Dessert – Page 2 – My Gluten Free Cucina

Gluten Free Apple Walnut Muffins

Here is another delicious gluten free muffin that you can enjoy for breakfast and snacks! This muffin has crisp bites of apple and toasted walnut baked into a lightly spiced batter. The recipe was one of my first posts, when I started this blog in 2018. Along the way, it has been updated. No, I did not change the recipe, it’s a keeper. My photography though, has improved vastly over the years (or is it the camera?). You be the judge.

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dry Ingredients:

210 g. (1-3/4 cups) Better Batter Original all-purpose flour (see notes)
25 g. (1/4 cup) almond flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. apple pie spice (see notes)
25 g. (1/4 cup) walnuts, chopped and toasted

Wet Ingredients:

1 apple, cut into small dice (about 1 cup)
2 large eggs
63 g. (1/3 cup) granulated sugar or Truvia
52 g. (1/3 cup) brown sugar or Truvia
3 tbsp. canola oil
3/4 cup + 2 tbsp. milk (I used 2%)
1 tsp. lemon juice
cooking spray
1 tbsp. butter, for brushing

When you shop Better Batter, use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item!

Preparation:

Mince the walnuts in an electric chopper, about 3 pulses, then lightly toast them in a dry skillet for 3-4 minutes. Set aside to cool.

Whisk together the dry ingredients.

Chop the apple in an electric chopper (I used Honey Crisp, my favorite), then combine it with the remaining wet ingredients, through lemon juice in a separate bowl.

Stir the wet ingredients into the dry, just until moistened. A dough whisk is great for muffins and quick breads.

Use a wet spoon to divide the batter into 12 muffin cups, then use a spatula dipped in water to smooth out the tops. Gluten free batter doesn’t always spread well by itself, so this step will ensure a nice, rounded shape.

Bake for 20 minutes at 400º, the muffins should rise high with nicely rounded tops. Check the center with a toothpick.

I melted a little butter and brushed it over the baked muffins for a nice shine.

Cool on a rack and serve warm or at room temperature.

Here’s the crumb, nice and moist. They taste great and you would never know that they were gluten free. They freeze well too!

Notes ♪ I used Better Batter Original Blend in this recipe.

Notes ♫ Try using a sugar substitute like Truvia if you need the muffins to be diabetic friendly, or a reduced sodium baking powder, if you need to lower the salt.

Notes ♪♫ If you don’t have apple pie spice, you can use 1-1/8 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. ground allspice.

Original Post 6/10/2018 Updated 6/10/2023

Gluten Free Fig Squares

Gluten Free Fig Squares.

A layer of shortbread, spread with fig preserves and finished with a delicious crumble topping. My Gluten Free Fig Squares are delightfully sticky and sweet, everything a dessert should be. Adapted from an old family recipe, it’s bound to become a holiday favorite.

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The flour.

I used Better Batter Original Gluten Free Flour in this recipe. It is a high-quality gluten free flour that will never let you down! Shop Better Batter and use my Promo Code MGFC30 to receive 30% off your non-sale purchase!

Ingredients:

Other than the figs, the ingredients are pantry staples.

The Crust

1/2 cup (1 stick) unsalted butter, softened
55 g. (1/4 cup) granulated sugar
1/4 tsp. vanilla
120 g. (1 cup) Better Batter Original Gluten Free Flour

The Filling

13 oz. jar fig preserves (I used Bonne Maman) it has a gluten free label!

The Crumble Topping

30 g. (1/4 cup) Better Batter Original Gluten Free Flour
3 tbsp. cold butter (keep it refrigerated)
23 g. (1/4 cup) quick cooking certified gluten free oats (omit if avoiding oats)
30 g. (1/4 cup) walnuts, coarsely ground
42 g. (1/4 cup) packed brown sugar

Preparation:

Preheat the oven to 350º. Line a 9 x 9″ square pan with parchment and mist with cooking spray.

In the bowl of a stand mixer, beat together the softened butter, sugar and vanilla with the whisk attachment.

Switch to the paddle attachment and add the flour. Beat together to form a soft dough.

Press the dough into an even layer in the lined baking pan. It will be wet and sticky, for best results use your fingertips!

Bake for 15 minutes. The center should be set and the edges lightly browned. Remove from the oven and let it rest for 5 minutes.

Spread the fig preserves over the crust.

