (7.8 oz. or 2- 3.9 oz cups)
1/4 cup honey
1/2 cup brown sugar
1 egg
1 stick butter
1/2 cup milk (I used 2%)

Preparation:

Combine the dry ingredients in a bowl and whisk well.

Puree the applesauce and prunes in an electric chopper or food processor. Add to a separate bowl with the remaining wet ingredients and whisk to blend.

Preheat the oven to 400º. Add the dry ingredients to the wet and use a batter whisk to combine. Scrape the sides of the bowl with a spatula to be sure all of the dry ingredients have all been incorporated.

Let the batter rest while the oven preheats, then spoon into a 12-cup muffin tin. Dip a small spatula in water and smooth the tops in a circular motion.

Bake for 20 minutes and check that they are done with a toothpick.

Cool in the pan for 15 minutes, then transfer to a rack.

If not serving immediately, you can cool to room temperature then wrap individually in plastic wrap and store in a freezer safe bag. I usually freeze muffins to have for breakfast during the week.

Notes ♪♫ Better Batter Original Blend is my flour of choice for muffins, quick breads and cookies. Remember to use my Promo Code MGFC30 for 30% off!

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Gluten Free Sourdough Boule

This is the stuff that gluten free dreams are made of. This loaf just blew me away and it was so hard to wait for it to cool down so that I could slice it! Well worth it though when I had my first sandwich with this amazing bread. It is hands down the best white bread that I have made since my gluten free life began seven years ago. It is soft, supple and doesn’t fall apart in your hands! And guess what else? It doesn’t need toasting!

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Note ♪ You will need a fully active sourdough starter for this recipe. If you don’t have one yet, jump over to this post where I show you how to make a gluten free sourdough starter.

Ingredients:

350g. Better Batter bread flour
1-1/2 tsp. salt
1/8 tsp. instant yeast
250g. fully active sourdough starter* see notes
350g. warm water
1/4 cup canola oil

Have you ordered the new Bread Flour from Better Batter yet?

That’s what I used to make this beautiful Gluten Free Sourdough Boule and well, just look at that oven spring! So, what are you waiting for? Now that fall is here go on over to Better Batter, grab yourself a bag and let’s bake together! Be sure to use my Promo Code MGFC30 at checkout for 30% off!

Preparation:

Whisk together the flour, salt and instant yeast.

Hint: That scant 1/8 tsp. of instant yeast will give your sourdough starter a little boost without affecting the flavor!

In the bowl of a stand mixer, add the sourdough starter, water and oil. Add the flour mixture and beat with the paddle attachment for 5 minutes.

Gather the dough together, cover with oiled plastic wrap and let it rest for 20 minutes, then turn it out onto a lightly floured cutting board.

Using a bench knife, turn the dough over on itself about 2 dozen times as you rotate the cutting board so that everything is well incorporated.

Use a spatula to smooth the dough into a round.

Place the dough ball in an oiled bowl, cover with plastic wrap and refrigerate overnight for 12 hours.

In the morning, preheat the oven to 475º with baking stone. Take the dough out of the refrigerator and invert it onto a sheet of parchment.

Use a spatula to smooth it into a round shape.

Use a lame or sharp knife to score 2 circles around the dough and sprinkle a little flour over the top.

Transfer the dough, with parchment to the oven. Throw a few ice cubes onto the bottom of the oven and quickly shut the door. After the first 5 minutes throw in a few more ice cubes.

After 30 minutes, reduce the oven temperature to 350º, and continue baking for another 30 minutes or until the internal temperature reaches 210º.

Cool completely on a rack then store in a plastic bag at room temperature. Wait 24 hours to slice.

Once the bread is sliced, serve immediately and freeze any leftovers.

If you’re wondering if you can make this bread in a loaf pan, the answer is yes! Follow the directions through overnight proofing. The next morning, roll the loaf out to a rectangle and do a letter fold.

Repeat rolling and letter fold from the opposite direction, then pat the dough into a loaf shape. Place it seam side down in a 1 lb. loaf pan lined with parchment. Smooth the top with a spatula, lightly flour and score the top.