Add the cold butter, flour and brown sugar to a small food processor or electric chopper. Pulse a few times to incorporate the butter until crumbly.

Transfer to a bowl and combine with the oats (if using) and ground walnuts. Spread the mixture evenly over the fig preserves.

Place the pan on top of another baking sheet (so the bottom doesn’t burn) and bake for 17-20 minutes. The edges should be bubbling and the top lightly browned.

Cool in the pan for at least 2 hours before slicing.

Slice into 16 squares and serve at room temperature or refrigerate if you like them chilled. They go great with a scoop of vanilla ice cream.

Store at room temperature in an airtight container for up to 2 days. They will keep a bit longer in the fridge. To freeze, place squares between sheets of waxed paper and place in a freezer safe bag or airtight container. Thaw them in the refrigerator and serve chilled.

I’m so pleased with how this came out!

Notes ♪♫ Whether or not you consume oats is a personal choice. I only use certified gluten free oats that are produced under a purity protocol in my recipes.

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Gluten Free Apple Pie

There is nothing like a homemade pie for a special occasion. Just look at that crust! Apple pie was the first pie that I learned to make, and it is still my favorite!

Before my Celiac diagnosis, I used to buy the refrigerated pastry dough in the red box (remember those days?) for my pies. Today I use this easy make ahead Gluten Free Pie Crust and always keep it on hand in my freezer so I’m ready to make a dessert pie, meat pie or quiche.

The filling was adapted from Taste of Home, an old classic from back in the day. I always use Honeycrisp apples for pie- they are excellent for cooking and baking. You can use other firm apples like Braeburn, Cortland or Granny Smith. My apples were quite large, so I only used 4 for this recipe. For medium sized apples you will need 5-6.

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Ingredients:

gluten free pastry dough for double pie crust (recipe here)
5-6 medium apples, peeled and diced
1 tbsp. lemon juice
1/2 cup sugar
1/2 cup brown sugar
3 tbsp. gluten free flour (I used Better Batter Original)
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tbsp. butter
1 tbsp. egg whites

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Preparation:

The first thing you’ll want to do is roll out that pie dough. If you had it in the freezer, let it defrost in the refrigerator the day before then leave at room temperature for 20 minutes before rolling.

The easiest way to roll the dough is to lay it on a sheet of lightly floured parchment and cover with a sheet of plastic wrap. Take your time rolling the dough, until it is large enough to fit your pie dish. Place the rolled-out dough in the refrigerator while you make the filling.

Next, whisk together the sugars, flour, cinnamon, ginger and nutmeg in a small bowl.

Squeeze the lemon juice into a large bowl. Peel and dice the apples and add to the bowl, tossing with the lemon juice after each addition.

Combine the sugar mixture with the apples and toss well to coat.

Now for the moment of truth. Place one sheet of pastry dough in the pie dish. The easiest way to do this is to remove the plastic wrap and flip the dough onto the pie dish.

Carefully peel away the parchment and ease the dough into the dish like this.

Whew, look at that it worked! Now trim the edges and use the extra pieces to patch any cracks or holes.

Fill with the apple mixture and dot with the butter.

Use the same technique to place the top sheet of pastry dough. Fold the edges over and crimp, it doesn’t have to be fancy.

Cut slits to allow steam to escape. Whisk the egg white and brush all over the top.

Place the pie on a sheet pan (in case it drips) and arrange strips of foil loosely around the edges. Don’t press the foil into the dough (it may stick).

Bake for 25 minutes at 375º. Use tongs to remove the foil then bake an additional 25 minutes.

Cool at least 2 hours before slicing. It smells so good you will have a hard time waiting!

Notes ♪♫ Pie crust has always been my nemesis. That is, until I learned to make this incredible Gluten Free Cream Cheese Pie Crust, then a whole new world of gluten free baking opened up. Try it, I promise it is easy to prepare and rolls like a dream!

Apple Pie filling adapted from Taste of Home

Chocolate Hazelnut Rice Pie Tartlets

Rice Pie (Torta di Riso) is a traditional Italian dessert served at Easter. When I was growing up, every Italian household had Rice Pie during Easter week and it is still widely enjoyed today. You might be surprised to know that the recipe contains no flour at all and most of the ingredients are naturally gluten free!