Throw a few ice cubes into the preheated oven and bake for 30 minutes at 475º. Then, carefully remove the loaf from the pan, lower the heat to 350º and finish baking directly on the stone for another half hour or until the internal temperature reaches 210º. Wait 24 hours to slice!

Which way is best? I actually prefer the loaf shape for everyday sandwiches, but the round boule is quite a nice presentation. You should probably make one of each, just to be sure 😉

Notes ♪♫ I took my starter out of the fridge about 5 hours before I made the dough, fed it and waited until it had a full head of foam on top. Your starter may require more time to fully activate, depending on how often you feed.

Questions? Let me know in the comments and I’ll do my best to troubleshoot or offer advice!

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Gluten Free Spinach and Prosciutto Focaccia

Look at this beautiful Focaccia Bread, filled with baby spinach leaves and prosciutto! It is a meal in itself, great for breakfast, lunches and snacking. Learn how to make it here with step-by-step instructions.

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I’m really excited to share this recipe with you, because I made it with the new Pizza Crust Mix from Better Batter. Yes, it’s a pizza crust mix, but this versatile new product is all that and so much more!

Use my Promo Code MGFC30 for 30% off!

Ingredients:

1 bag (1 lb.) Better Batter Pizza Crust Mix
1 packet (2-1/4 tsp.) instant yeast
1 tsp. honey
1-1/2 cups warm water
1/4 cup garlic infused olive oil (see notes)
1 cup baby spinach leaves, stems removed
1 cup thinly sliced prosciutto, torn into pieces
coarse salt
1 tsp. chopped fresh rosemary leaves
pinch (or more) of red pepper flakes

Preparation:

Whisk together the water, honey, yeast and 1 tbsp. olive oil in the bowl of a stand mixer and let it sit for 10 minutes. Next add the pizza crust mix and combine on low speed with the paddle attachment. Increase the speed and mix for 5 minutes to form a smooth dough.

Coat a large bowl with 1-2 tbsp. of the infused olive oil and use a stiff spatula to scrape the dough into the bowl. Turn the dough to coat with oil. Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Turn the dough out onto an oiled cutting board. With oiled hands, stretch and pat the dough into an oval and roll to 1-1/2″ thick. Top with half of the spinach and prosciutto.

Fold the dough over letter style.

Carefully roll the dough into an oval shape and spread with the remaining spinach and prosciutto. Fold it up again, then turn seam side down and shape into a round.

Place the shaped dough into an oiled 8 x 8″ square pan and pat it down to flatten slightly. Cover and set aside to rise again for 25 minutes. Place a baking stone in the oven and preheat to 400º.

Now use oiled fingers to press dimples into the dough. Brush the top liberally with the remaining infused oil, sprinkle with coarse salt and chopped fresh rosemary.

Bake for 45 minutes or until the internal temperature reaches 210º. During the last 10 minutes of baking, remove the focaccia from the pan and bake directly on the pizza stone.

Remove from the oven and cool on a rack for about 1 hour and serve warm.

Slice the focaccia into squares for serving. You can see the prosciutto and spinach in every slice!

I hope you’ve enjoyed today’s bake and that you will try the new Pizza Crust Mix from Better Batter. Remember, when you shop Better Batter, use my Code MGFC30 at checkout for 30% off full price!

Notes ♪♫ The day before I baked this loaf, I set aside 1/2 cup of olive oil and added 2 garlic cloves and a sprig of fresh rosemary. The infused oil adds another layer of flavor to the bread dough and is great for dipping.

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Gluten Free Sourdough Kaiser Rolls

Have you struggled with rolling and shaping gluten free dough? I’ve been dreaming of a gluten free Kaiser roll since my Celiac diagnosis 7 years ago. They are just a little more fancy than regular hamburger buns and they look like they came from a bakery!

I used the new Gluten Free Bread Flour from Better Batter to make a soft enriched dough that can be rolled into long ropes and yes, even tied in a knot!