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I jazzed up the plain rice pie we had as kids with toasted hazelnuts, candied orange peel and chocolate chips. Instead of a pie dish, I opted for this mini fluted tart pan to create 6 individual servings. Perfect for small Easter gatherings!

Ingredients:

2 cups milk (I used 2%)
1/2 cup Carnaroli Rice (Risotto Rice – see notes)
½ cup sugar
¾ tsp. vanilla extract
1 tsp. hazelnut extract, divided
3 eggs
1 cup ricotta
1/2 cup raw hazelnuts, coarsely chopped
¼ cup candied orange peel, minced
¼ cup dark chocolate chips
optional Frangelico liqueur for brushing (adult bunnies only!)
powdered sugar and cocoa powder for dusting

Preparation:

Spread the hazelnuts on a baking sheet and bake for 5 minutes at 325°.

Line the tart pan with paper baking cups and mist with cooking spray.

Add milk to a saucepan and heat to a simmer. Add the rice and stir. Next stir in the sugar, vanilla and ½ tsp. hazelnut extract.

Reduce the heat and simmer uncovered on low for 45 minutes.

Hint! Do not walk away while the rice is cooking! You will need to stir frequently and watch that it doesn’t burn or boil over!

Remove the cooked rice from the stove, transfer to a bowl and let it cool slightly before combining the rice with the egg mixture (you do not want to cook the eggs).

Whisk the eggs and ricotta in a large bowl. Add the remaining ½ tsp. of hazelnut extract.

Fold in the toasted hazelnuts, candied orange peel and chocolate chips.

Gradually add the rice to the egg mixture, one scoop at a time to temper the eggs. Stir well after each addition of rice until it is completely incorporated.

Divide the mixture evenly among the 6 cups, each should be about 2/3 full (they will rise to the top during baking).

Bake at 325 degrees for about 25 minutes. Check with a toothpick and touch the center with your finger (it should feel set, no liquid). Remove from the oven, and while still warm, brush the tops lightly with Frangelico (optional, if serving to adults).

Cool completely in the pan.

Serve the tartlets at room temperature or chilled. Before serving, dust with cocoa powder and powdered sugar.

This showstopper of a dessert is bound to become one of your Easter favorites! I know it was at our house!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store. It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm. If you cannot find Carnaroli rice locally, it is available here on Amazon or substitute Arborio rice.

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Gluten Free Hot Cross Buns

“One a penny, two a penny,
Hot-cross buns!
If you have no daughters,
Give them to your sons!”
~Mother Goose

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This recipe was adapted from one that I saved from the King Arthur website in 2012. I used the Artisan Flour Blend from Better Batter (* see notes) and adjusted the liquid per instructions. The verdict- amazing! Hot Cross Buns were always an Easter favorite, and I am thrilled to be able to enjoy them again!

Shop Better Batter and use my Promo code MGFC30 at checkout for 30% off any non-sale item!

Adapted from King Arthur Baking Company

Ingredients:

For the dough
1/4 cup rum
1/2 cup raisins (I used Sunmaid)
2-1/2 cups milk, warmed
2-1/4 tsp. instant yeast
2 eggs plus 1 yolk (reserve whites)
6 tbsp. butter, softened
607 g. Better Batter GF Artisan Flour Blend
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1-3/4 tsp. salt
1 tbsp. baking powder
1 egg white, reserved from above for brushing
1 tbsp. milk, for egg wash
For the Icing
1 cup + 2 tbsp. powdered sugar
1/2 tsp. vanilla extract
pinch of salt
4 tsp. milk

Preparation:

Line a 9″ x 13″ baking dish with parchment paper and mist with cooking spray.

Place the rum and raisins in a small bowl to soak while you make the dough.

Microwave the butter on low for 30-45 seconds to soften.

Add milk to a microwave safe container and microwave 1-1/2 minutes. Whisk in the yeast and let it proof for 15 minutes.

Separate one egg and set aside the whites.

Whisk the yolk with the remaining 2 eggs.

Add the dry ingredients, flour through baking powder, to the bowl of a stand mixer and whisk thoroughly.

Add the butter, eggs and milk/yeast mixture and mix together on low with the paddle attachment. It will look like wet pancake batter at this point. Increase the speed and beat for 5 minutes to form a sticky, soft dough.

Finally, add the rum-soaked raisins and their liquid, mixing for one more minute to incorporate.

Gather the dough together in the bowl, cover and let it rest for 10 minutes.