Follow the steps and learn how to shape these rolls. This recipe makes 6-10 Kaiser rolls, depending on size.

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Ingredients:

395 g Better Batter Bread Flour
9 g (1-1/2 tsp.) salt
75 g fully active sourdough starter (1/4 cup) *See notes
1 egg
1/8 tsp. instant yeast
9 g (1-1/2 tsp.) sugar
2 tbsp. butter, melted and cooled
15 g psyllium husk (3 tbsp) * (see notes)
160 g warm milk
270 g warm water + 3 tbsp.
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1 tbsp. canola oil plus more for rolling
1 tbsp. milk for topping
1 tsp. sesame seeds for topping

Want to try the new Gluten Free Bread Flour from Better Batter? Order yours here and be sure to use my Code MGFC30 at checkout for 30% off any non-sale purchase!

Preparation:

Whisk together the flour and salt. In the bowl of a stand mixer, combine the sugar, egg, butter, psyllium husk, sourdough and instant yeast. Let it stand for a few minutes to thicken.

Next add the flour mixture, 160g milk and 270g water, and beat with the paddle attachment for 5 minutes. If the dough seems a bit dry, add water one tablespoon at a time, up to 3 tablespoons.

Gather the dough together with a spatula and transfer it to an oiled bowl (use about 1 tbsp. canola oil), turn to coat and cover with plastic wrap.

Proof the dough in a warm place for 6 hours. I used a proofing box set to 80 degrees.

Turn the dough out onto an oiled cutting board. Divide the dough into pieces with a bench knife and use oiled hands to roll each piece into a ball. If you want to be really precise, weigh the dough and divide by the number of rolls you want to make. My dough weighed 36 oz. total, and I made 10 rolls just over 3.5 oz. each. Perfect for burgers!

Now here’s the trick, don’t immediately try to roll the dough into ropes. Cover with a dish towel and let the dough balls rest for 10 minutes, then gently roll each one into a 6″ cylinder. Be sure to keep a light coating of oil on your hands and cutting board. Cover and rest again for 5-10 minutes. Repeat rolling and resting as needed, and with each “rest”, the dough will become more relaxed and easier to roll.

By the 3rd rest you should be able to roll the dough into ropes, about 14″ long. To keep the dough from splitting, start at the bottom of the cutting board and roll in one direction toward the opposite side. Then reverse and roll back. Repeat until the rope reaches the desired length.

To form the Kaiser rolls, tie each rope into a loose knot. Then bring the bottom end up over the knot and tuck it into the center. Tuck the other end underneath.

Place the shaped rolls on a baking pan lined with parchment. Don’t crowd them together, use 2 pans if needed.

Cover with plastic wrap and proof for another 15 minutes while you preheat the oven to 425º.

Brush the rolls with milk and sprinkle with sesame seeds. Bake for 20 minutes or until the internal temperature reaches 210º.

When you remove the rolls from the oven, be sure to let them cool completely before slicing. I left mine on a rack for several hours, then stored them in a plastic bag at room temperature overnight.

When I sliced them the next day, I was quite pleased with the texture and crumb. Check it out!

If you have been jonesing for the white bread experience, be sure to try the new Gluten Free Bread Flour from Better Batter, it will make your day!

Notes ♪ I have been experimenting with this recipe and thought the addition of sourdough really enhanced the flavor of the rolls. If you want to make this recipe without the sourdough, increase the flour by 25g. and increase the water by 50g. Instead of 1/8 tsp. instant yeast, use 2-1/4 tsp (1 packet). Proofing time will be 30-45 minutes (not 6 hours).

Notes ♫ My favorite Chef, Patrick Auger who is the mastermind of product development at Better Batter reminded me that the Gluten Free Bread Flour from Better Batter was designed to work without gums or psyllium husk. In my experimentation I decided to go rogue and add psyllium husk to the dough. Do or do not, you be the judge! The rolls turned out beautifully, but if you cannot have psyllium husk, it’s good to know this flour works well without it.

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