Turn the dough out onto an oiled cutting board (mist it with cooking spray) and use a bench knife to divide it into 12 equal pieces.

With oiled hands, roll each piece into a ball and arrange in the prepared pan.

Cover the pan with plastic wrap, and let the buns rise until puffy and touching one another, about 20 minutes. Preheat the oven to 375º.

Whisk the reserved egg white with 1 tbsp. milk, and brush over the buns.

Bake for 30 minutes, or until golden brown and the internal temperature reaches 205º (check with a thermometer).

Remove from the oven and cool completely before frosting (** see notes)

Whisk the icing ingredients together, and spoon into a pastry bag. If you don’t have a pastry bag (I don’t), use a clean zip top plastic bag with the tip of one corner snipped off. Pipe the cross over each roll.

Notes ♪ Be sure the buns are completely cooled before frosting. They smell so good- you will want to eat them right out of the oven! Try to resist, because they need time to set (or the centers may be gummy). Plus, if you frost the buns while they are warm the glaze will melt away. Patience!

♫ I used and recommend Better Batter Artisan Flour Blend for this recipe. This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio. Start with half the milk (1-1/4 cup) and only add more if needed, 1 tbsp. at a time.

♪♫ Do you need special cookbooks for gluten free baking? During the first year following my Celiac diagnosis I donated most of my old cookbooks, thinking I could never use them again. I was so wrong! I wish that I had known the truth, that most mainstream recipes can be adapted to gluten free, often with an exchange of one or two ingredients!

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Gluten Free Cinnamon Swirl Bread

Today I made a gluten free version of another old favorite. This yeasted sweet bread with swirls of brown sugar and cinnamon was adapted from a recipe originally appearing in Better Homes and Gardens. Before my Celiac diagnosis I used to make it all the time.

Both adults and kids loved it, even the picky eaters! I can’t tell you how pleased I was to be making this bread again, it turned out great!

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When you work with the right gluten free flour, this Cinnamon Swirl Bread is so easy to make! If you are a fan of Better Batter like me, you probably have all of the ingredients in your pantry!

If you haven’t tried Better Batter yet, I cannot recommend their flour blends enough. Use my Promo Code MGFC30 for 30% off! You will not be disappointed!

(When you shop Better Batter, be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)

Ingredients:

Dough:
405g. Better Batter Artisan Blend flour *see notes
1-1/4 tsp. instant yeast
3/4 tsp. salt
3 tbsp. unsalted butter, softened
1-1/2 cups warm milk (I used 2%)
1 egg room temperature
3 tbsp. granulated sugar

Filling:
1/3 cup packed brown sugar
1-1/2 tsp. cinnamon
1 tbsp. melted butter

Egg Wash:
2 tbsp. egg whites
1 tbsp. water

Finishing:
1 tbsp. melted butter, for brushing

Preparation:

I used a 13 x 4″ pullman loaf pan for a long skinny loaf with smaller, diet friendly slices. You can get the pan here.

Whisk together the flour and salt. Combine the warmed milk, sugar and yeast in a separate bowl or measuring cup and let it stand 15 minutes.

Add the egg and softened butter to the bowl of a stand mixer and whisk to combine. Add the milk mixture and whisk until well blended.

Switch to the paddle attachment and add the flour and salt to the bowl, mixing on low to combine. Increase speed and beat for 5 minutes to form a dough, occasionally scraping down the sides with a spatula. Dough will be sticky at this point.

Bring the dough together, cover with plastic wrap and let it rest for 20 minutes.

Cut a sheet of parchment to fit the length of the loaf pan (this will help with rolling and transferring the dough). Mist the parchment lightly with cooking spray and transfer the dough. Roll and pat the dough into a rectangle, about 14 x 10” and 1/2″ thick. (Note- after a 20-minute rest, this dough rolls like a dream, but if you have any sticking just mist your rolling pin with cooking spray.)

Brush the dough with 1 tbsp. melted butter.

Spread the brown sugar and cinnamon mixture evenly over the dough, leaving a 1″ border all around.

Starting with the long side, use the parchment to lift the dough and begin rolling it up.

Continue rolling and pinch the seam to seal.

Tuck in the ends like this and turn the dough seam side down.

Lift the dough (with parchment) into the pan, cover with plastic wrap and let it rise in a warm place for 30 minutes. Dough will be puffy but not doubled in size.

Preheat the oven to 350º and whisk together the egg whites and water. Brush the loaf well with the egg wash. Pierce the top of the loaf with a fork or docking tool to allow steam to escape.

Bake for 40 minutes or until the internal temperature reaches 200º. Remove from the oven and brush the top with 1 tbsp. melted butter.

Grasp both sides of the parchment to lift the loaf out of the pan to a cooling rack.

Slide the parchment out and let the loaf cool completely before slicing.

If you like, you can drizzle the top with icing made of 3 tbsp. powdered sugar and 1 tbsp. milk. I made this loaf for company, and we served it with coffee, just like this. It was a hit!

Slice and toast, or just add to your breadbasket! It freezes beautifully, so you can wrap up the extra slices in plastic wrap, store in a freezer safe bag and it will be good for several months.

Notes ♪♫ I used and recommend Better Batter Artisan Flour Blend for this recipe. This flour requires twice the liquid of typical recipes, so if you use another flour, you will need to adjust the liquid to flour ratio. Start with half the milk (3/4 cup) and only add more if needed, 1 tbsp. at a time.

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Gluten Free Cream Cheese Pie Crust

Pie crust has always been my nemeses. Gluten free or not, I just could never get the hang of it! Before my Celiac diagnosis, when I wanted to make a pie, I would buy the refrigerated double pie crust dough in the red box (remember those?) and pretend that I made it myself! 🙂

Today, until someone comes up with a gluten free alternative that doesn’t cost a fortune, we need to make our own.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour. If you have not tried this flour, seriously go and get yourself a bag and be sure to use my Promo code MGFC30 for 30% off any non-sale item!

The recipe is an adaptation of a mainstream cream cheese pie crust made with wheat flour. The only ingredient I changed is the flour.

You can make one crust, two, three or four at a time. Use them right away or keep them in the refrigerator or freezer for when you want to bake. Our own gluten free version of the red box!

Adapted from 12 Tomatoes

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Ingredients:

unsalted butter
cream cheese (I used Philadelphia cream cheese)
heavy cream
gluten free flour (I used Better Batter Original Gluten Free Flour)
sugar
salt

All ingredient weights are in grams. USE A SCALE! *See notes

Preparation:

I like to make 3 crusts at a time, mostly because it uses up exactly one 8 oz. package of cream cheese. I usually make one double crust pie and use the single crust for quiche. At holiday time this is a win!

Let the butter and cream cheese soften at room temperature until you can mash them together with a fork (don’t microwave!).

In the bowl of a stand mixer, combine the softened butter, cream cheese and heavy cream. Beat on low speed with the paddle attachment. Add the flour, sugar and salt, and mix until well combined.

Turn the dough out onto a floured cutting board.

Bring the dough together into a ball. If making more than one crust, use a bench knife to divide it into even portions, 240g. each.

Press each portion into a disk. That’s it!

Now you can either refrigerate or freeze your pie dough. Wrap each portion in plastic wrap and store in freezer safe bags.

When you are ready to bake, take refrigerated dough out 30 minutes early (if frozen, defrost it in the refrigerator first).

Place on a sheet of lightly floured parchment and roll into a circle.

This dough rolls like a dream, but if you feel more comfortable, you can place a second sheet of parchment on top before rolling, this makes it easier to flip.

Remove one side of the parchment, turn and place your dough into a pie dish, trimming any excess around the edges. It doesn’t have to be perfect, if the dough cracks you can pinch it together or use excess dough to patch any holes.

Now fold the edges under and crimp!

Imagine what you can do with an easy to make gluten free pie crust. Dessert pies, savory pies, galettes, crostata, quiche, tarts? My mind is racing, what will I make first?

Notes ♪♫ Some readers commented that my original measurements per pie crust were too confusing, so I have converted everything to weight in grams. I hope this will simplify the process and make it easier to follow.

Gluten Free Cream Cheese Pie Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: © My Gluten Free Cucina
Yield: 3 pie crusts 1x
Category: Dessert
Diet: Gluten-Free

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Description

The recipe is an adaptation of a mainstream cream cheese pie crust made with wheat flour. The only ingredient I changed is the flour.

You can make one crust, two, three or four at a time. Use them right away or keep them in the refrigerator or freezer for when you want to bake.

Ingredients

Units Scale

· 60 g. unsalted butter
· 225 g. cream cheese (I used Philadelphia cream cheese)
· 45 g. heavy cream
· 360 g. gluten free flour (I used Better Batter Original Gluten Free Flour)
· 25 g. sugar
6 g. salt

Instructions

All ingredient weights are in grams. USE A SCALE! *See notes

Preparation

I like to make 3 crusts at a time, mostly because it uses up exactly one 8 oz. package of cream cheese. I usually make one double crust pie and use the single crust for quiche. At holiday time this is a win!
Let the butter and cream cheese soften at room temperature until you can mash them together with a fork (don’t microwave!).
In the bowl of a stand mixer, combine the softened butter, cream cheese and heavy cream. Beat on low speed with the paddle attachment. Add the flour, sugar and salt, and mix until well combined.
Turn the dough out onto a floured cutting board.
Bring the dough together into a ball. If making more than one crust, use a bench knife to divide it into even portions, 240g. each.
Press each portion into a disk. That’s it!
Now you can either refrigerate or freeze your pie dough. Wrap each portion in plastic wrap and store in freezer safe bags.
When you are ready to bake, take refrigerated dough out 30 minutes early (if frozen, defrost it in the refrigerator first).
Place on a sheet of lightly floured parchment and roll into a circle.
This dough rolls like a dream, but if you feel more comfortable, you can place a second sheet of parchment on top before rolling, this makes it easier to flip.
Remove one side of the parchment, turn and place your dough into a pie dish, trimming any excess around the edges. It doesn’t have to be perfect, if the dough cracks you can pinch it together or use excess dough to patch any holes.
Now fold the edges under and crimp!

Notes

Some readers commented that my original measurements per pie crust were too confusing, so I have converted everything to weight in grams. I hope this will simplify the process and make it easier to follow.

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

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Gluten Free Oatmeal Raisin Cookies

This vintage recipe is from a collection of cakes, pies and desserts passed down by my late husband’s mother. Today I am the proud owner of this culinary legacy from a woman who was by all accounts a superb baker.

Whether you are making cookies for Santa, a birthday or just a treat for the family, this is an easy recipe that you can throw together in a hurry.

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To get started on my gluten free adaptation of her Oatmeal Raisin Cookies, I scanned the ingredient list to see where gluten free substitutes were needed. Suprise, there was really only one ingredient that I had to change!

The original recipe called for 1 cup of Gold Medal Flour, and I substituted 120g. of Better Batter Original Blend. That’s it!

Of course, oats are tricky on the gluten free diet. If you have Celiac Disease, ALWAYS choose purity protocol gluten free oats for peace of mind and your health.

About 6 dozen cookies.

Ingredients:

120g. gluten free all-purpose flour (I used Better Batter Original)
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. cloves
1 cup raisins (I used Sunmaid)
1 cup chopped walnuts
3 cups quick-cooking gluten free oats (I used Uncle Crumbles)
3/4 cup shortening (Crisco is gluten free)
1 cup brown sugar (packed)
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract

Use my Promo Code MGFC30 for 30% off your purchase from Better Batter!

Preparation:

Preheat the oven to 350º. Combine the dry ingredients, flour through oats in a large bowl and mix well.

In the bowl of a stand mixer, add the shortening, sugars, egg and vanilla. Beat on low speed with the paddle attachment until well combined.

Add the dry ingredients and beat on low speed, just until combined. Gather the mixture together and rest 15 minutes.

Scoop the dough by rounded teaspoons and place at least one inch apart on a prepared baking sheet. I used a silicone mat to prevent sticking.

Bake 17-20 minutes on the middle shelf. Cookies are done when almost no imprint remains when touched with your finger. Immediately remove from the baking sheet.

Apologies if these cookies didn’t make it to anyone’s house. Most were eaten right out of the oven!

For those with more restraint, cookies can be stored in an airtight container for several days or frozen, great to make ahead for your Christmas cookie trays!

Notes ♪♫ For best results, be sure to use quick cooking oats in this recipe (not thick cut or old fashioned). I always keep them on hand for baking!

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Gluten Free Vintage Blueberry Cake

Vintage Blueberry Cake

An Heirloom Recipe Converted to Gluten Free

Some things in life should never be changed, and this heirloom cake is one of them. An old family recipe passed down from one generation to the next, just a handwritten note tucked away in a recipe box.

My late husband had such fond memories of his mother making this cake and I was fortunate enough to inherit the recipe. Here it is, written in her own hand.

I hadn’t made this cake since my Celiac diagnosis in 2017, and always wondered what would happen if I converted it to gluten free. Would it taste as good? The verdict, YES and the results were amazing!

My husband’s mother was born in 1925 and was by all accounts a phenomenal baker. To honor her recipe, I did not want to make any unnecessary changes to the ingredient list. The only gluten containing ingredient was the flour. I substituted Better Batter Original Blend for the all-purpose flour.

Shortening was a common ingredient in vintage cookbooks (and still recommended today for things like pie crust). So, I checked it out and in case you were wondering- yes, Crisco is gluten free!

When converting old family recipes, one of the dilemmas is that flour was often measured in cups. How did the author measure 1 cup? Scoop and level? Spoon and level? Pour and shake?

For this I put my trust in the experts at Better Batter, who recommend a 120g. per cup conversion for their original gluten free flour blend. My recipe called for 1-1/2 cups flour, and I converted to 180g. of Better Batter. I’m happy to say, it worked perfectly!

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***When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! ***

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

180 g. Better Batter Original all-purpose flour
1 tsp. gluten free baking powder
1/2 tsp. salt
2 large eggs
1/2 cup shortening
1 cup sugar
1/3 cup milk (I used 2%)
1 tsp. vanilla
1-1/2 cups fresh blueberries, washed and dried
1 tbsp. additional flour for the blueberries
cooking spray

Preparation:

Preheat the oven to 350º. Wash and dry the blueberries on a clean dishtowel.

Size matters! Using the wrong pan will affect the baking time and overall appearance of the final product. For this recipe you will need a standard 1 lb. loaf pan. Line the pan with parchment and mist with cooking spray.

Sift the dry ingredients (flour, baking powder and salt) together and set aside. Separate the eggs (yolks from whites).

In the bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff and set aside. In a separate bowl, beat the egg yolks with a fork.

Switch to the paddle attachment. Cream the shortening with the sugar thoroughly, then add well beaten egg yolks.

With the mixer running, gradually add the dry ingredients alternately with the milk, beginning and ending with flour mixture.

Sprinkle the additional tbsp. of flour on the blueberries before adding to the batter. This will keep them from sinking to the bottom of the cake as it bakes.

Fold the egg whites and vanilla into the batter, then fold in the floured blueberries.

Spread the batter evenly in the prepared baking pan. Sprinkle the top of the batter with sugar.

Bake at 350° for 55 minutes, then turn the oven off and leave the cake in for 5 minutes longer. Cool 10 minutes in the pan.

Grasp the parchment on either side and gently lift the cake onto a cooling rack. Wait a few minutes then carefully peel away the parchment.

Let the cake cool to room temperature before serving. Although this cake needs no further adornment, I like to dust the top with powdered sugar.

This cake is so simple, but the flavor and texture are rich and indulgent. I think I did justice to the original recipe! My husband always loved this cake and said he could not tell it was gluten free.

Notes: ♪♫ For best results, use fresh blueberries. The baking time in the original recipe is 40 minutes, but I have found that it requires closer to an hour. Check with a toothpick, and if the cake is still a tiny bit moist in the middle you can turn off the oven and leave it in 5 minutes longer. The cake will continue to set as it cools in the pan.

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Gluten Free Italian Wine Biscuits

This recipe is about a memory. Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking. Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven. We would devour them still warm, when they had the consistency of a soft cookie. Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly? Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix. Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too! Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine. My mother used eggs in hers. I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour. Although we call them biscuits, they are actually a shaped cookie. The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes. A tall order for gluten free!

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The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend. So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits. They got a big thumbs up from family and friends who sampled them! Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

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Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down! I decided to cut the recipe in half, and it was just the right amount for a small get together. You can double it for a larger group or holiday baking.

Ingredients:

300 g. (or 2-1/2 cups equivalent) Better Batter all-purpose flour
2-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup sugar
1/2 cup neutral oil (I used canola)
1/2 cup red wine

Plus . . . . . . . . . . . .

additional flour for dusting and rolling
1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time. Roll each piece into a rope, about 1/2″ thick and 10″ long. Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist. My mother would simply form a round and pinch the ends together, that works too! You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between. Refrigerate for 1 hour before baking. Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º. Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes. Cool in the pan 10 minutes then transfer to a rack. Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days. I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator. Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up! You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

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